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Amy Longard’s Go-To Tofu Scramble
Looking for a change in taste? Try this delicious vegan Tofu Scramble!
Click here for to find the recipe on her site!
- tablespoon coconut oil or olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 teaspoons turmeric
- 1 - 2 tablespoon chili powder
- 1 zucchini, diced
- 2 - 3 portobello mushrooms, stems removed, roughly chopped, optional
- 1 block organic firm tofu, crumbled into small pieces, using a potato masher, fork or your hands
- 1 large tomato or heaping handful of grape tomatoes, chopped or halved
- 1/4 cup nutritional yeast
- 2 - 3 tightly packed cups of leafy greens of your choice
- Sea salt or black salt (kala namak) and pepper to taste
Warm the oil in a large skillet over medium heat. Sauté onions with a few pinches of salt, cook, stirring often, for about 5 minutes, or until they become slightly transparent. Add the peppers and sauté for a couple minutes, then add the minced garlic and cook for another minute.
Stir in the chili powder and turmeric. Cook for 1 minute. Add in the mushrooms and zucchini, cook, stirring every so often, to allow them to release water (approximately 5 minutes).
Mix in the crumbled tofu. Then stir in the nutritional yeast, followed by the tomatoes and cook for another few minutes. Then add the leafy greens and cook until they’ve wilted and have become bright green. Taste and season with salt and pepper. Serve immediately and enjoy.
You may wish to serve your scramble with a side of roasted potatoes, topped with avocado slices, or a few splashes of your favourite hot sauce.
Keep in the fridge for 5 days.
A Delicious Dairy-Free Valentine's With Amy Longard
Chocolate morsels, red roses and champagne - a few of the many things we love about Valentine's day. Enjoying this special day can be difficult when you have dietary restrictions and allergies. At Kardish, we understand that not everyone can eat milk chocolate or cupcakes made with wheat flour. Try this delicious, allergy-friendly recipe by nutritionist & plant-based chef, Amy Longard!
Raw Brownie Bites by Amy Longard
1/2 cup hemp hearts
1/2 cup raw, unsalted pecan pieces
1/2 cup raw cacao powder
1/4 teaspoon fine sea salt
20 pitted Medjool dates, coarsely chopped
1 teaspoon vanilla extract
Combine the hemp hearts, pecans, cacao powder and salt in a food processor. Pulse for about 10 seconds or until you’ve created a finely ground mixture.
Add half the dates and the vanilla extract to the food processor and process for about 15 seconds. Then add the remaining dates and process for another 15 seconds or until mixture is fairly smooth and begins to clump into a large ball of brownie dough. Transfer the brownie dough to mixing bowl and roll out approximately 20 little balls.
You can enjoy your brownie bites right away, but I suggest storing them in the fridge for an hour or so to allow them to set and harden a bit. They can be stored in the fridge for up to 2 weeks in an airtight container.
Note: if your dates are very hard, you can soften them a bit by soaking them in warm water. Drain off the water and then follow the instructions as listed above.