It's all about complementary proteins and taking in all of your amino acids, minus the meat. But let's skip the science and get to the mouthwatering recipes, shall we? Here is a tofu and spinach scramble
- 8 oz tofu, firm
- 2 large egg whites
- 2 cup spinach
- ½ whole mushrooms, sliced
- ½ cup cherry tomatoes
- 1 salt and pepper to taste
- 1 tsp crushed red pepper flakes
Sweet Cinnamon Quinoa Ingredients
- ¼ cup quinoa
- 1 handful walnuts, chopped
- 1 cup blackberries
- 1 dash cinnamon
- 1 to taste powdered Stevia
- Heat 1 teaspoon of olive oil in a pan on medium heat (less oil if the pan is non-stick). Throw in tomatoes, mushrooms, and 1 clove of garlic (crushed or chopped), and let everything cook until the mushrooms have softened, turning slightly golden brown.
- Turn the heat to low and throw in the tofu, a splash of soy sauce, splash of lemon, and your salt and pepper to taste. Cook for another 3-5 minutes, letting some of the liquid cook off and the tofu to warm up.
- Turn off the heat and mix in the spinach.
- On the side you can add 1/4 cup of your pre-cooked quinoa. But before you serve the quinoa, here's an easy way to jazz it up for breakfast.
- Reheat your quinoa in the microwave (you can add a splash of soy milk, almond milk, or hemp milk if you want it to be more moist).
- Add the walnuts, blackberries, cinnamon and Stevia and mix it all together with a spoon.
- Serve warm!