?Soft tofu scramble, stoneground potatoes, soy glazed mushrooms and garlicky spinach?(oil-free, gluten-free) ?There are many ways to scramble tofu (ok…maybe not many, but a few) and this one is closest to my heart. Creamy and delicious.?Happy Saturday.
?Recipe: ?Stoneground honey-gold potatoes: ✅Slice potatoes in half and place in gently boiling water for about 7-10 minutes until just starts to soften. ✅Strain and pat dry. Transfer to bowl and add stoneground mustard until all pieces of potato are generously coated. ✅Roast at 400F until crispy and golden. …..
?Recipe Tofu scramble: ✅Gently remove 1-14oz block silken tofu from packet and pat dry softly with paper towels. ✅Cut into 1-inch cubes. ✅Heat non-stick skillet (I use ceramic) and place tofu in skillet, flat-side down, without overcrowding. ✅Let cubes cook on medium-high until start to brown and skin has formed. (This can take up to 5 minutes as they are very moist.) ✅Carefully flip and continue to cook until all sides are browned. ✅Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tbsp nutritional yeast, 1/2 tsp turmeric, pinch chili powder, pinch salt and a few turns black pepper. ✅Stir gently while cooking to incorporate all the ingredients, breaking up the tofu cubes just a little until looks like scrambled eggs. ✅Remove from heat and serve……
Recipe?:✅Cut about 3/4lb crimini mushrooms into approximately 1/8 inch thick slices.✅Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup.✅Sauté mushrooms in non-stick skillet on high undisturbed until starts to brown.✅Add sauce mixture above and sauté another minute until starts to stick to pan. . .
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