Tofu and Veggie Scramble and Breakfast Potatoes

Tofu and Veggie Scramble and Breakfast Potatoes

Tofu and Veggie Scramble and Breakfast Potatoes

“Is that scrambled eggs?!” you ask. No! Can you believe that it’s crumbed tofu and it mimics the texture of scrambled eggs? It’s true, try and see!

This is a meal that I usually don’t think to make on weekends when I actually have time, so it’s a great breakfast for dinner meal. Who doesn’t love breakfast for dinner? It’s packed with protein, veggies, and you can have potatoes, toast, or fruit on the side. It’s a savory breakfast like an omelette, and if you miss eating eggs then this is the meal for you.

It’s all of the protein minus all of the cholesterol, because eggs are one of the highest cholesterol filled foods. The yolk is meant to give enough energy to grow a chick for 21 days, so consuming a few for breakfast is a lot of saturated fat. Also egg hatcheries kill male chicks that will not help their business, and they just drop them through a grinder at 1 day old. It’s a horrible business, so if you think tofu is gross, just think about that! The more I hear these horror stories the better I feel about eating a diet that doesn’t cause harm to anything because some people think “well it’s not meat, so it’s not hurting the animal.” They don’t know the processes in the factories and it’s horrific! I know people don’t like to read facts or see videos about that topic, but if it makes you feel so guilty or grossed out it’s probably for a reason.

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This only takes a few minutes to make and it’s really filling, plus you can use whatever vegetables you’d like. I’ve heard using black salt in this dish is common because it give it the sulfury flavor that eggs have, but I pass on that and just use a few other spices to give it the flavor I like.

Tofu and Veggie Scramble

1 16oz block extra firm organic tofu, drained and cubed

5 oz baby Bella mushrooms, diced

1 cup kale, chopped

5 oz asparagus, chopped

1/2 yellow onion, diced

handful of grape tomatoes, halved

1 tbsp garlic, minced

1 tsp turmeric

1/2 tsp paprika

salt and pepper to taste

3 tbsp nutritional yeast

  1. In a large skillet, saute onions, mushrooms, and asparagus until tender. ( 5-8 minutes)
  2. Add minced garlic and crumble tofu with your hands into the pan.
  3. Add kale and tomatoes then sprinkle with turmeric, paprika, salt, pepper, and nutritional yeast.

Breakfast Potatoes

1/2 yellow onion, diced

7-10 mini gold potatoes, diced small

sprinkle of garlic powder, salt, paprika, and pepper

  1. In a large skillet, saute onion and potatoes and add spices.
  2. Add 1/4 cup of water and cover so the potatoes cook though.
  3. When water is evaporated, sauté potatoes and onions until tender and serve with ketchup or your favorite sauce.

Crispy BBQ Tofu Salad

Crispy BBQ Tofu Salad

Crispy BBQ Tofu Salad

Everyone loves a BBQ saucy salad! This was very flavorful (Josh told me about 30 times he thought it was spicy), but I thought it had just the right amount of heat. It might have been from the new BBQ sauce or the brown mustard in the dressing? Not sure, but more leftovers for me! I made this recipe oil free and it turned out just as good. The tofu still got crispy, you just have to wait for it to cool on the sheet pan for a few minutes before you try to take it off and it releases easier. I also roasted some potatoes on the side, dry, with a blend of spices and they were just as great as normal. Who knew a salad had 15 grams of protein?? I didn’t! It was fresh, light, but still savory.

Crispy BBQ Tofu Salad

3 small heads of romaine lettuce, chopped

2 Persian cucumbers, halved and diced

handful of grape tomatoes, halved

1/2 can of corn, drained and rinsed

1 lb organic extra firm tofu, drained and cubed

2 scallions, chopped thin

1/4 red onion, diced

Sprinkle of chili powder, garlic powder, salt and pepper for tofu

Sprinkle of onion powder, garlic powder, paprika, salt and pepper for potatoes

1/4 c Annie’s organic sweet and spicy BBQ sauce

Smoky Mustard Maple Dressing (High Carb Hannah)

1 tbsp brown mustard

1 tbsp maple syrup

dash of Worcestershire sauce

Dash of BBQ sauce

  1. Preheat oven to 400* and cube tofu and let it drain on a paper towel for 20-30 minutes.
  2. Prepare potatoes with spices and spread them out on half of a foil lined baking sheet and add to the oven to start roasting.
  3. After about 10 minutes, add the tofu to the other half of the baking sheet sharing with the potatoes and sprinkle with given spices. Bake for 40-45 minutes until crunchy.
  4. While they’re baking, chop all of the other ingredients for the salad, add to a bowl, and make the dressing.
  5. Take tofu and potatoes out of the oven and let them cool for 5-10 minutes before you try to remove them off the pan to prevent ripping.
  6. Add tofu to bbq sauce and toss to coat. Add to the salad and keep potatoes as a side.
  7. Drizzle with dressing and enjoy the rainbow!

Sweet Chili Tofu Buddha Bowl

Sweet Chili Tofu Buddha Bowl

Sweet Chili Tofu Buddha Bowl

There are endless options to buddha bowls, and I’m glad I found this one on Pinterest from Plant based Jane last week! It was colorful, flavorful, healthy, protein packed, and Asian (my favorite!) We were going to go out for date night, but since the Falcons game is on we decided to stay in so I completed the meals I had planned for this week. I used the picture to see what ingredients I needed, but then I made it just deciding how I would like it. I knew I wanted to do the tofu my way, roasted in the oven to give it texture, and wanted to also roast the broccoli because I love the crispy edges. I hope you like it as much as we did!

