Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner. Hot or cold. Eat it as is, or add it to some steamed vegetables, a kale salad, or just as a side. Protein, fiber, vitamins all in one and its delicious! Enjoy

Ingredients

• 2 14 oz blocks of Organic Tofu drained and smashed ( w/ a potato masher or fork)

• 2 Tbsp olive oil

• 1 onion chopped

• 1 red bell pepper

• 1 can organic black beans

• 1 cup of chopped mushrooms of choice ( I cook these separately not to make the tofu soggy)

• ½ tsp ground cumin

• 1½ tsp ground turmeric

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

Method

1. Heat oil in Large skillet, sauté onions until slightly browned.

2. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

3. Cooked until well heated through.

4. Sprinkle cilantro on top.

5. Salt and pepper to taste

6. Hot sauce goes well with this as well.

7. Serve with a salad, tortilla, or as is.

Chickpea Egg-less Omelet

A new vegan spin on omelets. A healthy, high protein breakfast, lunch or dinner option.

Enjoy adding in any yummy extras.

Recipe by Vegan Sandra

Serves 2-4

INGREDIENTS

• 3 Tbsp. chickpea flour

• ¼ Tbsp. salt

• Pinch of ground black pepper

• 8 Tbsp. water

• 1 medium onion

• Fresh herbs (dill, spring onions and basil for example)

• 2 Tbsp. oil

METHOD

1. Mix chickpea flour with salt and pepper

2. Add water and mix until you have a creamy omelet batter

3. Add thinly sliced onions and chopped herbs. Mix everything together

4. Heat up some oil in a smaller pan

5. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelet

6. Cook for 2 – 3 minutes (don’t cover the pan with a lid!)

7. Flip the omelet over (use a thin spatula) and cook for a couple of more minutes

8. Remove from the heat

9. Serve and enjoy. I added some spinach, walnuts and pine nuts for added crunch and nutrition.