Today’s weather advisory meant I had to go into work late in order to wait for the ice on the roads to melt. Walking to the bus stop even after waiting was NOT fun and really scary! I hate winter 😦
But the extra time meant I could make a nice big diner style vegan breakfast. I had some wheat free waffles from Trader Joe’s smeared with a little Earth Balance spread and maple syrup. I also had some tofu scramble, I included the recipe below. This was an awesome breakfast! It definitely beats my usual almond milk yogurt with fruit and chia seeds or oatmeal.
Shhhh I had a third waffle. I’ll have to burn that off at the gym later! But my lunch of tons of steamed rainbow chard and squash with a few strips of sesame ginger tempeh will make up for it too. I def enjoyed my last more than the last time I had rainbow chard and felt so unsatisfied. The squash and extra spices definitely helped.
About 5 ounces of tofu (third of a block/15 oz package)
1 tbsp nutritional yeast
2teaspoons Mrs. Dash no salt seasoning or 21 seasoning salute from Trader Joe’s
1 1/2 tsp turmeric
1/2 tsp curry powder
1/4 tsp sea salt
Extra spices (parsley, cilantro)
Any veggies you like (tomatoes, greens, and red onions are my staples)
Press out any extra water from tofu between paper towel. Place tofu in a bowl and add all spices. Saute any veggies for one minute then add tofu mixture and saute everything til slightly browned. I love it with a little Daiya and sprouted bread. Enjoy! 🙂