#plant-powered

Turmeric Tofu Scramble (V)

This morning’s plant-powered breakfast is a vegan take on classic scrambled eggs. Tofu contains all eight essential amino acids and is also a good source of protein. Turmeric adds a peppery bite to the scramble. It is also one of our all-time favourite inflammation fighters—and a perfect morning boost, no matter how late you stayed up last night.

Ingredients;

1 package soft tofu (firm tofu works too, but will be a bit crumbly)

1 to 2 tsp Turmeric Booster

¼ onion, chopped

½ to 1 tbs olive oil

Salt and pepper, to taste

Optional Additions:

½ avocado

Toast (with or without gluten—or try a bed of spinach leaves)

Microgreens, for topping

Steps:

In a pan over medium heat, sauté your onion in olive oil. Feel free to add extra veg, too. 

Drain liquid from your tofu. Wrap your tofu in a thin, clean cloth or paper towel and squeeze over a bowl to remove excess liquid. 

Add this tofu to your pan, along with your cold-pressed turmeric. 

Season with salt and pepper, and continue to cook over medium heat, stirring occasionally until your mixture resembles a scrambled egg-like texture.

Remove from heat and enjoy! We’ve added ours to a slice of avocado toast, and garnished with microgreens, but the scramble is just as delectable atop some leafy greens, with a dollop of hot sauce, or on its own.  

Hollowed Cucumber Sandwiches (V, GF)

Today’s plant-based sandwich is crunchier than your average focaccia. We’ve swapped out the loaf for a cucumber top and bottom. Before you raise a brow, fear not—we’ve subbed vegetables in for bread before (see our pita-free Collard Greens Tacos as tasty evidence). Cucumbers are no back-up benchwarmer. The hydrating plant contains erepsin, vitamins B1 and C, and other antioxidants. And don’t cut off your crusts! The skin of the cucumber is rich in silica, a mineral that supports healthy connective tissue.

Ingredients:

1 cucumber

Toppings of choice, we suggest:

½ to 1 full avocado

Handful of arugula 

Fresh basil, roughly chopped

Sun dried tomatoes

Pumpkin seeds

Salt and pepper, to taste

Steps:

Cut your cucumber in half length-wise, and hollow out the middle with a spoon. Slice your cucumber again width-wise, so that you have four slices. These will serve as two tops and two bottoms of your sandwich “bread.” 

Load two of these slices with the toppings of your choice. Close each sandwich with your other two cucumber slices.

Take this fancy sandwich in hand, and enjoy the first crunchy bite.

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