Chinese Braised Mushrooms and Tofu

When I talk to most people about tofu their reaction is–EWWWWW GROSS, but you’ve got to try this recipe and that EWWWWW will turn into a YUMMMM!!  The marsala, the mushrooms, the garlic chili sauce all combine to make a delicious combination of flavors that disguises the tofu and is oh, so good!  Seriously, you’re going to LOVE this recipe. My DH gave it a 9.5 and I did too!  Yes, it was THAT good!  A 10 is reserved for those special over-the-top recipes–this one is close :). The original recipe is from eatingwell.com.  I have adapted it a bit though.  And just a side note, my dining room light went out last week, so while the new one was in the works, we ate by candlelight. LOL romantic, right? (see pics below 🙂  Enjoy this recipe.  It’s a definite keeper!

Chinese Braised Mushrooms & Tofu

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Source: eatingwell.com

Course: Main Course

Prep Time: 30 min

Total Time: 30 min

Serves:

Ingredients:

  • 4 cloves garlic minced
  • 1 teaspoon minced fresh ginger (optional)
  • 3-4 c. mushrooms of choice or a combination, coarsely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons dry marsala
  • 1 tablespoon chile-garlic sauce (see above bottle, buy at any grocery store)
  • 1 14 cups mushroom broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 14-ounce package firm tofu cut into 1/2-inch cubes
  • 1 c. raw cashews coarsely chopped if you like, but I just left mine whole

Directions

  1. Heat some of the broth in a large saucepan over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, sauté for about 5 min or until water has cooked out of mushrooms, add cornstarch and stir for about 1 min until its mixed well with the mushrooms.  Stir in marsala and cook until alcohol burns off (about 2 min) and add chile-garlic sauce, stir and cook for one min and then add remaining ingredients.
  2. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.  Serve with brown rice and enjoy!

The candlelight dinner 🙂 and the new light fixture that I LOVE!!  A special thanks to my DH for installing it :).

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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Mushroom Bourguignon SOOOOO GOOOOOOD!!

I hope you all had an amazing Christmas. We had 1 out of 5 kids home this year and it was a quiet, but a very nice holiday! We made this amazing recipe for Christmas Eve and it was so incredible. My sister-in-law, Tami, said this recipe was amazing and so I decided to give it a try for a nice holiday dinner. This recipe is a must! Seriously! If you have not made a vegan recipe yet, please try this one. It is a top notch comfort food that will leave you so satisfied that you won’t even miss the meat!

MUSHROOMBOURGUIGNON

Taken from veganosity.com

• VEGAN MUSHROOM BOURGUIGNON

• Remember Julia Child’s famous Beouf Bourguignon? Well, we’ve taken that cozy winter dish and made it vegan, and it’s fabulous, if we do say so ourselves. Portobello mushrooms take the place of the beef, because they’re thick and chewy with just the right umami flavor.

• It takes a bit of time to simmer the vegetables and sauce, but it’s not difficult.

Ingredients:

• 2 tbsp (30 ml) olive oil, divided (I omitted the olive oil and used a bit of vegetable broth)

• 2 lb (907 g) mushroom caps (we prefer baby Portobellos), stems off and sliced thick

• 6 large carrots, peeled and sliced into 1 inch(2.5 cm) circles

• 1 large yellow onion, peeled and diced

• 1 large shallot, peeled and sliced thin

• 2 garlic cloves, peeled and minced

• 2 cups (480 ml) vegetable broth

• 1 ½ cups (360 ml) red wine

• 1 tbsp (15 g) tomato paste

• 2 tsp (5 g) ground sea salt, or to taste

• 2 tbsp (5 g) fresh thyme leaves, plus extra for garnishing

• 2 tsp (1 g) dried Italian seasoning

• Black pepper to taste

Instructions:

1 Fill a pasta pot with water and heat on medium to warm the water.

2 Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.

3 Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.

4 Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.

5 In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.

6 Turn the heat for the pasta water to high and bring to a boil.

7 Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.

8 Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

Enjoy!! Also, I want to thank all of you for visiting my blog and referring your friends. I’ve been receiving some very sweet, encouraging notes and I’m so grateful. This Christmas my sweet neighbor wrote me a card thanking me for my blog and gave me this amazing vegan cookbook that I can hardly wait to try.

Look at that carrot cake!! I am thrilled and can’t wait to make and share some recipes! Again, thanks so much for visiting!

Peg’s Three Bean Soup

This time of year makes me crave some good soup! The other night I came home from work and started throwing some deliciousness in a pot thinking that it wouldn’t be all that great, BUT it was so so good! Enjoy!


