Roasted Broccoli & Tofu

This is one of my go-to dinners.  Easy, filling, and savory, I especially enjoy eating this in the fall and winter for dinner.  The best part is that, beside the spices, this recipe only uses two ingredients (broccoli and tofu).  You can roast other ingredients in this as well.  I have used carrots, cauliflower, and fingerling potatoes in the past.  Potatoes require a little extra time, so if adding them I would recommend boiling first or roasting a little in the oven before adding the rest of the vegetables.

Roasted Broccoli & Tofu

Ingredients:
-1 lb frozen broccoli
-2 Tbs olive oil
-1 tsp turmeric
-1 tsp sea salt
-1 tsp black pepper
-1 tsp minced garlic
-1 tsp onion powder
-2 tsp crushed rosemary
-1/2 block extra firm tofu, cubed
-Non-stick cooking spray

Instructions:
Preheat oven to 425˚.
In a gallon sized Ziploc bag, add the broccoli, olive oil, and spices.  Close bag tightly and shake until broccoli is coated with oil and spices.  Add the tofu and lightly shake. 
Evenly spread ingredients on a large cookie sheet sprayed with nonstick cooking spray.  Bake for 35-40 minutes, flipping broccoli and tofu halfway.  Broccoli and tofu should be lightly browned and crispy.
Plate and enjoy!  I often eat this with half an avocado, brown rice, or marinara sauce for dipping on the side.

Breakfast for Days

People always asks what I typically eat for a meal.  It's a tough question to answer for a few reasons.  First of all, I don't always eat a "meal," as I'm a huge snacker and am constantly picking on foods throughout the day.  Secondly, I'm one to get stuck in a rut with my meals and can eat the same thing every day for a month.  These past two months it's been banana smoothies for breakfast.  However, I do have a few go-to's in my breakfast arsenal.  So without further adieu, here are three of my favorite breakfasts:

Banana Smoothie 

2 frozen bananas (out of the peel)
1.5 cups almond milk
1 Tbs cocoa powder OR 1 Tbs Pb2 OR 1 tsp cinnamon

Blend until smooth!

Tofu Scramble

1/2 block extra firm tofu
1 handful of fresh spinach
1/2 red pepper- chopped
1/4 red onion- chopped
turmeric
garlic powder
sea salt
black pepper
1/8 cup Daiya chedder vegan cheese (optional)

Heat a non-stick skillet to medium heat.  Crumble tofu into the skillet using your hands.  Add spices, red pepper, and spinach.  Keep ingredients moving just until the spinach is wilted.  Sprinkle the Daiya vegan cheese on top of the scrambled tofu mixture and cover skillet until the cheese is melted, about 1-2 minutes. 

Plate and serve!  I usually eat these with gluten-free toast spread with avocado. 

Golden Spice Pancakes (recipe here)

These have been a staple for years with me and my family.    They're also a huge hit with non-vegans, as they don't necessarily "taste" vegan, whatever that means (that's what I've been told when I've served to others).  Eat these with real maple syrup or topped with some agave nectar.  I also put some sliced bananas on top sometimes.  I use regular raisins instead of the golden raisins that the recipe calls for and they come out great.