Mexican-style Tofu Scramble with Vegan Chorizo and Vegan Jerky Winner Announced!

Happy Tuesday!! Or as Ryan called it "Tantalizing Tuesday!" LOL.  First of all I want to thank everyone for entering the Primal Vegan Jerky mini giveaway. I was glad to have a giveaway so I just wanted to let you know that Kirsten @ Kirsten's Kitchen. She has a great vegan blog and I hope you enjoys these faux meat jerky! Thanks for entering Kirsten!


Remember that I have a Hand Mixer and Cake Mix Giveaway still going so don't forget to enter!


Thank you everyone for the lovely comments on our anniversary blog post. It is incredible how time flies. We topped of the last day of our vacation in Ohio by going to a deli in Perrysburg, Ohio called JB Sarni Shoppe that was very much like a New York Deli. We found out that the owner orders the bread from New York Bakery and finishes baking it in his Deli in Ohio. Cool! It was delicious bread too! Ryan ordered a Muffaletta sandwhich while I was happy that he pointed out that they had a portabella sandwhich on ciabiatta bread. Look at this:

So what do we actually do on our anniversary day? We worked. I had to get to my normal schedule, but this also included getting back into exercise mode.When I plan tripsI incorporate ALOT of walking. When Ryan plans them well, let's just say this was the first time. We did not walk too too much. I can get a little out of hand. Just ask my mother when I planned the London and Italy trip. Either way, we missed our regular racquetball games and we got a great workout yesterday for a good HOUR. So good.

How about an update on my weightloss? I am ranging 1500 to 1900 calories a day with a workout rangin between 500 to 750 calorie burn. I am going to add Zumba to my workout routine since I LOVE dancing.  I have out away my next size pants away since they have become baggie.

Can you believe that I packed 2 skirts on my trip that were big?? I had not treid them on in a while and they were crazy loose that I could not wear them out to dinner. I had to stick to my black pants with a nice top. I was sad for a second then Ryan reminded how excited I should be! YES! I am! I was sad that I had not planned well on my attire but I learned!! Thanks God for the weight loss. I am feeling pretty terrific day by day.

I did make Ryan and I a nice anniversary brunch since I had not cooked in a while. I made him scambled eggs with steamed asparagus and tomatoes and roasted potatoes while I decided to make a Chorizo Tofu scramble as an experiment. Just when I thought I had mastered my own recipe for tofu scramble, I find another option. Since I made it to Trader Joe's on our way back from Ohio, I bought some vegan chorizo I had not had in a while. I realized how much I missed it. It is one of my favorite products! Go out and get some. Here is a picture of my breakfast:

Mexican-style Tofu Scramble with Vegan Chorizo


serves 2


1--12 ounce box of extra-firm tofu, pressed for 30 minutes
1/2 cup (1/4 link) Trader Joe's vegan chorizo
2 garlic cloves, minced
1/2 tsp cumin
1 tsp tumeric
1 1/2 cups asparagus, chopped
1/2 tsp salt
1/2 tsp pepper


In a medium non-stick pan, add the pressed tofu and crumble with a wooden spoon and heat on medium-hit heat. Add the chorizo and garlic and cook and semi-fry the mixture for 15 minutes.


Add spices and 1 Tbsp water to prevent tofu from sticking. (I try not to add oil to make this healthier). The chorizo has a little oil so this helps all the flavors to come together.


Last thing to add is the asparagus. Add 1 more Tbsp of water and asaparagus and mix well and cook for 5 minutes.


Remove from heat and serve with oven roasted potatoes w/onions.


See recipe. Add 1/2 onion and chop 1-inch thick.