Here’s what I ate today for some easy vegan meal ideas.
For breakfast we made tofu scramble breakfast burritos, my usual go-to for breakfast when I’m home. We air fried some frozen hashbrowns in our air fryer and scrambled a block of tofu over medium high heat. For spices for the tofu we used black pepper, onion powder, garlic powder, paprika, cumin, cayenne pepper, and turmeric.
Our favorite hot sauce to use for breakfast burritos is Texas Pete’s hot sauce and we put it on almost everything.
DJ made yellow curry for dinner a few nights ago, so for lunch I had some of the leftovers with fettuccine noodles. For a big pot that lasted us the week he used:
- 2 boxes (32 fluid oz. each) of Sam’s Choice Vegan Protein Broth we found at Walmart
- 1 yellow onion
- curry powder, cumin, salt, and a little splash of maple syrup, all to taste
- 3 russet potatoes
- 2 blocks of tofu
- spices to coat the tofu with: black pepper, garlic powder, onion powder, paprika, cumin, and cayenne pepper
First, he sautéed the onions in a little bit of oil until they were clear and chopped the potatoes into large cubes. Once they were cooked he added everything (besides the tofu) into a pot and let it cook for twenty minutes over medium heat. While it was cooking he cubed the tofu, coated it with the spices, then air fried it for 20 minutes at 375º. Lastly, he added the air fried tofu to the soup and served it with white rice.
It’s such an easy, cheap, and delicious meal that makes for great lunches throughout the week.
For dinner I made a simple bowl of white rice and vegetables, with a little more of the leftover curry broth for flavor. For veggies I microwaved a stir fry mix with broccoli, snap peas, onions, red pepper, and carrots and topped it with crushed red pepper.