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It's probably been said - I didn't read all the posts - but I have two favorites I alternate between. Chia Seed Pudding, and Summer (Roiled Oats) Oatmeal. I make them up with any non dairy milk in pint size mason jars. I have used both fresh and dried fruits in them, and varying sweeteners. I like to spice them up with cardamom, Ceylon cinnamon, ginger and ground cloves.
The thing I like best is neither one of them is cooked, and both are as delicious as I want to make them.
That's not strange, it sounds very good to me! About once a week we have a hot breakfast usually sourdough pancakes, but once in awhile we will have something similar to your breakfast today. Try this....
Recipe is from minimalistbaker.com
Southwest Tofu Scramble. serves 2
Scramble:
8 oz extra firm tofu
1 T olive oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 C kale, chopped
Sauce:
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp turmeric
Water to thin
1) Pat tofu dry. Wrap in paper towels and press dry. Put a heavy pan on top for 15 minutes to drain.
2) Prepare sauce. This is the cool part! Add the dry spices to a small bowl adding just enough water to make a pourable sauce. Set aside
3) Prep vegetables then heat a skillet and add bit of oil, then onion and red peppers, add pinch salt and pepper. Cook until softened, 5 minutes. Add kale, a bit more s&p (I added 1/4 tsp hot pepper flakes) cover to steam 2 minutes.
4) Unwrap tofu, crumble using a fork. Move veggies to one side of pan then add tofu. Saute 2 minutes, then add sauce over tofu but adding a bit to veggies. Stir to mix tofu and sauce then mix everything together. Cook 5 - 7 minutes more.
5) Serve immediatey!
I like this on warm corn tortillas with chopped cilantro and Sriracha.
Enjoy!
I eat a lot of oatmeal with almond milk and berries and peanut butter for breakfast.
I will have to try to make that tofu scramble. I've only ever had one at the place near where my daughter lives when we've gone there for brunch.
I'm not much for breakfast and will usually just have several large cups of black coffee throughout the morning, but when I do feel like eating, I'll open the freezer door and grab an Amy's Tofu Scramble Breakfast Wrap.
My other go-to option is simply an RTD protein drink. (I'm lazy and don't make my own, although sometimes my wife will make smoothies and I'll have some of hers.)
That's not strange, it sounds very good to me! About once a week we have a hot breakfast usually sourdough pancakes, but once in awhile we will have something similar to your breakfast today. Try this....
Recipe is from minimalistbaker.com
Southwest Tofu Scramble. serves 2
Scramble:
8 oz extra firm tofu
1 T olive oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 C kale, chopped
Sauce:
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp turmeric
Water to thin
1) Pat tofu dry. Wrap in paper towels and press dry. Put a heavy pan on top for 15 minutes to drain.
2) Prepare sauce. This is the cool part! Add the dry spices to a small bowl adding just enough water to make a pourable sauce. Set aside
3) Prep vegetables then heat a skillet and add bit of oil, then onion and red peppers, add pinch salt and pepper. Cook until softened, 5 minutes. Add kale, a bit more s&p (I added 1/4 tsp hot pepper flakes) cover to steam 2 minutes.
4) Unwrap tofu, crumble using a fork. Move veggies to one side of pan then add tofu. Saute 2 minutes, then add sauce over tofu but adding a bit to veggies. Stir to mix tofu and sauce then mix everything together. Cook 5 - 7 minutes more.
5) Serve immediatey!
I like this on warm corn tortillas with chopped cilantro and Sriracha.
Enjoy!
This sounds very good!
I've never done anything like that with tofu--I just cut it into cubes, and add it to soups and stews. I always get the extra-firm, too, so I'm going to try this.
I'm not full vegetarian but I eat plant based most of the time. I think that's called "flexitarian" or something like that, but I'm not into labeling my diet. I pretty much eat meat once or twice a year (or occasionally when traveling through remote villages in foreign countries).
For breakfast, I just eat normal foods. I've never been into "breakfast food" or whatever. I just heat up some of last night's dinner, usually. I also sometimes have a fruit smoothie.
Not a vegetarian/vegan here either but I am addicted to yakisoba with tofu for breakfast.
I start by frying a minced clove of garlic in oil then add tofu cut into bite sized pieces. I then add sliced mushrooms and cook until the tofu is browned. I added soba noodles(boiled) and yakisoba sauce and stir fry for a few minutes until everything is mixed.
Today it's oatmeal with blueberries, cherries, and peanut butter. I put a little 2% milk in it. Prefer to use almond milk, but I don't have any, and I'm at someone else's house who has milk in the fridge.
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