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Posts tagged ‘easy’

Are You Hungry? Tofu Scramble!

Ive never been a big breakfast person. Now I usually drink a protein shake with fruit for b-fast (its quick and easy). Before I went veg I would have a bowl of cereal (Honey Bunches of Oats was my fav). While in highschool I would eat a large Fudge Round (real healthy, huh?! lol) and when I was sick/didnt feel good my mama would sometimes fix me a huge bowl of Froot Loops … but she would pick out the yellow, green, and orange loops. BahHahaha (talk about spoiled)!! Ive never been one to eat eggs, pancakes, bacon, sausage, ect…

Well, last time I went grocery shopping for tofu I bought the firm cubed kind, thinking that they would be good for putting on skewers and grilling. But I didnt realize that the cubes would be so small! Way to small for skewers! So I googled different ways of cooking the tofu and found scrambled tofu (like scrambled eggs). I cooked it over the weekend and it was good… very easy and quick! It tasted strangely like scrambled eggs! The perfect dish for those who have a craving for eggs, except its healthier!

Tofu Scramble

Tofu Scramble with Tomatoes and Avocado

Tofu Scramble with Tomatoes and Avocado

1 block firm, cubed tofu (frozen first)
2 tbsp oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
2 tbsp nutritional yeast (optional but strongly suggested)
salt and pepper to taste
veggies of your choice (optional)

Note: I strongly suggest freezing your tofu first because the texture of frozen tofu is more like eggs. If you forget or dont have time, it will still turn out fine. (How to freeze tofu.)
Place the tofu in a ziplock bag, using your hands mash the cubes “crumbling” it until it looks like the consistency of scrambled eggs. Sautee onion, pepper and crumbled tofu in oil over medium heat for 3-5 minutes, stirring often. Add turmeric, salt, pepper, and any veggies (optional) and continue to cook for 5 mins, stirring often. Sprinkle with nutritional yeast and serve. (The turmeric makes it taste like eggs and the nutritional yeast adds a salty, cheese/buttery flavor)
Note: Tofu scramble is very versatile. You can add whatever veggies or spices you have on hand. My fav combination is making a Veggie Tofu Scramble Sandwich with toasted whole wheat bread, the scrambled tofu, tomatoes, avocado, and a dollop of salsa. Burrito style would be really yummy too!


Are You Hungry? Simple Sketty

I’m writing this quickie post on my iPad as the baby roams around the livingroom, getting into mischief. 😛 Actually, any mom will confirm that when there are babies/children around, no simple task is ever quick! Currently the baby has gotten into her big bro’s toys. The child left some of his toys downstairs and of course the baby discovered them, she is currently playing with his monster truck, wagon, cowboys, and army men. Apparently, the cowboys and army men are good teethers…? (Don’t worry, I made sure to check that she can’t hurt herself or accidentally swallow some parts.)


Anyways, I fixed a yummy dinner at the end of last week and I wanted to share. Sometimes I get so carried away in trying to find these super complex and fancy recipes on pinterest that I ignore the more simple dishes. And when Im running around like a chicken with its head cut off, easy is exactly what I need! What’s more simple then sketty?!
Im trying to be a less wasteful person, I already had the pasta and sauce in my pantry but I wanted to add to it to make it more delish. To the sauce I added onions, garlic, tomatoes, chick peas (in place of meat), and roasted bell pepper. Yum! If you’ve never roasted a bell pepper, try it! It’s easy and makes the pepper taste so much better. How to roast bell pepper in oven.


Sketty! (Sorry for the crappy ipad instagram pic!)

Simple Sketty

1 medium yellow onion, chopped
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes
1 (6 oz) can tomato paste
1 roasted bell pepper
3 cloves garlic, diced
1 (24 oz) jar sauce — I like Bertolli Organic olive oil, basil, and garlic sauce
1 (13 oz) box whole grain spaghetti

On medium heat, in a lightly oiled sauce pot add onions, garlic, and chick peas. Cook 5-6 minutes. Add fire roasted tomatoes and roasted bell pepper. Cook 2-3 mins. Add sauce and tomato paste. Stir occasionally. Let simmer on low. Taste and add seasonings, salt, and pepper as needed. Let it simmer while cooking the pasta.
Cook pasta, al dente, as indicated on the box. Drain. Add sauce to pasta and cook on low, 2 minutes, to combine the sauce and pasta. Garnish with fresh basil. Serve and enjoy.

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