Monday, October 26, 2015

Meatless Monday - Scrambled Up

Today's Meat Free Monday was "leftover surprise".

For breakfast - a couple of the muffins that I had made earlier and frozen, with scrambled "eggs" made out of tofu.

It's easier than it looks and I found that eating soy several times a week seriously cut down on the (ahem) "hot flashes" that hit when I got into my mid forties. When I first started eating healthier I had some digestive issues which I thought was a soy allergy but turned out was too much vitamin C.  I cut back on C supplements and ate more real fruit and the issue went away

Veggie scrambled "eggs"

1 Tablespoon olive oil
1 (1 pound) package silken tofu (drained)
1/2 teaspoon Turmeric
2 Tablespoons vegetable broth
salt and pepper to taste.

Heat the oil in a pan.  On a cutting board use a spoon to press the tofu to make curds (or you can cut up to resemble curds).

Add the tofu and turmeric in the pan (the turmeric gives it the color) and cook until the tofu begins to brown when you don't stir it constantly, adding in vegetable broth to taste to keep it moist.

When it was done I added some leftover veggies, heated up and a sprinkle of cheese and both of us enjoyed it.

Lunch was a cheese sandwich, spread with a little leftover hummus (hummus is my husband's favorite snack with veggies) and topped with spinach.

I was down to the last "heel" of my Dave's  Killer Bread - time to get another loaf from the freezer (I can't find it at any store close so when I can get it, I stock up)

With that I had a single serving of Kefir and an apple.

Dinner was a large bowl of vegetable soup and some corn and gluten free "cornbread". For those with corn and/or gluten sensitivities it has a wonderful mouth feel of cornbread, not exact, but close enough  to be thoroughly enjoyable. This was an experiment that I will happily make again.

I did use real eggs in this, not sure how eggs substitute would pair with the gluten free flours.

Gluten Free "Corn"bread

1/2 cup plus 2 Tablespoons Almond Flour
1/4 cup plus 2 Tablespoons Coconut Flour (I used Bob's Red Mill, slightly larger grind which is great for this recipe)
1/2 tsp. salt
1/2 tsp. baking soda
3 large eggs
2 Tablespoons Honey
1/2 cup vanilla almond milk
1/4 cup  Ghee (made with a good quality, grass-fed butter) nuked for about 20 seconds to warm it up for blending.
Preheat the oven to 325 F. Mix dry ingredients in one medium sized bowl, wet ingredients in another, smaller bowl.  Combine and stir until mixed (mixture will be quite thick).  Place in pan lined with parchment paper or sprayed with olive oil based non stick spray and spread mixture in pan (use a knife to smooth the top).  Bake 25 minutes or until a toothpick inserted in the center comes out clean.


  1. Yum! Quite frankly I fear tofu. Not eating it of course buy buying it and figuring out what to do with it. Maybe I need to buy a vegetarian cook book. Everything looks delicious!


  2. Hari OM
    Oh yes tofu scramble is a long time fave here... and anything with almonds goes down a treat (says the marzipanoholic)...
    Eyes-on... YAM xx


Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.