iinclude 24h tip

Vegas Fruity tofu scramble:
1 block of Firm tofu
1 tablespoon Olive oil ( you can omit this if you prefer)
1 teaspoon turmeric
2 tablespoons nutritional yeast flakes
1 1/2 teaspoons dried ground cumin
1 teaspoon sea salt
1/4 teaspoon black ground pepper
1/4 tsp dried thyme
1/4 cup water.
Fresh spinach 2 cups approximately
Tomatoes ( cherry work well in this dish)
2 cups cooked rice
Press the tofu between paper towels with a weight on them to remove excess water. Mix all other ingredients in a large mixing bowl and whisk together. Crumble the tofu into the liquid mix and stir to coat tofu. Let rest for 7-10 minutes. Over high heat, heat 1/4 cup water. When pan is heated and water begins to dance in pan pour tofu in and stir. Place spinach and tomatoes on top and lower heat to low- medium. Cover. Add cooked rice
And stir. Serve and enjoy!

Also I don't actually refry my beans, I simply smash them but I don't add fat. Come with me on my journey to simplify my vegan grocery budget and raise money for a worthy cause at the same time. To find out more about the cause watch "living on one dollar" on Netflix and visit Livingonone.org/donate/

Raw carrot avocado soup for one :
( for two just double the recipe )
2 carrots
2 celery stalks
1 -1 inch piece of ginger
1 small wedge of lemon
1/2 clove of garlic ( which I didn't have in the video because garlic wasn't in my Vegan On Less budget this week)
1/2 cucumber
1/2 avocado
Sea salt to taste if desired
Wash and cut up all veggies except avocado half (set avo aside). Juice all ingredients through juicer then put juice in food processor and add avocado half. Process until soup emulsified and turns creamy. Serve and garnish with pepper or fresh herbs :)