tofu scramble breakfast tacos


So. Here's the thing. Breakfast is the worst meal of the day.

I know I'm in the minority with that opinion, but hear me out. For some reason, somewhere, a long time ago, someone decided that half of all foods deemed breakfast appropriate should be sweet. Maybe it was because sugar provides an instant, all be it short lived and artificial, burst of energy that people are craving in the morning. Call me crazy, but I find stuffing yourself with a mountain of pancakes filled with chocolate chips, drizzled with maple syrup, and then dusted with powdered sugar to be one of the least likely ways to ensure a good day ahead.

On the flip side (no pun intended), we've got the other section of the breakfast menu that's heavy on the eggs, bacon, and sausage. And I mean heaaaavy. So if you're not completely into desserts masquerading as breakfast or starting the day already feeling weighed down, you can feel a little stuck.

On weekdays, my typical go-to AM meal is avocado toast. It's easy, simple, filling, healthy, and delicious. However, on weekends I'm craving something that feels a little more special, is plant-based friendly, and won't send me into sugar shock before I've even gotten it together enough to change out of my pajamas. Like all other recipes I share here, it's also got to be easy and it's got to taste damn good.

Enter Tofu Scramble Breakfast Tacos.

Extra firm, high-protein tofu gets crumbled up and sauteed with a combo of spices and tomatoes before it's piled into crisp corn tortillas and topped with rich chunks of avo (all breakfasts need avo, amiright?), fire-roasted tomato salsa, and fresh cilantro. Guys. Are you hungry yet?

I personally feel that the best way to approach breakfast, the most inferior meal of the day, is to treat it like lunch (aka the best meal of the day), while still giving it a breakfasty spin so your internal clock can chill. That's why these tacos are the perfect answer.

It's also part of my personal philosophy that pretty much anything tastes good between a taco shell. And when you take something that's already good enough to eat solo and then put it in a taco? Mind. Blown. That's what's going on here. If you're going low carb, this tofu scramble is an insanely good breakfast on its own. But if you're going for, it's Saturday morning and I've got some Bravo to catch up on on the couch in my PJs before heading out to meet my friends for what's obviously going to be the best weekend ever, then pour yourself a mimosa to go along with your tacos and enjoy your easy, delicious breakfast that's chock full of weekend fuel.

Ingredients (serves 3-6):
- 1 tablespoon olive oil
- 1 12oz container of extra firm tofu, drained*
- 3 plum tomatoes, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon curry powder
- 6 corn tortillas
- 1/4 cup fire roasted tomato salsa (I get mine from TJ's)
- 2 small avocados, sliced
- Fresh cilantro
- 1 lime

Instructions:
1. Drizzle olive oil into sautee pan before crumbling tofu in with your hands. Mix in tomatoes, spices, salt, and pepper. Cook over medium high heat, stirring occasionally for about 7 minutes until slightly browned.
2. Meanwhile, toast tortillas in a dry small pan over medium heat until crisp and slightly browned on each side.
3. To assemble tacos, add tofu scramble, salsa, and avocado to each taco shell. Top with cilantro and a squeeze of lime juice. Serve immediately.

* I used Trader Joe's extra firm high protein tofu, which isn't packed in water. No problem if you are using extra firm tofu that is packed in water, just know that you will need to cook it for about 10-15 minutes instead of 7 and the end result may not appear as brown as it does in these photos. That being said, I make it this way all the time and it's absolutely delicious!








turkish breakfast spread


Whenever it starts getting warmer in San Francisco and the typical fog rolls out, I get a bit nostalgic for summer trips I've taken and have the itch to start planning another adventure. Its been an extremely wet winter this year in the city where its rained non-stop for weeks at a time. This past weekend it was 75 degrees and sunny, and was the first true sign that spring is on its way. Right on cue, I started daydreaming about the trip I took to the Turkish coast with my sister and brother-in-law two summers ago that I first talked about here and here in two of my favorite posts/recipes yet.

My brother-in-law is a veteran trip planner and always does an amazing job at finding beautiful hotels in prime locations for affordable prices. One of his non-negotiables when looking for a place to stay is free breakfast. Having accompanied them on several different trips, I've tried my fair share of complimentary breakfasts, and can confidently say that the spreads we had in Turkey are something special.

Dionysis Lodge*, on the beach in Cirali, in particular had my favorite breakfast, and it's the one I've chosen to replicate here. Some of what they brought out surprised me at first, since it wasn't what you'd typically think of as breakfast. An average breakfast we'd eat at our little nook consisted of a variety of fresh fruits, veggies, and spreads. My favorites were the cherry tomatoes, cucumber, oranges, olives, tahini, honey, and of course the big basket of bread.

At home, when you think of breakfast it's usually just one big bowl or plate with something like an omelet, stack of pancakes, or cereal. The breakfasts we had in Turkey were a mix of a bunch of little things you picked and chose from. At first glance, these items might seem a bit random and overly simple, but I found it so fun to grab a bit of everything and mix and match on my plate. My favorite combos are:

- Cucumber + tahini
- Tahini + honey + bread
- Cherry tomatoes + bread + drizzle of olive oil

The olives provide just the right amount of healthy, filling fats for the morning, and the oranges lend to a sweet finish. All in all, this seemingly random assortment hit all the breakfast marks for me.

