Vegan Scrambled Eggs with Kale, Peppers, and Avocado on Toasted Focaccia
Ingredients:
For the Vegan Scrambled Eggs:
1 block (14 oz) firm tofu (drained and pressed)
1 tbsp olive oil (for cooking)
1/2 cup kale, chopped
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1/2 tsp Himalayan salt (or to taste)
1/2 tsp dried oregano
1/2 tsp dried dill weed
1/2 tsp ground black pepper (optional)
1 tbsp chopped fresh cilantro (optional)
For the Toasted Focaccia with Avocado:
2 slices focaccia bread
1 ripe Haas avocado, sliced into thin rounds
1-2 tbsp avocado oil (for drizzling)
Salt and black pepper, to taste
Instructions:
Prepare the Toasted Focaccia:
Heat a non-stick skillet over medium heat.
Drizzle a little olive oil on the focaccia slices and toast them in the skillet for 2-3 minutes on each side, until golden and crispy. Set aside.
Make the Vegan Scrambled Eggs:
Crumble the tofu into small chunks in a bowl to resemble scrambled eggs.
Heat 1 tbsp of olive oil in a large skillet over medium heat.
Add the diced red, orange, and yellow bell peppers and chopped kale to the skillet. Sauté for about 3-4 minutes, until the veggies are soft and slightly charred.
Add the crumbled tofu to the skillet with the veggies and cook for another 5-6 minutes, stirring occasionally to ensure it heats through.
Season the tofu mixture with Himalayan salt, oregano, dill weed, and black pepper. Stir to combine and cook for another 2-3 minutes.
Optional: Sprinkle with fresh cilantro before removing from heat.
Prepare the Avocado:
While the scrambled tofu is cooking, slice the Haas avocado into thin rounds.
Drizzle the avocado slices with avocado oil and sprinkle with salt and black pepper to taste.
Assemble the Dish:
Place the toasted focaccia slices on plates.
Top with the scrambled tofu and veggie mixture.
Arrange the avocado slices on top or beside the tofu scramble.
This easy vegan breakfast features a savory tofu scramble with colorful peppers and kale, served on crispy focaccia bread with creamy avocado. Simple, nutritious, and packed with flavor!
This was very easy to make. Yeah, it was partially pre-cooked, also canned green beans, but just the same it can work. So, I did have the sticky rice microwaved, which reminds me I have fresh uncooked sticky rice, and I’m going to check how to microwave it. I am not a microwave fan, but it’s worth the effort.
As for the green beans, they were canned. I try to buy organic when canned. I like to rinse out the liquid, wash it with clean water, and then cook it. These were regular cut green beans, whih I need to cook. If they were French cut green beans I can eat them out of the can. Childhood habit. The remainder are sundried tomatoes, and then cherry tomatoes to top. I did the cherry tomatoes to add something cold and refreshing.
It’s not the most beautifully plated dish, and that’s okay. I am home, right? Believe it or not, home or otherwise, it matters to me. It was cooked with extra virgin olive oil, oregano, and garlic, no onion, and many times I do not use salt as other spices can sometimes create something more appetizing.
It was easy to make, comforting to eat, and on my list of Street-Eats in development for a date TBD.
I made this yesterday, and it was quite delicious. It was also filling, which makes it possibly good for two. It depends all on your appetite, of course. Here’s the recipe. Although I did not have the basil to garnish over, I did cook the sauce with cilantro spices.
Sure! Here’s a delicious recipe for Lentil Rotini with Vegan Feta and Roasted Garlic, served with crispy roasted Brussels sprouts. It’s a simple, flavorful dish packed with plant-based goodness!
Lentil Rotini with Vegan Feta and Roasted Garlic served with Crispy Roasted Brussels Sprouts
Ingredients:
For the Lentil Rotini:
8 oz lentil rotini (or any lentil-based pasta)
1 tbsp olive oil (for sautéing)
1/2 cup vegan feta cheese, crumbled (store-bought or homemade)
3-4 cloves garlic, minced
Salt and pepper, to taste
Fresh basil or parsley (optional, for garnish)
For the Crispy Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved
2 tbsp avocado oil (or any high-heat oil)
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1/2 tsp dried oregano
Optional: 1-2 tbsp balsamic vinegar or lemon juice (for a tangy finish)
Instructions:
Prepare the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
Trim the ends off the Brussels sprouts and slice them in half.
Toss the Brussels sprouts with avocado oil, salt, black pepper, and oregano in a large mixing bowl until they’re evenly coated.
Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer for the crispiest texture.
Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy on the edges. If you’d like extra crispiness, roast for a few more minutes, but keep an eye on them so they don’t burn.
Optional: For extra flavor, drizzle with a little balsamic vinegar or a squeeze of lemon juice before serving.
Cook the Lentil Rotini:
While the Brussels sprouts are roasting, bring a large pot of salted water to a boil.
Add the lentil rotini and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the pasta, but reserve about 1/2 cup of pasta water for later.
Make the Garlic and Vegan Feta Sauce:
While the pasta cooks heat 1 tbsp of olive oil in a pan over medium heat.
Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.
Add the drained pasta to the pan with the garlic and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to create a light sauce.
Add the crumbled vegan feta cheese and stir until it softens and melts into the pasta. Season with salt and pepper to taste.
Assemble the Dish:
Serve the lentil rotini on a plate or bowl, topped with the crispy roasted Brussels sprouts.
Garnish with fresh herbs, such as basil or parsley, if desired.
Enjoy your delicious, plant-based meal!
This recipe balances the hearty, protein-packed lentil rotini with the crispy, savory Brussels sprouts and tangy vegan feta, creating a satisfying and flavorful dish. The roasted garlic adds a lovely depth to the pasta, and the crispy sprouts add crunch and umami to each bite. Enjoy!
It’s a vegan butterscotch Bundt. And quite delicious. They are not difficult to make, and many times I have tried to change the flour for oat, wheat, and it’s been difficult. I cannot seem to get the right about of water? Maybe it’s the right amount of sugar since I use demerara and sometimes coconut. If you find the magic recipe, please let me know in the comments!
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