Southwestern Tofu Scramble for #MeatlessMondays--a quick vegan meal!
Life has been INSANELY busy lately. My life as a blogger has been trumped by my demanding roles in every other aspect of my life. Finding time for self care (through healthy meals and exercise) trumps just about any other side project or hobby I may have, and that includes my re-branding work (which is slowly moving along) and so many other pots on the backburner. I hope you are taking time to take care of yourself!
But, speaking of pans on the stove, one of my ongoing nutritional goals is to ensure that I get my grams of protein in. This can be require much planning and dedication when you are trying to go as plant-based as possible. I am omnivorous--not vegan--but I prefer to eat vegetarian and vegan as much as I can. This is not only for health reasons but also for moral ones. Though I am not yet completely invested in a lifestyle that doesn't include consumption of any animal product, I am able to flow with a "reducetarian" mindset that focuses on the reduction of not only animal products and meat, but also all natural resources--including gas. I'm proud to say I've almost exclusively biked or walked to work for the last month, and though it started with vehicle issues, I'm glad to have begun what I hope is a permanent change for the season!
Life doesn't always have to be "all or nothing"...you can do your best. ;)
For our family, this means a happy dedication to "#MeatlessMondays" (click the link to find all of my meal ideas and recipes on Instagram, some of which are picture below).
It takes a little planning, but when it comes to easy, one pot meals, this Southwestern Tofu Scramble isn't anything complicated, yet it is hearty and a great serving of protein, low in fat, and moderate in carbs. It also packs almost 8 grams of fiber per serving and tastes awesome!
Check out the recipe below!
Southwestern Tofu Scramble
Makes 5 hearty (approximately 2 cup) servings. Prep/Cook time: 20 minutes.
Nutritional Information: Calories per serving: 184, Carbohydrates: 29.5g,
Fiber: 7.7 g, Protein: 13.9 g (this information does not include avocado).
INGREDIENTS:
-(1) Can petite diced tomatoes
-(1) Bag of frozen mixed veggies (diced carrots, corn, green beans and peas)
-(1) Can black beans
-Half of red onion, diced
-Cumin, red pepper flakes, sea salt, pepper, garlic powder, onion powder, and any other seasoning your prefer to use.
DIRECTIONS:
Dice tofu into cubes. Place large skillet on medium high heat. Spray with non-stick cooking spray or lightly grease with your favorite oil. Once the pan is hot, add tofu cubes. Season with cumin, sea salt and other spices. As tofu is browning, dice and add red onion. Allow the two to sauté until onion is slightly softened and tofu becomes browned and marinated well in seasoning.
Add tomatoes, frozen veggies, and black beans. Season to taste and reduce heat in skillet to medium. Cover with pan lid and stir periodically until frozen veggies are heated properly and flavors have blended. Cook time will vary but should only take about 10-15 minutes.
Remove from heat and serve with a fresh halved avocado! I preferred to cream the avocado with a little sea salt and garnished my bowl with that, as well as a dash of hot sauce. Other ideas for toppings might include vegan or regular cheese, greek yogurt, or fresh cilantro.
ENJOY!