Sauté together:

1 yellow onion

1/2 jalapeño

3 garlic cloves

1 teas. cumin

1/2 teas. chili powder

Salt and pepper

A little vegetable broth for sautéing.

After the onion is translucent, add the following:

1 large 25 oz can pinto beans

1 15 oz can garbanzo beans

1 15 oz can black beans

4 c vegetable broth

1 15 oz can diced tomatoes

1 15 oz can of sweet corn or you can use frozen corn as well

Simmer for approxima 30 -40 min and serve with Costco uncooked Tortillas, cooked of course :), avocado, vegan sour cream, and fresh green onion on top.  You may want to add more cumin and salt and pepper as well to taste.

Enjoy!!

FRIEND FRIDAY GUEST–Bonnie Weeks!!! @carrot_bowl_bonnie

My guest this week is an amazing yoga & crossfit instructor, cook, mom, wife, friend to my daughter, Bri …… and me :).  Whenever I get to Portland to visit, I love it when Bri and I can have some Bonnie time in her yoga class.  Seriously, the best! If you don’t follow her on Instagram @carrot_bowl_bonnie, you’re missing out because her posts are BOMB!!  This pic was taken after an awesome yoga class. I have to admit, at first I was a bit star stuck with her because she really is so amazing.  She is a beauty through and though.

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Just a sample of Bonnie’s Instagram posts.  Not only are her pics brilliant, but the captions are inspirational.  We all love our daily carrot_bowl_bonnie :),,,,,, and those arms—so rrrrrrrrripped!!  I can hardly wait to make this recipe she is sharing with us today! Vegan Cashew Cream Enchiladas!!  Delish!  Here’s Bonnie!

For fun, here’s a list of 10 random things about me:

  1. I have more than 100 plants in my house. They make me happy. I just made a living plant wall and love it!
  2. I grew up in Montana and the sound of meadowlark’s singing in the field always made me feel at home. At our current home, the sound of robins and bullfrogs have replaced that.
  3. One summer when we were camping, we went to the local grocery store and my parents told me I could get whatever I wanted as a treat. I found the biggest tomato I’d EVER seen…I chose that over anything else.
  4. A couple years ago, I thought I wanted to be a food blogger.
  5. I could never do the splits as a child but can now in my mid-30’s.
  6. My favorite drink right now is Kevita, a probiotic drink like Kombucha, but less vinegar flavor.
  7. When I met my husband, Tyler, in college I immediately wrote him off because I thought he was too short. Apparently he tried to talk to me after that more times than I can recall. Woops! But his persistence paid off and I realized that he WAS taller than me and I actually liked him.
  8. I always thought my mom was the coolest because she was always in the middle of the fun. She always knew what was going on and knew how to be 100% who she was regardless of what anyone else thought of her.
  9. I’ve always loved to write poetry. When I began posting my yoga practice on instagram, I didn’t know it would become a place to begin writing again. Practicing yoga + writing changes my life daily.
  10. I think it’s amazing that there are things we continually find out about ourselves. I didn’t know I’d love yoga. I started practicing about 3 years ago. I hope that everyone finds some movement practice that reminds them of how powerful they are.

FIND ME ONLINE:
Instagram: @carrot_bowl_bonnie (a name remnant of my food blogger days, although I mostly post yoga)
Website: bonnieweeks.com (videos, bio, contact, blog)

Okay, let’s eat! If there’s something that makes me do a happy dance, it’s the perfect combo of good flavors. I love these enchiladas and think you will too!

