Spicy Tofu Filling (great for tacos or on a bun!)

So awhile ago I made ‘Tofu Sloppy Jo’s.’ I wanted to re-create the recipe by making them more spicy & serving the filling in yellow corn tortillas for some yummy tacos.

They turned out great!

I love this recipe because it is…

• quick & easy to make
• nutrious
• filling
• delicious
• versatile

• Servings: 2-3
• Time: 15 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 block firm tofu
• 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
• 1 tsp apple cider vinegar
• 2 T liquid aminos
• 2 T organic ketchup
• 1 T dijon
• 1/2 tsp cayenne (adjust to your desired spice level)
• 1/4 tsp turmeric
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Directions

1. Heat a non-stick skillet on medium temperature & add in your tofu.
2. Chop your tofu with a spatula into tiny pieces.
3. Add the rest of your ingredients to the skillet/pan & stir.
4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.
5. Serve warm in yellow corn tortillas or on a whole-grain sprouted bun with desired toppings. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

What will you make with this filling?!

No bake, Breakfast Tart

Hi everyone! The above picture is some of the food I made this past weekend. All recipes will be posted throughout the next few days. Follow my Instagram @thekellydiet to ensure that you will see all recipes because some shorter/easier recipes I only post there. You won’t want to miss the ‘Vegan Beet Ravioli with a Pumpkin Cheeze Filling.’ 🙂

So, let’s talk about this gorgeous breakfast tart! When you think of a tart I am sure you are thinking of a sweet pastry for dessert. Well my take on a tart is one that is healthy enough for breakfast! I wanted to make something clean, protein packed & nutritious, while still having that sweet taste & aesthetic appeal.

Why to love this breakfast tart. It is..

• made with only 6 ingredients.
• you don’t have to bake it.
• easy to make.
• pretty.
• creamy & delicious.
• healthy.
• vegan.
• clean.
• simple.

The best part of this tart is that it’s a blank canvass! I topped my tart with sliced persimmon, pomegranate seeds, mint, cacao nibs & grated lemon. What do you have on hand? Do you want to make this a savory tart with fruits or a sweet one with chocolate, nut butter or cocowhip? You can play around with the crust as well. Do you want to make it crispier while adding more protein? Blend some almonds in. Do you like it sweeter? Blend some raw coconut flakes in. Make it your own!

• Servings: 4-6
• Time: 30 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Crust:

• 1 c uncooked quinoa
• 8 medjool dates

Filling:

• 14oz soft tofu
• 2 c chopped strawberries
• 1/4 c pure maple syrup
• 1/4 c plant-based strawberry protein powder (keep the recipe clean by using 22 Days Nutrition protein powder).

Toppings I used:

• Sliced persimmon
• Sliced strawberries
• Pomegranate seeds
• Cacao nibs
• Lemon zest

Directions

1. Spray a 14X5 tart tin with non-stick cooking spray & set aside.
2. Cook quinoa according to instructions.
3. While that is cooking remove the pits from your dates & chop. Then soak them in boiling water for at least 5 minutes.
4. When quinoa is done & slightly cooled, add it to a food processor. Drain your dates & add it to the processor as well. (Add anything else you want here like nuts, flax or coconut flakes). Process until everything is well combined.
5. Press mixture into the bottom & side of your tart tin. Refrigerate.
6. Next add all of your filling ingredients to your clean food processor. Process until combined & pour into your crust. Smooth with a spoon & top with whatever toppings you like!
7. Cover with clear wrap & refrigerate for at least 4 hours. Enjoy!

And for some more smiles, here is a pic of my dog, Batman, on our lazy Sunday 🙂

 

 

Tofu Sloppy Joes

These Tofu Sloppy Joes are:

• Quick & easy to make
• Delicious!!!
• Healthy
• High in fiber & protein
• Cruelty-free
• Low fat
• Messy 🙂

• Servings: 2-3
• Time: 15 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 block firm tofu
• 1/2 c fresh chopped bell pepper or 1/4 c canned & diced green chiles
• 1 tsp apple cider vinegar
• 2 T liquid aminos
• 2 T organic ketchup
• 2 tsp dijon
• 1/4 tsp cayenne
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Directions

1. Add your tofu to a skillet & put on medium heat.
2. Chop your tofu with a spatula into tiny pieces.
3. Add the rest of your ingredients to the skillet/pan & stir.
4. Cover your skillet & allow to cook on medium to low heat for about 10 minutes, stirring occasionally.  
5. Serve on a whole-grain sprouted bun. I layered mine with sauteed purple cabbage & spinach, sliced tomato & added a bit more dijon. Enjoy.

