Rachel's Fit Kitchen

plant based + tasty + easy



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!

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

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

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

Cheesy Tomato Soup

I love to devour bowls of soup with toast on cold rainy days or when I’m feeling sick. Soup somehow makes it all better!

I’ve added nutritional yeast to my tomato soup recipe, which gives it a delicious cheesy and creamy taste.

Spray oil (or 1-2 tbs oil)
1 medium yellow onion, diced
2 garlic cloves, crushed
2 cups of vegetables, diced (such as a mixture of carrot, celery, potato, cauliflower)
1 large can (28oz/795gram) of crushed tomatoes
1 cup vegetable broth/stock
1 tbsp dried basil
3-4 tbsp nutritional yeast
Salt and pepper to taste

Optional toppings:
1 cup of fresh lentil sprouts
2 tbsp fresh garlic chives

1. Spray a large pot with cooking oil (or add oil). Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic and diced vegetables. Cook for 5 minutes, stir regularly.

3. Add canned tomatoes, broth, dried basil, salt and pepper. Bring to boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally.

4. Stir through nutritional yeast, then allow soup to cool.

5. Using a submersion blender (or transfer to a counter top blender), blend until soup is smooth and creamy.

6. Heat soup to desired temperature, then ladle into into bowls and top with lentil sprouts and garlic chives (or whatever you like!). Serve with plenty of toast!

Serves 4

Enjoy, Rachel xo

Tomato & Basil Pasta Sauce


Tomato pasta is my go-to lunch or dinner when I’m craving pasta or need something quick and tasty to eat.

Spray oil
1 lb/28oz (795 grams) can of crushed tomatoes
1 medium onion, finely diced
2-3 cloves fresh garlic, crushed
1 tbs dried basil or 1/2 cup fresh basil
Salt and pepper, to taste
1 tbsp olive oil

1. Spray a skillet with cooking oil. Saute onions over medium heat until soft, about 10 minutes. Stir regularly.

2. Add crushed garlic to the onions and cook for another 2 minutes

3. Pour the can of crushed tomatoes into the onion mixture.Β Add basil and season with salt and pepper. Stir well.

4. Bring tomato and basil sauce to the boil, then reduce to a simmer. Stir well and allow to simmer over low heat for about 30 minutes.

5. Stir through olive oil.

6. Serve with cook pasta and a sprinkle of basil.

Serves 4

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