TOFU SCRAMBLES

TOFU SCRAMBLES

Preparation time: 15 minutes

Yield: 4 servings

1 to 3-tablespoons olive oil

1-cup onion, diced

1/2-cup green pepper, dice

1/2-teaspoon turmeric

1/2-teaspoon paprika

1 container (14 ounces) firm tofu

optional: 1 package (10 ounces) frozen spinach thawed, asparagus, mushrooms, broccoli, tomato, garlic, salsa. 

Drain and rinse the tofu under running water. 

Cube the tofu and mix it together with the spices.  Set aside for 20 minutes. 

In a large skillet, heat some of the oil over high heat.  Sauté the onion and green pepper and remove from the skillet.  Add some more oil and about another cup of veggies of your choice.  Cook until soft but still firm and remove from skillet.  Add some more oil and sauté tofu until golden. Add back all the veggies, stir and heat.

Serve with potatoes and toast for breakfast, put it in a wrap for lunch, or serve with rice, or quinoa and a salad for dinner.   

TOFU EGGIES WRAP

TOFU EGGIES WRAP

Preparation time: 10 minutes

Yield: 4 servings

1 recipe tofu eggies

4 tortillas

hot sauce to taste

optional:  add leftover vegan sausage and breakfast potatoes.

In a cast iron skillet, on a gas stove, or in a microwave, heat the tortillas until soft. 

Fill with hot tofu eggies.

Fold the sides of the wrap to the center.  Take the bottom edge and fold over and roll to the top edge. 

TOFU EGGIES

TOFU EGGIES

Preparation time: 10 minutes

Yield: 4 servings

1 container (14 ounces) firm tofu

2-teaspoons onion powder

1-teaspoons garlic powder

1-teaspoon paprika

¼-teaspoon turmeric

S&P to taste

Drain and wash tofu under running water. 

In a glass 9-inch square-baking dish, crumble the tofu. 

Add spices and salt and pepper to taste.

Zap for 2 minutes in the microwave, stir, repeat if needed or add water if needed. 

For an English Fry up: serve with breakfast potatoes, sausage patties, toast, baked beans, and tomatoes. 

CHOCOLATE CHIP WALNUT COOKIES

CHOCOLATE CHIP WALNUT COOKIES

Preparation time:  20 minutes

Yield: 4-dozen

1-cup maple syrup

1/4-cup coconut oil

2-teaspoons vanilla extract

1/3-cup ground flaxseed

1/3-cup water

2-cups walnut flour

2-cups oat flour

1-cup whole-wheat flour

1-teaspoon baking soda

                                          1/2-teaspoon salt

                                          3/4-cup chocolate chips

Make walnut flour in a blender by pulsing the walnuts.  Oatmeal pulsed in a blender becomes oat flour. 

In a standing mixer, combine the flaxseed and wet ingredients.   

Whisk together the dry ingredients in a large bowl. 

Add the dry ingredients to the wet and mix until uniform.  

 

Place dough in a freezer bag and flatten with a rolling pin.  (This is a time saver.) 

Freeze dough for 10 minutes. 

Remove from freezer.

Cut away the freezer bag and divide dough into the same size portions.

Dough can be rolled, smashed to form a patty, or left in a rectangular shape.

Place on a parchment baking sheet or a silicone pad. 

Bake the cookies at 350 degrees for 25 minutes.