Vegan Southwest Breakfast Tacos

Vegan Southwest Breakfast Tacos

I adore Mexican food. I mean I could literally eat a Mexican dish for every meal. In fact, while we were visiting Colorado this summer we ate at a Mexican Restaurant 8 out of of 11 days. I love the spices, the depth of flavor, and not to mention it’s really easy to “vegan-ize” almost any dish.

One of our favorites to make at home however, is this tofu scramble. I also adore Dana Shutlz and her Minimalist Baker’s blog. She is truly gifted in the plant-based kitchen and this recipe is a perfect example. A few weeks ago we had 4 couples, their kids, and my mother-in-law over for brunch. Along with mimosas, bloody mary’s, and roasted potatoes with a chipotle cashew queso, this glorious recipe was loved by all! We served them with corn and flour tortillas, and enjoyed them as tacos and burritos! YUM!

Garnish with salsa, avocados, cilantro, or hot sauce or my favorite Cashew Queso!

SCRAMBLE

  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)


SAUCE

  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

Instructions

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  3. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  6. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  7. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

***PHOTO via Minimalist Baker www.minimalistbaker.com

Banana Chocolate Chip Muffins (Vegan, GF)


IMG_7495

This is an absolute favorite in our house.  The problem is we can’t keep them in our house.  When I take them hot out of the oven they’re gone before they’ve even cooled.  They’re that good!  I’ve modified the original recipe to make it gluten free.  Gluten free cooking often requires slight modifications, including cooking time.   I have also made a few substitutions that I felt made this recipe perfect for me!   I hope you enjoy them as much as we do! 

What You Need: (Makes 16 regular or 8-9 large muffins)

  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
  • 1 1/2 tsp of baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar (makes them moist and less dense)
  • 1/3 cup coconut oil
  • 4 super ripe bananas
  • 1 tsp vanilla extract
  • 1 cup dairy free vegan chocolate chips (I use Enjoy Life)

Instructions:

Preheat the oven to 350 degrees. Lightly grease your muffin tins or use muffin liners.

In a bowl, mix the flour, baking soda and salt.

In a separate bowl, mix the sugar and the oil.  Add the mashed banana to the sugar mixture, then add chocolate chips, and vanilla.

Finally, add the flour, and mix everything well.

Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour.  If using regular all-purpose flour, test at 20 minutes.  Add more time (three minutes at a time) as needed.

***Cool for at least 5 minutes before you remove from the pan!

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Mixed Berry Acai Bowl

I love Smoothies.  Every day my husband and I have a fruit and a veggie bomb for breakfast.  But sometimes a girl wants some substance.  Enter the Acai Bowl.

The Acai berry is one of the most powerfully healthy berries on the plant. It stimulates the immune system, trace minerals, boosts energy levels, has anti-aging benefits, and improves mood, skin, and hair. This Acai bowl is loaded with antioxidants (help fight off free radical damage), it’s filled with Magnesium, Potassium, Calcium, Vitamin C, Vitamin B1, B2, and B3. Protein, Omega 3’s, fiber, Iron, Vitamin A, Zinc, all 8 Essential Amino Acids, Copper, Biotin, Electrolytes, Anthocyanin’s and polyphenols, (anti-inflammatory).

Acai Bowl

(Makes 4 cups) Freeze then thaw, or refrigerate extra.

1 cup frozen blueberries

1/2 cup frozen strawberries

1 frozen peeled banana

1 package of frozen unsweetened Acai packet (I used Sambazon)

1-cup plant-based milk of choice

1 Tbsp Cacao powder (Wal-Mart carries in Gluten free section)

2 Tbsp Orgain Organic Vanilla Bean powder (Costco or Amazon)

Blend well. Should be smooth and creamy.

**Top with raw unsweetened coconut, cacao nibs, walnuts, blueberries, goji berries or any other yummy treats you have on hand.

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