Vegan Tofu Breakfast Eggrolls

A perfectly balanced breakfast you don’t need to be a vegan to enjoy! Delegate a weekend morning to have enough time to make all the components or prep the night before to bake in the AM. You can buy the condiments from the store, but it makes the dish taste way better with fresh ingredients. ;)

Ingredients:

• 1 packet of eggroll wrappers

• Tofu Scramble

• "Refried" Pinto Beans

• Mango Salsa

• Cilantro Lime Vinaigrette

Tofu Scramble:

• 1 block of firm tofu

• 1 tsp extra virgin olive oil

• 1/4 cup nutritional yeast + more to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and Pepper, to taste

"Refried" Beans

• 1 15 oz can of beans (your choice, but I prefer pinto beans)

• 3-4 Tbsp. water, divided

Taco Spices:

• 1 tsp chili powder

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper, to taste

Cilantro Lime Vinaigrette

• ½ bunch of cilantro, washed and patted dry

• 2 Tbsp. Extra Virgin Olive Oil

• 2 Tbsp. water or vegetable broth

• 1 lime, juiced

• 1-2 Tbsp. honey

• 1 clove garlic

• 1 cap full of apple cider vinegar

• Salt and pepper, to taste

Mango Salsa

• 1 fresh mango, diced small

• 1/2 red onion, diced small

• 1 red bell pepper, diced small

• 1 jalapeno, seeded and chopped

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1. Prep the mango salsa and cilantro lime vinaigrette in advance. You can skip this step and buy them from the store.

2. Prep the “Refried” beans by washing and drying them with a colander. Saute on medium-high heat, pouring the water 1 tbsp at a time. Season the beans with taco spices. Saute until the beans can mash them with a fork

3. Pat and dry your tofu. Cut it into small squares. In a separate pan with olive oil on medium-high heat, saute the tofu and add the seasonings until it looks like a scramble (5-10 minutes)

4. Now that all your ingredients are prepared, it’s time to assemble. First, wet the edges of the egg roll wrappers with water. Turn the wrapper diagonally, and add 2 tbsp. tofu and 1 tbsp, beans to the bottom third of the wrapper

5. Wrap each egg roll by folding it in the bottom corner, then the sides into the center. Next, roll the wrapper by holding down the sides to close the wrap.

6. Air fry at 375 for 15 minutes or until brown.

7. Serve with the cilantro lime dressing and mango salsa.

Southwest Quinoa Egg Cups

For the past 6 months, I have been working as a prep cook at a country club. Learning new knife skills in a fast-paced environment keeps me on my toes. It helps me improve my cooking speed and technique to be more of a professional chef. Honestly, since starting to cook for someone else, I lost a lot of my inspiration to cook for myself. I go out to eat more and it is greatly affecting my gut health. I am now taking responsibility for my health because the food you eat really does affect your mood. In order to ease my mind from negative thought patterns, eating at home keeps my cravings for carbs or sugar at bay. I notice that when I eat sugar, I feel bloated and my mind begins racing with beliefs of “not good enough”. The less I eat sugar, the more energy I have to work towards my life goals. While at work, I was asked to make pico de gallo. I prepared some quinoa a few days prior and had some leftovers. I wasn’t sure how I was going to use it but didn’t want to throw it away. I never went grocery shopping and had some eggs in the fridge. A lightning bolt idea came through me, which this recipe became a reality. I love that I can eat something quick that’s easy to take with you anywhere. As a bonus, this meal provides leftovers, is easy to freeze, and keeps you full for hours. For someone 5’2, ~120 lbs, and is very active, 2 of these egg cups hits the sweet spot. Enjoy my delicious recipe below:

Ingredients:

For the Egg Cups

** Makes 1 dozen Egg Cups

• 1 ½ cups of cooked quinoa

• 5 eggs, lightly beaten

• ½ cup almond milk, unsweetened

• 1 cup homemade Pico de Gallo ** see recipe below or buy from the store

• 2 tbsp southwest seasoning

• Salt and pepper, to taste

For the homemade Pico de Gallo

• 4 vine ripened tomatoes, diced small

• ¼ red onion, diced small

• ½ lime, juice

• ½ jalapeno, seeded and diced small

• ½ bunch cilantro, chopped

• Salt and pepper, to taste

Directions

1.       Cook the quinoa ahead of time to make the preparation time shorter. Start by boiling 1 cup of dry quinoa on medium heat with 2 cups of water. Make sure to rinse the quinoa before boiling to remove the natural coating saponin, leaving the bitter, soapy taste behind.

2.       Once the water comes to a boil, cover for 15-20 minutes or until all the water has evaporated. Be careful not to overcook or the quinoa will burn at the bottom. This will make cleaning the pot a pain in the rear. :(

3.       When the water evaporated, stir the quinoa with a fork to fluff it up. Let it sit for 5-10 minutes to cool.

4.       While the quinoa is cooling, cut and mix all ingredients for pico de gallo in a separate bowl.

** If you decided to opt out of the homemade option, you can skip this step.

5.       Preheat the oven to 400 degrees, F.

6.       Combine ingredients for the egg cups in a second bowl. I have provided an image of the southwest seasoning for reference.

7.       Spray a muffin tin with cooking spray. Scoop until basically full because they don’t really rise at all.

8.       Cook for 25-30 minutes or until the edges are brown and bubbly.

9.       Carefully carve out with a knife and serve steamy hot.

For busy families wanting more on-the-go recipes like this one, contact me to set up a 60 minute meal-planning consultation.