For anyone thinking of converting to a plant-based diet, we found these easy, fabulous plant-based food recipes to raise your vibration. With thanks for the inspiration to Luke Jones from Hero Health Room.
Simple Tofu Scramble Recipe
Back in the days when I ate less plants and more animals, I used to be a big fan of the scrambled egg. I’d maybe go as far as saying it was one of my favourites.
When I heard that tofu scramble was a pretty good substitute, I was a little skeptical at first. I didn’t think it could stand up next to the mighty egg. No chance. But like many times before, I was wrong…
Tofu scramble is amazing. The texture is the very similar to scrambled egg, but I reckon this tastes way better. As well as being packed full of plant power, tofu scramble is so quick and easy to make.
Give it a try, and let me know how it turns out!
- 400g tofu (I use the Cauldron original)
- 2 tbsp nutritional yeast (you can find this is most health food stores, or get it online here)
- 1 tbsp tamari or soy sauce
- Drain the water from the tofu into the sink, then chuck the tofu into the frying pan. Use your spatula to break the block down into small pieces.
- Add the tamari and nutritional yeast, and mix together.
- Stir on a medium flame for about 5-8 minutes, until the tofu starts to brown slightly.
Done! Serve up with some wholemeal or gluten free bread and a nice salad – great as a light breakfast. Alternatively, you could have the tofu scramble with Mexican Wraps. That’s my favourite way of rocking it.
Gnocchi and Sautéed Veg in a Red Wine Sauce
Serves 2. Takes about 20 minutes
- A standard 500g packet of gnocci
- A tin of chickpeas (or your choice of legume)
- Several small shallots
- Several mushrooms
- A plateful of chopped spring greens
- 3 garlic cloves or powder
- A sprig of fresh rosemary or a teaspoon of dried
- 300 ml red wine
- 75 ml balsamic vinegar
- Prep your shallots (just de-skin them, and leave them whole), and add them to your wok to sautée in a little water. Keep a close eye on them, and keep adding water so they don’t stick and burn.
- After about 10 minutes, the shallots should be starting to soften, at which point you can add your chopped mushrooms, garlic and rosemary.
- After another 5 minutes, it’s time to add the sauce. Pour in your wine and balsamic vinegar. Simmer for a good 15 to 20 minutes, so that it starts to thicken. Then add your greens and chickpeas.
- In a separate pan, boil your gnocci through for 2-3 minutes, before draining and adding into the main wok. Stir through for another 5, and then serve up. It goes great with some warm bread and home made hummus.
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