Quick and easy taco night
Mexican-style Tofu Scramble
- oil or Earth Balance butter
- one block of firm tofu
- mustard powder
- nutritional yeast
- veggies of your choice (I used onions, carrots, cauliflower, zucchini and squash)
Directions: Heat a swig of oil or little chunk of butter in a large skillet over medium. Saute the hard veggies first for a few minutes, sprinkling with a generous pinch from each of the spice bottles. Use 1-2 tablespoons of the nutritional yeast. Next add the softer veggies. Cook until they’re the consistency you like in an omlette. Take the tofu out of the package and rinse it (I didn’t bother to squish the water out because I figured any excess liquid would just evaporate out). Crumble the tofu into the pan. Stir it all together and cook until tofu is warm. Feel free to taste add more spices. It’s really that easy! The spices give it the color of scrambled eggs, so this is very hungry-boyfriend friendly.
Three-ingredient guacamole: Mash up an avocado with the juice of one lime and some salt.
Nutritional yeast flakes
Check out those stats
For the tacos: Heat a pinch of Daiya cheddar cheese on a tortilla (I microwaved them on a wet paper towel). Layer the scrambled tofu and gauc, followed by salsa, chives or any other yummy topping.
We also had this delicious kale salad, which M ate a second helping of.
Avocado mushed into kale with Mexican spices
Breakfast two days later, with the addition of sautéed peppers and onions
Have you ever tried tofu? What’s your favorite way to eat it?
I am definitely a tofu-novice. I’ve only made it a handful of times, but scrambled is by far my favorite way so far. And for those of you that may be skeptical, it’s the only way M will eat it.
Avocado in the morning makes me smile
Monday’s tofu leftovers turned into today’s tasty breakfast tacos. There was also a strawberry banana smoothie I gulped down too fast to photograph. The whole shebang reminded me of breakfast in the tropics…it was like my own personal Costa Rican yoga retreat right here in New Jersey.
Scrambled eggs with cheddar for M
Tofu with Daiya for me
The basics: reheat tofu in a pan with a smidge of Earth Balance. Sprinkle with Daiya cheddar and cook until melted. Meanwhile wrap a soft tortilla in a wet paper towel and microwave for 45 seconds. Put cheesy tofu in tortilla. Add avocado, cilantro & salsa. Take a bite and imagine you’re on the beach in Central America with the sun streaming on your face and a cool breeze blowing through your hair.
So good I think I’m making a repeat tomorrow morning!
What recipes are so good you make/eat them two days in a row? What dishes remind you of vacation?
Taco slaw with cabbage, radishes, chives, cilantro, oil and lime juice
In the past I’ve been a little hesitant about tofu and other “meat substitutions” but last night I was feeling adventurous so I made these tacos from The Food Network. I thought they turned out great, but my burly boyfriend was unimpressed with the tofu (he loved the cabbage slaw and all the other toppings). I also made a dish of Alicia Silverstone’s heavenly cheesy bean dip, which is always a crowd-pleaser.
I couldn’t find much on the web to back it up, but I’ve been told that soybeans are one of the most heavily fertilized crops in the U.S.A. and that it’s one item to always buy organic (this article also talks about peanuts, which I’ve heard the same thing about).
Hand sliced and ready for the press
Wrapped in paper towels and sandwiched between two plates with a weight on top
M’s preteen boys aren’t ready for tofu yet, but I was able to swap there usual taco kit for this organic one, which went unnoticed
Our living room picnic (we’re still in the process of moving in)
Do you like tofu? What do you make with it? How do you switch up taco night to keep it fresh?
Last night my vegan friend Jessica spent the night. Today is our final exam for yoga teacher training (wish us luck!). We needed a hearty breakfast to start our day, so she whipped up a delicious tofu scramble.
The first time this stuff has landed in my kitchen
Tofu Scramble (serves 2)
Use a tablespoon of olive oil to sauté the onions and mushrooms until soft. Meanwhile, wrap the tofu in a paper towel and gently squeeze out the excess water. Add the tofu to the pan. Cook a few minutes, scrambling. Add turmeric, soy and hot sauce to the pan. Cook until hot and the mixture has a yellowish color. Add lots of freshly ground pepper. Transfer to plates and top with freshly chopped chives.
Chopped chives; I could add these to just about anything
Yesterday we packed sandwiches and quinoa salads for lunch. Today we made another version of quinoa with toasted walnuts and avocados instead (and of course more miso ginger dressing).