Obviously right now is a hectic time for everyone, and one way I have always loved to de-stress is cooking. A few years back I made the decision to go vegan for my mental and physical health, as well as the environmental impact. While these were the initial reasons I cut animals out of my diet, since then I have witnessed my own spirituality and compassion flourish. I feel healthier, my IBS symptoms (which plagued my teenage years) cease to exist, my carbon footprint is significantly lower, and I feel aligned with my body and morals. Before transitioning to this lifestyle there was a disconnect for me between my values and my actions, I loved animals so much yet I was ignoring this fact when I contributed to their cruelty. Now that my actions match my intentions and feelings, I feel aligned and intuitive with my own body. One of my favorite things about cooking vegan is how easy it is. There’s much less of a need to worry about salmonella, or cross contamination of germs and bacteria. And remember Blush readers, ALWAYS WASH YOUR HANDS!
1 package soft/silken tofu
Garbanzo bean flour (this thickens the tofu, so use it to taste, depending on how thick or runny you want your scramble)
3-4 TBSP nutritional yeast
1 TBSP avocado oil
2 TBSP turmeric
Salt, pepper, onion powder, garlic powder, all to taste
*This makes about four servings, so it is great to make one morning and have breakfast for the next few days, or to share with your roommates.
Heat oil in a large pan and add tofu, mashing it up you’ll quickly see that it is the consistency of scrambled eggs. If the tofu seems runny, add in a sprinkle of garbanzo bean flour to thicken. Add in the nutritional yeast, and all other spices. Stir to combine. Optional, add in any veggies you like! Spinach, peppers, tomatoes, mushrooms, onions, you name it. Serve on toast, bagels, or in a breakfast burrito with black beans! I highly recommend adding avocado and salsa!