Tofu Scramble
Ingredients
1 bell pepper (diced)
1/2 cup mushrooms (diced)
¼ cup tomatoes (diced)
1 tbsp garlic (minced)
16 oz firm or extra firm tofu
1 tsp curry powder
1 tsp onion powder
½ tsp garlic powder
1/2 tsp ground turmeric
1/2 tsp salt
Handful of spinach
Directions
Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned.
Drain the tofu, then add it to the pan and break it up with a spatula. Add the curry powder, onion powder, turmeric, garlic powder, and salt. Continue to cook, stirring occasionally until the tofu is hot and extra liquid has evaporated. Stir in the spinach until it wilts.
Vegan Breakfast Burritos
Ingredients
1 Whole Wheat tortilla
¼ cup tofu scramble (see recipe)
¼ cup vegan cheese (optional)
1 yukon gold potato (diced)
1 tsp paprika
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
¼ tsp onion powder
½ tsp cornstarch
2 tbsp olive oil
Directions
Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the diced potatoes, paprika, salt, pepper, garlic powder, onion powder, and cornstarch. Mix until well coated and cook until golden brown (about 10-15 minutes). Set potatoes aside.
Heat 1 tbsp of olive oil in a medium skillet over medium heat. Add tofu scramble, potatoes, and vegan cheese. Cook until heated through. In the meantime, heat the tortilla over medium heat on a skillet until soft and warm.
Remove the tortilla from heat and place onto a flat surface. Pour the scramble, cheese, and potato mixture on to the ⅓ of the tortilla closest to you and about 2-3 inches from the edge.
Fold and roll the burrito, as seen in the diagram below. Serve hot with salsas of choice.
Chocolate and Banana Oatmeal
Ingredients
1/2 cup rolled oats
1 cup water
¼ cup milk of choice
2 teaspoons cacao powder
1/2 tsp vanilla extract
1 pinch of sea salt
2 tsp maple syrup
1 banana (sliced)
Directions
In a small saucepan, combine rolled oats, water/milk, cacao powder, vanilla extract and sea salt, and bring to a boil.
Reduce to a simmer and cook on low heat for 5-8 minutes, stirring until all of the liquid has been absorbed and oats are tender.
Once cooked, transfer oatmeal to a bowl, drizzle with maple syrup and top with sliced banana.