Sweet Chili Tofu Buddha Bowl

1 lb extra firm organic tofu, drained and cubed

5 oz sweet chili sauce

3 crowns broccoli, chopped

1 cup frozen shelled edamame

1 cup shredded carrots

1 tbsp sesame seeds

2 cups brown rice, cooked

2 tsp olive oil

1 tsp low sodium soy sauce

1/2 tsp garlic powder

salt and pepper to taste

  1. Preheat oven to 400* and spray a sheet pan.
  2. Mix broccoli with 1 tsp oil and salt and pepper to taste (not much) and spread on sheet pan and put into oven to bake.
  3. Cube tofu and let it drain on a paper towel (about 10 min) and then add it to a mixing bowl to mix with 1 tsp oil, garlic powder, soy sauce, and pepper.
  4. Take broccoli out, scoot it to half of the pan, add the tofu to the other half and put it back in the oven until golden brown (about 20 more min.)
  5. Boil edamame in water for a few minutes then drain, and add a little sprinkle of salt.
  6. Add sweet chili sauce to a mixing bowl, then take pan out of the oven. Start adding the rice, carrots, edamame, and broccoli to your bowls as the tofu cools. If you mix it with the sauce right away it will crumble.
  7. After a few minutes, add the tofu to the sweet chili sauce to coat and then add to your buddha bowl. Sprinkle with sesame seeds and enjoy!
    Sweet Chili Tofu Buddha Bowl

    Sweet Chili Tofu Buddha Bowl

    Original Recipe here

Crispy Tofu and Broccoli Soba Noodles

Crispy Tofu and Broccoli Soba Noodles

Crispy Tofu and Broccoli Soba Noodles

Any Asian noodle dish is always one of my favorites because there’s something very comforting about a bowl of noodles. I used soba noodles because they’re made with buckwheat flour and they have 7 grams of protein per serving, so you’re getting a lot of your protein mixed with the tofu and broccoli. This is a quick meal with a few interchangeable ingredients that I could honestly eat every week. I try to incorporate more veggies than noodles so it’s filling, without so many calories. I roasted the cubed tofu and chopped broccoli in the oven so they’re super crispy and add great texture to the dish. I used leftover zucchini that I had leftover from making the zoodles (the chunks that wouldn’t fit in the spiralizer) so I just diced them up and sauteed them, but if you have other veggies you want to use up this would be a great time!

Crispy Tofu and Broccoli Soba Noodles

serves 5

1 package of soba noodles

1 lb package organic extra firm tofu, drained and cubed

2 large crowns broccoli, cleaned and chopped

1-2 cups of zucchini, chopped

1/2-3/4 cup Soyaki sauce (TJ’s)

1 tsp garlic powder

1 tbsp soy sauce

pepper

1 tsp toasted sesame oil

spray olive oil

  1. Preheat the oven to 375* and drain then cube tofu. I let it sit out and drain on paper towels while the oven is heating up so any extra moisture can drain out and it’ll get crispy.
  2. Spray two baking pans and then spread the broccoli out on one then spray it with oil and sprinkle with salt and pepper and add to the oven.
  3. In a small mixing bowl, add tofu, sesame oil, garlic powder, pepper and soy sauce to marinate and the tofu soaks up those flavors.
  4. Spread tofu onto the other baking pan and add to the oven and the broccoli and tofu cook about 30 minutes until golden and crispy.
  5. While they’re baking, cook soba noodles according to directions and saute zucchini in a large wok or saute pan with spray oil and pepper.
  6. When noodles are done, add to the cooked zucchini and then add the crispy broccoli and tofu to the wok.
  7. Pour Soyaki over mixture and then combine and serve.

Check out this crispy tofu! I’m not a fan of soft, mushy tofu, but this is how I can eat it willingly. It has a crispy outside and chewy inside and a great asian flavor.

Crispy Tofu

Crispy Tofu

Crispy Tofu and Broccoli Soba Noodles

Crispy Tofu and Broccoli Soba Noodles

 

Crispy Garlic Tofu and Rice Noodles

Crispy Garlic Tofu and Rice Noodles

Crispy Garlic Tofu and Rice Noodles

On a freezing Friday night after a LONG week, I just wanted a bowl of asian noodles without getting takeout. I changed up the menu a little bit because I wasn’t feeling a buddha bowl anymore, I wanted noodles. Luckily all I had (or Josh had) to do was grab some dried stir fry rice noodles and we already had everything else.

This was exactly what I had in mind! It was delicious and didn’t take long to whip it up. You can throw in whatever protein or veggies you have on hand and it’ll still be great.

Crispy Garlic Tofu and Rice Noodles

Serves 4

1 16 oz package of extra firm organic tofu

1/2  box of dried stir fry rice noodles

2 crowns of broccoli, cleaned and chopped

1 zucchini, halved and sliced

1 small onion, halved and sliced

Couple handfuls of baby spinach

2 tsp toasted sesame oil

1/2-3/4 cup of Soyaki sauce (TJ’s)

1/4 c raw cashews, toasted

pepper to taste

1 tbsp low sodium soy sauce

1 tsp garlic powder

1 tbsp corn starch

  1. First, drain and cut your tofu into small cubes and leave out to drain for about an hour. Boil water for noodles and follow directions on the box to cook. You can roast the tofu in the oven on 400* for about 20 minutes or I used my iron skillet to cook my tofu. I laid the tofu in my skillet with 1 tsp sesame oil and topped with pepper, garlic powder, and soy sauce. Let it cook until crispy on all sides.

2. Add 1 tsp sesame oil to a large skillet and add the onions and broccoli to cook for a few minutes.

3. Then add the zucchini and spinach and cook down until spinach is wilted and vegetables are tender.

4. Add the soyaki and cornstarch and cook until the sauce becomes thick and sticky and coats the veggies.

5. Add the cooked noodles, tofu, and toasted cashews. Stir to combine and eat on the sofa with chopsticks by a fire.