Tofu Breakfast Scramble (Wheat-Free, Gluten-Free, Low-Fat)

I like things complicated. And I like things simple - now that I'm in the STEM field, all I have time for is simple. Unfortunately, however, I forgot my actual camera at home until November - so bear with me! :)

The best part is that you can just throw it together and be done, no need for a blender to make this fluffy, creamy, "meaty" breakfast! It's so fluffy and you can use this variation for anything else.

Tofu Breakfast Scramble Ingredients:
16 oz Tofu
2 cups Cooked Spinach
1/2 package Soyrizo
1/4 cup +1 tbl Cold Water
1 tbl Cornstarch
1 tsp Garlic Powder
1/2 tsp Sazon Seasoning Mix
Ground Black Pepper
Olive Oil (for cooking)
Cheeze Sauce Ingredients
1/4-1/2 cup GF Flour
1/4 cups Cold Water or Non-Dairy Milk 
1/2 cup Nutritional Yeast
1 teaspoon Garlic Powder
1 Squeeze of Yellow Mustard
3 tbl of Coconut Oil

Combine your cheese sauce ingredients in a sauce pan, do not turn it on. Then, mash* the rest of your ingredients together, and put into a medium pan over low heat in the olive oil. If you fear that it will be too watery, add the water gradually. Turn on your pot with the cheese-sauce, constantly stirring. Once it thickens enough, either pour into the middle of scramble or drizzle it on after your plate is covered in salsa!

*I made mine more of an omelets with the help of a blender I had

Super easy, super yum, and pretty healthy too!

Who says you need dairy?

Chorizo Hot Pockets for Mum (Gluten-Free, Sugar-Free)

Its obvious that only one came out well but I made these for my mother and she loved them! These are seriously great for any holiday and they are gluten-free so that also means the dough is easier to mix up. If you want them to be more like an Easter or Christmas-pocket/bun you could easily color the dough white with others or steam them. And these are a great, hand-held substitute for musubi for those that don't like rice. These are fried - but feel free to wrap them in banana leaves or something similar to steam or freeze them.

(Chorizo Pockets Dough Ingredients)

• 2 cups of Masa<
• 1/2 tsp of Salt
• 1/4 tsp of Cumin
• Water to mix

For this I just stuffed each one full of roasted (and chopped) garlic and some homemade soyrizo. If you've ever seen a pupusa being made, its exactly like that.

(Chorizo Pockets Dough Directions)

• Just take a handful of dough and slowly slap it back and forth in your hands until flat, fill long-ways, then fold the sides over, pinch and shape into oblong shapes.
• Let it dry for about 5 minutes then write your favorite short message on it. Then steam, bake or lightly fry. I fried mine for about 20 seconds on each side (the side with the message only got about 10 seconds or until everything was browned nicely).
• Bake them for a few minutes in the oven at 450 degrees. I simply served with some minced onions and some nice lettuce.
• Enjoy!

Other Pocket Filling Ideas:

• Peanut Butter and Jelly
• Streusal
• Berry Filling
• Roasted and Pulled Seitan
• A Full Sandwich
• Small Children (...just kidding!)