Southwest Tofu Scramble

Compassion begins on your plate! 

I genuinely do not miss eggs as a vegan, and a major reason is that I’ve experimented and perfected my favorite vegan breakfasts. I am often asked how I cook my tofu scramble, and after lots of trial and error, I wanted to share my favorite recipe and cooking process that I’ve developed. I hope you enjoy this as much as I do!  

You will need (serves two):

1 package organic, sprouted extra firm tofu 

1 tbsp garlic granules*

2 tbsp turmeric 

2 tbsp nutritional yeast

2 chopped basil leaves

1 dollop of your favorite salsa 

1 organic avocado 

2 organic golden potatoes 

1/2 organic white onion

1 package of washed organic spinach 

Wildbrine Kimchi Probiotic Sriracha*

Celtic Sea Salt*

Ground black pepper*
*Proportions can be modified to taste. 

🌱Preheat oven to 400 degrees. 

🌱Slice potatoes into circles. In bowl, evenly toss potatoes in salt and pepper. 

🌱Place sliced potatoes on cookie sheet, and cook on top shelf in oven until golden brown. (Cook times may vary per oven.)

🌱Slice tofu package. 

🌱Pour “tofu guts” into a medium saucepan. Crumble extra firm tofu and place in the pan, turning on medium heat.

🌱Add turmeric, garlic granules, basil, nutritional yeast, salt and pepper to pan. 
Stir as needed. I love eating turmeric with black pepper since turmeric supports a healthy inflammation response, and black pepper promotes it’s absorption.

🌱Once “tofu guts” water has started to cook away, add a dollop of salsa to the scramble mix. 

🌱Slice onion. Add to sauce pan with a little water. Cook over medium heat until onions start to caramelize. Add spinach, and top with salt and pepper. 

🌱Cut avocado in half. Spoon out green avocado onto a cutting board. Sprinkle pepper. Cut into slices. 

🌱Pour finished tofu into two bowls. Add spinach and onion mixture divided evenly to both bowls. Dress with slices of potato, avocado slices, and finish with Kimchi Sriracha.  I love this Sriracha since it tastes amazing, and adds probiotics to any meal to help aid with digestion and support immunity. 

🌱💚And, voila! You have mastered the tofu scramble. 🙌🏼💚🌱

Woman’s World Farmstand Diet: Flavorful and Rich Vegan Shepard’s Pie

Compassion begins on your plate! As mentioned in the cover story in the August 21, 2017 issue of Woman’s World Magazine on shelves now, attached is my recipe for whole plant-based, vegan shepard’s pie. I am so honored to be featured in the current issue of Woman’s World magazine for plant-based nutrition. To have my weight loss transformation be an example of a vegan, Whole Foods diet being the most compassionate and nutritious lifestyle is honestly a dream come true.

Although the article states you can lose 20 lbs in a week, my over-100lbs-lost story was a slow process over a year and a half, making good daily decisions on plant-based food choices. I never intended to drop the weight, just to do better. The weight loss has been a nice bonus. Always love yourself and your body at any weight. Make daily decisions on activities and food choices from love. Do all things from a place of love, not lack.

Also, I could tell you right now I would not have dropped weight if I continued eating cheese, even though the article suggests doing shreds of cheese on your salad. In fact, a huge part of my spike in energy was abstaining from any and all animal products and focusing on whole, real fruits and vegetables. Replace your eggs and cheese with tofu scrambles, like the recipe in the article.  They are seriously delicious and won’t slow you down. 😉 

I encourage you all to read “The Whole Foods Diet” book by Whole Foods CEO John Mackey. He focuses on so many health benefits abstaining from animal products. He is so incredibly passionate about it. Case studies have shown people reversing and preventing diabetes, cardiovascular disease and even cancers. Weight loss is the least important benefit to consider. 

Full Recipe: Flavorful and Rich Vegan Shepard’s Pie