foodandrecipes

From my grocery haul yesterday! I am one happy vegan lady(:
I got cucumbers, zuchinni, kale, olive oil, whole wheat pasta, red quinoa, almond milk, tomatoes, bananas, tofu, low sodium soy sauce, green olives, button mushrooms, portabella mushroom caps, grapes, spinach, avocado, garlic hummus, chickpeas, apples, peaches, frozen berries, carrots, broccoli, almond butter (hollaaaa), vegan chocolate chips, soy based noodles, Ezekiel bread, cinnamon granola, onions, garlic, frozen, cauliflower, brown rice, corn, green beans, and NUTRITIONAL YEAST! Yay yay yay yay yay! ❤

Happy healthy eating, lovelies!

Veggies and Scrambled Tofu = 128cal

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Veggies: 30cal per ¾ cup (I made 1 cup of veggies= 40 cal)

I brought 1 cup of water to a boil. Leave the lid on.

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After the water is brought to a boil, add the veggies and let it continute to boil for 7-10 min. Remember to stir occasionally! (I did 10 minutes)

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Wash your hands!
While the veggies have 3-4 minutes left, using a different pan, set it to medium, and squeeze the tofu in between your hands so it comes out scrambled looking.
Tofu: 88cal per ½ cup or 132cal per ¾

(I cooked ¾ and ate ½ cup = 88cal)

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Use a chopstick to stir occasionally!

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(I cooked more than a cup of veggies so after I was done cooking I used a cup to measure out my portion of food.)

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Pour desired amount of veggies into a bowl and add tofu on top.

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Finished.

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Feel free to add whatever you want to your dish! :)

(Total cal. eating my portion size: 128cal)