I hope you all had a wonderful holiday full of love, happiness and good food 🙂 Although I miss my parents and my family, I am very thankful to have spent Christmas with my in-laws! Laughs, good conversation and family friends along with a fire in the fireplace, home videos of Chris growing up, homemade pumpkin pie and a comforting Tex-Mex meal…that sums up our Christmas beautifully 🙂
I mentioned a few posts back that I’m really into eggs these days. I thought I’d show you through photos and recipes just how much.
Instead of professing my love for breakfast scrambles through multiple individuals posts, I thought I’d share a few of my egg/tofu concoctions in one single write-up…and in case some of you do not embrace the same adoration for these simple and quick dishes (or for eggs themselves).
For all the egg and/or brekkie fans out there, this one’s (or two or three) for you! I guess I was feeling extra generous 🙂 It must be all the holidays! Of course, you could eat these scrambles for lunch or dinner as well…for me, scrambled type eggs usually remind me of breakfast but this doesn’t have to be the case!
This n’ That Kale Veggie Scramble
2 cups chopped kale (collards or swiss chard can be subbed)
1 cup of sliced red, orange or yellow bell pepper
1/3 small onion, diced or sliced thin (about 3/4 cup)
3/4 to 1 tsp Mrs Dash original salt free seasoning (or other all-purpose seasoning blend)
3-4 eggs, whisked (can sub crumbled extra firm tofu for vegan but may require extra seasoning)
2 tsp coconut oil, butter, ghee or earth balance spread, divided
1 green onion, sliced
salt and pepper to taste
nutritional yeast or shredded or crumbled cheese to taste, optional
optional fresh herbs (parsley, cilantro, chives)
1. In a medium skillet, add 1 tsp of coconut oil and heat over medium-high. Add kale, bell pepper, onion and Dash seasoning and saute for 3-4 minutes, or until onions are translucent and starting to turn golden brown.
2. Push veggies to the side of the skillet, add remaining coconut oil, let melt and pour eggs into the pan stirring occasionally until they are cooked through, about 2 minutes.
3. Season with salt and pepper to taste and nutritional yeast and/or cheese if using. Transfer veggies and cooked eggs to a serving plate, top with chopped green onions and serve hot!
Recipe Notes: If using tofu in place of eggs, add in with the veggies in step
The second scramble came about when I had a small amount of cooked beans leftover and a new jar of salsa – thus, an quick cajun-ish dish was born! The first photo in this post is also of the cajun bean and egg scramble…just in case you were wondering…
Cajun Egg and Bean Scramble
1 cup sweet bell pepper, sliced or diced (I used red but orange or yellow are fine)
1 cup thinly sliced sweet onions (red, white or yellow onions are ok too)
2 cups chopped collard greens, stems and ribs removed (spinach, kale or chard can be subbed)
1 garlic clove, minced
3/4 tsp cajun seasoning mix or more to taste (for a homemade cajun seasoning, click here)
1 cup of cooked black or pinto beans
2 tsp coconut oil, divided
3-4 eggs, whisked or 3/4 cup crumbled tofu for vegan
salt and pepper to taste
salsa for serving
1. In a medium skillet, add 1 tsp of coconut oil and heat over medium-high. Add bell pepper, onion and saute for 3 minutes, or until onions are translucent. Add in collard greens, garlic and cajun seasoning until greens begin to wilt.
2. Add in beans and stir to combine.
2. Push veggies and bean mixture to the side of the skillet, add in remaining coconut oil, let melt and pour eggs into the pan stirring occasionally until they are cooked through, about 2 minutes.
3. Season with salt and pepper to taste. Transfer veggies and cooked eggs to a serving plate, top with salsa and serve hot!
And last but certainly not least…a nutty tofu scramble with mushrooms, walnuts and bell pepper…SO delicious. After all the rich holiday foods I’ve eaten, I am seriously craving this dish right now! And this hearty meal was served with superfood breakfast cookies…oh yes, that recipe is to come 🙂
Vegan Tofu, Mushroom and Walnut Scramble
2 tsp coconut oil, earth balance or other oil
1/2 block of drained and pressed extra firm non-GMO tofu, crumbled
1/2 to 2/3 cup diced or sliced mushrooms
1/4 – 1/3 cup green bell pepper (red/yellow/orange work ok too)
2 green onions, chopped
1 -2 garlic cloves, minced
1/4 to 1/2 tsp tumeric
2 Tbsp chopped walnuts (pine nuts or pecans would probably be good too!)
2 Tbsp nutritional yeast
drizzle of gluten free soy sauce, Bragg’s liquid aminos or tamari (I used about 1-2 tsp)
salt and pepper to taste
1. In a medium skillet, add coconut oil and heat over medium-high. Add bell pepper, onion and tofu and saute for 4-5 minutes, or until onions are translucent.
2. Add in garlic, green onions, turmeric, walnuts, nutritional yeast and soy sauce and stir to combine. Reduce heat to medium and let cook for an additional 5 minutes, stirring occasionally.
3. Season with salt and pepper to taste and enjoy!
Serves one large or two small
Entry filed under: Breakfast, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegan, Vegetarian. Tags: breakfast, coconut oil, dairy free, eggs, gluten free, main dish, refined sugar free, vegan, vegetarian.