Cashew Creme Enchiladas

CASHEW CREAM ENCHILADAS (vegan)
CASHEW CREAM:
2 1/2 cups raw unsalted cashews
1 roasted pepper (use poblano, serrano, or pepper of choice)
3/4 – 1 cup water (adjust to make creamy, may need to add more)
1 tsp diced garlic
1/4 cup diced onion
3 – 4 Tbsp fresh lemon juice
1 tsp salt (to taste)
FILLING:
2 Tbsp olive oil
1 diced onion
1 diced sweet pepper (red, orange, or yellow)
1 jalapeno, diced with seeds and ribs discarded
1 sweet potato, peeled and diced in 1/4 inch chunks
2 tsp diced garlic
1 – 2 tsp cumin (depending on how much you love it)
2 tsp chili powder
1 tsp oregano
1 tsp salt
2 cans black beans, rinsed and drained
1 can corn, drained
1 small can green chilies
1/4 cup chopped cilantro
12 corn tortillas
Prepared salsa
Avocado or guacamole
DIRECTIONS:
1. In a bowl, cover the unsalted cashews with water. Let soak overnight OR 20 minutes (cover them with water, heat them in the microwave for 2 minutes, and let the food processor or blender run extra long to make them smooth).
2. Roast the pepper under the broiler for about 20 minutes. Pay attention until it starts to burn and blister. Remove from oven and immediately place in a covered bowl for 5 minutes. Take from the bowl and peel off the skin from the pepper.
3. Place drained cashews, roasted pepper, water, garlic, onion, lemon juice, and salt in your food processor or high-speed blender and puree. Adjust seasonings as needed.
4. Preheat oven to 375 degrees.
5. In a large pot, sauté onions, peppers, and sweet potato in olive oil until just soft. Add garlic and spices, cooking for another minute. Add corn, black beans, green chilies, and cilantro. Combine together. Adjust seasonings if needed.
6. In the bottom of a 9 x 13 pan, spread 1 cup of salsa. Take one corn tortilla, scoop some cashew cream onto it and top with a scoop of the filling. Fill the tortillas with as much as they can hold – no holding back. Roll carefully and place, folded side down, on top of the salsa. Repeat until all tortillas are used up. Place foil on top of pan and bake for 20 minutes. Remove foil and bake for another 5-10, just until you see the tortilla edges start to brown. Remove from oven, spread remaining cashew creme on top, layer with more salsa, and sprinkle with cilantro. Serve with avocado or guacamole.
Cashew Creme Enchiladas

 

Vegan Kung Pao Broccoli Lo Mein

This recipe is definitely a keeper! Enjoy :). 


Vegan Kung Pao Broccoli Lo Mein

Prep Time:  15 min.     Cook Time:  15 min.    Total Time:  30 min. 


1/3 C. Soy sauce

1/3 C. Rice wine vinegar

1/3 C. Water

1/4 c. Agave or Honey if you’re not vegan 

2 Tbsp. Corn Starch

1 Head Broccoli, cut into florets

1/2 Red Pepper

1 Tbsp. Sesame oil, omit if you don’t use oils

6 Green onions, chopped in large pieces

4 Cloves Garlic, chopped

2 Tbsp. Ginger, grated

1/4 tea. Cayenne pepper

1 tsp. Hoisin sauce, vegan (I actually made my own, recipe below)

1 Box. Lo mein noodles

1/2 C. Peanuts, roasted and salted, chopped

Start boiling the water for the lo mein and cook according to package instructions.

Make a marinade for the broccoli and red pepper. In a shallow mixing bowl, whisk together the soy sauce, rice wine vinegar, water, agave and corn starch until fully combined and the corn starch has dissolved. Now add the broccoli to the bowl. Stir to coat and make sure the broccoli is fully covered by the marinade. Set aside to marinate for about 5 minutes or so. Stirring every minute or so.

Now in a wok or large non stick skillet, heat the sesame oil on medium high. Add the green onions, garlic, ginger, and chilies. Saute for 1-2 minutes, until the garlic and ginger are soft. Reducing heat as needed.

Now add the broccoli and the marinade to the wok or skillet. Saute until the sauce has thickened. 1-3 minutes. Now add the hoisin sauce and half the peanuts. Toss together.

Once the lo mein noodles are done, drain and add to the wok. Toss the noodles to coat with sauce. Serve immediately topped with the remaining peanuts and more chopped green onions.

Hoisin Sauce

Recipe from geniouskitchem.com

4 tablespoons soy sauce

1 tablespoon black bean paste (can sub peanut butter)

1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar

2 teaspoons white vinegar

1⁄8 teaspoon garlic powder

1⁄8 teaspoon onion powder

2 teaspoons sesame oil (I omitted and it was great)

20 drops chinese hot sauce (or habenero or jalapenos)

1⁄8 teaspoon black pepper

DIRECTIONS:

Blend in vitamix.

Note 1: May need to increase peanut butter/black bean paste to taste. Use no more than 2 tablespoons, but please, start with one tablespoon.

Note 2: Can sub 1 toe fresh garlic for powdered. Work with mortar and pestle the fresh garlic and jalapeno until it forms a paste.

Tofu & Vegetable Teriyaki Bowls

This recipe was a keeper! We have eaten tofu for years, but now we are eating more and it’s a great source of protein for us since we have gone plant based. I used brown and white rice cooked together, but you can also use quinoa, either works great. I prefer rice with teriyaki.

