Tofu Chorizo Breakfast Tacos

When I first decided to start eating plant based food, many of my friends asked me what I ate for breakfast in lieu of eggs. I told them I had discovered a world of breakfast food that was delicious and didn’t include any eggs or milk products! Crumbled tofu is my favorite egg substitute for breakfast in the morning. Crumbling it gives it an egg-like texture and allows it to absorb more flavor. Crumbled tofu is also great as a taco or lettuce wrap filling. I like to get my protein from various sources including lentils, beans, vegan protein powder, tofu, and seitan. Chickpea flour also makes a great vegan substitute for eggs. Now you can find an egg substitute by a company called Follow Your Heart, made of algal protein. It’s called Vegan Egg and it’s a plant based, yellow powder that you mix with water and cook just like an egg. The Vegan Egg doesn’t have much protein so I don’t eat it often but sometimes it’s fun to experiment with new vegan food products. For this recipe, I used extra firm tofu along with seitan chorizo. My favorite brand of seitan chorizo is by Upton’s brand but there are tons of delicious vegan chorizo options these days. I also like the chorizo by Field Roast. These tacos have 25 grams of plant based protein. They’re easy, delicious, and a really healthy way to start the day! They’re full of flavor and quite filling. You can substitute any type of tortillas but I used corn tortillas because they’re lower in calories. Tofu chorizo tacos are also great for a quick lunch or dinner. Make sure you tag @thefriendlyepicurean or Pin this recipe if you make it!

img_4378

Tofu Chorizo Breakfast Tacos

  • Servings: 4
  • Difficulty: easy
  • Print


Ingredients

  • 1 (8oz) package of seitan chorizo (such as Upton’s Brand)
  • 1 (14oz) package of extra firm tofu, excess water drained and crumbled
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 tbs olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp salt
  • 8 small corn tortillas
  • juice of 1/2 lime (cut other half into wedges for garnish)
  • Hot sauce to serve (such as Cholula brand)

Directions

Wrap tofu in a clean towel for about 5 minutes to drain excess water. Crumble tofu with your fingers or mash with a fork in a small mixing bowl. Next, heat olive oil in a medium sized skillet on medium heat. Add onions and saute until translucent – about 4-5 minutes. Next add garlic and cumin powder and saute for about 2-3 minutes. Add bell pepper and cook until soft – about 3-4 minutes. Add crumbled tofu and cook for about 8 minutes. Add seitan chorizo and cook for another 6 minutes. Add chili powder, salt, and lime juice and saute for about 2-3 more minutes. Serve on corn tortillas with diced avocado, lime wedges, and hot sauce.

Nutrition Information:

  • Approximate protein per 1/4 tofu chorizo mixture: 25 grams
  • Approximate calories per 1/4 tofu chorizo mixture: 220 cal
  • Approximate calories per 2 corn tortillas: 87 cal (calories for corn tortillas may vary)

img_4380

Advertisements

Vegan Zucchini Walnut Bread


Quick breads are a universal favorite because they are so delicious and easy to make. They’re a great way to make use of your over-ripe fruit and vegetables. I hate throwing away fresh fruit and vegetables so I often make quick bread and muffins from it or freeze it for later. Quick bread makes a great snack or a scrumptious breakfast. This one took a few tries to perfect. The applesauce in this zucchini bread keeps it from being dry and the almond flour adds a rich, nutty flavor without adding too much fat. Using applesauce in baked goods is a great way to reduce the amount of added oil. The nutmeg and cinnamon add depth, warmth, and make the entire house smell wonderful! Zucchini is loaded with vitamins and walnuts are full of antioxidants. It’s tough to have just one slice of this bread! It’s rich enough that you can skip the butter. It’s hard to believe this healthy treat is dairy free! For a delicious variation, add some grated coconut. Lemon zest or orange zest would also add a wonderful pop of flavor. Vegan zucchini walnut bread is the perfect brunch treat and great for a crowd. If you make it make sure to pin the recipe on Pinterest or tag @thefriendlyepicurean on Instagram and Facebook!

img_4181

Vegan Zucchini Walnut Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print


Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 medium zucchini, grated (about 1 1/4 cups)
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened apple sauce
  • 2 flax eggs (mix 2 tbs flaxseed powder in 6 tbs water and let sit for 10 minutes)
  • 1 cup turbinado sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • vegan butter to grease pan
  • toppings (optional):
  • 2 tbs chopped walnuts
  • 2 tbs turbinado sugar

Directions

Preheat oven to 350F. Grease a 9 x 5 inch loaf pan with vegan butter and set aside. Prepare flax egg by mixing together 2 tbs flaxseed powder and 6 tbs water in a small bowl. In a large mixing bowl or bowl of a stand mixer, mix together oil and flax egg for 1 minute on medium speed. Next, add zucchini, vanilla extract, and sugar and mix again about a minute on medium speed. Add all purpose flour and mix again until combined. Then add almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon and mix for another 1-2 minutes until combined, scraping downs sided of the bowl with a spatula as needed. Last, stir in chopped walnuts. Pour mixture into loaf pan, sprinkle with toppings (optional), and bake for 1 hr. and 7 minutes to 1 hr. and 10 minutes. Edges will start to separate from the sides of the pan and turn golden brown when finished. Allow bread to cool for at least 20 minutes before cutting and serving. May store in an airtight container for up to 2 days.

img_4183img_4182

Nutrition Information:

  • Approximate calories per 1/10 of zucchini bread: 249 cal

Turmeric Latte

What is a turmeric latte? To me, it’s a drink my mom used to make when I got sick. It was a comforting drink that helped make me feel better when I had a cold or fever. My mom would heat up milk, sugar, black pepper, and turmeric and serve it hot in a mug. The drink itself was delicious but the best part was that extra special attention from my mom. Sometimes she would add crushed cardamom pods or even a little saffron. All of these exotic and fragrant spices remind me of my childhood. I love saffron and wanted to include it in my version of a turmeric latte but it’s an optional ingredient. It helps to balance out the strong smell of the turmeric. Cardamom powder would also be great in this drink. I like to drink a turmeric latte in the evenings since it’s caffeine free. It’s naturally sweetened and satisfies my craving for a little something sweet before bed. It has a calming effect and is great for relieving daily stress. I prefer powdered turmeric and ginger because the fresh versions are very potent and better used in savory dishes in my opinion. Turmeric is touted to have anti-inflammatory properties and ginger is thought to help with digestion. You can pour this drink over ice for a fantastic summertime beverage. If you make this recipe, let me know how it turns out by taking a picture and tagging @thefriendlyepicurean on Instagram or Facebook or Pin It on Pinterest!

Turmeric Latte

  • Servings: 1
  • Difficulty: easy
  • Print


Ingredients

  • 2 cups unsweetened almond milk
  • 2 tbs agave syrup
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/2 pinch of saffron (about 10 threads)
  • a pinch of freshly ground black pepper

Directions


Stir together agave syrup, turmeric, ginger, saffron, and black pepper in almond milk and heat in a small saucepan until just boiling. Serve hot.

img_3103

Nutrition Information:

  • Approximate Calories per Serving: 180 cal