Since it's so ridiculously easy to throw together at home, I wanted to share this spread with you all as a fun way to shake up your DIY weekend brunches. I find that every time I make it, I'm transported back to the casual beachy vibes of the Turkish coast, and get even more excited that summer's on its way.

Ingredients:
- Multigrain bread, sliced
- Cherry tomatoes, halved
- Cucumbers, sliced
- Oranges, sliced
- Mixed olives
- Tahini
- Honey

*If anyone is interested in planning a trip to Turkey and looking for recommendations, this place is amazing! An average of $40 a night and just a couple blocks from the. most. incredible. beach. ever.



veggie sushi bowl

Does this really count as a recipe?


Every so often All the time I share recipes on S&S that are so simple and easy, I have to ask myself that question.

From the start, I wanted the food I share here to be both delicious and attainable. We all have our favorite blogs and cookbooks that share mouthwatering images of restaurant worthy food that we'd undoubtedly love to eat but are way too intimidated to attempt. I have several of these types of blogs bookmarked for purely food porn purposes and can count the number of times I've actually made one of their recipes on one hand. 

However, my intention with S&S was always to provide practical plant-based recipes that are so approachable, you could come across one while browsing the Internet at work, and go home and make it that night. Weekdays aren't for pulling out your tablespoons and measuring cups, they're for throwing a bunch of things in a bowl, mixing it together, and creating something delicious. This sushi bowl is more of a "real life recipe" than a capital Recipe because it contains no measurements and an ingredient list that can almost entirely be swapped out for other favorite foods.

So why the bowl and not the traditional sushi preparation? Whenever I see sushi recipes I can't help but think of that scene in the Sex and the City movie where Samantha spends all day making hand-made sushi for Smith for Valentine's Day only to have him come home late and ruin the surprise and all her hard work. Making your own sushi is basically the definition of intimidating, time consuming, and unnecessary. It's better left for the professional chefs at restaurants in my opinion.

So let's just take all the best flavors and ingredients in veggie sushi, throw them into a bowl, top with soy sauce and call it a day? I've never been too big of a seaweed fan so this preparation is kind of a win-win for me, but if you do like seaweed feel free to throw some sheets on your bowl as well for the full effect.

Ingredients:
- Brown, white, or sushi rice
- Edamame, shelled
- Cucumber
- Carrot
- Radish
- Avocado
- Micro greens
- Black Sesame Seeds
- Soy sauce

Instructions: 
Cook rice according to package instructions and add to bowl with remaining ingredients. Drizzle with soy sauce and enjoy!









cream of cashew broccoli soup

Oh, January.


Let's just come out and say it, not the greatest month. Maybe you indulged and then over indulged and then somehow managed to wear nothing but plaid flannel sweatpants and the occasional sequined shift dress until January 1st rolled around and you realized none of your non-holiday clothes were fitting quite like they used to.

Or maybe you avoided the sugar cookies and opted out of the boozy hot chocolate but watched the Santa Clause one too many times, got confused and thought that you fell off the roof, became the big guy, and made it your personal obligation to buy every person on your Christmas list the most insane present they've ever received. Happy relatives, not so abundant bank account.

So now its January, and whatever your holiday vice may of have been, you're not feeling so hot. Top that off with the whole "New Year, New You" sentiment that's floating around and it can be enough to make you want to crawl back under the covers and pretend 2017 never happened.

If this sounds even remotely relevant to you, you need this Cream of Cashew Broccoli Soup in your life like yesterday. Six ingredients is all you need for this soup, and really you for sure already have garlic powder in your pantry so it's more like five. Easy box checked. And healthy? Hells yeah. This is a full on detox soup backed by the green power of broccoli and spinach, while the cashews maintain staying power and promote fullness. And last but not least, completely affordable. The only ingredient remotely expensive is the cashews, but considering you're getting four full servings out of this soup, they seem like a more reasonable purchase than that third pair of Hunter rain boots you picked up this season because they were army green and the pair already sitting in your closet was more of a forest green.

So do yourself a favor and take the guesswork out of what's for dinner tonight with a recipe that's entirely guilt-free, and remind yourself there are less than two weeks until the most depressing month of the year is over.

Ingredients (Serves 4):
- 1 cup cashews
- 4 cups broccoli florets
- 3 large handfuls spinach
- 1/4 teaspoon garlic powder
- Juice of 2 lemons
- 2 cups vegetable broth
- Cilantro for garnish (optional)

Instructions:
1. Put cashews in a bowl and cover with water. Let soak for at least one hour (up to overnight), then drain.
2. Steam broccoli before adding it to a blender with all remaining ingredients, plus salt and pepper to taste. Whiz until smooth and transfer to a pot to heat on the stove before serving. Garnish with cilantro if desired, serve immediately.


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