And here is a picture of my dog after falling in a dirty pond on a walk cause…. why not 🙂

Who will you share your sloppy joes with?!

Acorn Squash Breakfast Bowl

Post 2 of my week of healthy Breakfast Bowls! Check out my Instagram @thekellydiet  for previous squash bowl recipes & ideas.

Now, I love all these bowls but this might be my favorite because the bowl is a baked acorn squash. In one spoonful you get warm oatmeal, cold yogurt & hot squash with hints of nut butter & fruit….. it’s amazing. Cauliflower rice oatmeal is also a component of this bowl, which is my current obsession.

Benefits of Acorn Squash:

1. Boosts your immune system
2. Reduces high blood pressure
3. High in antioxidants
4. High in fiber*

*High fiber foods support healthy digestion & the efficient absorption of nutrients from food.

This recipe is great because you can easily make it your own by filling the squash with your favorite breakfast foods & what you have on hand.

Acorn Squash Breakfast Bowl

• Servings: 2
• Time: 50 minutes
• Difficulty: easy
• Print

Ingredients

Squash:

• One acorn squash

Cauliflower Rice Oatmeal:

• 1 c cauliflower rice
• 1/4 c oats
• 1/2 c unsweetened almond milk (or other plantbased milk of choice)
• 1 scoop plant based vanilla protein powder (i like orgain)
• 2 tsp pure maple syrup (optional) – could sweeten with half a ripe, mashed banana instead
• Dash of vanilla extract
• Cinnamon to taste

Add ins/Fillers*:

• Plain Greek or non-dairy Yogurt
• PB2
• Pomegranate seeds

Directions

Squash:

1. Preheat oven to 425F
2. Cut the acorn squash in half, de-seed & place cut side down on a prepared baking pan
3. Bake for 40-50 minutes, or until soft throughout

Cauliflower Rice Oatmeal:

1. Add all cauliflower rice oatmeal ingredients to a small sauce pan.
2. Bring to medium heat.
3. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.

Assemble:

1. Allow squash to cool slightly.
2. Fill bowl with cauliflower oatmeal & yogurt.
3. Top with pomegranate seeds & drizzle with prepared PB2. Enjoy!

*Other filler ideas: Scrambled tofu; high fiber, low sugar cereal; homemade granola; any nut or seed butter; other fruit; zoats; avocado; hummus

This bowl was filled with Peanut Butter Scrambled Tofu. It was sooo good! What will you fill your bowl with?

 

Falafel Buddha Bowl

Veganism is not only cruelty free to animals but to the environment & your health as well.  3 simple & awesome reasons to go plant-based.  Seriously, what other convincing would someone need?!

I loveee Buddha Bowls. If you’ve never heard the term, let me explain. In essence, it is a plant-based overstuffed bowl resembling the belly of Buddha. These bowls are loaded with proteins (no meat obviously), grains, & vegetables – either raw or roasted. Similar terms you may see for these types of meals are hippie-bowls, nourish-bowls, macro-bowls, etc.

Buddha bowls can be very easy & fast to make. I made this bowl on the weekend so was excited to have extra time to bake up some healthy lentil & quinoa filled falafels!

