Tofu Scramble

Prep Time: 15 mins
Cook Time: 15-25 mins
Servings: 4-6
Recipe type: breakfast, brunch, side
Keywords: burrito, tofu, tofu scramble, vegan eggs, egg, scrambled, protein, healthy, plant based
Author: Kat Coolahan

Ingredients:

☆ 2 small carrots, diced
☆ 1/2 radish, diced (daikon, black radish, or watermelon radish)
☆ 2 celery stalks, diced
☆ ½ green pepper, diced
☆ ½ zucchini squash, diced
☆ 1 small tomato, diced
☆ 1 handful mushrooms of choice, chopped (shiitakes are my favorite)
☆ 1 TBS avocado oil (or oil of choice)
☆ 1 can black beans (15oz), rinsed and drained (or roughly 1.75 cups cooked, dried black beans)
☆ 1 block of tofu (14oz), patted dry with a clean towel and crumbled by hand so that the texture resembles scrambled eggs
☆ 2-4 TBS apple cider (or white) vinegar, to taste – more vinegar will add more sharpness/tang to the dish, if you add too much vinegar you can cut the taste by gradually adding in a little maple syrup (or sweetener of choice) at a time until desired taste is achieved
☆ 2 TBS rosemary, dried and ground
☆ 1 TBS turmeric
☆ 1 TBS Tabasco sauce (optional)
☆ ½ TBS fenugreek powder (optional)
☆ ½ TBS smoked paprika
☆ ½ TBS cumin
☆ ½ TBS mustard power (or spicy brown mustard sauce)
☆ salt and pepper, to taste

Directions:

1.     Remove tofu from packaging and pat dry with a clean dish towel. Fold towel in opposite direction, wrap the tofu so that it touches the drier side of the towel and set aside for later.
2.     Drain and rinse black beans and set aside for later.
3.     Dice the carrots and radish and sauté in a covered stockpot with oil over medium heat until softened (around 5 mins).
4.     Dice the remaining vegetables and chop the mushrooms, add to the pot, cover, and stir. Cook down for another 5-10 minutes until all veggies are fork tender.
5.     Add black beans that you drained and rinsed in step 2 to the stockpot. Add tofu from step 1 and gentle crumble by hand over the pot so that the texture resembles scrambled eggs.
6.     Before stirring in the tofu, add the vinegar to the pot, making sure to coat the tofu. Then, add the remainder of the spices/ingredients and stir. Adjust quantities of vinegar and spices to taste.
7.     Reduce the heat to low, cover, and simmer for an additional 5-10 minutes, stirring occasionally.
8.     Serve as is, in a breakfast burrito, or over a bed of greens.

Crock Pot Lentil Orzo Stew

Prep Time: 12 mins
Cook Time: 3 hours
Servings: Around 6
Recipe type: dinner, stew, soup, side dish
Keywords: crock pot, slow cooker, vegan, lentil, orzo, stew, chickpea,  
Author: Kat Coolahan, recipe adapted from Veggie Inspired

Ingredients:

☆ 1 leek cleaned, diced, sautéed
☆ 2 celery stalks, diced
☆ 1 carrot, diced
☆ 2 cups chopped fresh or frozen broccoli (optional)
☆ 1 cup dried red lentils
☆ 1 can chickpeas (15oz), rinsed and drained (or 2 cups cooked dry chickpeas)
☆ 2 cans diced fire-roasted tomatoes (15oz)
☆ 4 cups vegetable broth (more if needed)
☆ 2 tsp smoked paprika
☆ 1 tsp dried thyme
☆ ½ tsp cumin
☆ ½ tsp herbs de Provence
☆ ½ tsp tarragon
☆ ¼ tsp dried sage
☆ ½ tsp crushed red pepper (optional)
☆ 1 tsp salt & 3 dashes of pepper (or to taste)
☆ ¾ cup orzo
☆ 1 bunch of kale de-stemmed and chopped (roughly 3 cups chopped) can also sub baby spinach

Directions:

1.     Dice leeks, celery, and carrot and sauté over medium heat until softened (around 5 mins)
2.     Add the diced vegetables to the crock pot, along with all other ingredients EXCEPT the orzo and kale (or spinach). Add more vegetable broth (or water) if needed to bring the liquid level to cover all ingredients.
3.     Cook on high for 2.5-3 hours or until the lentils are soft and able to be crushed with a spoon
4.     Add the orzo and chopped kale (or spinach), stir, and cook another 30 minutes or until the orzo is tender
5.     Can serve either as a soup/stew (with optional bread to accompany) or over a bed of fresh greens
6.     Optional toppings: sprinkle top with coconut manna and hemp seeds