Southwest Tofu Scramble (adapted from Minimalist Baker)
Print Recipe
Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Southwest Tofu Scramble (adapted from Minimalist Baker)
Print Recipe
Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Ingredients
Sauce
  • 3/4-1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 2-3 tbsp water enough to make a pourable sauce
Scramble
  • 16 ounces firm or extra firm tofu 454 grams -Non GMO and Organic recommended
  • 1/3-1/2 cup veggie broth or water substitute with 2 TBSP olive or other oil to sauté veggies if preferred
  • 3/4 cup yellow onion diced
  • 3/4 cup red pepper diced - subsitute with yellow, orange or green peper if desired
  • 1/2 cup tomato salsa
  • 1/2 cup plant based cheese optional
  • to taste salt and pepper
Servings: people
Instructions
Sauce
  1. Measure spices, salt and garlic powder into small bowl.
  2. Set aside.
Scramble
  1. Drain Tofu and squeeze lightly to remove some of the excess water.
  2. Using hands, crumble tofu, leaving pieces of different sizes for add interest and texture.
  3. Dice onions and peppers and put into separate piles.
  4. Heat veggie broth, water or oil in a medium size skillet or wok.
  5. Add onion and cook over medium heat for 5-7 minutes until translucent, stirring occasionally.
  6. Add more water or broth as required to prevent sticking and/or burning.
  7. Add diced pepper to pan and cook over medium heat for 5-7 minutes.
  8. Add salsa to pan and stir on medium-high for 2-3 minutes until veggies are glazed.
  9. Remove veggies from pan and set aside.
  10. Coat bottom of pan with 1-2 tbsp olive or other oil and add tofu.
  11. Sauté on medium heat for five minutes or so, turning a couple of times.
  12. Add water to spices, salt and garlic powder and stir to combine.
  13. Add sauce to tofu and stir to coat.
  14. Cook for another 5-7 minutes until tofu is slightly browned.
  15. Return veggies to pan and heat through.
  16. Add shredded plant based cheese if using.
  17. Stir on low until cheese is melted.
  18. Adjust seasonings.
Recipe Notes
  • Over-handled and over stirred tofu is tough tofu, so let's not do that.
  • If you like lots of heat in your scramble, increase the sauce, omitting the turmeric.
  • Scramble can be made ahead and stored in the fridge.
  • Bring to room temp and reheat in microwave or oven.
  • Don't be surprised if there aren't any leftovers.
  • To make this a whole food plant based delight omit the salt, oil and plant based cheese.
  • **Southwest Tofu Scramble - Minimalist Baker**
Pumpkin Seeds, Raisins and Batter
Finished Batter
Ready to Bake
Cooling in Silicone Cups

Let me get the ball rolling by saying that if you are looking for a muffin recipe, this is not it. Baked oatmeal is a horse of a different color. In reality, it is more like a bowl of your favorite porridge in a snack like format.

This Baked Oatmeal is not really sweet.

It is chewy and dense.

There is no flour, so is 100% whole grain, which is something many of us are looking for in our daily diets.

But hey, if you like the idea of a breakfast or snack that is completely portable and that can fill you up in the healthiest of ways, this recipe is for you.

Tricks, Hints and Substitutions:

    • Substitute Gluten Free Oats for regular oats.
    • Buy whole flax seed and store in the fridge. Mill in small quantities using a coffee grinder and also keep in the fridge.
    • For a sweeter result use sweetened applesauce.
    • Substitute canned fruit for the applesauce. Simply whir up in the blender and freeze any excess.
    • Experiment with other flavor extracts: you may need less of some extracts, such as almond and lemon.
    • Omit pumpkin seeds and raisins for fewer calories.
    • Substitute any dried fruit for the raisins as well as any nut or seed for the pumpkin seeds.
    • Use an ice cream scoop for measuring batter. Mine is 1/3 cup and I fill it generously.

Nutrition in a Nutshell:

    • Oats:
      whole grain
      good source of carbs, fiber, protein and iron
    • Flax Meal:
      good source of Omega-3 (ALA),fiber and protein
    • Cinnamon:
      antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting, cancer and heart disease-protecting abilities
      good source of manganese and fiber.
    • Plant Milks:
      Soy milk, for instance, is a good source of plant based protein
      Do not contain cholesterol, saturated fat and problematic animal protein found in cow’s milk.
    • Unsweetened Applesauce:
      good source of fiber
    • Raw Pumpkin Seeds:
      good source of carbohydrates, protein and iron
    • Raisins:
      good source of carbohydrates and antioxidants

Vegan Annie’s Handy Kitchen Tips

Eating whole grains can be a wonderful addition to a healthy plant powered diet.

Recipes don’t have to be complicated and difficult to do a body good.

If we can’t slow down the pace of daily life, at least let us eat nutrition packed snacks on the go.

May all beings be happy and free.

Anne

 

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Baked Applesauce Oatmeal Muffin Cups

3 thoughts on “Baked Applesauce Oatmeal Muffin Cups

  • August 23, 2017 at 1:56 pm
    Permalink

    Have you tried adding walnuts?

    Reply
    • August 23, 2017 at 2:09 pm
      Permalink

      I also wanted to say we loved your baked oatmeal muffins!

      Reply
  • August 24, 2017 at 12:19 pm
    Permalink

    Hi Abby,
    I am very happy that you loved the baked oatmeal. I have not tried walnuts, but I am sure that they or any nut/seed would be a great substitute for the pumpkin seeds.
    Let me know if you try using them.
    Take care,
    Anne

    Reply

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