• Servings: 2-3
• Time: 1 hour
• Difficulty: medium
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Ingredients

Falafels:

• 1/2 c red lentils
• 1/2 c rainbow quinoa
• 1/2 red bell pepper, chopped
• 2 long flat kale leaves or a handful of baby kale
• 2 T chopped cilantro
• 2 T chopped onion
• 1 tsp minced garlic
• 1 tsp paprika
• Pinch of Himalayan salt
• Ground pepper to taste

Beet Hummus:

• 1 can chickpeas (drained & rinsed)
• 1 small roasted beet, chopped
• Juice from half a lemon
• Small handful cilantro
• 1 tsp garlic powder

Pea Mash:

• 1 can organic peas (drained & rinsed)
• Handful of fresh basil
• 2 T or more of nutritional yeast/ nooch

Dressing:

• 1/4 block firm tofu
• Juice from half a lemon
• Small handful cilantro
• Just enough unsweetened almond milk to get smooth consistency

Tortilla chips

• 2 low carb, high fiber & protein tortillas
• Taco Seasoning (I like FlavorGod)

Fillers:

• Wasabi Seaweed/ Nori Chips (I bought these)
• Diced tomato
• Nutritional yeast/nooch

Directions

Falafels:

1. Cook the lentils & quinoa according to direction.
2. Once lentils are cooked add to a food processor with the rest of the falafel ingredients, except for the quinoa. Process & stir until all ingredients are combined.
3. Mix in the cooked quinoa.
4. Let mixture cool so as not to burn your hands & then role an ice cream scooper size amount of dough into a ball.
5. Place on a baking sheet lined with a silpat or parchment paper & bake at 425 degrees for 16-20 minutes, flipping halfway through.

Beet Hummus:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined. I like to leave mine a bit chunky.

Pea Mash:

1. Simply add all ingredients to a clean food processor.
2. Processor & stir until combined.

*I used leftover mash that I had made for this veggie sandwich a few days prior & stored in a mason jar in the fridge. Sandwich recipe is on my Instagram page @thekellydiet.

 

Tortillas:

1. Cut each tortilla into 6 pieces like you would a pizza.
2. Place on a baking sheet lined with a silpat or parchment paper.
3. Sprinkle seasoning on top.
4. Bake at 425 degrees for 6-8 minutes or until crispy.

Assemble:

1. Simply add everything to a bowl with desired amounts*. Start with the base of falafels, tortilla chips, tomato & nori sheets.
2. Top with your hummus & pea mash.
3. Sprinkle with nutritional yeast.

Remember this is a Buddha Bowl so be generous in your amounts 🙂

 

 

 

Spicy Tofu Tacos

Hi Guys!

Does anyone else have herbs growing this summer? I live in an apartment so on our balcony we have fresh herbs growing in railing planters. The ones I use the most are  dill, basil, mint, and of course cilantro. I think tacos are always best topped with some fresh cilantro.

I love vegan meat alternatives. Smokey maple bacon tempeh, Italian seitan, peanut butter tofu… yum.

For dinner last night I decided to make some tacos and had tofu on hand, so that’s what I went with and it turned out great! Of course I tried to make veggies the main ingredient 🙂

• Servings: 2
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients

Filling:

• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 1 carrot, thinly sliced
• Small handful snap peas, broken in half
• 1/4 medium red onion, diced
• 1/2 T chili powder
• 1/2 T paprika
• Pinch of Himalayan salt
• 3 Roma tomatoes
• 1/3 black firm tofu, drained & rinsed
• Juice of one lime

Additional:

•  4 low carb, high protein & fiber tortilla – fajitas
• 1/2 ripe avocado
• Fresh cilantro
• Red pepper flakes
• Nutritional yeast

Directions

1. Heat a little olive or avocado oil in a saute pan over medium heat. Add the peppers, carrots, snap peas and red onion. Saute for 5 minutes.
2. While that is cooking add the tomatoes to a blender. Blend into a tomato sauce, leaving it a bit chunky.
3. Add the chili powder, paprika and Himalayan salt to the pan. Saute for another minute.
4. Stir in the tomato sauce and crumble in the tofu. Cover and simmer until the liquid reduces and is mostly adsorbed (about 13 minutes), stirring occasionally.
5. Squeeze in the lime juice and stir.

To Serve:

1. Heat tortillas in a pan on each side, on medium heat, for about 10 – 15 seconds.
2. Scoop a bit of the filling into each warm tortilla.
3. Sprinkle with a few red pepper flakes and some nooch / nutritional yeast. Top with a bit of thinly sliced avocado and fresh cilantro.
4. Serve Immediately. Enjoy!

Try it out, adjust it, let me know what you think or how you made it your own!