It’s almost the weekend!! My favorite time to make thrown together random breakfasts like this open faced avocado toast with @followyourheart cheddar and @fieldroast deli slices (which btw I just found out they mad and I’m obsessed) with tofu scramble on top! Ugh just.so.good.
So I've been completely MIA for the last few months. I've basically been traveling around South East Asia and New Zealand.
I ate some amazing food on my travels, so whilst I'm getting back into life in the UK, I'm going to share some of that.
So to start, here's a delicious avo, tofu scramble I had at Crate in Bali.
Ever tried tofu scramble?
It is much like a frittata except that you use crumbled tofu instead of eggs. For my scramble I used less than 1 teaspoon of ghee to fry some slices of leek, portobello mushrooms and some yellow pepper stripes. After a few minutes, I poured a dash of balsamic vinegar to help it continue cooking without adding more ghee (fat ❗️), and finally, I added the crumbled tofu, salt, pepper and some chili flakes. Give it another few minutes for the flavors to mingle and serve warm. Enjoy! #holisticmenopause#feelgoodmenopause#feelgoodmenopauserecipes#tofuscramble#menopausalweightloss#hormonesbalance
So sick of "healthy" #vegan breakfasts, sometimes you want something dirty, filling and amazing. I think I've found just that in The Vegan Boss at @btpcafes.
It contains toast, beans, mushrooms, hash browns, spinach and turmeric tofu scramble.
Pros: Large portion, freshly made hash browns, turmeric tofu scramble and vegan spread on toast
Cons: Overpowering taste of rosemary and red onion in sweetcorn fritter, however that is my personal preference.
Go and try it for yourself and let me know your thoughts #vegansofbhm
My girls had sushi & edamame & hubby was out last night so I made this for myself!
So quick, so easy, SO DELICIOUS!!!
- sauté garlic & mushies in some olive oil
- crumble in some tofu & sprinkle over around 1 tsp turmeric & stir fry for a few mins
- then add some kale or spinach or chard...whatever you prefer
- once the greens wilts, plate it up
- add some ago, salt, pepper & chili flakes
- eat!!! 💛💚
Ps- no measurements required...you can’t really go wrong!
Totally recommend @edeniveganetterem if you’re in Budapest. It’s the cutest and cosiest cafe, and the lady was so friendly and welcoming. Had the best tofu scramble which was the perfect fuel for climbing the stairs to Buda castle #fitgirlstakethestairs
Hot brunch on a snow day! Tofu scramble with shredded home fries and Upton’s Naturals’ Seitan Bacon! I made enough to have leftovers for breakfast tomorrow! And if you’re wondering if it’s good, my 15 month old would highly recommend it 😂 #uptonsnaturals#tofuscramble#whatveganseat
It’s almost Friday! Had a little bit more time today’s morning thank usual, so I decided to make a little bit more “elaborated breakfast” (still pretty easy, simple, delicious and nutritious!)
For the tofu scramble u used:
➵ 1/2 block of “firm” tofu (which is pretty silky 🤷🏻♀️)
➵ 1 spring onion ➵ Grounded: Garlic, turmeric + black pepper, cumin, smoked paprika & Himalayan salt.
Then I just added the zucchini slices, the mushrooms strips and the chickpeas to the same pan once I retired the scramble.
I added pink salt + garlic powder to the mushrooms and zucchini. I retired the mushrooms once they were a little softer, grilled the zucchini a little bit and toasted the chickpeas. ☺️
I started serving everything in a plate, grabbed a bunch of spinach and cooked just for a minute.
I added the ➵ chopped tomato and ➵ 1/4 small avocado on top with the ➵ scallions, then added ➵ lemon juice.
➵ I ate this with a slice of toast, 1 cup of raspberries and 5 almonds. 😋 ¡Ya casi es viernes!
Hoy tuve un poco más de tiempo en la mañana de lo usual, así que decidí hacer un desayuno un poco más “elaborado” (¡que sigue siendo súper fácil, simple, delicioso y nutritivo!)
Para el tofu revuelto utilicé:
➵ 1/2 bloque de tofu “firme” (que sigue siendo bastante sedoso 🤷🏻♀️)
➵ 1 cebollín ➵ De especias: ajo, comino, cúrcuma + pimienta negra, paprika y sal del Himalaya/ sal rosada.
Ya que lo cociné, lo retiré del sartén y añadí las ➵ calabacitas, las ➵ tiras de portobello y los ➵ garbanzos. A las calabacitas y a los champiñones añadí sal y ajo en polvo.
Retiré primero los champiñones y dejé que se asaran las calabacitas y que se tostaran un poco los garbanzos.
Añadí un ➵ puñado de espinacas y la cociné por solo un minuto.
Lo empecé a servir en un plato y añadí ➵ tomate picado, ➵ aguacate y le exprimí el jugo de un limón.
➵ Además de esto comí un pan tostado, 1 taza de frambuesas y 5 almendras. 😋
How about breakfast Taco Thursday? 🌮🌮 I pretty much think any meal is good for some type of taco.😜 After waking up at 4am, scrolling through insta and seeing lots of posts about tacos.. I knew I had to have some for breakfast.👍 Scrambled tofu & veggies with chipotle refried beans breakfast tacos. 😍
For my morning Mexican fare I sautéed onions and mushrooms for a bit in some evoo & S&P. Added in crumbled tofu, cooked a couple min more. Then sprinkled in a bit of chili, garlic, onion and cumin seasoning, mixed together then squeezed in juice of one lime. Warmed up some leftover chipotle refried beans and layered it into warm crispy corn taco shells. Topped with lime yogurt crema, sliced avocado, shaved carrots, taco sauce and diced green onion.
Dang...snow in the forecast...kind of hope it just rains cause I’m not mentally prepared for snow yet. ☃️ I will say tho, now that it’s colder, I have been more eager to cook all the warm things. Steamed some kabocha squash (my fav this season), reheated some @lotusfoods basmati rice, and made a tofu scramble. All quick items that didn’t take me more than 15 mindless minutes to make. I live for those quick meals. 🙌🏽 Threw in some cucumber, avocado and lime to round everything out. So satisfying. 👌🏽
1/2 block tofu, drained and pressed
1/4 red onion, sliced or diced
1/4 bell pepper, diced
1/4 cup diced mushrooms
1 tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp smoked paprika
1/4 tsp turmeric ✨
Add mushrooms and onions to a pan and cook up until onions are translucent, about 3-5 minutes. Crumble tofu into big chunks into pan and add in all seasonings and soy sauce. Stir continuously until tofu is warmed through and liquid is absorbed fully, about 3 minutes. Add in diced bell pepper and turn off heat (heat from pan should help soften bell pepper slightly leaving it slightly crisp). Season to taste with salt and pepper as desired. Serves 2-3. 🥣
Hey friends❤️ The website is finally up !
Check out shaniseasoning.com
And let us know what you think ! ( its super basic and user friendly) we also would like to add more cool stuff like a photo gallery, recipes, blog posts etc but for now you can at least get some of the magical seasoning 🦄 💫💌