Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner, hot or cold.

Eat it as is, or add it to some steamed vegetables, a kale salad, in a wrap or just as a side. Protein, fiber, good fats, and power boosting 2

Ingredients

• 2 Tbsp. olive oil ( or veggie broth)

• 14 oz. blocks of Organic Tofu drained and smashed ( w/ a potato masher or crumbles with your hands)

• 1 small yellow onion chopped

• 1 red bell pepper diced

• 1 cup of chopped mushrooms of choice ( I cook these separately as they give off a lot of water)

• 1/4 tsp. garlic powder

• ½ tsp. ground turmeric

• 2 tbsp nutritional yeast

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

To Prepare

•  Heat oil in large skillet, sauté onions until slightly browned. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

•  Cook until well heated through.

• Sprinkle cilantro on top.

• Add some sliced avocado

• Salt and pepper to taste

• Hot sauce or salsa goes well with this as well.

• Serve with a salad, tortilla, toast, steamed kale or as a snack.

Quick "Out The Door" Breakfast Options

Here are some options for when you're having one of those days where you need something to grab and go!

• One piece of whole grain/sprouted grain or gluten free toast with 1/2 mashed avocado and sprinkle of chia/sesame seeds, or red chili flakes.
•  Organic brown rice cake with nut butter (and banana)
•  Low sugar non-dairy yogurt (coconut/ almond) with berries and nuts/seeds mixed in.
•  Banana (celery, carrot) with smear of nut butter.
•  A wrap with sliced avocado, tomatoes, onions and sprouts and a side fresh greens. You can also put some tofu scramble in your wrap (or lettuce cup)
•  Cooked Sweet Potato w/ avocado or almond/ peanut butter 
•  A green juice or a smoothie ( 90% veg/ 10% fruit)  in a “to-go ” thermos.
• In a glass jar with a lid place 1/2 cup of raw quick oats w/ 3/4 cup of almond milk, touch of maple syrup, fresh berries, a few nuts ( or a tsp of nut butter) and cover with lid.  On the go soaked oats!

Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.