Tasty Tofu Veggie Scramble

This is my tasty vegan tofu scramble in it's basic form but make no mistake, it is super delicious!  Even to people that love eggs.  This can be dressed up with your favorite veggies, sauces, or spices.  It's great in a whole wheat tortilla, on toast, or with homefries. 

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Serves 2

Ingredients

½ block firm or extra firm tofu, drained and pressed

1 Tbsp nutritional yeast

1 tsp turmeric

½ tsp garlic powder

2 tsp low-sodium soy sauce

½ cup vegetable broth

1/3 cup diced green bell pepper

1/3 cup diced onion

1/3 cup diced crimini mushrooms

1-2 Tbsp garbanzo bean flour (optional)

Salt and pepper to taste

Method

In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside.

Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed.  If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.

BananaBerry Baked Oatmeal

I like to think of this as a cross between oatmeal and a muffin.  It's packed with nutrients from the fruit, flaxseed, oats, and  nuts... and it's vegan!  I purposely use less sweetener so that it can be eaten warm and drizzled with maple syrup or agave.   Since this holds it's shape when cut, it also makes a perfect on-the-go breakfast or snack!

6 servings

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Ingredients

2 Tbsp ground flaxseed
6 Tbsp water
2 cups rolled oats
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2-3 ripe bananas, mashed
1 cup almond or soy milk
1/4 tsp vanilla extract
3 Tbsp agave nectar (or maple syrup)
1/2 cup frozen or fresh blueberries
1/3 cup chopped walnuts or pecans

Method

Preheat oven to 350 degrees.

Mix flax with water and set aside (it will thicken upon standing 5-10min)

In a bowl mix oats, baking powder, cinnamon, and salt.

In a separate bowl add mashed banana, milk, vanilla, agave and flax mixture. Stir to thoroughly combine and then add to oat mixture. Stir everything together.

Pour half the batter into a lightly greased 8x8 baking dish. Sprinkle blueberries and nuts over it and then pour remain batter over, smoothing out as needed.

Bake for 20-25 minutes. Let cool for about 10 minutes so it can set.  You can cut this into 6.  Or 4 large servings if you prefer.