Tofu Scramble with Polenta

Tofu Scramble with Polenta

A tofu scramble is a delicious and protein packed breakfast.  Add polenta and you get a comfort food that will fill you up and keep you going throughout your busy day.

 

Make extra polenta to use as fries for tomorrow's meal!

 

 

Makes 4 servings

 

Ingredients

 

Polenta

1 cup of yellow corn meal (polenta)

5 cups of water

1 tablespoon parsley

salt and pepper to taste

Spinach

5oz fresh spinach

1/2 tablespoon olive oil

 1 garlic clove, minced

salt and pepper to taste

Scramble

1 block of tofu

6 morning star veggie sausage links

1 tablespoon olive oil

4 oz muenster cheese

2 roma tomatoes

salt and pepper to taste

Directions

Polenta

Bring four cups of water to a boil.  Add the yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.

Spinach

Place the olive oil and garlic into a cold pan.  Turn the heat to medium.  When the garlic starts to sizzle, add the spinach to the pan.  Toss the spinach around with the garlic.  (Make sure to not leave the garlic on the bottom of the pan or it will burn and make the whole dish bitter.)  Add the salt and pepper and cook for approximately 10 minutes.

Scramble

 Preheat the pan to medium heat.  Add the olive oil and veggie sausages.  Cook for about 5 minutes and remove the sausages from the pan, chop them into bite size pieces and return them to the pan.  Remove the tofu from it's container and dry off any extra moisture with a paper towel.  Cut the tofu into bite size pieces and add it to the pan.  Add salt and pepper.  Cook for about 15 minutes.

Now it's time to assemble the scramble.  Place 1 cup of cooked polenta onto the plate.  Add 1 1/4 oz of the spinach and a quarter of the scramble mixuture.  Add 1 oz of shredded muenster cheese and the chopped tomatoes.  Enjoy!

 

 

Simple Arugula Salad

Simple Arugula Salad

Arugula has a wonderful peppery flavor and a simple lemon dressing is the perfect compliment for making a delicious salad.

 

This quick and easy salad is vegan and gluten free!

 

  

Serves 4

 

Ingredients

 5 oz fresh arugula

1 avocado, diced

2 Roma tomatoes, diced

2 tablespoons fresh lemon juice

1 tablespoon olive oil

salt and pepper to taste

Directions

Rinse your arugula in cold water to clean it and freshen it up.   Dice the tomato and avocado.  Toss them together with the arugula.  In a small bowl, combine the lemon juice, olive oil, salt and pepper.  Whisk the dressing with a fork until the ingredients are fully incorporated.  Pour the dressing on top of the salad and gently toss.  Enjoy!

Tofu Stir Fry with Peanut Sauce

Tofu Stir Fry with Peanut Sauce

This recipe is a tofu treat for your vegan taste buds.

Keep leftovers in the freezer for easy weeknight meals!

 

 

Ingredients

 

Peanut Sauce

3/4 cups unsalted peanut butter

1/4 cup soy sauce

1/2 cup water

1 tablespoon chili sauce (optional)

Stir Fry

6 oz spaghetti noodles, cooked

1 package firm tofu

1/4 cup teriyaki sauce

2 tablespoons sesame seeds

1 teaspoon crushed red pepper

3 garlic cloves, chopped

1/2 tablespoon fresh ginger, chopped

1 tablespoon olive oil

3 carrots, sliced thinly

5 green onions, chopped

1 cup alfalfa sprouts

1 cup edamame

Directions

 

Peanut Sauce

Place all of the ingredients in a large bowl and whisk until they are fully incorporated.  It's just that easy!

Stir Fry

 Let's start with the tofu.  Preheat a large skillet or wok to medium heat.  Add the olive oil and tofu and cook for about 5 minutes.  Pour in the teriyaki sauce and make sure that all of the tofu is evenly coated.  The goal here is to get a nice teriyaki crust on the tofu, which should take about 10 minutes.  Toss frequently.  Add the sesame seeds and crushed red pepper, always making sure to coat the tofu.  

Get a pot of water boiling and cook the edamame for 5 minutes.

Back to the stir fry, add the garlic, ginger, 2 of the sliced carrots, and the peanut sauce to the wok.  Cook for about 5 minutes.  Add 3/4 cups of the alfalfa sprouts, the edamame, cooked noodles and green onions to the stir fry.  Cook for about 2 minutes.

To serve, place about a cup of the stir fry onto a place and garnish with the remaining carrots, green onions and sprouts.  Enjoy!

 

 

Three Bean Vegan Chili

Three Bean Vegan Chili

This recipe is both delicious and comforting.  A perfect dinner on a snowy winter night.

Use it for a topping on french fries or soy dogs!

 

Ingredients

2 - 15oz cans black beans
2 - 15oz cans kidney beans
2 - 15oz cans pinto beans
1 - 28oz can of whole peeled tomatoes
1 - 6oz can tomato paste
1 tablespoon olive oil
3 garlic cloves
1/2 yellow onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 tablespoon dried parsley
1/2 cup green onions, chopped
salt and pepper to taste

Directions

Place your olive oil, garlic and onions into a large stock pot and heat to medium.  When the garlic and onions start to sizzle add the jalapeno and green peppers.  Salt and pepper the veggies and cook for 5 minutes.  Add the beans and the tomatoes.  I like to blend up the tomatoes first, to make for a smoother chili, but feel free to add the tomatoes in whole if you prefer it chunkier.  Add the tomato paste and the remaining herbs and spices.  Salt and pepper to taste, but beware that as the chili cooks down and the liquid evaporates, it can become easy to over salt.  Cook the chili for about 45 minutes, stirring often.  Top with green onions and serve.  Enjoy!