Vegans can still have breakfast, FYI! I go to sleep way too excited for breakfast when I know have tofu in the fridge. This with my morning coffee is sure to jump start my happy day
In a pan, stir fry extra firm tofu, turmeric, curry, and olive oil. Add in your veggies of choice and scramble all together. I added kale and cherry tomatoes! Of course, add a dash of pepper to bring out the flavor.
Arrive to your next dinner party with one of these and you’re sure to be the most liked one at the party! My family enjoyed this with the delicious homemade cranberry sauce I saved for the side. One tip: be sure to not over cook! The worst thing is having a dry tart…you don’t want that.
This is not my own recipe, you can check it out here: http://vegnews.com/articles/page.do?catId=11&pageId=1201
Alright, so it’s not really steak. But its still damn good!
Marinate extra firm tofu and place in aluminum foil with sliced tomato wedges. Put it in oven for 25 minutes at 350 degrees, turning the tofu over half way through. Place the cooked meal over your favorite veggies. I used okra and kale!
I made these with a tomato sauce and everyone thought they tasted just like meat! They are made with all natural ingredients! I actually didn’t create this recipe; all credit goes to here: http://ohsheglows.com/2013/11/13/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/
When you’re feeling creative:
3 Large Tomoatoes
Kale (cut into 1″ pieces)
Raisins (cut in half)
Pepper for taste
Start cooking the quinoa based on the package you have bought. Most quinoa takes about 10-15 minutes to cook. While the quinoa is cooking, Cut each tomato in half and scoop out the insides with a delicate spoon (you don’t want to pierce the skin). Sprinkle pepper into each tomato half and set aside. Place the insides in a bowl and mix in the kale & raisins. When the quinoa has been cooked and fluffed, add it to the mixture and toss until the quinoa has touched every topping. Using a large, neatly place a scoop of the mixture in each tomato. Sprinkle lemon juice (and any other spices/juices you love) and serve!
My 11 year old sister loved these because you can eat them with your hands!
6 pieces of Romaine (whole)
1 Sweet Potato (washed, with skin)
1 can of Red beans
1/2 of onion (chopped)
3 garlic cloves (minced)
1/2 of cucumber (cut into small triangles)
Heat oven to 400 degrees. Cut the sweet potato into small triangular wedges. Toss the wedges in a bowl with the cayenne pepper and lemon juice (I love spicy foods, so I tend to put more cayenne pepper than most. Feel free to use the amount you are most comfortable eating). Lay each wedge flat on an oven tray and roast for 25 minutes.
In a skillet, add onions, garlic, and lemon juice. Sauté this until light browning occurs. Add the red beans and toss the mixture until the beans are cooked (approx. 8 minutes).
Stuff each romaine lettuce piece with the sautéed bean mixture, sweet potato wedges and cucumber wedges. You can drizzle more lemon juice for taste. Eat it like a hot dog!