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Brekky Protein Plate

This incredible breakfast plate is making history because I’ve never shared a savory breakfast recipe on this blog before! This easy brekky is packed with plant-based protein from tofu and beans, and filled with nutrients from vitamin-rich tomatoes. It’s the perfect 20-minute brekky idea that you’ll love for lunch and dinner too. If you’re looking for a vegan alternative to scrambled eggs, the easy tofu scramble is perfect for you!

Ingredients

Tofu Scramble

  • 16 oz. firm tofu

  • 1 Tbsp olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • 1 tsp cumin

  • 1 tsp ground turmeric

  • 3/4 tsp Celtic salt OR 1/2 tsp Celtic salt + 1/4 tsp black salt

  • pinch of cayenne pepper

Black beans

  • 1 tsp olive oil

  • 1 (15 oz) can black beans, drained and rinsed

  • 1/2 tsp ground cumin

  • 1/4 tsp Celtic sea salt

  • pinch of cayenne pepper

Plus

  • 1 punnet grape tomatoes, halved OR 1 cup chopped tomatoes

Instructions

  1. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When hot, add the onion and garlic and saute for about 6 minutes until everything is soft and fragrant.

  2. Add the tofu and break it apart with your spatula until you get a nice chunky scramble texture.

  3. Stir in the seasonings. Heat through for another 6 minutes until hot. Remove from skillet and set aside.

  4. Add another 1 tsp olive oil to skillet. When the oil is hot, add the black beans and seasonings. Cook for 3 minutes, stirring frequently.

  5. Serve tofu scramble and black beans with fresh grape tomatoes. Enjoy!

Yield: 4 servings.

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Faux Pasta with Parsley Pesto and Macadamia Cheese

Explore Asian's Organic Edamame and Mung Bean Fettuccine is an amazing vegan, gluten-free pasta replacement that provides 24 g of protein per serving! Pairing this pasta with pepitas and macadamia cheese means this mouthwatering meal is pretty much pure protein - the perfect post-workout meal.

Ingredients (makes 4 servings)

1/2 package Explore Asian Organic Edamame and Mung Bean Fettuccine
1/2 package Explore Asian Thai Red Rice Vermicelli Noodles
Handful of raw activated pepitas
Handful or broccoli/radish/sunflower sprouts
Several broccoli florets for garnish

Parsley Pesto
1/2 cup raw activated cashews
big handful of fresh parsley
1 garlic clove, crushed
1 tbsp pine nuts
fresh juice of 1/2 a lemon
pinch of Celtic sea salt
1/4 cup olive oil

Macadamia Cheese
1 and a 1/2 cups raw activated macadamias
fresh juice of 1/2 a lemon
1/4 cup filtered water
1 garlic clove, crushed
1 tbsp pine nuts
big pinch of Celtic sea salt

1. Cook fettuccine and noodles according to package instructions.
2. Blend pesto ingredients and stir pesto through pasta.
3. Blend cheese ingredients and either stir through pasta or place to the side. 
4. Stir through pepitas and sprouts and garnish with broccoli.

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