A day of eating

It’s been a while, so here’s the main meals we ate today – breakfast, lunch, dinner and dessert.

Breakfast: Vegan Tofu ‘Egg’ Scramble


  • 1 package mori-nu organic silken tofu (firm)
  • 1 medium onion (we used a red onion)
  • 1 package mixed frozen bell peppers
  • Soy sauce (tamari) (1 tbsp)
  • Nutritional yeast (2 Tbsp)
  • Garlic powder (1 tsp)
  • Onion powder (1 tsp)
  • Cilantro (1tsp dry, as much as you like fresh)
  • Turmeric ground (1/2 tsp)
  • 1/2 Tbsp Earth Balance vegan buttery stick

Chop the onion. Open up the tofu package and slice it up, then crumble with your hands. Sautee the onion, tofu, and peppers for 3-5 minutes using the vegan butter. Turn heat down to medium and add the rest of the ingredients – cook for 5-7 minutes more.

We served this with some slices of homemade seitan we pan-fried with some fennel seeds and cumin seeds for a sausage-y flavor.

  • Servings: 4
  • Basic nutrition info:
    • Calories: 108
    • Fat: 4.1 g
    • Fiber: 2.4 g
    • Protein: 9.4 g

Lunch: Ethiopian Lentil Stew & Roasted Cauliflower


  • 2 cups dry lentils, rinsed (we used red lentils)
  • 1 onion, chopped
  • 2 teaspoons of berebere paste
  • 2 cloves crushed garlic
  • water
  • salt (to taste)
  • 1 large head of cauliflower
  • Olive oil spray

First, get the lentils cooking. Measure out and rinse the lentils. Place into a crockpot. Chop the onion and crush the garlic, and put these in the crockpot as well. Measure out 2 teaspoons of berebere paste, mix them well with the rest of the ingredients in the crockpot. Pour enough water to cover the mixture and cook on high for 2 hours.

After the lentils have cooked for about an hour, prepare the cauliflower. Turn oven up to 450F. Break the cauliflower head into small florets. Place florets in a roasting pan and spray lightly with some olive oil (or other oil of choice), mixing the florets to make sure all are lightly coated. Roast for 45 minutes.

Once everything’s done, serve the lentils poured on top of the cauliflower.

  • Servings: 6
  • Basic nutrition info:
    • Calories: 91 (lentils) + 55 (cauliflower) = 146
    • Fat: 0.4 g (lentils) + 2.5 g (cauliflower) = 2.9 g
    • Fiber: 6.0g (lentils) + 3.5 g (cauliflower) = 9.5 g
    • Protein: 7.3 g (lentils) + 2.8 g (cauliflower) = 10.1 g

Dinner: Sweet & Sour Tofu


  • 3.5 Tbs Seasoned Rice Vinegar
  • 1/4 cup Water
  • 3 Tbsp dark brown sugar
  • 1 Tbsp Tamari
  • 1 Tbsp ketchup
  • 1/4 tsp powdered ginger
  • 1/2 tsp salt
  • 1.5 Tbsp arrowroot

Fire up the broiler! Dice the tofu up into biteable chunks and arrange in a grid (no tofu pieces touching!) on a lightly-oiled pan. Spray some oil on top of the pieces when done arranging. Stick pan in the broiler, 4 minutes the first side, 4 minutes the second.

While the tofu’s going, mix and heat all the other ingredients in a small sauce pot, stirring occasionally. When your tofu’s ready to go, stir it into the pot to coat in sweet & sour sauce. We served it on top of some vermicelli / rice noodles. Enjoy!

  • Servings: 2
  • Basic nutrition info:
    • Calories: 230
    • Fat: 5.3 g
    • Fiber: 0.8 g
    • Protein: 9.8 g

Dessert: Cottage Cheese Peach Compote


  • 1 cup cottage cheese
  • 1 bag frozen peaches (we used Cascadian Organic)

First we’ll make a compote of the peaches. Put the peaches in a pot at a low temperature. It’ll take about 10-15 minutes but they’ll eventually turn into an applesauce like delicious peachy mixture. While the peaches are cooking, spoon out 1/2 cup each of the cottage cheese in two dessert bowls. Once the peach compote is done, distribute it between the two dessert dishes.

  • Servings: 2
  • Basic nutrition info:
    • Calories: 130
    • Fat: 0.5 g
    • Fiber: 2 g
    • Protein: 15 g