Savory Breakfast Tofu Scramble

 

• 1 - 14 oz. block firm tofu
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped
• 6-7 green onions, white & light green parts only, chopped
• 2 tbsp. diced green chiles
• 1/4 tsp. ground turmeric
• 1/4 tsp. paprika
• 1/2 tsp. crushed red chili flakes
• 1/2 tsp. kala namak (aka Indian black salt)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 2 tbsp. nutritional yeast

Chop the veggies!  Combine the turmeric, paprika, chili flakes, black salt, garlic & onion powder in a small bowl. 

Use your hands to squeeze the water out of the tofu, crumbling it into a bowl.

Saute the zucchini, bell pepper, green onions and diced green chiles, until softened.  

Stir in the tofu, seasonings and nutritional yeast.

Saute until cooked through, stirring occasionally.  

Divide into 4 servings and enjoy!

Tex Mex Quinoa Casserole

• 1 1/2 tsp. avocado oil
• 1 cup chopped red onion
• 2 cups chopped bell pepper (I used green & yellow peppers)
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 2 bay leaves
• 3/4 cup dry quinoa, rinsed & drained
• 1/4 cup dried lentils
• 1 - 15 oz. can black beans, rinsed & drained
• 2 tsp. chili powder
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. dried oregano
• 2 tsp. Cholula hot sauce
• 1 - 14.5 oz. can petite diced tomatoes with basil, garlic & oregano
• 1 3/4 cups reduced sodium vegetable broth
• 1/2 cup vegan cheddar cheese
• 1 tbsp. diced green chiles
• 1 tbsp. chopped green onions

Preheat oven to 400F.

Brush a 9x11 baking dish with 1 tsp. avocado oil.  Add the onion, bell peppers, cumin, bay leaves and salt.  Stir to mix well then drizzle with 1/2 tsp. avocado oil.  

Pop it into the oven for 15 minutes, until veggies are starting to get golden.

Remove the dish from the oven and add the quinoa, lentils, beans, spices, hot sauce, tomatoes and broth.  

   

Mix really well and cover dish with foil.  Pop it into the oven for 30 minutes.

Remove foil and mix everything well.  Put the foil back on and continue to bake for another 10 minutes.

Once quinoa is fluffed and cooked through, remove the dish from the oven, remove the foil, remove the bay leaves and top with the cheese, green chiles and green onions.  Return the foil to the dish and pop it back into the oven for 5 minutes.  Uncover, and finish it off under the broiler until the cheese melts, 2-3 minutes.  

Enjoy!  Serves 4. 

Delicious Plant Based Taco Chili Soup 🌱 🌮 🍲

 

• 1 link spicy Impossible sausage, casing removed
• 1 red onion, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 2 colorful bell peppers, chopped (I used one red & one orange)
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. coriander
• 1/2 tsp. dried oregano
• 1 - 10oz. can Rotel tomatoes
• 1 - 7 oz. can chopped green chiles
• 1 - 15 oz. can corn, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can pinto beans, rinsed & drained
• 4 cups reduced sodium vegetable broth
• 1 - 13.7 oz. package Gardein ground beefless

Heat a large pot over medium heat.  Generously spray with avocado oil spray, add the sausage link.  Use a wooden spoon to break it up, cooking for about 2 minutes, until browned.

Add the chopped onion, jalapeno and garlic to the pot and continue cooking until onions are translucent, 3-5 minutes.

Add the chopped bell peppers and continue to cook until softened, 4-5 minutes.

Reduce heat and add the Rotel tomatoes, green chiles, corn and beans to the pot.  Stir to combine.  Add the chili powder, cumin, paprika, coriander and oregano and pour the broth over the top.  Stir to mix well.  

Raise the heat to bring the soup to a simmer and add the Gardein beefless to the pot.  Allow it to simmer for 15-20 minutes, stirring occasionally, reducing heat, as needed to keep it at a simmer.

Enjoy with toppings such as vegan sour cream, vegan cheese and avocado chunks.  YUMMY!