Wie viele Menschen mit Essen und Gewichtsprobleme, Ich habe früher nie zum Frühstück essen. Ich in der Regel nicht aufwachen hungrig; tatsächlich, zu oft wachte ich noch Verkostung der ungesunde Lebensmittel hatte ich zu viel von der Nacht zuvor gegessen. Oder ich könnte hetzen, um zu arbeiten, thinking I didn’t have time to eat breakfast. And then I simply didn’t like most breakfast foods. Cereal, heiß oder kalt, didn’t entice me. I’m not a big fan of “bread-y” and “dough-y” type foods like pancakes, waffles or French Toast. Für mich, breakfast had to be diner-type food: scrambled eggs, cheese omelets, Speck, Wurst, Bratkartoffeln, toast and coffee. This was a weekend type of indulgence but it was bad. Bad for my health, bad for the animals, and bad for the planet.
When I was transitioning from vegetarian to vegan, I didn’t mind giving up dairy. I quickly switched my milk and cheese to non-dairy, cruelty-free versions but I was having a hard time giving up my egg whites. Als ich begann meine Gewichtsverlust Reise, I forced myself to begin each day with breakfast but it was difficult because there was nothing I wanted – except eggs. I would make a spinach omelet with egg whites almost every single morning. Jedoch, when I learned about the torture of egg-laying hens and their chicks, I knew I had to give up the breakfast I had learned to love.
I heard people talk about tofu scramble as a substitute for eggs but I was not yet a tofu fan. The first time I attempted to make it, it ended up in the trash. I still don’t know what went wrong. I decided I needed to taste it somewhere else, somewhere where people knew what they were doing. My husband, Tom, and I went to The Organic Grill in NYC and tried a tofu scramble there. It had mixed veggies in it and vegan cheese and it was good. Then we had brunch at one of our favorite Vegan restaurants, Heilige Chow. OMG!! Tofu scramble with tempeh bacon on the side. Es war unglaublich,! I knew I had to learn to make my own version. And I did. I experimented and tried many different recipes and finally came up with a version that Tom and I love. Every time I make it, I change it up a bit, swapping out different vegetables, different greens, and different spices. Sometimes I choose zucchini or squash, broccoli or asparagus, kale or Swiss chard. Variety is the spice of Vegan life.
Funny thing is, we usually eat this “breakfast” for dinner. I still don’t like preparing a big meal in the morning but I have learned to enjoy other foods for breakfast. I start every morning with a healthy Vegan breakfast – whole-grain cereal with added flax and fruit, hummus with raw spinach and tomato or my new favorite comfort-food breakfast, Ezekiel cinnamon raisin toast with peanut butter and Tofutti’s Better Than Cream Cheese. But when I get that craving for diner-type breakfast, my Tofu Scramble and Home Fries hits the spot.
Tofu Scramble with Mushrooms and Collard Greens
1 block firm or extra firm tofu, abgelassen
2 tsp. extra-natives Olivenöl
1 Zwiebel, gewürfelt
5 Knoblauchzehen, Hackfleisch
1 Paprika, jede Farbe, gewürfelt
10 oz. Pilze, geschnitten
1 large bunch of collard greens, stammten und gehackt
2 tsp. gemahlener Kreuzkümmel
2 tsp. Kurkuma, gemahlen
½ TL. Koriander
½ TL. getrockneter Thymian
½ TL. Paprika
½ TL. Chili-Pulver
1 Tbs. Nährhefe
1/2 tsp. schwarz Salz
1/2 tsp. schwarzer Pfeffer
In einer tiefen Pfanne, heat the olive oil and add the onions and peppers. Koch über 5 Minuten, until softened. Add the mushrooms and garlic and cook until mushrooms have browned and softened, über 5 Minuten.
Mittlerweile, mix spices and nutritional yeast into a small bowl and set aside.
Crumble the tofu into the skillet and let cook a few minutes. Add the spice mixture evenly and toss to coat. Continue to sauté about 5 Minuten.
Add the collard greens and about ½ cup of water to the skillet, cover and let the greens wilt a bit, über 5 Minuten. Uncover and toss the greens with the tofu scramble. If you like it moist, mehr Wasser. Serve at once with side dishes.
Seeing Red Potato and Onion Home Fries
3 tsp. extra-natives Olivenöl
1 rote Zwiebel, sliced in half-moons
1 rote Paprika, gewürfelt
4-6 rote Kartoffeln, geschnitten
4 Knoblauchzehen, Hackfleisch
1 tsp. getrockneter Thymian
1 tsp. getrockneter Oregano
Salz und schwarzer Pfeffer nach Geschmack
In einer Pfanne, Wärme 1 tsp. der Olivenöl. Fügen Sie die Zwiebel und Paprika und kochen bis sie weich, über 5 Minuten. Add the remaining oil, then add the potatoes, Knoblauch und Gewürzen. Mix together and press the mixture down into the pan with a spatula so it browns. Cook over low to medium heat about 25 minutes until the potatoes are softened. During that 25 Minuten, toss the mixture and press down with the spatula again so each side gets brown.
Hint: to make this go faster, microwave or parboil the potatoes for a few minutes before adding to the skillet. Serve with tofu scramble.
Depending what you like, add tempeh bacon, seitan sausage, Toast, Obst, etc. Genießen!!