On Friday night, Marty and I went to my favorite vegan restaurant in the city, Karyn’s on Green. We love the modern and stylish atmosphere. They have an upstairs loft lounge and a pretty cool bar. And the food never disappoints. They serve mainly American favorite dishes but with their own vegan spin. Good thing Marty is open-minded to trying my requested vegan restaurants 🙂 They also have a wall with a bunch of celebrity signatures that are vegan/vegetarian. I had to snap a picture by it! I spotted the signatures of Zoey Deschanel, Reese Witherspoon, Common, Kellie Pickler, Mobi and of course Ellen DeGeneres!
Saturday was the most beautiful day we have had in a while! We had to get out and walk around to enjoy the perfect weather so we walked down Michigan Ave and did some fun shopping at Topshop where I picked up the most adorable crochet maxi dress. Is it weird that I’m already shopping for our vacation in March?! How cute are these bird houses lined down Michigan Ave?!
Then we had brunch at Meli’s Cafe, where they serve plenty of vegan options. I ordered the tofu scamble and instgrammed it, which inspired this recipe today! I knew I had to recreate it to share on the blog. I changed it up a little using different spices like turmeric and veggies that I had in the fridge. It was so simple and quick! Of course you have to prepare the tofu 30 minutes prior to making it but during that time I prepped the veggies, cut up some fruit and made a pot of fresh coffee. We don’t usually eat out this much – and I know its healthier to make your own meals at home – but I’m definitely not complaining, I love how many vegan options are popping up at restaurants!
You could serve the tofu scramble in a tortilla or just in a bowl all by itself! Top with a little hot sauce and nutritional yeast for that extra cheesy taste with a side of fresh fruit and coffee. I can see this recipe coming in handy for those chilly weekend mornings we have coming up when all you want is a warm, comforting breakfast in your pj’s.
- 1 container organic extra-firm tofu
- 1 bell pepper, diced (any color, I used red)
- 3 cups broccoli florets (about 1 head of broccoli)
- 1 cup mushrooms, chopped
- 1/2 of a red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon nutritional yeast (optional; for a cheesy taste)
- 1 clove garlic, minced
- 1 teaspoon turmeric
- pinch of sea salt
- pinch of black pepper
- dash of red pepper flakes (optional; for a spicy flavor)
- 1 tablespoon raw, unrefined coconut oil
- First, prepare tofu. Drain the container and chop the tofu into bite-sized small pieces. Lay out pieces on a large platter over 2 paper towels or a clean kitchen towel. Top with more paper towels. Place heavy books, canned items or something heavy over top, to drain out water, for about 30 minutes.
- Meanwhile, start chopping veggies. When tofu is prepared, transfer to a large bowl. Add parsley, nutritional yeast, minced garlic, turmeric, sea salt and pepper. Mix well until combined.
- Add 1 tablespoon coconut oil to large pan and heat over medium-high heat. Transfer tofu to hot pan, mix around to make sure oil is dispersed and cook until tofu is golden on all sides, about 3-4 minutes. If it's becoming browned/burned too quickly, reduce heat.
- Add all the vegetables to the pan with the tofu and cook for a couple minutes. Serve over toast or a tortilla or by itself in a bowl. Top with more nutritional yeast, green onions or parsley.
How was your weekend?! What are your fave restaurants with vegan options?!