Tofu Scram For The Fam – Vegan, GF

Tofu scramble is one of the ultimate vegan breakfasts! This recipe yields 4 serves and packs a flavour punch!

I’ve been spamming my instagram with my many Tofu Scrambles for YEARS now!

And as many times as I’ve made it… I’ve never actually written up a mass recipe for it.

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So here it is, a recipe that serves 4 people or as I like to call it ‘meal prep scram’ or ‘scram for the fam’.

This recipe can be served on toast if you please or on it’s own with some avocado and sauerkraut on the side like I do! 🙂

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TOFU SCRAM FOR THE FAM

Serves 4

What you will need:

A big fry pan, big bowl, wooden spoon, measuring cups and spoons, knives.

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Ingredients:

TOFU MIX: (Prepare First)

450g of NON GMO Firm Tofu, washed and crumbled
1/2 cup of Unsweetened Almond Milk
4 tsp Turmeric Powder
4 tsp Nutritional Yeast (Savoury Yeast Flakes)
4 tsp Dijon Mustard
4 tsp Minced Garlic
1 tsp Pink Salt
1 tsp Black Pepper

Depending on the week I may also add 4 tsp of Curry Powder as well for a bit of a change!

ADDED VEGE: (Final Step)

1 small Red Onion thinly sliced
2 cups of Button Mushrooms Sliced (8 mushrooms)
2 cups of Roughly Chopped Kale
1 cup of Chopped Spinach
1/4 – 1/2 cup of Sun-dried Tomatoes Chopped
2 tsp of the Oil that comes from the Sun-dried Tomato container
Salt
Pepper

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Method:

  1. Begin by removing the Tofu from the packet and gently wash it under some water. Then using your fingers, crumble the Tofu into smaller little pieces into the large bowl.
  2. Then add the Turmeric, Mustard, Garlic, Nutritional Yeast, Almond milk, Salt and Pepper and mix until the Tofu is completely covered and turns bright yellow. Set aside to marinate.
  3. Slice the mushrooms and Onion, then roughly chop the Kale and the Spinach. Chop the Sun-dried Tomatoes into smaller pieces.
  4. Then in a pan heat the 2 tsp Sun-dried Tomato oil over a medium heat. Add the Onion, Mushrooms and Kale and sauté for 3 minutes or until the Onion has softened.
  5. Turn the heat down a little and add the Tofu mix to the pan. Stir to completely coat the vegetables in the mix. Turn the heat back up to medium and cook for 5-7 minutes, stirring frequently.
  6. Add the Sun-dried Tomatoes and the Spinach, stir and then cook for a further 1 minute or until satisfied with the consistency of the scramble. Longer cooking = firmer texture, shorter cooking time = wetter mix.
  7. Season with more Salt and Pepper.
  8. Serve with your favourite breakfast sides.

Serves 4 with toast, or serves 3 without.

I served mine with Hummus, Sauerkraut and avocado!

I hope you enjoy this recipe!

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Happy cooking lovely’s

Steph xx

Protein Buckwheat Pancakes – Vegan, GF

An easy gluten free, vegan, pancake recipe for 1!

Ive been playing around with a few pancake recipes lately and I’ve been really enjoying these protein pancakes I created!

I use Happy Way Vegan Vanilla protein in this recipe and it works really well to add that little protein boost first thing in the morning.

Pancakes are always a favourite but usually they are time consuming and make so much mess!

This recipe however takes me 10 minutes from start to finish and they are easy as!

Plussssss they are gluten free and PCOS friendly! 🙂 Enjoy!

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Protein Buckwheat Pancakes

Serves: 1

What you will need:

Fry pan, bowl, spatula, measuring utensils.

Ingredients:

1/2 a Frozen Banana
3 Tbs of Buckwheat Flour
1 Scoop of Vanilla Protein (around 1 Tbs)
1/4 Tsp Baking Powder
1/3 cup of Unsweetened Almond Milk
1 Tsp Olive Oil

To serve:

1 heaped Tbs of Coconut Yoghurt
3/4 cup frozen Raspberries melted
1 tsp of Chia Seeds
1 heaped Tsp of Rice Malt Syrup

Method:

  1. Place half a frozen banana in a microwave safe bowl and place in the microwave for 1 minute. Remove from microwave. Mash until smooth.
  2. Next add 3 Tbs of Buckwheat flour to the banana bowl. Next add in the baking powder, the protein powder and the almond milk.
  3. Stir well to create the batter, smoothing out all lumps and creating an even consistency.
  4. Heat a pan on medium heat with 1 Tsp of Olive Oil. Turn the heat down to low, and pour the batter into the pan creating 3 even sized pancakes 5mm thick.
  5. Cook slowly until the batter starts to harden and create bubbles. Once you are confident the pancakes will flip, carefully use a spatula to turn them over.
  6. Cook until golden.
  7. Place the raspberries in a bowl and place in the microwave for 1 minute.
  8. Serve the pancakes on a plate with the coconut yoghurt, chia seeds and melted raspberries. drizzle on the rice malt syrup and serve.

I hope you guys enjoy this recipe!

Happy cooking!

Steph xx

Green Dream Smoothie.

Green can be healthy AND yummy too! This recipe for my Green Dream Smoothie is my current obsession and will be yours too!

Hola friends!

I am currently obessesed with this green smoothie creation. It is so easy to make and you can add or edit the recipe how ever you choose!

Depending on how I feel I will either have a drinkable smoothie or a smoothie bowl with yummy toppings on top. I will offer a variation for either type of smoothie.

I hope you enjoy this recipe!


Green Dream Smoothie

Serves: 1

Ingredients:

1 frozen Banana
1/2 tsp of Spirulina
1 handful of Baby Spinach
1 tsp of Maca
1 tsp Chia Seeds
1 scoop of Vanilla protein powder
1/2 a cup of Almond milk (for bowl) or 1 cup (for smoothie)
1 cup of Ice

Method:

  1. Place all of the ingredients into a blender or nutribullet.
  2. Blend. Stop and start the blender and use a spoon to mix it all and then blend again. You may need to bang it a few times and shake it up, then continue blending until all smooth.
  3. You can always add extra water or almond milk if you need to.
  4. Serve in a bowl with your favourite toppings or in a glass as a smoothie.

For this recipe I topped mine with macadamias, shredded coconut, cacao nibs, walnuts and pumpkin seeds.

But the ultimate topping? PEANUT BUTTER!
Trust me.


I hope you guys enjoy this as much as I do 🙂

Happy smoothie making!

Steph xx