Breakfast time!
I feel like I haven’t posted a vegan breakfast idea in a while. So here’s a new one. Similar to my Vegan Breakfast Burrito in the sense that they both have potatoes as a main ingredient, but also very different because this one utilizes more whole food unprocessed tofu and less processed veggie meat and vegan cheeses. Also, this one has a bit of a kick to it;P Nothing like some spice first thing in the morning right! LOL!
It is a great meal to sneak in some spinach too if you wanted to get some more greens in your diet. But mainly I love this recipe because it is relatively simple to make, and very filling, which is exactly what I need in the morning. When I was in college, I use to Always get this vegetarian breakfast burrito filled with cheese, egg, and hashbrowns wrapped in a white burrito wrap…how awful for me!! First thing in the morning adding hormones, fried foods, and bleached grains into my body? That’s a recipe for disaster. Sure it was filling, but there was no nutrition there. This on the other hand, offers you healthy fats like Avocado, phytonutrient dense herbs like cilantro, spiciness to help jump start that blood flow first thing in the morning, added protein from the tofu, and about 40% of your daily value of vitamin c from one serving of potatoes in this recipe. And if you are not vegan and are craving the cheese, try adding some vegan Daiya or Follow Your Heart cheese sprinkled on top!
On a more personal note…
I do have some good news to share.
ASHKA PASSED THE CANINE GOOD CITIZEN TEST!
Yes!! Yes she did!! My husband and I have been training her since day one in preparation for this test. We want to make her into a therapy dog that can go into hospitals and nursing homes and brighten other’s day, since she already does that so well just by her being her. When we took her on the plane with us to Florida just a few weeks ago, people told us that she had brightened her entire day just by being able to pet and be loved by a sweet husky dog. The Canine Good Citizen Test consists of 10 different parts, some of the test consists of obviously heeling with the owner, allowing strangers to approach and pet/groom her without issue, allowing dogs to stand a foot away and remaining calm, staying as the owner walks 30ft and then calls their dog, leaving the room for 3 minutes while the dog remains calm and quiet, etc. This is not easy natural stuff for an energetic husky breed. I am so proud of Ashka for coming as far as she had. Do you know that April 24th marked the 1 year anniversary of when we first adopted her? It’s crazy how time flies by. I was training with her all last week at Petco and Petsmart to desensitize her to other dogs, smells, sounds, etc, so she would be ready. And on the first try, she passed. No issues at all. We were even told that we could be dog trainers ourselves!! 😀 This is a definite win for us. Next step, getting the paperwork and registration taken care of, and finding a place that will take her in to start the healing experience.
I’ll keep you guys updated, but for now, if you are interested in seeing some behind the scenes training, I’ve created a Youtube page for her (and a logo, yes that is her real paw print hehe!) where I will be uploading some of our experiences together, so others can learn about the responsibility required but also the reward received out of owning a stubborn but lovable breed of dog, the Siberian Husky 😀
Now…who’s hungry??
Ingredients
- 2 Packages (2lbs) - Extra Firm Tofu
- 5 Small - Russet Potatoes
- 4 Tbsp - Coconut Oil (melted)
- 1 Onion
- 4 Garlic Cloves
- 1 Package - Baby Bella Mushrooms
- 2 Red Chillies
- 1 Tbsp - Paprika
- 1 tsp - Cumin
- 1 tsp - Coriander
- 1/2 tsp - Cloves
- 1/tsp - Cayanne Pepper
- Salt, Red Chili Flakes and Black Pepper to taste
- -
- Vegan Wrap of your choice
- -
- 1 Avocado
- 1 Bunch - Cilantro
- 4 Tbsps - Vegan Chipotle Mayo
Instructions
- Preheat your oven to 425F.
- Wash and dice your potatoes into 1" or smaller even cubes. Place on an oiled down baking tray (baking on parchment paper helps prevent sticking) and sprinkle with salt, red chili flakes, and pepper. Mix around so the cubes get tossed in oil and spices, and bake for 20-30 minutes, flipping midway and cooking until tender to poke with a fork.
- Next open your tofu packages, wash and squeeze gently dry with a clean towel or paper towel. Let it sit on a towel with something heavy (like a pot) on top to help drain out excess water. A little bit of liquid is ok for this recipe though, it does not need to be bone dry.
- Meanwhile, finely chop your mushrooms, onion and garlic. Add 2 Tbsp coconut oil to a pot, and toss in your chopped ingredients over medium heat. Then place in your red chillies and cook until onions become translucent and fragrant.
- Grab your tofu, and with your hands, crumble it up into your pot and stir everything together.
- Add in your spices, mix well and taste to adjust seasoning. Cook for 10-15 minutes, stirring every so often to prevent burning. If your tofu is becoming dry, add a tiny bit of vegetable broth, but with the liquid from the inside of the tofu, you should be ok.
- Once the potatoes finish baking, carefully remove from the oven and add into your mix, stirring everything together and tasting to adjust seasoning.
- Remove the pot from heat, chop up your cilantro and mix it throughout the dish.
- Warm up a vegan wrap in the microwave, add a scoop of your dish mixture in, and dress with optional vegan mayo and a few slices of avocado! Enjoy <3