Tofu Scramble

Tofu Scramble

 

  People are always asking me what I eat for breakfast.  Though cereals and smoothies might be the easiest breakfasts for most vegans,  living in the RV limits me a bit more than it does others.  I have no room for an awesome blender.  I don't buy soy milk, almond milk, etc, because basically, i cannot fit large containers in my tiny RV fridge! We are talking about 6 cubic feet here.  Not much to work with.  The RV fridge is packed with fresh produce, a few condiments, maybe some tempeh, tofu, and well....that's it. So I usually go with a super fast and easy veggie and tofu scramble.

  Tofu texture is very similar to the consistency of scrambled eggs.  It takes on the flavor of whatever you season it with.  If you are new to tofu, here are a few tofu tips.  Tofu comes in a block.  There are options of firmness.  If you like your eggs softly scrambled, go with a soft tofu.  If you like eggs scrambled well, go with extra firm.  And if you are somewhere in-between, go with medium or firm.  Silken tofu is best for smoothies or blending into liquid.  I always make sure my tofu is certified organic to avoid GMO soybeans.  Tofu is very easy to find.  Usually in the refrigerated produce section of any grocery store.  If you don't use the whole package at once, store opened unused portion in a covered container filled with water in the refrigerator.  It will last a few days, but water should be dumped and changed out each day.  It can also be patted dry, cut up, and frozen.  Thawed out tofu has a spongier texture than tofu that hasn't been frozen, so keep that in mind.

This is a very fast and simple recipe!  I recommend prepping everything in advance (measuring, washing, crumbling, and mincing) before turning on the stove.  Cook time is only a few minutes.  
 

Tofu Scramble
serves 2-4
Easy, gluten free, Kid Friendly, nut free, dairy free, One pot, Quick Meals, vegan

veggies of your choice- I used broccoli and mushrooms  (lightly cooked and set aside)
1 package of tofu (12-14oz) drained, patted dry, and crumbled with your hands
2-3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp nutritional yeast
¼ tsp ground turmeric
¼ tsp onion powder
¼ tsp red pepper flakes (optional)
¼ sea salt
4 Tbsp water
 
Sauté veggies on medium heat for no more than 3 minutes.  Overcooked veggies are never good!  Undercook (or use raw), remove from heat,  and set aside.

In a pan on medium heat, add olive oil & garlic.  Sauté 1 minute.
Add sea salt, crumbled tofu, turmeric, onion powder, red pepper flakes, and nutritional yeast.  Stirring with a spatula, slowly add water to combine.
Add cooked veggies. Stir continuously for 3 minutes.  Remove from heat.  Serve immediately.

Dal Makhani with Basmati Rice

Tucson, Arizona

Stormy sunset and rainbow in Tucson

Well we have had quite the mild winter here in Tucson, compared to the rest of the country, (polar vortex) oh my!!  My RV as of now is not made for cold weather, so the southwest is where I will call home for awhile.  We did have 1 stormy day since I've been here where the temps dropped a little.  Immediately, I got excited for this warm comforting dish.  As a vegetarian, Dal Makhani was my go to Indian food choice.  I figured it was surely time to veganize the recipe, as it usually contains cream and ghee.  This is a much healthier version without losing the flavor.  Containing lentils, beans, and nuts, this is a plant powered, protein packed, bowl of deliciousness.  Enjoy!

Creamy Vegan Dal Makhani with Basmati Rice

Dal Makhani with Basmati Rice

serves 4-6

gluten-free, vegan

1 onion, chopped

4 clove garlic, minced

1 chili pepper, sliced

1 tsp fresh ginger, grated

2 Tbsp olive oil

3 ½ cups water, divided

½ tsp chili powder

½ tsp cumin seeds

1 tsp garam masala

½ cup black lentils

½ cup raw cashews

½ cup kidney beans

3 plum tomatoes, diced

½ cup basmati rice

½ cup cashews

1 tsp sea salt

1 Tbsp unrefined sugar

handful fresh cilantro

First, soak cashews by covering them in very hot water.  Let them soak while you prepare everything else.  About an hour.

In a large pot over medium heat, add ½ cup water, olive oil, garlic, chili pepper, onion, and ginger.  Sauté about 10 minutes. 

 Add 2 ½ cups water, chili powder, garam masala, cumin seeds, and lentils.  Cover & cook 10 minutes.  

Add tomatoes and rice.  Cover, cook 30 minutes. 

While that is cooking, Process or blend cashews (soaked and drained) with ½ cup of water. Blend until smooth. 

 After the 30 minutes of cooking, add cashew creme. Stir in sea salt and sugar.  

Serve hot, garnished with fresh cilantro.

Spicy Rice & Beans

Tucson, AZ

A delicious, easy, healthy, and spicy one pot meal. 

RVegan Spicy Rice & Beans

serves 2

gluten free, vegan

1 Tbsp olive oil

1 yellow onion chopped

1 tsp minced habanero pepper (substitute chile pepper of your preference)

4 cloves garlic, minced

1 cup beans, drained and rinsed (i used black and kidney mixed)

¼ cup chopped tempeh (optional)

2 plum tomatoes, chopped

1 cup cooked rice

1 lime

handful of fresh cilantro

generous pinch of the following: chili powder, smoked paprika, paprika, oregano, cumin, cumin seed, salt

Cook the onion and habanero in the oil 5 min over medium high, lower temp to meduim & add everything else, except rice, lime, and cilantro. Cook 10 more minutes. Stir in cooked rice. Squeeze juice of 1 lime over top and stir. Serve hot. Garnish with fresh cilantro.