Tofu & Vegetable Teriyaki Bowls

Brown & white rice cooked together

1 package Tofu, firm or extra firm, cut in half lengthwise, and cut into a checkerboard

2 carrots cut into thin slices

1/2 onion, coarsely chopped

1/2 green and red peppers, thinly sliced

1-2 c. mushrooms

1/2 teaspoon sea salt, (optional)

1 package of edamame, cooked according to package directions

sliced green onions, for garnish

Peanuts for garnish



Teriyaki Sauce:

6 tablespoons liquid aminos, or tamari

2 tablespoons pure maple syrup

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1 teaspoon minced ginger

Mix teriyaki marinade together and gently toss over cut up tofu. Set aside.


Sauté the onion, peppers, carrots. Salt and pepper. Cook for approx. 7 minutes or until tender. Instead of using oil, I sautéed the veggies just a few min then added a tiny bit of water so they wouldn’t burn. It works great and much healthier.

Add tofu and teriyaki sauce to veggies. Cook approx. 5-7 min or until tofu is heated through. And that’s it! So quick and so easy!


Enjoy!

FRIEND FRIDAY GUESTS—McKelle Skirvin and Natalie Boren!!!

My Friend Friday Guests are VERY special guests :). THEY ARE MY DAUGHTERS 😃. This past Sunday was my birthday, not only did Nat and Kelle travel 4–5 hours to be with me for my bday weekend, but these two darling daughters cooked breakfast AND dinner for our family and it was AMAZING, so I wanted to share the recipes with you today. BUT FIRST…….. let me tell you some things about McKelle and Natalie. 

McKelle is a darling little mama to Hazel and is the wife of Garrett. She LOVES being a mom and is a natural. I’ve been so impressed with her taking on this new role. She is and always has been very scholastic in school, but took a semester off to be mama to Hazel. She has a scholarship to the University of Utah and is majoring in Dietetics (yes, my other daughter, Brianne, is a dietician too :). McKelle served a mission for The Church of Jesus Christ of Latter-day Saints in Nashville, TN and loved every second. She is a very good writer too and has a blog of her own called wholesomeeats.wordpress.com. 


Natalie is an AMAZING Aunt to her 5 neices and nephews! She is our sunshine girl and has a heart of gold and would do anything for a friend, and she has a lot of those :). She earned her cosmetology license while attending high school and did hair for a few years, but the past two years, she has gone back to school at Utah Valley University and LOVES IT! She has a desire to learn like no other, well maybe her dad ha. She worked for UVU this summer creating and teaching curriculum for a coding class to 9th graders. She is one little smartie! All of my girls are very conscientious about eating healthy and are all GREAT chefs! I’m so proud of them!


Pictured are Brianne, Natalie, McKelle and Aspen (my daughter-in-law).  They are beauties inside and outside, aren’t they?!!!! 

Now THE DELICIOUS FOOD……..

The first and most important meal of the day—BREAKFAST!!


PANCAKES (recipe is adapted from the edgyveg.com)

Serves: 2

1 cup organic, unbleached flour 

1 tbsp cane sugar

2 tsp baking powder

⅛ tsp salt

1 cup almond milk

1 tbsp vinegar

2 tbsp coconut oil

Turn your griddle to medium heat.

Combine your flour, sugar, baking powder and salt in a bowl. In a large glass or bowl add your almond milk with 1 tbsp of vinegar and whisk well. This will turn your regular almond milk into almond buttermilk!!!

Allow this to sit for about 5-10 minutes, then add the soy buttermilk and coconut oil to your mixture, and mix until smooth without clumps.

When your griddle is hot, grease with a tbsp of coconut oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing. Continue to cook until the other size of your pancake is cooked and remove from heat.

If you want to make PUMPKIN CHOCOLATE CHIP PANCAKES—add 1/4 c. Pumpkin to the batter. They are my personal favorite!


The next meal…….DINNER


Lentil and Cauliflower Rice Taco Filling

This recipe makes a lot, about enough for 21 tacos! It halves easily, though. Also, be sure you use mild chili powder–a combination of chiles, cumin, and other spices–and not hot pepper.

 Prep Time 30 minutes

 Cook Time 35 minutes

 Total Time 1 hour 5 minutes

 Servings 7

 Calories 145 kcal

 Recipe by Susan Voisin

Ingredients

1 cup brown lentils uncooked, or 3 cups cooked lentils (we used black beans)

3 cups water

2 cloves garlic minced

1 large head cauliflower

1 large onion chopped

4 cloves garlic minced

2 tablespoons mild chili powder divided

1 teaspoon salt or to taste

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4-1/2 teaspoon chipotle powder or cayenne pepper to taste

Generous grating black pepper

Salt to taste

If you’re starting with uncooked lentils, rinse and drain them and place in a medium-sized saucepan with 3 cups of water, 2 cloves of minced garlic, and a little salt, if desired. Bring to a boil, reduce heat to low, cover and cook until just tender, about 20 minutes. Remove from heat and set aside.

