Tofu Scramble This!

photo 2Vegan breakfast food is quite a hard egg to crack… hahaha. Eggs. Vegan's don't eat eggs. In all seriousness, eating breakfast out, one life's greatest pleasures, is a ridiculous challenge when you are vegan. Living in Cali has its perks, but I still have yet to find a tofu scramble as good as my own… Yep, giving myself a big ole pat on the back! I've found heavenly vegan pancakes, the most delicious vegan biscuits and gravy, and the most amazing papas loco on the planet, but I love my tofu scramble. photo 1Serves 2-3

1 container of extra firm organic tofu, drained and pressed then smush with a fork, until it's crumbly

half of an onion, chopped finely

half a red bell pepper, chopped finely

2-3 handfuls of baby spinach, roughly chopped

1 teaspoon of garlic powder

1 teaspoon of turmeric

nice big pinch of salt

squeeze of lemon

[Optional veggies: finely diced zucchini, mushrooms, jalapeños, carrots, etc. The possibilities are endless]

photo 3Heat a tablespoon of water or veggie stock in a non-stick pan over medium heat. Add onions and cook until translucent. Add red pepper and spinach, cook until spinach is wilted. Add tofu to the pan, add garlic powder, turmeric, and salt then mix well. Once mixture is heated through, turn off the heat and squeeze a quarter wedge of lemon. It just brightens up all the flavors!! I serve mine with warmed corn tortillas, avocado, and salsa or hot sauce. You. Are. Welcome.

Avocado Soup

mexican-tortilla-vegan Whilst the greatest mom in the world, Sandy, was in town last week she insisted that we make this delicious soup that she found on good ole Pinterest. It was a meaty recipe from Skinnytaste and with relative ease I turned this into a completely fat free and vegan meal. Yes, I'm that good. I'm such a fan of anything involving avocado and tortillas, so this soup is right up my ally. Seriously. I've eaten meals comprised of only avocados and corn tortillas... okay, well I added a pinch of salt and a squeeze of lime, but mostly only avocados and corn tortillas. I'm truly shocked that so many people people choose wheat tortillas over corn! That shit cray!! Maybe it's my time in SoCal, but I'm seriously obsessed. Becoming a Californian is so damn easy. Sheesh. Anywho, enjoy the recipe!!!!

Serves 4 hungry folks

5 cups + 2 tablespoons of low sodium veggie broth [roughly 1.5 cartons]

1 large tomato, diced

2 large cloves of garlic, minced

1.5 cups of green onions, green and whites

2 avocados, diced

.5 cup of cilantro

1 teaspoon cumin

tortilla chips and fresh tortilla's for dunking

lime wedges for garnish

So this is super easy. With 2 tablespoons of veggie stock  sauté a cup of the green onions and garlic until fragrant. Add the diced tomato, along with the cumin and a few good pinches of salt and pepper. Let soften. Then add veggie stock. Let cook for 20-25 minutes. Split the avocado, cilantro, and the remainder of the green onions into 4 bowls, then ladle broth on top. Serve with a lime wedge and some freshly toasted tortillas. SOOOO good. I wasn't too experimental, but next go around I'm gonna add a can of rinsed organic black beans and I'm gonna kick up the spice by adding more cumin and a bunch 'o' cayenne. But even as is this recipe is simple and super satisfying.  Mmmmmm, good.