For many folks, eggs are a breakfast staple. They’re also essential to recipes such fried rice. Now you can make your own eggless eggs! Made with tofu and seasoned to perfection, you’ll be surprised how tasty eggless eggs can be!
Scrambled Eggless Eggs
An eggless scramble for anyone craving a little egginess!
Equipment
- Large Fry Pan
- Wooden Spoon or Spatula (for Cooking)
- Small Hand Towel or Paper Towels
- Measuring Spoons
Ingredients
- 1 14-16oz Extra Firm or Super Firm Tofu (the firmer, the better!)
- 1-2 TBSP Olive Oil or Vegan Butter (for frying)
- ½ tsp Salt
- 1½ tsp Onion Powder
- 1½ tsp Garlic Powder
- ½ tsp Turmeric
- ½-1 tsp Black Salt (Kala Namak)
- 1 TBSP Lemon Juice (you want exactly this amount, no more or less!)
Instructions
- Dry you tofu using a hand towel or paper towels. If you would like you can even press your tofu for 10-15 minutes, but this is not necessary. The drier the tofu is, the faster it will cook.
- Heat your fry pan over medium heat and add your oil or butter. Don't skimp on your fat. Just like with regular eggs, the fat improves the flavor and since tofu has no fat, it needs that boost!
- Crumble your tofu into your hot oil. Be careful. The water in the tofu will spit if your oil is nice and hot. You do not need to be overly concerned on your crumble size. As the tofu cooks, brake it into smaller and smaller pieces using a spatula or wooden spoon. I feel that the flavor is better with pea sized pieces of tofu. Feel free to experiment and decide with you prefer. Stir you tofu often. You want to cook the tofu crumbles until the tofu starts to lightly brown and get slightly crispy on the outside. It should be nice and dry. The drier, the better! This may take 10-15 minutes so be patient.
- Once the tofu is crispy, add all seasonings but the lemon juice. Stir the mixture,½ trying to evenly distribute the seasonings. Now add the lemon juice by sprinkling it over the tofu. Mix well. Continue to cook your tofu eggs for another 3-5 minutes, stirring often. This will allow the flavors to combine. Taste your eggs. If you want a stronger "eggy" flavor, add more Black Salt.
Notes
If you do not have Black Salt, use regular salt. These eggs will be eggier with Black Salt, but are delicious with regular salt too. I would start with 1/2 tsp of regular salt and add more to taste. You can also season your eggs with pepper for some additional spiciness.
This post was posted in Breakfast
Protein Cookies
These protein cookie bars are delicious, filling, and can be eaten as a quick, on the go breakfast or as a satisfyingly healthy snack. Each cookie will provide your hungry body with eight grams of protein and is only 230 calories! Try them. You won’t regret it!
Protein Cookies
High Protein Cookie Bars for those who like guilt free endulgence
Equipment
- Medium Mixing Bowl
- Small Bowls
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
- 13 X 9 Casserole Dish
- Parchment Paper
Ingredients
- 1 cup Coconut Flour
- ¼ cup Wheat Germ
- ¼ cup Hemp Seeds (hearts)
- 1½ tsp Sea Salt
- 2 tsp Baking Powder
- 1½ tsp Cinnamon
- ¼ tsp Allspice
- 2 shakes Ginger (optional)
- 1 Scoop Vegan Protein Powder (optional but excellent source of protein)
- ¼ cup Flax Seed
- 1 cup Soy Milk (divided)
- ¼ cup Coconut Oil or Vegan Butter (I use Earth Balance)
- ½ cup Apple Sauce (plain or flavored, I use plain)
- ½ cup Peanut Butter or Nut Butter (I use peanut butter, but use your favorite!)
- ¼ cup Agave
- ¼ cup Maple Syrup
- 2 tsp Real Vanilla Extract (use the best stuff you have!)
- 2 cup Old Fashion Oats
- ¼ cup Sunflower Seeds
- ¼ cup Pumpkin Seeds
- ¼ cup Raisins or Dried Currents
- ½ cup Craisins
Instructions
- Set your oven for 350°F. If your oven heats quickly you can delay this step. Position your oven rack in the center of your oven.
- Begin by heating ½ cup of Soy Milk for 30 seconds in your microwave. You want the liquid to be hot to the touch but not boiling. Mix in the ¼ cup Flax Seed until the flax is completely wet. Let this mixture sit for now.
- Add the ¼ cup Butter or Oil to a small bowl and melt in the microwave. This should only take about 30 seconds. We will use this in a bit.
- Combine the Coconut Flour, Salt, Baking Powder, Cinnamon, Allspice, Ginger, Protein Powder, Hemp Seeds, and Wheat Germ in a medium mixing bowl. Mix well.
