Moroccan-Spiced Roasted Carrots

We make Mediterranean-inspired bowls quite often, and I love adding a starchy vegetable to the mix for even more texture and flavor.
And these Moroccan-spiced carrots are just the thing I crave!
In addition to being delicious, these roasted carrots a…

Moroccan-Spiced Roasted Carrots

We make Mediterranean-inspired bowls quite often, and I love adding a starchy vegetable to the mix for even more texture and flavor.

And these Moroccan-spiced carrots are just the thing I crave!

In addition to being delicious, these roasted carrots are quick and easy to make, requiring just 30 minutes, 1 pan, and 9 ingredients (which are mostly spices).

How to Make Roasted Carrots

If you’ve never eaten perfectly roasted carrots, you’re in for a treat!

Moroccan-Spiced Roasted Carrots from Minimalist Baker →

Nourishing Bone Broth Tonic (5 Minutes)

We’ve previously shared a tutorial on How to Make Bone Broth. And now we’re sharing a super simple and comforting way to use it!
This nourishing 7-ingredient bone broth tonic requires just 1 pot and 5 minutes to prepare. Let us show you how…

Nourishing Bone Broth Tonic (5 Minutes)

We’ve previously shared a tutorial on How to Make Bone Broth. And now we’re sharing a super simple and comforting way to use it!

This nourishing 7-ingredient bone broth tonic requires just 1 pot and 5 minutes to prepare. Let us show you how it’s done!

It starts with adding the bone broth to a small saucepan to gently warm it.

Nutritional yeast is added for umami flavor and sea salt for overall flavor and trace minerals.

Nourishing Bone Broth Tonic (5 Minutes) from Minimalist Baker →

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.
The only logical thing to do: Make deviled eggs!
Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made …

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.

The only logical thing to do: Make deviled eggs!

Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made with superfoods including turmeric, raw honey, apple cider vinegar, and cayenne. Let’s do this!

If you’re like us, deviled eggs are a staple appetizer for holiday meals and beyond.

Mayo-Free Deviled Eggs from Minimalist Baker →

Healthy Vegan Egg Salad

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted …

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted for only whole foods plant-based ingredients.  We love savory breakfasts, not to mention quick savory...

Read More

The post Healthy Vegan Egg Salad appeared first on My Pure Plants.

Indian Style Creamed Spinach

This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as […]

The post Indian Style Creamed Spinach appeared first on Budget Bytes.

This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as a base for a more complete meal.

Originally posted 3-12-12, updated 1-22-2020.

Indian Creamed Spinach

A black bowl full of Indian Creamed Spinach on a wooden plate with a piece of naan dunked into the bowl

Make it Dairy-free or with Dairy

When I originally posted this recipe seven years ago I made it with evaporated milk. Since that time I’ve discovered how incredibly amazing coconut is with garam masala, so this time around I swapped out the evaporated milk for coconut milk. That also happens to make this recipe vegan and friendly to those who can’t consume dairy. If you prefer the dairy version, simply use one cup evaporated milk in place of the coconut milk.

Can I Use Light Coconut Milk?

Yes, you can use light coconut milk in place of the full-fat coconut milk, but the end result will be slightly less thick. I do not suggest using coconut milk sold in a carton, the type meant to be used as a dairy milk substitute. It will be far too watery for this recipe.

What to Serve with Indian Creamed Spinach

As mentioned in the intro, this Indian style creamed spinach makes a great side dish. You can serve it with dishes like Slow Cooker Chicken Tikka Masala, Cauliflower and Chickpea Masala, or Slow Cooker Coconut Curry Lentils. Or, you can add a couple more ingredients into your creamed spinach and make that your main dish. Consider adding cubed tofu, a can of chickpeas, or a diced potato or two.

A skillet full of Indian Creamed Spinach with a wooden spoon in the center

Is this Creamed Spinach Spicy?

This recipe does have a little heat, thanks to a ¼ tsp cayenne pepper. If you prefer a mild creamed spinach, simply skip the cayenne pepper.

Is there a Substitute for the Garam Masala?

If you can’t find Garam Masala in a store near you, you can substitute it with curry powder. Or, try your hand at making a homemade garam masala

 

Indian Style Creamed Spinach

Rich and fragrant, this Indian Creamed Spinach makes a delicious side dish or, with a few additions, a simple vegetarian meal.

  • 1 13.5 oz. can full-fat coconut milk ($1.79)
  • 8 oz. fresh spinach ($1.29)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp grated fresh ginger ($0.30)
  • 2 Tbsp olive oil ($0.32)
  • 2 tsp cumin ($0.20)
  • 1 tsp garam masala ($0.10)
  • 1/2 tsp turmeric ($0.05)
  • 1/4¼ tsp cayenne pepper ($0.02)
  • 1 large tomato ($0.97)
  • 1/4 cup water ($0.00)
  • 3/4 tsp salt (or to taste) ($0.03)
  1. Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.

