Search Results for: veggie scramble

10-Minute Veggie “Scramble”

10-minute vegetable scramble perfectly seasoned with herbs and spices and served with your favorite vegan and gluten-free “sausage” patties.

Do you ever have those mornings where you wake up and you kind of want dinner but it’s 7 AM?

Yeah, me too.

That’s when I cross my fingers that my favorite skillet is clean because it’s going to be a savory morning.

Especially after all of the holiday festivities, I’ve been craving veggies, veggies, and more veggies.

We all know tofu scrambles are a thing around here in the AM, but what if you left out the ‘fu for a new ‘do?

This 10-Minute Veggie “Scramble” is a fun way to do savory breakfast, brunch, or brinner with healthy fats, protein, and lotsssss of veg.

All you need are your favorite veggies, my favorite “sausage” patties, and a tasty spice and herb blend that gives eggs and tofu scrambles some serious skillet envy.

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Tofu Scramble Breakfast Burrito

By Flora & Vino Leave a Comment

Tofu Scramble Breakfast Burrito made with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Perfect to meal prep!

This has been the year of savory breakfast for me.

I realized that waking up and enjoying a plate of vegetables and protein *always* makes me feel amazing.

So I’m leaning into that with my latest recipe, Tofu Scramble Breakfast Burrito.

If you’ve been around here a while you know that I love a good tofu scram.

Adding it to a breakfast burrito with peppers and onion, sautéed kale, and breakfast potatoes raise it to the next tier of culinary captivation.

I also love these breakfast burritos because M and I typically make them together.

We don’t always eat breakfast together, but when we do, it’s usually something savory.

Because there are a few components to this meal, it just makes sense to heat them up at the same time and enjoy good company.

This past week, I’ve thoroughly enjoyed throwing breakfast burritos together in the kitchen while Flora gets into trouble in the living room.

We take turns monitoring the pup-induced chaos and the burrito assembly until we’re both sitting at the kitchen table with a loaded burrito.

Try these burritos out as a cozy fall breakfast meal that is as customizable as it is delicious.

And, these burritos aren’t *just* for breakfast.

You can also make them for lunch, dinner, or anytime a big burrito will make all of your troubles go away!

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Easy Tofu Scramble Plate

By Flora & Vino 2 Comments

Easy tofu scramble plate made with extra-firm tofu, vegetables, and nutritional yeast served with avocado and berries. Make it for breakfast, brunch, or dinner!

Hi, friends!

I’m really excited about this recipe because it’s one of the breakfast staples in my house.

If you’ve spent any time in the F&V breakfast archives, you know that I’m a consistent sweet breakfast eater.

But whenever I *do* make the first meal of the day savory, it’s *always* with a tofu scramble!

This tofu scramble, to be exact.

So today I’m sharing the long overdue tofu scramble recipe that I’ve made, tweaked, and loved over the past few years.

My Easy Tofu Scramble Plate is made with extra-firm tofu, garden vegetables, and nutritional yeast.

Make it on the stovetop in less than 30 minutes for a protein-packed breakfast, brunch, or dinner!

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Chickpea Scramble Waffle Stackers

By Flora & Vino 8 Comments

Unique vegan savory breakfast combination with an easy chickpea scramble on top of your favorite waffles. Perfect for a protein-packed savory breakfast option.

It’s hard to beat a big savory breakfast.

We made it through the first week in January, and in the morning, I’m making WAFFLES to celebrate.

I bet you’ve never seen a savory Saturday quite like this– a hot mess of scrambled chickpeas and veg sitting pretty on your favorite toasted waffles.

Savory waffles with packed with protein, veggies, and healthy fats!

I’ve never had chicken & waffles, but I feel like this Chickpea Scramble Waffle Stackers gives the southern classic some serious FOMO.

Grab your favorite homemade or frozen waffles and let’s stack them high with an easy chickpea scramble and drool worthy condiments.

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Loaded Tofu Scramble Bowl for One

By Flora & Vino 1 Comment

Loaded Tofu Scramble Bowl for One! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.

Friends!

How are you doing on your New Years intentions and resolutions?

I’m still shocked that my one month of yoga in January has turned into a most cherished daily practice.

My favorite part of my day now is entering that warm room and leaving everything both mental and physical on the outside.

Other things…I haven’t so seamlessly incorporated.

We’ve got some time before December, though, right?

I also wanted to start incorporating more savory breakfasts into my diet this year.

There’s something so energizing and comforting about sitting down to a big steaming bowl of veg first thing in the morning.

If you get stuck in sweet breakfast autopilot like me, you’re going to love this week’s customizable classic!

This Loaded Tofu Scramble Bowl for One is the perfect protein-packed and veg-full mixture for an easy breakfast, brunch, or brinner.

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Romesco Roasted Cauliflower Toasts

By Flora & Vino Leave a Comment

Upgrade your toasts with a nut butter based romesco sauce and roasted cauliflower. Enjoy this toast spread for a light lunch, tasty snack, or appetizer!

Happy Toast Tuesday, friends!

Does anyone else feel like they let down the almighty toast gods if they don’t stick a slice of bread in the CusineArt each Tuesday and watch the bread glow yellow and then…POP!

Top it, toast it.

