Foodie Friday: Isa Chandra’s Tofu Scramble


I love weekends, because weekends almost always mean my runs are followed by brunch. Yay brunch! There’s nothing more satisfying than digging into a delicious, hearty meal after a good workout.

But there’s the problem: there’s not a lot of brunch options I can or want to eat.

I find pancakes and waffles too heavy and sweet.

I don’t eat meat.

I almost never eat dairy or eggs.

I love fruit, but even the biggest bowl of fruit salad is not enough sustenance for BRUNCH. Brunch means business.

Which is why I think Isa Chandra Moskowitz’s Vegan Brunch is the greatest cookbook ever written. I am not exaggerating. It is all healthy, vegan and delicious, and there’s a good mix of sweet and savory recipes. (I’m also a huge fan of her dessert books as well, but THOSE kinds of recipes don’t belong on a health and fitness blog! Or do they….?)

My go-to brunch recipe is Isa’s tofu scramble. It’s quick, easy and delicious. And, like Sarah Kramer’s chili, the “more the merrier” attitude towards veggies is highly encouraged!


The scrambled tofu is on the right. The salad was almost as delicious.


The recipe:


Spice Blend:

  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 1/4 tsp ground tumeric
  • 1/2 tsp salt
  • 3 Tbsp water


  • 1 package extra firm tofu, crumbled
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • 1/4 cup nutritional yeast
  • black pepper to taste

Whatever you have lying around. I’m a fan of shredded carrots, mushrooms, spinach, peppers, and onion. Broccoli works too.


1) Mix the spice blend together in a small cup. Set aside.

2) In a large pan, saute the garlic for about a minute.

3) Add the crumbled tofu (the pieces should be bite-size) and saute for about 10 minutes. You can add most veggies at this time, except spinach or carrots.

4) When the tofu is browning on one side, add the spice mix and any relevant veggies. Cook for five more minutes.

5) Serve to many compliments! Or don’t invite anyone over and enjoy it all yourself! I wouldn’t blame you.



Foodie Friday: Sarah’s Delicious (Vegan) Chili

My favourite way to prepare food for work is to make a giant batch of something — soup in the winter, salad in the summer — and feast on it for days. My palate gets bored easily when food requires effort (I can eat bagels three times a day for weeks on end, but risotto? Forget it after two meals), so I try to make multiple recipes a week and mix them up. It’s more fresh and more fun that way.

This week’s recipe? Sarah Kramer‘s AMAZING vegan chili! I love Sarah and her three cookbooks — How it All Vegan, The Garden of Vegan, and La Dolce Vegan. They are must haves for every vegan or anyone who wants to try a vegan meal once in a while.

Simple, practical, approachable and fun is Sarah’s style. I like it.


There are A LOT of mushrooms in this chili. Good thing I like mushrooms!


I make this chili whenever I want to have a hearty go-to meal. It’s especially great right now during marathon training. I always add more beans than Sarah suggests and will add any and every vegetable I have in the fridge. It makes it new every time!


The recipe:



    • 1 chopped onion
    • 2 (or 3 or 4) chopped carrots
    • 1 tbsp olive oil
    • 2 cans kidney beans
    • 1 28 oz. can diced tomatoes
    • 6 oz. tomatoe paste
    • 1 can chickpeas
    • 8-12 mushrooms chopped
    • 1 12 oz. can of corn
    • 2 tbsp chili powder
    • 1 tbsp black pepper
    • 2 tbsp curry paste
    • 2 cups vegetable stock or water
    • Any other veggies you want! (I like peppers!)



In a pot, sauté carrots and onions for 5 minutes. Add the rest of the ingredients and simmer on medium-low heat for 40-60 minutes. Easy!