Simple Tofu Scramble

Hey Guys! Here’s a simple tofu scramble recipe that you can eat at any time of the day. This recipe is originally from the Thug Kitchen Recipe Book, however, you can interchange the vegetables and make it your own. I definitely made this recipe again and did just that. This recipe is easy, and it doesn’t take long to make! The only thing that takes a while is the prep work of washing and chopping all the veggies but once you get through that its smooth sailing!

Ingredients: 

  • 1 Broccoli Crown
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 Carrot
  • 4 Cloves of Garlic
  • 1-2 Jalapeños
  • 1 Tablespoon of Chili Powder
  • 1 Tablespoon of Cumin
  • 2 Teaspoons of Oregano
  • 2 Teaspoons of Olive Oil
  • 1 Block of Extra Firm Tofu
  • 1 Tablespoon of Soy Sauce or Tamari (I changed this part from the original recipe)
  • 2 Tablespoons of Lemon or Lime Juice (I use lemon for this recipe)
  • 1/3 Cup of Nutritional Yeast
  • 2 Teaspoons of your favourite hot sauce

Cooking Instructions: 

  1. Wash your broccoli, pepper, carrot, and jalapeño. Cut your broccoli crown into little trees about the size of a quarter no bigger than that. Cube your bell pepper. Dice your onion and shred your carrot. Mince your garlic and jalapeños. When I made this recipe I placed the prepped broccoli and pepper in one bowl. The Onion in a separate bowl. The carrot in a small bowl alone. The garlic and jalapeño in a small bowl together. Once you’ve prepped all your veggies, mix the chili powder, cumin, and oregano in a small bowl.
  2. Finally! Now we can start cooking! Phew! In a large skillet heat the olive oil. Add the onion and cook until it becomes translucent, about 3-5 minutes. Then add the broccoli and bell pepper, cook for about 3-4 minutes. Once the veggies have softened a bit, add the garlic and jalapeños.
  3. Once you got all the veggies in the skillet cooking, drain the tofu and wrap it in some paper towel so you can squeeze some of the water out. Don’t go too crazy squeezing the water out. Hold the tofu over the skillet and crumble it into the pan. Don’t worry about making the crumble chunks small, it will further breakdown as you cook, so it may be wise to start off a little bigger at the beginning. Sauté the tofu with the vegetables for 2-3 minutes. Add the soy sauce and lemon juice, make sure to pour these ingredients slowly over the entire pan so that it spreads out a little more evenly (tofu is very absorbent, so it will quickly absorb the liquid if you just dump it in one spot). Stir, after you’ve added the soy sauce and lemon juice. Then add the spice blend, carrot, and nutritional yeast. Stir and cook for 2 minutes. Stir in your hot sauce and serve.

You can serve this dish any way you like. You can put this scramble into taco shells, or make it into burritos. Totally up to you! You can put it on top of a bed of lettuce or just have it on its own. Have fun with it!

Vegan Gluten Free Tofu Scramble Topped with Avocado

 


Easy Gluten Free Coconut Vanilla Almond Granola Recipe

This recipe for Gluten Free Granola is perfect for parfaits, or to add some crunch to your smoothie bowls. Honestly, I love it on its own as well with some almond milk and banana.

Dry Ingredients:

  1. 2 1/2 cups of raw unsweetened organic coconut chips
  2. 2 cups of gluten free rolled oats
  3. 1 cup of raw sliced almonds
  4. 1/2 cup of hemp hearts
  5. 2 tablespoons of coconut sugar
  6. 1 1/2 teaspoons of ground cinnamon
  7. 1/2 teaspoon of fine sea salt

Wet Ingredients:

  1. 1/3 cup and 1 tablespoon of coconut oil
  2. 1/3 cup and 2 tablespoons of maple syrup
  3. 2 tablespoons of any nut butter
  4. 1 1/2 teaspoons of vanilla extract

1. Preheat the oven to 300 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper

2. Combine all the dry ingredients in a bowl.

3. In a small saucepan melt the coconut oil. Once it’s melted, take it off the heat and add the maple syrup, nut butter, and vanilla. Combine everything well and then pour it all over the dry ingredients.

4. Mix the wet and dry ingredients until all the dry ingredients are covered.

5. Spread evenly on the baking sheet. Place the baking sheet in the oven and bake for 15 minutes.

6. Take the granola out, stir it. Spread it out evenly again and place it back in the oven for 8-13 minutes. Granola should be golden but soft. The granola will harden as it cools.

"Vegan, Gluten Free,Vanilla Coconut Almond Granola" ,

The granola will keep for 3-4 weeks in an air tight container. Or for a couple of months if you freeze it in ziploc bags.


Delicious High Protein Smoothies Without Chalky Protein Powders!

I’ve posted one of these recipes on my Instagram account alexrinaldo, follow me if you’re not already! 😉 But, not everyone who reads my blog has Instagram… I know, shocking! So, I decided to post these recipes on my blog. I LOVE making smoothies, I make one literally everyday. It’s an easy, and quick way to have a nutritious and delicious meal, that you can take on the go. Lately, I’ve been making smoothies with egg whites, and I’m in love. I know this may sound gross, but it’s not. Egg whites don’t taste like anything, and these recipes do an excellent job of hiding the gloopy texture of egg whites. So, when you drink these smoothies, they have a nice creamy texture like a milkshake! Especially the banana, avocado smoothie!

IMG_0265

Recipe #1: Banana Avocado Protein Shake 405 calories

Macro nutrients: 15.9 g of Fat, 38 g of Carbohydrates, 31 g of Protein

  1. Put 1 cup of egg whites and 1/2 cup of unsweetened almond milk into the blender
  2. Add 100 g of ripe avocado into the blender and blend until smooth
  3. Put one whole banana (about 4 ounces or so) into the blender and then blend
  4. Add some ice and then blend again until smooth. Then once it’s all done, pour into a glass or shaker cup and enjoy!

Recipe #1: Strawberry Avocado Protein Shake 370 calories

Macro nutrients: 17.2 g of Fat, 22.5 g of Carbohydrates, 31 g of Protein

  1. Put 1 cup of egg whites and 1 cup of unsweetened almond milk into the blender
  2. Add 100 g of ripe avocado into the blender and blend everything until smooth
  3. Add 1 cup of frozen strawberries into the blender and then blend everything together
  4. Once you have a smooth mixture, pour into a glass or shaker cup and enjoy!

Both of these recipes are delicious, and super easy to make! For the second recipe, you can literally use any frozen fruit that you like. I prefer frozen strawberries because the seeds don’t settle in your smoothie like blackberries for example, and they are relatively lower carb. I also enjoy using frozen raspberries as well because they are lower carb too. However, if you do change the fruit, it will change the calories of the shake and the amount of carbs in the shake. Let me know what you guys think in the comments section and if you’ve made any other versions of this shake, because I would love to hear your ideas too!