Bryan's Taco Salad

Ok, so Bryan, my boyfriend, doesn't know how to cook a whole lot. He grew up on mac n cheese, grilled meats and what I have labeled "white american food." Basically, everything that American's have been taught are good for them that really aren't, like white bread and cheese from cows. So most of the time he feels lost when he sees the ingredients in the fridge. However, there's one classic from his childhood that he's successfully veganized so far, and it's mighty tastey. Its a recreation of his mom's ground beef taco salad. Super simple, super yummy! Hope you enjoy!

Bryan's Taco Salad:

1 package garden veggie tempeh, sliced into thin 1x2 pieces

1 package Vegan Gourmet Cheddar Cheese (optional, I know it's kinda pricey, but if you feel like indulging I'd add it!)

1 head romaine lettuce, torn into bite sized shreds

1/2 red onion diced

1pinch cayenne

1/2 tsp chili pepper powder

1 Tbl Ortega taco seasoning

2-3 cloves garlic

1/2 bag mission corn tortilla chips, crumbled into bite size pieces

1 Tbl corn oil

Salsa to taste

1. In a medium sized sauce pan heat the oil. Once hot, add the tempeh and fry on both sides briefly. Turn down heat to low, add spices and garlic until well combined. Turn off heat.

2. In a large serving bowl, combine Romaine, chips, onion, tempeh and cheese until well combined. Serve with a topping of salsa!

Super Simple Tofu Scramble!

Okay ok, so maybe your not that into tofu! That's ok! I never used to be a big fan either! But I just discovered super firm tofu from wildwood, and i'm loving it. I dont have to bother draining it, it's super high in protein, and it makes the perfect tofu for my scramble! It's simple, and perfect for those mornings when you really need to fill up! I know they've been done before, but hay, this is a basic recipe for you, feel free to adjust and add accordingly!

Tofu Scramble:

1 pckg wildwood superfirm tofu (find it at whole foods or trader joes, comes vaccuum packed, not sitting in water), cubed

1 handful spinach, stems removed

4-5 garlic cloves, minced

2-3 tsp tumeric (this gives it that lovely egg color!)

1/2 an onion, diced

1-2 tblsp olive oil

pinch of cayenne

salt and pepper to taste

(sometimes i also add a little bit of salsa or diced fresh farmers maket tomatoes after its done cooking!)

In a large skillet heat oil over medium heat. Make sure to prep all your ingredients before you begin cooking as it will be ready quickly. Toss in cubed tofu (you can crush it up more if you want it to look like scrambled eggs) and gently brown slightly in pan. Add tumeric and cook 5min or so more until all of tofu is coated. Turn heat down a little and add your onions and garlic, sautee until onions are nicely browned. Add spinache and cook just until wilted. Add in salt, pepper and cayenne, stir, and serve. I like to be fatty sometimes and have my scramble with gf waffles, topped with agave syrup and earth balance soy butter, and a side of hash browns! yummy!