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(recipes linked below)
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TEMPEH & BLACK BEAN QUESADILLAS
Original recipe:
What you need:
-no olive oil, just cooking spray
-3 tbsp minced garlic
-no jalapeno pepper
-2 Tbs. chili powder
-1 Tbs. cumin
-1/2 red bell pepper, diced (seeds, stem and ribs removed)
-3 oz tempeh
-1/2 cup black beans, rinsed
-1 cup spinach
-1/4 cup dairy free cheese
-coarse salt and ground pepper, as desired
-1 tortilla
What to do:
(same instructions, just tweak the ingredients as above for 1 quesadilla and skip the sauce)
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TOFU BREAKFAST SCRAMBLE
Original recipe included in TFN TEAM guides
What you need:
-water (to boil potatoes)
-4 cups (21 oz) russet potatoes, diced 2 lbs extra firm tofu
-1 tbsp olive oil
-1 cup onion, diced
-1 cup bell pepper, diced
-2 cups baby kale, stems trimmed 1⁄2 tsp salt (optional)
-1⁄2 tsp turmeric (optional)
-1⁄4 tsp black pepper
What to do:
1. Bring a pot of water to a boil. Briefly boil diced potatoes for around 5 minutes to soften. Drain and set aside.
2. Meanwhile, press tofu firmly between paper towels to squeeze out excess moisture. Set aside.
3. Heat olive oil in a skillet over medium heat, then add potatoes, cooking 3-4 minutes until lightly browned in spots.
4. Add onion, cooking another 2 minutes until translucent.
5. Add tofu and peppers, cooking about 2 minutes while breaking up tofu with a spatula.
6. Add kale and spices, cooking about 1 minutes until kale is wilted and spices are fragrant.
7. Remove from heat and let cool for 5-10 minutes.
8. Divide evenly between four meal prep containers. Seal containers and place in the fridge.
This dish reheats easily in the microwave and will keep up to one week in the fridge.
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PEANUT PAD THAI W/ CHICKPEA NOODLES
Original recipe made up by my kitchen adventures lol
What you need:
-1 serving chickpea (or regular) pasta
-6 oz extra firm tofu
-1/2 bell pepper, diced
-2 cups broccoli slaw
-salt and pepper, as desired
(sauce)
-6 tbsp powdered peanut butter
-2 tbsp soy sauce
-1-2 tbsp stevia (or as desired)
-water as needed to mix and get sauce consistency
-3-5 drops lime juice
-3-5 drops hot sauce, or as desired
What to do:
1. prep pasta as per instructions on box, then set aside
2. cook peppers and onions on medium-low till just soft
3. add tofu to pan, breaking up with spatula until you get a crumble
4. mix sauce ingredients in separate bowl
5. reduce pan heat to simmer, add pasta and sauce, stirring to combine
6. serve and enjoy 🙂
