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Rachel's Fit Kitchen

plant based + tasty + easy

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mushrooms

Tofu Scramble with Roast Tomatoes, Mushrooms & Spinach

unnamedHave your tried tofu scramble? It’s sooo delicious with roasted tomatoes, mushrooms and spinach! Even my non-vegan husband absolutely loves tofu scramble and no longer misses scrambled eggs!

Scramble
1 14oz (400grams) pack firm organic tofu, drained and dried
1/4 medium onion, diced
1 tablespoon nutritional yeast
1/4 teaspoon turmeric
Spray oil or olive oil

Veggies
2 clusters of cherry tomatoes on the vine (about 1 pound or 450 grams)
2 cups mushrooms, sliced or left whole
2 cups fresh spinach
2 greens onions, thinly sliced

Instructions
1. Preheat oven to 350F (176C). Line a roasting tray with parchment paper. Place cherry tomatoes on the tray and spray with a little oil (or brush with olive oil, of preferred). Sprinkle with a pinch of salt and pepper. Roast for 30-45 minutes. Set aside (keep warm).

2. Warm an oiled skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes. Set aside (keep warm).

3. Warm an oiled skillet over medium heat. Add Β tofu and onion. Break up tofu using a spoon (you want largish pieces). Add nutritional yeast and turmeric and then gently stir tofu mixture. Season to taste. Cook for about five minutes.

4. Add spinach to the skillet (mix through scramble, if desired) and allow to wilt for a 1-2 minutes.

5. Serve tofu scramble, roast tomatoes, mushrooms and spinach immediately while hot. Sprinkle with green onion and enjoy.

Serves 2

Veggie Chili w/ Corn Bread

chiliandcornbread

Chili with all the fixings is a Super Bowl favorite… or really a favorite anytime of the year!Β This vegan chili has a fantastic texture and is super smoky! Accompany this with corn bread and all the fixings, and you’re got yourself a perfect vegan meal for your ball game … or whatever celebration πŸ™‚

Veggie Chili

Ingredients
1 tbs canola oil
1 brown onion, chopped
2 garlic cloves, crushed
2 large portabella mushrooms, chopped
1 large zucchini, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
1 tbsp chili powder (add more or less to suit your desired level of spice)
1 tsp ground smoked sweet paprika
1 tsp ground cumin
1 tbsp fresh oregano leaves, chopped
3 bay leaves
1 large can (28oz/795gram) of crushed tomatoes
1 can (15oz/425grams) black beans, rinsed
2 cups vegetable broth/stock
1 – 2 tsp smoked salt
Fixings on the side: Cilantro, green onions, avocado slices, jalapeΓ±o slices, lime wedges, cashew cream, tortilla chips etc.

Method
1. Spray a large pot withΒ cooking oil. Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic, herbs and spices, and cook for an additional 1-2 minutes.

3. Add mushrooms, zucchini, celery and carrots. Cook for 5 minutes, stir regularly.

4. Add canned tomatoes, beans, broth and smoked salt.Β Bring to boil, then reduce heat and simmer for 45 minutes, Β stirring occasionally.

6.Β Transfer a quarter of the chili to a blender and blend until smooth. Return back to the chili (this will give the chili a lovely creamy texture).

Serve with fixings of choice (I choose all of the above!) and corn bread.

Serves 4-6

cornbread

Corn Bread

Ingredients
Spray oil
1 cup corn meal
1 cup all purpose flour
2 tbs ground chia seeds
1-2 tbsp turbinado sugar
2 tsp baking soda
1 tbs lemon juice or apple cider vinegar
1 cup plant milk
Bell pepper and jalapeΓ±o slices (optional)

Method

1. Preheat the oven to 400F/200C.

2.Β Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

3. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.Β 

4.Β Combine baking powder and lemon juice, stir well.

5. Add corn meal, flour and sugar to a large bowl. Add chia eggs, baking powder mixture and plant milk. Stir well to ensure well combined.

6. Top with bell pepper and jalapeΓ±o slices.

7. Bake for 18-20 minutes or until a skewer inserted into the corn bread comes out clean.Serve warm along side chili.

Make one loaf, cut into 9-12 Β pieces.

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