Well, today, you’re in luck, because I’ve got the toast toppings all picked out for you.

This Romesco Roasted Cauliflower Toast is one of my favorite pairings for any season, combining roasted cauliflower and herbs with a creamy veg and nut-based romesco sauce.

You bring the bread, I’ll bring the recipe.

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Tofu “Egg” Cups

By Flora & Vino Leave a Comment

Savory Tofu “Egg” Cups made with firm tofu and sautéed garden vegetables baked in a muffin tin. Perfect for a meal prep breakfast!

As I write this blog post, Flora is asleep in her favorite spot on the linoleum floor of the kitchen.

Every time she lies down to nap on her own (without being crated), I do a little (silent) happy dance.

Yes friends, I consider it a major win that my 9 month Australian Shepherd puppy is starting to rest on her own!

Of all the dogs I’ve bene lucky to have in my life thus far, Flora is by far the craziest, most energetic, and most challenging.

Lately, with spring right around the corner, she’d taken to chasing robins as they hop and skip across the lawn.

She also *loves* eating the dirt of my indoor house plants, so I’m wondering how the future seedlings I plan to sow outside will ever make it.

But when she looks up at you with those piercing blue eyes, it makes all the craziness worth it.

March has felt a bit chaotic with bipolar weather, the time change, and lots of personal and professional commitments.

Something I’ve been thinking a lot about lately is the theory that tasks will expand to the time that you allot to them.

With a puppy around the house, naturally, I don’t have all day to get the *perfect* shot anymore.

So I’m learning to be productive and prompt and the anti-perfectionist in my approach to recipe shoots.

9 times out of 10, I am able to finish a recipe shoot in a truncated time-block instead of allowing it to expand into…the whole day.

Not that I don’t want to look at these Tofu “Egg” Cups all day, but we need time to eat them too, right?

These Savory Tofu “Egg” Cups are made with firm tofu and sautéed garden vegetables baked in a muffin tin.

They’re absolutely perfect for a meal prep breakfast to have on hand for the week ahead.

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Vegan Mushroom Omelette

By Flora & Vino 1 Comment

Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!

When M and I first started dating, he showed me the art of omelette-making.

Because we started dating during the pandemic, our first dinner together was over a computer screen.

We made meals separately in the kitchen and then hopped online to eat and chat.

I brought my Cauliflower Rice Veggie Burger Bowl (my go-to recipe at the time), and M brought a circular omelette piled high with vegetables and avocado.

And of course, lots of mushrooms, always mushrooms, because M loves them.

Before we moved in together, and even for a while after, omelettes were his go-to meal for breakfast, lunch, or dinner.

When he finally made them in front of me, my mouth watered at how good they smelled.

There’s something about a good savory breakfast that feels like the ultimate form of self care.

Because I started a new strength program in recent weeks, I’m focusing on vegan sources of protein to fuel my body pre and post-workout.

While M’s omelettes weren’t vegan, but the ones I’m sharing with you today are.

These vegan made with silken tofu and chickpea flour stuffed with sautéed mushroom and spinach.

I love to serve them with avocado, berries, and hot sauce for a protein-packed breakfast!

They’re also totally worthy of a virtual first date, just sayin’.

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Chocolate Protein Yogurt Bowl

By Flora & Vino 1 Comment

Chocolate Protein Yogurt Bowl with almond milk yogurt, chocolate protein powder, and nut butter topped with fresh strawberries and granola.

If you’ve been around here a while you know that I’m a morning person.

If I could, I would do *everything* in the morning, but since that’s not possible… I always put myself first.

Lately, that means setting aside time to drink my coffee, meditate, gratitude journaling, setting a schedule for the day, and working out.

It’s really important to me that I have time for myself before the craziness begins.

Something else I’m doing to support myself is making sure that I get enough protein to start the day.

If you’re tired of protein shakes and don’t have time to make protein oats or a tofu scramble, how about a yogurt bowl?

This Chocolate Protein Yogurt Bowl is so satisfying, customizable, and perfect for any season and lifestyle.

It’s made in less than 5 minutes with almond milk yogurt, chocolate protein powder, and nut butter topped with fresh strawberries and granola.

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Vegan Margherita Pizza with Cashew Tahini Mozzarella

By Flora & Vino 2 Comments

Vegan Margherita Pizza with Cashew Tahini Mozzarella and a homemade chickpea crust with tomato and basil. Perfect for a date night dinner in!

Will you go to the store for *just one* ingredient?

A few weeks back M and I had a plant-based pizza party planned when I looked in the fridge I realized we were out of our usual vegan mozzarella.

Dang it.

M suggested that we enjoy our pizza cheese-less, but I was set on something cheesy and satisfying.

I’m so glad that I didn’t go to the store for one ingredient, because the lack of cheese inspired this recipe!

I immediately did some research on making a vegan cheese at home and decided to wing it with a homemade vegan cashew tahini mozzarella.

We liked the homemade cashew cheese *so* much, it became a staple pizza night option.

This Vegan Margherita Pizza with Cashew Tahini Mozzarella is perfect for an elevated plant-based pizza night at home.

I highly recommend pairing it with a glass of Barbera!

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Search Results for: veggie scramble

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