GREEK-INSPIRED BUDDHA BOWL!!
I've been really getting into Buddha Bowls lately. They are so amazing and you can get very creative with them. You just have to pick something from each of these categories and put them into a bowl:
Herbs and spices
Fermented foods (for good probiotics)
It's up to you to get creative! .
Comment ideas below👇
Recipe for this one is in the stories😋☝☝
Share yours and tag me @rethinkingdiets or @aubreelee_nutrition and use the hashtag #rethinkingdiets and I'll reshare in my story!!
Tonight: Breakfast for dinner! And it will probably be my actual breakfast tomorrow.
With a single egg getting all this attention, likes, and ~engagement~ I got inspired to make a #vegan egg dish, and in this case, a #tofuscramble 🥚🥚🥚
This was an incredibly easy recipe, just tofu, shallot (I used a regular onion, sorry folks 😐) and red pepper, and the spices are minimal- salt, pepper and turmeric for color. After softening the veggies and stirring the tofu and spices for a while, it all came together and made a great alternative to scrambled eggs! My only note for next time would be to cut all the pieces into 1/4 inch instead of leaving some bigger pieces; they don’t absorb much flavor on the inside which will get you a bite of flavorless soy 😝 nothing like that experience to remind you this is a “learn as you go” situation.
I also topped off with garlic salt for additional flavor. Maybe paprika next time, or maybe chili pepper for heat 🌶
🥒✨ I finally got all my 🦆s in a row to start diving into this year’s #feelgoodfoodplan from @healthy_ish !!! I know, I know, I’m pretty late to the game - but hey, better late than never! Tonight’s dinner boasted silky sesame noodles with glazed tofu and lightly pickled cucumbers. The whole thing came together in under an hour and was surprisingly easy and SO delicious. Definitely adding this one to my regular 2019 rotation 😍🤤🥢🥡🍜 thanks @bonappetitmag!!
Tempeh with tofu scramble and tomato
I just could not sleep last night so today I woke feeling abit unmotivated and flat. I felt like crispy deep fried potato scallops or hot chips 🙄 but I decided to try my version of a cooked breakfast I saw on @bosh.tv
I crumbled up the tofu and added salt, pepper, chilli, garlic and some thyme. I then cooked it in olive oil until crispy. Then I toasted the tempeh in the toaster and added abit of nuttalex to it. And seasoned with salt and pepper.
So the verdict - Me and Addi loved the tofu scramble, it tasted way better then scrambled egg. And just so yummy. But I wasn't a fan of the tempeh and I think it just came down to the texture. I am abit of a texturephobe and it was powdery and dry. So I probably won't be buying that again unless I can somehow make it less powdery. I did read a recipe where you use it to make patties and marinade them in your fav sauce. So before righting it off all together I'll give that a go.
I am abit proud of myself. Day 17 of no meat, limited caffiene and refined sugar and day 3 of no dairy for me and day 5 for addi. I'm am stumbling through it and as I write those numbers I am not 100% we have been completely free of it all. But I'm trying and it isn't an easy transition so I'm just glad I'm making changes.
Receita de Quiche Vegana de Tofu com Espinafre! Retirado de @veganfoodiecooks
Ingredientes: MASSA: 🌱 150g de aveia moída 🌱 Farinha de trigo 150g 🌱 1 colher de chá de sal 🌱 1/2 colher de chá de bicarbonato de sódio 🌱 100 ml de azeite 🌱 Manteiga vegana 1-2 colheres de sopa 🌱 100ml de água fria/ MOLHO: 🌱 2 colheres de sopa de manteiga vegana 🌱 2 colheres de sopa de farinha 🌱 Pitada de sal 🌱 150-200 ml de leite vegano/ RECHEIO: 🌱 300g de tofu 🌱 Suco de meio limão 🌱 Sal 🌱 Pimenta 🌱 1 cebola 🌱 2 dentes de alho 🌱 200g de espinafre congelado 🌱 Alho em pó 🌱 Orégano 🌱 Salsa a gosto 🌱 1 colher de chá de azeite 🌱 Tomate cereja.
Como Fazer: em uma tigela, coloque todos os ingredientes da massa, vá jogando a água gelada aos poucos e misturando. Agora vamos para o molho: em uma panela coloque a manteira vegana e a farinha e misture. Logo em seguida, Despeje 150 ml de leite vegano e continue misturando. Coloque uma pitada de sal e mais 50 ml de leite vegano. Misture até formar o molho. Vamos para o recheio: em outro recipiente coloque 300 g de tofu amassado, suco de meio limão, pitada de sal, pimenta preta, cebola cortada, alhos picados e as 200 g de espinafre congelado. Pegue o molho da panela e jogue no recipiente do recheio, misture tudo bem e, sem seguida, coloque um pouco de alho, orégano e salsa em pó a gosto. Despeje 2 colheres de sopa de farinha, azeite e misture. Em uma panela com fundo falso, coloque a massa (como no vídeo) e faça pequenos furos com o garfo. Despeje o recheio sobre a massa, coloque tomates cerejas no topo e leve ao forno a 180° por 50-60 minutos. Bom apetite!!!
🌿🌿🌿 There’s been some discussion on tofu around here of late; specifically whether super firm is better than medium-firm for sautéing 🙌🏻. Whichever you choose it remains that pan-frying tofu with oil and soy sauce is one of the quickest ways to salty satisfaction ♥️😘😍. Are you a firm or medium-firm tofu person? #Tofu#EatPlants#Vegan
simple Buddha bowl filled with my three favourite ingredients of all time: potatoes🥔, avocado🥑 and tofu 😍👌🏼
❤️Follow us @cookhub for more videos ➖➖➖➖➖➖➖➖➖➖
Follow 👉 @cookhub
Follow 👉 @cookhub
19 95013 hours ago
spicy black pepper tofu🌶 perfect if you’re looking for some meatless monday inspo, or any night really. my fiancé said the sauce was so good he couldn’t tell which pieces were tofu and which were chicken (his was half and half) 🙌🏼 // spicy black pepper tofu recipe by @dishingouthealth with roasted broccoli and brown rice #meatlessmonday#vegan#plantbased
66 36382 days ago
This product uses the Instagram API but is not endorsed or certified by Instagram. All Instagram™ logos and trademarks displayed on this application are property of Instagram