Tofu Scrambled “Eggs” with Lacinato Kale

A couple of years ago, I was introduced to a new ingredient called Kala Namak or Himalayan Black Salt. It’s rich in sulfur and iron. According to Ayurvedic medicine, it helps with digestion too. But perhaps what I find most interesting about this ingredient is how much it resembles the taste of fried eggs ( of course, we are talking about a rich sulfury taste). Eating eggs is something that I truly missed when I first started eating 100% plant-based. After I discovered Kala Namak, I was able to enjoy my favorite breakfast once again: Scrambled “eggs”

Kala Namak

This recipe is a staple in our home. I usually prepare it with seasonal veggies from our local farmers’ market. Right now, we have a large crop of lacinato kale in San Diego, as well as shishito peppers. These peppers are generally mild but like their  Spanish cousin Pimento De Padrón, or Padron Peppers, they can be hot too. They are like life, “full of surprises”. Sometimes they are hot sometimes they are not.  If you don’t find them in your area, you could add a little bit of cayenne pepper to your scramble.

I really recommend experimenting with this new ingredient. You can find it at SaltWorksAmazon and/or  your favorite natural health store.  

Tofu Scrambled

Tofu Scramble "Eggs"
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Ingredients
  1. 12 oz. organic sprouted tofu, firm
  2. 1 tablespoon of turmeric
  3. 2 tablespoons of extra virgin olive oil
  4. 1 small yellow onion, diced
  5. 2 garlic cloves, minced
  6. ½ small bell pepper (any color), diced
  7. 2-3 shishito peppers, small diced
  8. 1 small red pepper, small diced
  9. 2 cups of lacinato kale, loosely packed, stems removed and cut chiffonade
  10. a pinch of Kala Namak or Himalayan Black Salt
  11. a pinch of pepper ( optional)
Instructions
  1. Drain the tofu and place in a bowl. With a fork, crumble the tofu into bite-size pieces and add turmeric powder. Set aside.
  2. Warm a large skillet over medium-high heat. Once is hot, add the extra virgin olive oil and onions. Reduce heat to medium. Sauté the onions until they are translucent. Then add the garlic, bell peppers, shishito peppers, lacinato kale and crumbled tofu. Cook for 8-10 minutes until the tofu is slightly browned.
  3. Season with Kala Namak and pepper.
Sunshine & Kale http://sunshineandkale.com/
Enjoy it!

Vanilla Chia Pudding with Banana and Coconut

I often get asked what I eat for breakfast. I have three go-to breakfast meals: Green smoothies (with either kale or spinach), gluten-free steel-cut oats and chia pudding. They are all easy to prepare and full of fiber and protein. Today, I am sharing my Vanilla Chia Pudding with Banana and Coconut.

Vanilla Chia Pudding with Banana and Coconut

I make this quite often with homemade non-dairy milk but you can also use store-bought almond or coconut milk, if you are pressured for time.

Vanilla Chia Pudding with Banana and Coconut
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 tablespoon of raw chia seeds
  2. 1 cup of non-dairy milk (coconut milk or almond milk, preferable) **
  3. 1/2 teaspoon of cinnamon
  4. 1/4 teaspoon of vanilla
  5. 1 teaspoon of Organic Mushroom Matrix (optional)
  6. 1 medium banana
  7. 1 tablespoon of coconut flakes
Instructions
  1. Place all the ingredients ( except for the banana and coconut) in a glass container. I like using Mason jars.
  2. Put in the fridge and allow to chill for 3-4 hours or overnight.
  3. Top with some sliced bananas and coconut flakes
** For homemade almond or hazelnut milk (optional)
  1. In a blender, combine 1 cup of raw organic almonds or hazelnuts (already soaked overnight) with 4 cups of filtered water, 1 teaspoon of vanilla extract, 2 dates and a pinch of salt.
  2. Blend all the ingredients for about 90 seconds, until creamy and smooth.
  3. Strain using a nut milk bag or cheesecloth.
  4. Transfer the milk to a glass container with a tight fitting lid, and refrigerate for up to 3 days.
Sunshine & Kale http://sunshineandkale.com/
Chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.

Enjoy it!