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Leek and Butternut Squash Scrambled Tofu + This Week In Food and Sustainability: 12/06/ – 12/12/2015

leek and butternut squash scrambled tofu // gratitude and greens // #vegan #vegetarian #plantbased #recipe #food #cooking

How are you doing this holiday season? I know it can be a busy and stressful time of the year, but I hope you’re all making the time to care for yourself. Being home and hanging out with family can be wonderful, but it can also be intense and overwhelming. I always find myself exhausted from having to explain why I eat the way I do and answering the “where do you get your protein from?” question, and I have to try especially hard to keep myself from getting into extremely heated political arguments. Being back in my parent’s home is nice, but caring for someone with Alzheimer’s isn’t easy and sometimes I forget about self-care. My body clock and work/life balance are both a little out of sync at the moment, but with some sleep, meditation, deep breathing, and long walks, hopefully the kinks will work themselves out. If that doesn’t work… well, it’s me, the cookie jar, and a good book. Which my pants will not thank me for.

This week in food and sustainability…

I’m not usually a savoury breakfast person, but this leek and butternut squash scrambled tofu has been one of my favourite breakfasts this season. Although I am a sweet breakfast person who usually goes for oats or almond butter toast, I wake up on some mornings feeling like I’ve had too many treats throughout the week and just want something savoury to start the day. This scrambled tofu is perfect for that, and if you are as obsessed with batch cooking as I am and happen to have roasted squash waiting in the fridge, this recipe will take you no time at all.

leek and butternut squash scrambled tofu // gratitude and greens // #vegan #vegetarian #plantbased #recipe #food #cooking

leek and butternut squash scrambled tofu // gratitude and greens // #vegan #vegetarian #plantbased #recipe #food #cooking

INGREDIENTS
Yields 2-3 servings.

  • 1 1/2 cup (130g) leeks, sliced
  • 1 cup (164g) roasted butternut squash
  • 3 cups (350g) firm tofu
  • 2 teaspoons turmeric
  • 1-2 teaspoons coconut oil +1 tablespoon more if squash needs to be roasted
  • sea salt and pepper, to taste

INSTRUCTIONS

  1. If you don’t have roasted squash on hand, preheat the oven to 405ºF/210ºC. Rub the squash with a tablespoon of coconut oil, season with salt and pepper, and roast until tender: 25-30 minutes if cubed, 45-60 minutes if halved.
  2. Remove the tofu from its packaging and press with a cloth or wet towel to rid it of excess water. Line the tofu with paper towels or a cloth on the top and bottom and compress with a plate for five minutes. Crumble the tofu into a bowl and set aside.
  3. Thoroughly rinse the leeks and slice them. Melt the coconut oil in a pan over low heat, and sauté the leeks. When the leeks are soft and golden, add the butternut squash.
  4. Add the tofu and turmeric and stir to thoroughly incorporate all the ingredients. Generously season with salt and pepper and serve with toast.

Your edible plant enthusiast,
Gen.

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18 Comments

  1. Sus // roughmeasures.com
    December 12, 2015

    I love the colour in this! I imagine the turmeric works wonderfully and its a perfect addition to ones morning routine. I hope you can find some ‘you’ time this weekend to recuperate, and re-energise. Much love to you G x

    Reply
  2. Rebecca @ Strength and Sunshine
    December 12, 2015

    The eatwellguide sounds fantastic! SO checking that find out!

    Reply
  3. Linda | The Baker Who Kerns
    December 12, 2015

    I love how you used the turmeric in this! This is definitely a feel good breakfast dish. I hope you take care of yourself this holiday season! You are definitely right that sometimes it can be very stressful and it’s good to give yourself a break.

    Reply
  4. Liora (Allthingsloveli)
    December 12, 2015

    I love butternut with everything! I am all about savory breakfast, I can never figure out how people could ever just skip the meal! This looks like the best way to start the day :)

    Reply
    • genevieve y
      December 19, 2015

      Thank you Liora! I am usually a sweet breakfast person but when I have something savoury I like to make it good… like with this tofu ;) xo

      Reply
  5. Nissrine @ Harmony a la Carte
    December 13, 2015

    What a fantastic and simple recipe. I have the same savoury breakfast cravings once in a while. I hope you manage to find the time you need for self care. I can’t imagine it’s easy caring for someone with Alzheimer’s, I wish you strength on your journey. Best wishes to you for the holidays.

    Reply
  6. danielle is rooting the sun
    December 13, 2015

    Gen – my taste-buds exactly – I absolutely adore the idea of mixing butternut squash and tofu. And I have an intense love affair with leek. I hope you have a beautiful week! xo

    Reply
  7. Farrah
    December 14, 2015

    I love scrambled tofu! :D Haven’t made it in forever though, but I love this idea! :]

    Yay for citrus peels! My parents save that stuff all the time to make things with em’!

    Reply
  8. Amy | Lemon and Coconut
    December 18, 2015

    All that wonderful turmeric! Yes I find going home quite stressful! I am looking forward to seeing everyone though and feel like I have spent weeks making and wrapping presents and cards…

    Alzheimer’s is a very difficult disease to cope with, especially in a loved one and their care is so demanding. Do look after yourself, you deserve it.

    MERRY CHRISTMAS X X

    Reply
    • genevieve y
      December 19, 2015

      Thank you so much Amy! Happy holidays to you! xo

      Reply
  9. watson
    December 19, 2015

    Wow great photos, great recipes and great taste. Thank you for this great way to make a delicious SCRAMBLED TOFU. The finally tastes delicate thanks

    Reply
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