Tex-Mex Tofu Scramble With Beans

 

Eating vegan sometimes isn't easy for me when it comes to breakfast.  I always seem to go automatically to oatmeal, breads or sugary desserts. Carb-O-Holic is what I am. But sometimes I simply crave eggs.  While walking through San Antonio on a recent trip to Texas, one can't notice all the Tex-Mex restaurants to eat at. Then it popped into my head...
    Why not create a tofu scramble with that little bit of Texas Flair! (Did I mention I looooove Texas? Well, I did now.)

Tex-Mex Tofu Scramble

Ingredients~
1 Block soft Tofu
1/4 cup Rotelle Tomatoes. I used the spicy ones. OLE! ;)
1 tsp jalapeno grape seed oil (for flavor but you can omit this is and use regular oil if needed)
Texas Steak Seasoning or any other steak seasoning you prefer. (note~if it doesn't have salt in it, use a little bit of salt too)
1/2 can of Pinto beans,  a whole can for more people or if you are just out right hungry. =)

This is such a simple quick dish to make.  First I took the oil and heated it into the pan.  I added the tofu and started breaking it up and sauteing it.  After a few minutes, I added the Rotelle and stirred it until most of the liquids had started to evaporate.  I added the beans and cooked them till warm.  A quick sprinkle with Steak seasoning and the dish is done.

 

Here I added a little bit of home fries and a tortilla .  Turning this into a mini burrito was yummy too. As far as eggs, they weren't missed since this little ensemble tasted so much like them. I'm one Happy Texas Camper now. =) 

 

Teriyaki Thai Cabbage Salad

Today I was inspired to create a meal simply by glancing into my fridge and finding a beautiful head of cabbage. (Honestly, I had to create something with it or I'd simply starve!) In the past I have had Thai lettuce wraps and absolutely loved them so I decided to clean out the veggie drawer and use what I had to create this oh so tasty meal. Even my nephew, who is so pro-meat, enjoyed this a bunch! (Of course when he asked if this was a fake meat dish, I simply replied it was a vegetable dish.  So I left out the meatless ground answer for now but fessed up after receiving his compliment on how good it was! I'm so sneaky that way!)
This is how I created it but this veggie dish is a canvas that can be added to, using any veggies you'd like.

Teriyaki Thai Cabbage Salad

Ingredients~
12 oz package Yves Veggie Cuisine (Tm) Meatless Ground
Shredded Cabbage, as much as you'd like.  It's best to have twice as much as the meatless mixture
1/2 cup finely diced yam
1/4 cup finely diced celery
1/4 cup finely diced orange bell pepper
1/4 cup finely diced peanuts
1 tsp onion powder
1 tsp garlic powder or fresh garlic pulverized
1/4 to 1/2 cup teriyaki sauce or marinade
2 Tbs sesame seed oil
1 Tbs sesame seeds (oops, forgot them in my picture)

 

First I diced all my veggies while the sesame seed oil was getting nice and hot.

 

I sauteed the yams first until slightly tender. 

 

 Then I added the celery, bell pepper, peanuts and sauteed a few minutes more. I added the meatless ground, onion powder, garlic powder and teriyaki starting with a 1/4 cup and adding a little more each time until all veggies were coated and I cooked the mixture until it started to caramelize. 

 

 

 To plate, I put a handful of cabbage onto the plate and added a scoop of mixture on top.  Sprinkle with sesame seeds and eat. Yummo!

Fried Teriyaki Tofu

Oh boy! Doesn't that look delicious?  Well trust me, it is! This is one of those meals that when I get home and need a super quick crispy fix, this is my go to guy! I absolutely love this crisp coating of the tofu while enjoying the sweet, yet savory flavor of the teriyaki sauce. Trust me, if you love Asian, you'll love this!  This is how I did it.

Fried Teriyaki

Ingredients:
Firm or extra firm tofu
Teriyaki sauce or marinade
Flour, about 1/4c
2 Tbs sliced scallions
1 Tbs toasted sesame seeds

First I fill the bottom of a shallow fry pan with grape seed oil. While it's getting nice and hot, slice the tofu into one inch pieces and dredge in flour.  Fry each side for a few minutes until nice and golden brown. Drain slightly on paper towels and then plate them.  Drizzle with teriyaki sauce and sprinkle with scallions and sesame seeds.  Now isn't that easy peasy? Heck yea! Enjoy immediately while hot and crispy. (I sure did!)