It feels like the past couple weekends I have had so much going on, so having a nice quiet weekend at home with my fur baby is exactly what I needed!
Yesterday we drove around and did errands together (and I wasted extra gas because I had to leave the car / air conditioner running every time I went inside somewhere >>> worth it), and it felt good to get some things checked off my ever growing ‘to do’ list. We went on a nice 2 mile walk at dusk, and then went a got some sushi take out. Thrilling, I know.
The other morning I finally tried Amy’s organic tofu scramble for breakfast and it was so good I decided I needed to try to make it myself. So that’s just what I did this morning
Really all it is is sautéed vegetables and tofu, so you can add or subtract whatever vegetables / spices you want!
One thing that I loved in the Amy’s was the organic hash browns which I sadly could not find at the grocery store. If I am feeling ambitious next time I make this I could probably make my own!
Vegan Tofu Scramble
Ingredients
– 1 -3 Tablespoons Coconut Oil
– 1 Block (16 oz) Tofu, drained well
– 1 Medium Onion, chopped
– Mushrooms, diced
– 1 Zucchini, diced
– 1 Large Clove Garlic, minced
– 1 Large Cup Spinach
– 1/8 teaspoon cayenne pepper
– Salt & Pepper to taste
Optional Toppings: fresh avocado, non dairy cheese
Directions:
– Pour the oil into a large skillet, add onion and saute over medium – high heat until it becomes slightly soft
– Add the zucchini and saute for 1 minute, and then add the garlic and saute for 1 minute
– Add the tofu and cook for about 5 minutes, making sure to break up the tofu so that it is “crumbly” in texture *** I cooked with a lid over the skillet to absorb more of the liquid
– Add cayenne pepper, and salt to taste
– Add mushroom and saute 1 minute
– Add tomato and saute 1 minute
– Stir in spinach and cook until done
– I kept the lid on the entire time. There ended up being a good amount of liquid in the bottom of the pan and that helped take some out of it. After all the ingredients were cooked, I let the mixture stand for about 5 minutes before serving
– I topped my Vegan Scramble with avocado, cracked pepper, and some Daiya non diary cheese
*** I also had enough to portion out 4 more breakfasts for the week and I am super pumped about that!
I get into these moods where I really want to cook…so this morning I also tried a new homemade dog treat recipe for Onyx boy, which is super cheap, easy, AND Vegan! I love being able to share my healthy eating habits with him
Three Ingredient Vegan Dog Treats:
Ingredients
– 1 Sweet Potato, cooked and cooled
– 1/2 Cup Coconut Oil
– 2 Cups Quinoa Flour >>> I couldn’t find any at the grocery store so I used the Oat Flour I already had instead
Directions
– Wash your sweet potato, and then pierce throughout it with a knife
– Place in microwave and cook for 3 minutes. Take the potato out of the microwave and asses how done it is (looking for the potato to be soft)
– After, cook for 1 minute at a time until done (this small potato took 4 minutes)
– Cut and cool
– Preheat your oven to 350 degrees
– Add your sweet potato and coconut oil into a bowl and mix until well combined >>> don’t worry about getting it completely smooth
– Add your flour, about 1/2 a cup at a time, until your dough begins to stick together and release from the sides of your bowl
– On a floured surface, roll out your dough to 1/4 inch thick and cut out your treats
– Bake your treats 20 – 25 minutes
– Remove from oven and let sit and dry out for 45 – 60 minutes
*** Next time I will either use two sweet potatoes or one large one. I only used 1 – 1 1/2 cups of the oat flour because I did not have enough sweet potato for the full 2 cups the recipe called for
After all this cooking, I gave Onyx a nice bath outside, so I figured I would share with y’all what products we use to keep his coat looking so fresh and so clean, clean
Earthbath is animal cruelty free, all natural, non toxic, and made in the U.S. so obviously we love it. The Vanilla/Almond smells amazing on his fur ❤
My Prince ^
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