  2. Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.

  3. Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).

  4. Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.

  5. Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).

  6. Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.

  7. Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).

Front view of a bowl full of Indian style creamed spinach with a spoon lifting a bite and a piece of naan stuck in the side of the bowl

 

How to Make Indian Creamed Spinach – Step By Step Photos

Add coconut milk to pot

Start by pouring one 13.5 oz. can of full-fat coconut milk into a soup pot.

Wilted spinach in the coconut milk

Add 8 oz. of fresh spinach to the coconut milk. Stir and cook over medium heat just until the spinach has wilted (this should only take about five minutes). Do not over cook the spinach here. It should still be bright green in color.

Blended spinach and coconut in the blender

Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces. You can blend until smooth if you prefer, but I like a little texture in mine. Set this mixture aside.

Onion, garlic, and ginger in skillet

Dice one yellow onion, mince two cloves of garlic, and grate about 1 Tbsp fresh ginger. Add all three to a skillet along with 2 Tbsp olive oil. Sauté the onion, garlic, and ginger over medium heat until the onions are soft (about 5 minutes).

Spices added to skillet with onion garlic and ginger

Once the onions are soft, add 2 tsp cumin, 1 tsp garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about 2 minutes more.

Diced tomato added to skillet

Dice one tomato and add it to the skillet along with about ¼ cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomatoes have broken down (5-8 minutes).

Pour coconut spinach into skillet

Finally, pour the coconut and spinach mixture into the skillet and stir to combine.

Finished Indian Style Creamed Spinach in the skillet

Allow the mixture to heat through, stirring occasionally. Once hot, give it a taste and add salt as needed. I added about ¾ tsp. I suggest starting with ¼ tsp and adding more to your liking. Adding the correct amount of salt will help the flavors pop.

A finished skillet full of Indian Style Creamed Spinach with naan on the side and a wooden spoon in the center of the skillet

Serve hot with some bread for dipping!

The post Indian Style Creamed Spinach appeared first on Budget Bytes.

Easy Tofu Scramble

This easy tofu scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again. Want a knock-out vegan breakfast idea? Look no further than this easy tofu scramble. It tastes oddly similar to the flavor and texture of scrambled eggs: and it’s so hearty and satisfying! Let me preface that with: Alex and I don’t eat tofu often. But over the years of eating mostly plant based, we’ve been warming up to it. So now, my new very favorite way to make it is this tofu scramble! It’s hard to find healthy vegan breakfast ideas that are savory (so many are sweet), and this one is perfection. Even better: it takes only 10 minutes to make. Note this is without the colorful veggie saute, which adds a few extra minutes. Here’s how to make both! How to make a tofu scramble: basic steps Here’s the basic idea behind a tofu scramble. When you crumble tofu with your fingers into irregular pieces, it’s oddly similar to the texture of scrambled eggs! If you add the right spices, you can make something that looks and tastes like them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy tofu scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again.

Tofu scramble

Want a knock-out vegan breakfast idea? Look no further than this easy tofu scramble. It tastes oddly similar to the flavor and texture of scrambled eggs: and it’s so hearty and satisfying! Let me preface that with: Alex and I don’t eat tofu often. But over the years of eating mostly plant based, we’ve been warming up to it. So now, my new very favorite way to make it is this tofu scramble! It’s hard to find healthy vegan breakfast ideas that are savory (so many are sweet), and this one is perfection. Even better: it takes only 10 minutes to make. Note this is without the colorful veggie saute, which adds a few extra minutes. Here’s how to make both!

Easy tofu scramble

How to make a tofu scramble: basic steps

Here’s the basic idea behind a tofu scramble. When you crumble tofu with your fingers into irregular pieces, it’s oddly similar to the texture of scrambled eggs! If you add the right spices, you can make something that looks and tastes like them too. Here are the basic steps for how to make this healthy whole food plant based breakfast (WFPB):

Step 1: Dry the tofu and crumble it.

Because tofu is packed in water, it’s pretty liquidy when you take it out of the package. Once you drain the liquid from the package, take a clean dish towel and pat it dry. Then here’s the fun part: place the tofu in a bowl and use your fingers to crumble it. It might be a little cold on your hands at this point: but it should only take a few seconds, so just work through it! Then you can mix in the olive oil, turmeric and salt, and stir it around a bit until the tofu is coated.

Step 2: Toast the cumin and garlic for 1 minute.

Next, place the cumin and garlic in a skillet and toast them for 1 minute! This helps to remove the “raw” flavor since the tofu doesn’t need too long to cook.

Step 3: Add the tofu crumbles and cook for 5 minutes!

Here’s the final step! Add the tofu and cook for 5 minutes, stirring occasionally. The tofu will get warm and a little browned on the edges. That’s it! Remove the serving plates. It’s a tofu scramble in just 10 minutes (not counting the veggie saute, which you also should make…)

Pan with tofu & veggies

What to serve with a tofu scramble!

