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Tofu ScrambleI actually like tofu. Are you with me? I keep a block or two in the fridge because it’s a vegetarian protein that’s quick and easy to make. I typically season and bake tofu, but lately I’ve been making tofu scrambles.Tofu Scramble SkilletThere’s a lot to love about a tofu scramble. You can load it up with veggies and season with your favorite spice blend. Tofu has a neutral flavor, and works well with everything from curry powder to chili powder to ras el hanout Moroccan seasoning.

To make this tofu scramble recipe, I sauteed a shallot and mushrooms until tender and then added crumbled tofu, Moroccan seasoning and some kale. Ras el hanout is a Moroccan seasoning blend made with spices like cumin, coriander, ginger, cinnamon, paprika and turmeric. It’s great in everything from roasted veggies to tofu scrambles. You can  make your own ras el hanout or find it in the spice section of a well stocked grocery store.

Tofu Scramble with Mushrooms and Kale Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 package (8- to 10-ounces) fresh crimini mushrooms, sliced
1 1/2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt
1 cup chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and mushrooms; cook until tender and most of the liquid released by the mushrooms has evaporated. This should take about 5 to 7 minutes.

Stir in the crumbled tofu, Moroccan seasoning and salt. Cook and stir until the tofu is heated through and beginning to brown, about 5 to 8 minutes. Stir in the kale and cook 1 to 2 minutes more until wilted.

Serve immediately with your favorite table sauces like liquid aminos, tamari or chili sauce.

Makes 4 servings
Tofu Scramble BreakfastNote: This tofu scramble does not and is not intended to taste like scrambled eggs. I consider it less of a vegan egg substitute and more of a way to eat delicious tofu. If you’re looking for an egg-ier tasting tofu scramble, try a recipe seasoned with nutritional yeast.

Berry Kefir Smoothie
Have you tried kefir? It’s a thick and creamy cultured dairy product with a pourable consistency. This article all about milk kefir describes kefir as having a sour taste and effervescent texture. That doesn’t sound great, but go with it. It’s tart. It’s tangy. It’ll transform your morning smoothie. Brace yourself.

Berry Kefir Smoothie Recipe
1 cup plain dairy kefir (I prefer full-fat or low-fat, not fat-free.)
1/2 cup frozen blueberries
1/2 cup frozen strawberries
Natural sweetener, if desired

Add kefir, blueberries and strawberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired or resist the urge to sweeten and enjoy the tart and tangy flavor of the kefir.

Makes 1 big smoothie

Recipes you may also like:
Strawberry-Ginger Kefir Shake from Turntable Kitchen
Strawberry Kefir Pops from The Nourishing Gourmet

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

Mushroom Soup with Greens
What’s your Misery Score? You know, from the Winter Misery Index. If you live somewhere that hasn’t been pummeled by cold, ice, wind and snow…then I hope you’re happy. (And please, eat some ice cream for the rest of us.)

As of today, my Misery Score is 188. That’s also roughly the number of bowls of soup I’ve eaten in my attempt to survive this winter. Brothy Mushroom Soup with Greens has been my go-to recipe. It’s my vegetarian version of chicken soup. It’s full of good things like ginger and chili that taste great and keep me going.

(P.S. This weather may be making me slightly overdramatic. Just slightly.)

Vegetarian Mushroom Soup with Greens Recipe
1 tablespoon olive oil
1 large onion, chopped
1 package (10 ounces) fresh crimini mushrooms, sliced
1 jalapeno chile pepper, seeded and finely chopped
3 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks
1-inch piece fresh ginger, peeled and cut into matchstick pieces
1 teaspoon fine sea salt
1 to 2 tablespoons tamari (soy sauce)
2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard)
Sambal oelek chili sauce

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms, jalapeno and garlic; cook and stir 5 to 8 minutes until mushrooms have cooked down and released their juices.

Add water, sweet potatoes, ginger and salt. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until the sweet potatoes are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Add the greens to the pot. Give the soup a quick stir to wilt the greens.

Serve each bowl of soup with a small spoonful of sambal oelek chili sauce (or another chile sauce). I don’t consider this ingredient optional…I consider it the finishing touch that makes this soup work. Don’t skip it!

Makes about 6 cups soup
Brothy Mushroom Soup with Sweet PotatoesRecipes you may also like:
Vegetarian Lentil Soup with Greens
Red Lentil Soup with Sweet Potatoes and Kale