Spiced Tofu Scramble

In case I haven't already mentioned it, one of my favorite foods of all time is breakfast.  I love it so much that I often eat breakfast items for "brinner" as I like to call it (breakfast for dinner).  I also love having friends and family over for brunch just so I have an excuse to cook breakfast.  One of the staples of my breakfast spread is a great tofu scramble.  The thing I really like about it is that its so versatile- I can use it in my breakfast burritos and /or serve it by itself so it ends up as two separate items, and that is exactly what I did this past weekend when I had a few friends over for brunch.  

Krishma also has a great tofu scramble recipe up but mine is just a bit different because of the spices I use.  Any way you decide to enjoy this scramble, I hope it is as big of a hit in your house as it is in ours! 

Ingredients:

1 TBSP EVOO (extra virgin olive oil)

1/2 (8 oz) pack of extra firm tofu - be sure to get the organic, non GMO kind

1/2 roma tomato chopped

1/2 cup bell peppers (any color you like; I used 1/4 cup yellow & 1/4 cup red)

Handful of chopped mushrooms

1/8 - 1/4 tsp turmeric (I used a little less than 1/4 tsp) 

1/4 tsp Italian seasoning

1/8 tsp dried rosemary

1 sprig fresh oregano or a pinch of Mexican oregano

1/2 tsp cayenne pepper

1/2 - 1 tsp smoked paprika

Salt

Pepper

Crushed red pepper flakes (optional)

Hot sauce or salsa (optional)

Black beans (optional)

Directions:

1.  Heat EVOO in a pan over low to medium heat. 

2.  Crumble tofu in a strainer and let water steep out.

3.  Add mushroom, peppers, Italian seasoning, rosemary, oregano to oil and cook for a couple of minutes (until the veggies look sautéed and the water has evaporated).

4.  Add tofu, turmeric, cayenne pepper, black pepper, salt, and remaining spices and stir until everything is mixed well together. 

5.  Stir in tomatoes & beans if you're using them. 

6.  Cover and cook for roughly 15-20 minutes until firm. 

7.  Serve with hot sauce or salsa.

Serving Size - 2

Red Pepper Italian Dressing

I love salad, the only thing I hate is making it! I know it's just me being lazy, but cutting lettuce and veggies feels so tedious. So I usually home made salad dressing, which in turn motivates/forces me to make salad (Nobody wants to waste good salad dressing, especially after you've taken the time to make it!) This dressing is perfect with cool crisp lettuce and veggies and it's home made so it has no artificial flavors or preservatives like the ones in the grocery store. Make a batch of this and it will stay good in the fridge for up to two weeks, which might motivate you to eat some salad everyday...or every other day! :)

Ingredients

- 2/3 cup olive oil

- 1/4 cup vinegar (white, red wine, balsamic-whichever you like)

- 2 TSP dijon mustard

- 1 TSP of honey

- 2 TBSP finely diced red pepper

- 1/2 TSP dried oregano

- 1/2 TSP dried basil

- 1/2 TSP dried parsley

- 1/2 TSP crushed red pepper

- 1/2 TSP celery salt

- 1/4 TSP ground black pepper

Directions

- In a bowl whisk together vinegar, mustard, dried herbs, salt and pepper until well combined.

- Place the herb mixture in a food processor, slowly drizzle olive oil from the opening (in the lid) and mix on low speed until olive oil and ingredients are well combined.

- Store dressing in a glass jar/container in the fridge for up to two weeks.

Southwestern Bean Soup

Happy Monday friends! I hope everyone had a wonderful weekend.  First of all, I would like to apologize for the late post…I had such a crazy hectic weekend, that I didn't get to post last night.  I promise this recipe will make up for being late.  This recipe is one of my all time go to favs that is perfect for the freezing temps.  If the weather is as crazy where you are as it is here, you will definitely enjoy this soup as much as we do!

Ingredients:

1 cup Southwest Mixed Bean Soup (found at Whole Foods) or your favorite soup mix*

1/2 cup chopped carrots

1/2 cup organic chopped celery

1 tsp EVOO (extra virgin olive oil) + 2 sprays Pam cooking spray

2-3 TBSP hot sauce (I used Cholula brand)

2 tsp ground cumin

1 tsp taco seasoning

1/2 cup Bob's Red Mill TVP for additional protein** (optional)

1/4 tsp paprika

1 small can (14.5 oz) fire roasted diced tomatoes (I used Muir Glen Brand found in the organic isle)#

1 bay leaf

Seasoned salt (click here & scroll to the bottom of the page for recipe)

Cilantro, cheese, &/or sour cream, & avocado for garnishing

Directions: 

1. Soak beans in water overnight.

2. Heat oil in a pressure cooker (or pot) over medium to low heat & bay leaf.

3. Add carrots, celery, & spray with two sprays of Pam (just enough to lightly coat all of the veggies).

4. Cook for roughly 3-4 minutes or until the water has burned off and the veggies are tender.

5. Add soaked beans with the water into the pressure cooker.

6. Cook for roughly 20-30 minutes in the pressure cooker. 

7. Add canned tomatoes, salt, hot sauce, paprika, cumin, and remaining spices.

8. Cook until soup is at a rolling boil, reduce heat, and let it simmer for roughly 10-20 minutes.

9. Rehydrate TVP protein using instructions on the package.

10. Add protein to the soup as it simmers. 

11. Garnish with toppings and enjoy!

*If you use a dry soup mix, be sure to add corn & bell peppers in addition to the carrots & celery  

**I found TVP protein at Sprouts but I am sure this can also be found at Whole Foods

#You can also use a handful of fresh tomatoes and 1/2 can of V8 hot & spicy juice in place of canned tomatoes

I found this in the organic section at Sprout's Farmers Market

Sweet and Salty Trail Mix

Everyday between 2:00pm and 5:00pm I get a craving for something snacky. This can be dangerous. So instead of going to the break room and snagging a couple cookies or a handful of cheeto's i've been making my own trail mix at home. Yes, I know you can buy ready made trail mix at the grocery store but picking out the dried sultanas gets old and a little irritating after a while, and the beauty of making your own mix at home is you can do it however you want! For those of you who have a sweet tooth add a handful of M&M's or some sweetened granola! This is my go to recipe, if you don't like a particular nut or fruit just substitute it with whatever you like!

Ingredients

- 1/4 cup walnuts

- 1/4 cup peanuts

- 1/4 cashews

- 1/4 almonds

- 1/4 cup macadamia nuts

- 1/4 cup raisins

- 1/4 cup dried cranberries

- 1/4 cup dried apricot

- 1/4 cup dried pineapple

- 1/4 banana chips

- pinch of salt

Directions

- Preheat oven to 350. Spread the nuts on a baking sheet, sprinkle with a pinch of salt. Roast for  8-10 minutes or until golden brown. Cool completely

- Mix nuts and dried fruit together. Store in an air tight container.