Prepare the cauliflower “rice” by removing the leaves and bottom stem from the cauliflower. Grate the cauliflower using either a box grater or the food processor to produce rice-sized pieces. To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process or you’ll have cauliflower dust!

Once the cauliflower is grated, heat a very large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to brown. Add the cauliflower and garlic and saute for 3-4 minutes. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.

Drain the lentils well and add them to the skillet. Add the remaining chili powder and all remaining seasonings. Cook on medium until heated through and flavors are combined. Add salt to taste.

Makes about 7 cups of filling. To serve, place about 1/3 cup of filling in a small corn tortilla and garnish with lettuce, tomatoes, and any other fillings you like. Serve with salsa. We also sautéed some chicken with garlic salt and onion salt and pepper for those who would like meat. These were amazing!!

Nutrition Facts:

Lentil and Cauliflower Rice Taco Filling

Amount Per Serving (1 cup)

Calories 145

% Daily Value*

Sodium 396mg 17%

Total Carbohydrates 26.6g 9%

Dietary Fiber 12.5g 50%

Sugars 4.4g

Protein 10.1g 20%

* Percent Daily Values are based on a 2000 calorie diet.

Both of those meals were incredible and vegan! 

Vegetarian Open Faced Sandwich 

Have you noticed that I’ve been posting a lot of vegetarian recipes lately? My DH and I decided that we need to cut down on our meat consumption and it’s been so great!! Our daughter, Brianne, who did a guest post for me, is a dietician and she has been trying to convince me for years to not eat so much meat and guess what?? I listened–FINALLY!  It’s like I’m the teenager and have grown into adulthood haha. More about this subject in a later post, but today I want to share a quick lunch idea or dinner, whichever you prefer. Honestly, it takes 5 minutes to prepare if you have boiled eggs on hand, but if you don’t, it takes 15 minutes and it’s full of a lot of goodness and very filling. 

Peg’s Open Face Egg/Avocado Sandwich 


Ingredients: 

2 boiled eggs, peeled and cut up into cubes

1/2 avocado, ripe, peeled and cut up into cubes

A bunch of cherry tomatoes, cut in half or quarters 

One leaf of lettuce (optional, if you want to put this directly on the bread underneath all the goods, or you can make a lettuce wrap too)

Salt and pepper 

1 slice toasted Dave’s Killer Bread (I like the Good Seed kind)

Mix together boiled eggs, avocado and cherry tomatoes. Salt and pepper to taste.  Then place on toasted bread or in a lettuce wrap. Easy and yummy!

MEATLESS MONDAY–TEX-MEX TOFU SCRAMBLE BURRITOS (You won’t even miss the meat)

I have to be honest, when I first thought of trying this recipe, I was hesitant because I don’t really think of using tofu in a Mexican dish BUT it was DELICIOUS!! Seriously, you won’t even miss the meat. One thing I would do different next time–I would add some diced sweet potatoes because I love them in meatless Mexican recipes. 🙂 I decided to wrap them up in a tortilla with a bit of cheddar cheese like a burrito and it was so tasty but if you have a gluten allergy, you could serve it on top of some brown rice. So here it is……

TEX-MEX TOFU SCRAMBLE BURRITOS


1 teaspoon olive oil

1/2 cup thinly sliced yellow onion

1 bell pepper, thinly sliced

1 clove garlic, minced

1 pound firm tofu, drained and crumbled

1 large sweet potato, small cubes and cooked (roasted would be delish. I didn’t add this in my recipe but it would be so good)

1/2 cup cooked black beans

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chili powder

1/4 teaspoon cayenne

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 green onions, thinly sliced

1/2 avocado, cut into wedges

1/4 cup salsa, (optional)

1/4 cup fresh chopped cilantro, (optional)

Fresh lime slices, (optional)


Place olive oil in a large pan over medium-high heat. Add onion and bell pepper, sauté until translucent and fragrant. Stir in garlic and cook for an additional minute.


Add tofu, black beans, sweet potato, cumin, chili powder, cayenne, salt, and black pepper. Cook until heated through.


Divide tofu scramble amongst plates and top with green onions, avocado, salsa, a slice of lime and cilantro. Serve on top of rice or wrap up in a cheese filled tortilla.

Recipe adapted from cookinglight.com