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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Spinach Tomato Tofu Scramble & Sweet Potato Hash Browns

Spinach Tomato Tofu Scramble & Sweet Potato Hash Browns

The Breakdown: 

Serving Size (about 4)

For the Sweet Potato Scramble:

  • Sweet Potatoes - 2 small, chopped
  • Red Bell Pepper - 1 small, finely diced
  • Shallot - 1 small, chopped
  • Garlic Powder - 1/2 tbsp
  • Cumin - 1 tsp
  • Chili Powder - 1 tsp
  • Cayenne - 1/2 tsp
  • Sherry Vinegar - 1 tbsp
  • Agave - 1 tbsp
  • EVOO - 2 tbsp
  • S&P

For the Tofu Scramble:

  • Tofu - 12 oz, extra firm
  • Sun-dried Tomatoes - 1/2 cup, drained and chopped
  • Spinach - 2 cups
  • Nutritional Yeast - 2 tbsp
  • Garlic Powder - 1.5 tbsp
  • Salt - 1 tsp
  • Black Pepper - 1/2 tsp.
  • Nonstick spray or EVOO

 

How to: 

For the Sweet Potatoes:

1. Bring a pot of water to boil and add sweet potatoes. Let potatoes boil for 8 to 10 minutes

2. Turn oven to broil and once cool, begin chopping sweet potatoes, shallots and bell peppers

3. Put 2 tbsp of EVOO and chopped shallot in medium, oven-safe pan and raise heat to medium

4. As shallot softens, add the chopped sweet potatoes, garlic powder, chili powder, cumin, cayenne and dash of salt and pepper and mix well

5. As potatoes begin to soften (about 5 - 7 minutes), add diced red pepper, sherry vinegar, agave and additional dash of salt and pepper mix and then remove from heat

6. Place sweet potato mixture into oven on broil for about 5 minutes or until potatoes have lightly browned on the outside. With an oven mix, remove from pan and set into bowl (remember that the pan is HOT), cover and set aside. You will use this same pan for the tofu scramble

 

For the Tofu Scramble:

1. Drain the tofu and pat down to remove any excess moisture

2. If the pan is dry add an additional tbsp of EVOO or non-stick spray and raise heat to medium

3. Add the tofu and crumble with cooking utensil to desired liking

4. Add the garlic powder, salt and pepper and mix

5. Include the drained, chopped sun-dried tomatoes and spinach, along with additional dash of salt and pepper, then mix

6. Cook the tofu, continuing to scramble until lightly browned on the outside (about 5 minutes) 

7. Turn off the heat and add the nutritional yeast and mix

8. Serve with sweet potato medley and enjoy

 

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