Now, how to serve this healthy tofu scramble? Well, we’ve removed some of the guess work and added an optional veggie saute to this recipe! It looks beautiful and the veggies add lots of nutrients to this recipe. Here’s how you can accessorize this scramble:

  • Veggie saute: Follow the recipe below to make our easy veggie saute to go alongside! It’s got red onion, red pepper, and baby greens and it’s the perfect compliment. It adds about 10 minutes to the overall prep time, but it’s worth it.
  • Toast: Crunchy whole grain toast is a nice addition.
  • Vegan bacon: If you want to get fancy, add vegan bacon to go alongside! We’ve got three different ways to make it: with mushrooms, coconut, or tempeh.
Tofu scramble

Is tofu healthy? Dispelling some myths

Is tofu healthy? Tofu has gotten some bad press these days, but it’s due to misinformation. Yes, tofu is part of a healthy diet! According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits—especially when eaten as an alternative to red and processed meat. For more, head over to Straight Talk About Soy to learn all about tofu nutrition.

Other vegan breakfast ideas

Do you love eating plant based meals but stumped on what to do for breakfast? There are lots of great ways to eat vegan for breakfast: here are some of our favorites:

  • Homemade Acai Bowl This frosty purple smoothie bowl is full of acai berries, banana, pineapple and mango, and topped with fruit and almond butter. So good!
  • The Best Oatmeal Here’s the very best oatmeal recipe that we make every day, vegan and plant based with protein-packed peanut butter and strawberry jelly!
  • Healthy Granola Want a healthy granola recipe that’s actually healthy? Here’s one that’s low calorie and still nutrient dense. Serve with your favorite plant-based milk!
Vegan breakfast recipe

This tofu scramble recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Tofu scramble

Easy Tofu Scramble


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  • Author: Sonja Overhiser
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 3

Description

This easy tofu scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again.


Ingredients

For the tofu scramble

  • 12 to 14-ounce block extra firm tofu
  • 2 tablespoons olive oil
  • Heaping 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin

For the veggie saute

  • 2 tablespoons olive oil
  • 1/2 red onion
  • 1 red pepper
  • 2 handfuls baby greens (like baby spinach, baby kale, or a baby greens mix*)

Instructions

  1. Make the tofu scramble: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into bite-sized irregular shaped pieces. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!) Stir in the olive oil, turmeric, salt and pepper.
  2. Add the cumin and garlic powder to a dry skillet. Cook on medium heat for 1 minute until fragrant. Stir in the tofu and increase the heat to medium high. Cook for 5 minutes, stirring occasionally, until heated through and starting to lightly brown. Remove the heat and place it on the serving plates. Serve with toast, veggie saute (below), or if you want to get fancy, vegan bacon.
  3. Make the veggie saute (optional): Meanwhile, thinly slice the onion. Thinly slice the bell pepper. Heat the olive oil in a separate large skillet over medium high heat. When hot, add the onion and peppers. Cook 4 to 6 minutes until just starting to brown, stirring occasionally. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove from the heat and serve alongside the tofu scramble. 

Notes

*If you can’t find baby greens, substitute chopped spinach leaves.

**Note that the timing below is for the tofu scramble only.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Tofu Scramble, Vegan Breakfast

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy…

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

This 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes.

Easy 1-Pot Tikka Masala from Minimalist Baker →

Fluffy Mashed Sweet Potatoes and Carrots

Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she’d made and told me …

Fluffy Mashed Sweet Potatoes and Carrots

Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she’d made and told me I had to try them.

So I did what any good friend would do. I invited her over and made her cook them for me.

Fluffy Mashed Sweet Potatoes and Carrots from Minimalist Baker →

A One-Skillet Chicken & Turmeric Rice to Add to Your Winter Rotation

We’ve partnered with Pomì—makers of quality Italian tomato products, like their chopped tomatoes and double-concentrated tomato paste (no added salt here, just tomato!)—to share the new weeknight-friendly recipe we’re adding to our winter rotation: a s…

We've partnered with Pomì—makers of quality Italian tomato products, like their chopped tomatoes and double-concentrated tomato paste (no added salt here, just tomato!)—to share the new weeknight-friendly recipe we're adding to our winter rotation: a saucy one-skillet chicken and rice.


For a dish to land on my weeknight dinner all-stars list, there are two key elements it must have: It must be low maintenance (read: dirty very few dishes) and filled with flavor (but not necessarily a ton of ingredients).

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5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)

A friend of ours loves a restaurant called The Whole Bowl in Portland.
It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream…

5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based)

A friend of ours loves a restaurant called The Whole Bowl in Portland.

It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream and cheese, and something they call Thali sauce.

What is this mysterious Thali sauce? What makes it vibrant neon yellow? What makes it taste so good?

5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based) from Minimalist Baker →