Curried Red Potato and Tofu Scramble

Contents:

Extra firm tofu

Kale

Tomato

Red onion

Mushroom

Avocado

Red Potato

Curry

Garlic

Turmeric

Nutritional yeast

Daiya Pepper Jack

Press the tofu (wrap in towel, put something heavy on top).

Chop onion.

Slice mushrooms.

Dice tomato.

Red potato (on the fly).

In pan on medium heat w/ some olive oil, cook garlic and onion.

Add potatoes.

Then mushrooms.

Chop the kale.

Crumble the tofu.

And add it to the pan.

Add tomatoes.

Add the curry, turmeric, and nutritional yeast, as well as a dash of salt and pepper.

Add Kale.

Yum. Can you smell that? So good.

Dish it out, and top it with some daiya pepper jack cheese and some avocado slices. Sooo wonderful!

Add a cup of coffee and a good read.

Tofu and Veggie Enchiladas

This recipe is awesome!

Contents:

Organic tofu, pressed

Olive oil

Salt to taste

Mushrooms

Red onion

White onion

Spinach

Tortillas

Can/bottle of enchilada sauce

Cheese replacer (I used Daiya)

First, press your tofu. I don't have a fancy press, but something heavy will do. I use steel cut oats.

White onion, sliced.

Mushrooms.

Sliced.

Red onion.

Sliced.

Spinach.

Chopped.

In a large pan, brown mushrooms w/ about 1 tbsp of olive oil.

Add red onions and cook until translucent.

Meanwhile, crumble the tofu.

and..

Add the tofu to the pan.

In a sauce pan, brown the white onion in about 1 tbsp of olive oil.

Then add the enchilada sauce, a dash of salt, and bring to a boil.

Brown the tofu.

Add the spinach to the pan. Cook until it wilts.

Tortillas. Preheat oven to 350 degrees.

Add vegetable/tofu mixture, some sauce, and some daiya cheese.

My sister is visiting and she wanted to take some photos! So, she caught me in the act.

Fill all of the tortillas and roll them.

Cover with sauce and sprinkle cheese over.

Bake for 5-7 minutes (or until the cheese melts).

Voila! YUMMMM.

Meal - Roasted Rosemary & Garlic Potatoes, Balsamic Brussel Sprouts & Red Cabbage, and Tofu & Tofurky

A full dinner.

First, prepare tofu. Cube and marinate with choice sauce. I cubed, soaked, covered, and placed it in the fridge for three hours.

Dish One: Roasted Rosemary and Garlic Potatoes

Fresh Rosemary.

Potatoes.

Quarter and put in mixing bowl. I don't use measurements that often anymore, however I will add estimate amounts in parenthesis. Add olive oil (couple tablespoons, enough to thinly coat), rosemary (about two sprigs), minced garlic (about 3 cloves worth), salt and pepper to taste. Toss.

Place in dish and spread evenly. Cover with foil and put in oven at 350° for 30-35 minutes.

Dish 2: Balsamic Brussel Sprouts and Red Cabbage

Wash and prepare brussel sprouts (about half pound).

Cut stems and half. Put in mixing bowl.

Half a head of cabbage, chopped.

Tomatoes. Preferably, cherry. I didn't have any so I just quartered the ones I had. Add to mixing bowl. Salt and pepper to taste, oil to lightly coat. Mix.

Lay mixture as flat onto a baking sheet. Cook for 10-15 minutes at 425. Next, stir contents, add some balsamic vinegar and bake for another 10-15 minutes.

Dish 3:

Stir fry pre-marinated tofu.

If your home is anything like mine, or you are anything like me in the kitchen, cover it. Protect that toddler from splatter!

Nicely golden brown.

As a last minute request from the upper management (aka my father whom is healing from major back surgery), I quickly fried up some Tofurky kielbasa, sliced it, and added with the tofu.

El Fin. Careful, it is HOT!

I loaded the plate up for my dear Daddio and he loved it. Maybe you will too?