Spicy Tofu Scramble with Guacamole and Red Cabbage

I’m pretty unconventional when it comes to guacamole—I tried my first avocado at nineteen, so to say the least I have less experience with them than most people. I’m an acid-loving condiment whore as many of you know, so while I adore ALL guacamole, I think mine’s superior because it’s a goddamn flavor sensation. This is how I make my guacamole, which is full of fresh veggies and a little kick. 

• 4 ripe avocados, mashed with a fork (save two of the seeds for the leftovers, if there are any)
• 1/4 large red onion, diced
• 1 medium tomato, de-seeded and diced
• garlic powder (to your liking—I always eyeball it)
• s&p to taste
• 2 tsp lime juice
• 2 tbsp jalapeno juice (yes, the jarred stuff—TRUST me on this)
• about 7-9 jalapeno slices, diced (from the jar)

The jarred jalapenos and their vinegar offer a VERY different taste than if you were to us fresh jalapenos. I actually prefer it—a lot. Notice that I don’t use cilantro (it tastes like soap to me). 

The tofu scramble above is a sautee of yellow onions, orange bell pepper, and 2 fresh jalapenos, all diced with minced garlic. For spices, I used s&p, chilli powder, a LITTLE cumin, and about a handful of nutritional yeast. Normally I’d use tumeric as well, but unfortunately we don’t have any in the house. This will soon be remedied! 

And, of course, red cabbage, a bed of which gives that awesome crunch. I can never eat too much raw red cabbage. 

Today’s garden progress! In the elevated box planter will go the radishes, cucumbers, spinach, and a hot pepper—either jalapenos or habaneros. To the left, the cleared spot will be tomatoes and brussels sprouts. 

35$ for two weeks worth of fresh veggies and fruit, breads (most for freezing!), and tofu. Everything else we need is all stocked up: plenty of cereal, quinoa, TVP spices, legumes, beans… SET DOWN HERE IN THE ATL. 

In addition, I FINALLY found replacements for my Joseph’s flax wraps… Well, I guess it didn’t really take that long. These have only 60 calories, 6g of protein, and 11g of fiber! 

Vegan Taco Nights:

What I love about tacos is quite similar to what I love about salads and burritos: you can put just about anything you want in them. Hell, my favorite two burritos in the world are a summery mango salsa, black bean, guacamole one and a bangkok thai from Boloco, which is peanut sauce, asian slaw, and cucumbers with tofu. 

Traditional tacos are amazing, though, so for this one we did fat-free refried beans with spring mix, salsa, sauteed peppers, onions, and jalapenos with a TVP I self-seasoned. My seasoning consisted of garlic powder, cayenne, chili powder, salt, pepper, and cumin. How much TVP you’re making is going to determine how much of each spice you need, but I tell you the chili powder and the garlic got used the most. As per usual. 

Other things that are awesome in tacos:

• vegan cheeses (I like Vegan Gourmet)
• pickled radishes
• guacamole
• chopped tomatoes
• shredded romaine
• red cabbage
• carrots
• ribboned zucchini
• any and all vegetables ever

The kinds of torillas you use are almost pretty important—I prefer soft tacos. Make sure to steam the tortillas before filling so they are nice and flexible, ESPECIALLY if you’re using quinoa or whole wheat wraps. I’m having a hard time down here in Atlanta finding “healthy” wraps that fit my standards—you know, low cal, high protein, high fiber. BUT at Target I found a Market Pantry Low Carb Tortilla with only 80 cals, 11g of fiber, and 6g protein. Totally palm-oil free and vegan. 

Oh, one last tip: beware of over-filling, unless you’re a ninja like me.