- Give your Flax Seed and Soy Milk mixture a quick mix. It should be kind of slimy. Add the Butter, Flax Seed mixture, Apple Sauce, and additional ½ cup Soy Milk to the dry ingredients. Mix until combined. (If you can't find your melted butter, it's probably still in the microwave!)
- Add the Peanut Butter, Agave, Maple Syrup, and Vanilla to the bowl. Mix well.
- Add the Old Fashion Oats to the bowl. Mix until the oats seem evenly distributed. This will be a little difficult. Just do your best!
- Mix in the Sunflower Seeds, Pumpkin Seeds, Raisins, and Craisins. Mix until everything is evenly distributed or until you are happy with the distribution of add ins.
- Line your 13" x 9" casserole dish with parchment paper. I leave extra draping over the sides. It will make it much easier to remove your cookies later if you have paper to hold on to.
- When your oven has reached 350°F place your cookie pan in your oven and bake for 25-30 minutes. They should start to look brown around the edges when done. My family prefers a softer textured cookie. If you would like your cookies to be drier, increase your cook time by 5 minutes.
- When your cookies are done, remove them from the oven and let them cool in the pan for 10-15 minutes before you try to remove them. The warmer they are, the more likely they are to crack or brake. I feel these cookies turn out the best if you finish cooling them in the freezer. To do this, simple grab hold the parchment paper you left hanging over the sides and lift your cookies out of the pan and place them straight into the freezer (they should still be on the parchment paper). Remove them from the freezer after about 30 minutes. Your cookies should feel cold to the touch, but should not be frozen! When your cookies have completely cooled, cut them into 18 individual bars using a big knife. If you accidentally forget them in the freezer and freeze them solid (yes, I've done this!) just let them soften before cutting.
- Enjoy!
This post was posted in Breakfast
Muesli
For anyone in that wants a fast, tasty cereal that is good for you and your body, I recommend trying this recipe! The beauty of this type of recipe is that it is totally customizable. If you’re allergic to nuts, stick with the seeds in this recipe. If you really like nuts, try adding any variety you like. I recommend making additions a 1/2 cup at a time. You can cook this cereal in a bowl for a minute or two in the microwave or eat it cold. My family prefers to eat it with Soymilk because of its high protein count, however, any plant-based milk with be fine. We have found that rice milk tastes the most like cow’s milk with this cereal. We also add fresh berries, bananas, etc. Let your mind go wild with the possibilities!
Muesli
Oats, Seeds, and Raisins combine to make a filling breakfast cereal
Equipment
- Large Mixing Bowl
- Measuring Cups
- Fry Pan or Baking Sheet
- Mixing Spoon
Ingredients
- 9 cups Old Fashioned or Quick Cooking Oats (Choose your oatmeal based on the texture you want)
- 1 cup Wheat Germ
- 1 cup Wheat Bran
- 1 cup Oat Bran
- 1 cup Dark Brown Sugar (Measure by packing the sugar into the cup. You can substitute with light brown if you prefer.)
- 2 cups Raisins (You can use a combination of raisins and Craisins to taste)
- ½ cup Sunflower Seeds
- ½ cup Pumpkin pepitas
- 2 tbsp Cinnamon (optional, but really good)
Instructions
- Begin by heating a medium fry pan over medium-low heat. Add the wheat germ to the pan in an even layer. Toast the wheat germ by stirring the flakes slowly, and constantly to prevent scorching. The flakes should start to turn a medium golden brown color. Lower the heat if necessary. Alternately, you can toast your wheat germ in the oven. To do this, heat the oven to 375°F. While the oven is heating, cover a baking sheet with foil and spread the wheat germ in a thin, even layer over the pan. When the oven is warm, add the wheat germ to the oven and roast, stirring every five minutes until the wheat germ is a medium golden brown color. For either method, watch carefully because your flakes can easily start to scorch. If you notice little black flecks in your mixture, remove from heat immediately! Allow to cool to room temperature.
- In a large mixing bowl, add the oats, wheat germ, wheat bran, oat bran, raisins, brown sugar, nuts and cinnamon. Make sure to break up the brown sugar and raisins so they are evenly dispersed. Using a large spoon, stir the ingredients until they are evenly mixed.
- This recipe makes enough cereal to last about a week for a few people eating every day. If you will not use this cereal within a week or two, store excess in a Ziploc bag or sealed container in the refrigerator to maintain freshness.
Notes
This recipe is very flexible. You can use any combination of seeds, nuts, or dried fruit that you prefer. Keep in mind that this will change the calorie and protein amounts. The addition of vegan protein powder will alter the taste, but will also increase the amount of protein in this cereal for protein conscious individuals.
This post was posted in Breakfast