Morning my friends!
So day 5 of the sugar free challenge has come and gone and I’m doing pretty well! I’m feeling very tired, which is completely my own fault though. I went out for coffee the other night and forgot to specify decaf. Needless to say, for someone who hasn’t been consuming very much caffeine, 3 espresso shots is a ton! I got absolutely zero sleep that night I was so jittery! As a result I’m not feeling fantastic, but that shouldn’t be attributed to going sugar-free. I thought I would be craving sugar huge yesterday as a result of my lack of sleep- I find when I don’t sleep my body screams for sugar as a means for more energy. But I didn’t! I just kept really well hydrated and everything went smoothly :) I got a good sleep last night and hopefully will be back on track soon.
Today’s recipe is a vegan classic. It seems like a right of passage for a vegan food blog- everyone has their own version or interpretation of it. I thought it was about time I added my mine to the blogosphere! It’s easily sugar-free and very hearty from the protein, so will help satisfy your hunger and prevent sugar cravings.
Even more than that, it’s savoury. Sometimes eating sweet foods, even if it’s natural sugars from fruits can lead to more sweet cravings later on in the day. It’s like you give your body a taste for it and it just want more. Eating savoury foods helps prevents this.
For any of my readers who might e unfamiliar with this dish, tofu scramble is the vegan version of scrambled eggs. You take some firm tofu, crumble it up and sauté it with spices and veggies if you like to produce a dish similar to eggs. While it doesn’t taste exactly the same as eggs, it’s delicious in it’s own right.
One thing that definitely helps it taste more like eggs is black salt. This was my first time trying it and I am such a fan! It has a sulphur-like smell and taste which when added to tofu produces that characteristic flavour of eggs.
This particular morning I served my tofu scramble with some leftover roasted potatoes (using the recipe for roasted potatoes described in this recipe) and fresh fruit and radishes in a combination that was inspired by Heather at Sunday Morning Banana Pancakes. Ok, so I kind of undid the benefits of eating a savoury breakfast here, but is was such a nice pairing and a great addition to my lazy-day brunch :)
Classic Tofu Scramble (Vegan, Gluten-free, Sugar-free)
This tofu scramble includes sautéed red bell pepper and kale for some nutritional punch. The tofu is packed with protein giving this dish some staying power. Make it a complete meal my serving toast or potatoes with it!. It makes a great addition to a weekend brunch!
- 1/2 block firm or extra-firm tofu, drained and pressed
- 1/2 a red bell pepper
- 1/4 cup chopped red onion
- 1 cup kale torn into bite-sized pieces
- 1 clove garlic, minced
- 2 tbsp nutritional yeast
- 1 tbsp Bragg’s
- 1 tsp cumin
- 1/4 tsp chilli powder
- 1/4 tsp turmeric
- large pinch (around 1/8 tsp) black salt (optional)
- 1/4 + water
- 2 tbsp chopped parsley or fresh herb of your choice
- coconut oil for the pan (or another high-smoke point oil)
Preheat a pan over medium heat. Add a small amount of coconut oil to the pan. Add the garlic, red onion and bell pepper and sauté for 5 minutes or until the onion is translucent. Crumble the tofu into the pan and add the spices, Bragg’s, nutritional yeast and kale at the same time. Sautee for another few minutes adding splashes of water as needed. Deglaze the pan with 1/4 cup water and continue to sauté until the tofu becomes browned and slight crispy. Remove from the heat and sprinkle with parsley! Serve immediately.
I love having Sundays off and getting to eat a lazy Sunday brunch
And with that I fully inaugurate myself into the world of vegan food blogs. Cool?
Have a great Monday everyone!