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We typically eat this six days a week. Although in the coldest of Winter we will eat hot oatmeal or another cooked whole grain.
1/2 C Old Fashioned Oatmeal
1/3 C Uncle Sam flake's
1/4 C Grapenuts
3 Tbs flax meal
1/2 banana, sliced
1/4 C berries, fresh or frozen
1 Tbs maple syrup
Plain unsweetened almond milk
No cooking, super quick, tastes great and cancels out mid-morning hunger pains.
This is strange, but this AM I feel like having a lettuce and tomato sandwich on whole grain bread with vegan mayonnaise, sea salt and black pepper, and scrambled tofu cooked in Earth Balance. There are mixes for scrambled tofu, but I just mash and drain firm tofu add garlic powder, turmeric, chives, salt and pepper with a dash of hot sauce.
This is strange, but this AM I feel like having a lettuce and tomato sandwich on whole grain bread with vegan mayonnaise, sea salt and black pepper, and scrambled tofu cooked in Earth Balance. There are mixes for scrambled tofu, but I just mash and drain firm tofu add garlic powder, turmeric, chives, salt and pepper with a dash of hot sauce.
I had the same thing yesterday.
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!
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