Ahhhh, tofu.  The name conjures mixed emotions when it comes to eating this unusual plant food.  Tofu is a curd that is made directly from soybeans and resembles a soft white cheese or a very firm yogurt. Tofu is water-extracted and salt- or acid-coagulated soy protein gel with water, soy lipids, and other constituents trapped in its network.  In simple terms, the soybeans are boiled in water, the water is extracted from the bean, a coagulant is added (sometimes lemon juice when making the homemade variety) until curds develop, it's formed, pressed and presto!  Tofu.  This age old process is quite involved and was originated in China and has been part of Chinese cuisine for over 2,000 years, since the Han dynasty.  The name Tofu literally means "fermented bean curd".  Tofu does not a distinguishable flavor, and actually quite bland.  Tofu is quite the food chameleon, which means it can take on just about any flavor, herb or seasoning added to it.  Tofu can be incorporated into sweet as well as savory recipes like this Southwest Tofu Scramble.  Many vegans and vegetarians enjoy tofu because it is a wonderful plant-based protein source, offering 10 grams per 1/2 ounce serving.  This is a great recipe when preparing breakfast for your vegan and vegetarian guests.  Don't forget the Sweet Potato Home Fries >>>Scroll Down for Recipe.

This is a summer and fall favorite.  Why?  Because I have the opportunity to incorporate juicy oranges, sweet bananas, as well as my beloved root foods snappy carrots and spicy ginger.   I've also included sea moss gel into this recipe to provide my body immune support all year long. I've listed a few add-ins such as cinnamon, as it is rich in antioxidants and other beneficial compounds. Some research suggests that it may help support blood sugar control, protect against heart disease, and reduce inflammation. I've also included vanilla which rounds out the flavor.  There are several vanilla options to choose from such as Bourbon, Mexican, Alcohol-free, or a small pinch of vanilla powder.  Just toss everything in to a blender with ice (or not) and blend until smooth.  

Sweet potatoes are my favorite fall tuber. My preferred way of eating them is fresh-baked, sliced open, drizzled with coconut oil, and a dash of sea salt. I eat the whole thing, even the skin.
 
The sweet potato (Ipomoea batatas) is a root vegetable which is rich in an antioxidant called beta carotene and can be effective at raising blood levels of vitamin A. Sweet potatoes are nutritious, high in fiber, very filling, and delicious. The potatoes can be prepared by boiling, baking, steaming, or frying.
 
Sweet potatoes are usually orange but also found in other colors, such as white, red, pink, violet, yellow, and purple. Cooked sweet potatoes are high in fiber, with a medium-sized sweet potato containing 3.8 grams.
 
From a nutritional standpoint, the best way to prepare sweet potatoes is boiling them, which preserves almost 80 percent of the Vitamin A contents. The also helps preserve the vegetable’s water content making them easier to digest if you suffer from constipation or other gut sensitivities. However, in many restaurants today, the roots are either roasted, baked, or grilled with complementary herbs, spices and olive oil which adds flavor complexity during the cooking process. The Sweet Potato Home Fries recipe is prepared in a similar fashion and prepared with chili powder, cumin, garlic, and other ingredients.  As a herb mix replacement, try my Vegetable & Snack Seasoning which contains additional herbs, spices and nutritional yeast.  The recipe is a wonderful accompaniment to my Southwest Tofu Scramble. 

This recipe pairs well with the Southwest Tofu Scramble
Click HERE for the recipe.