Pumpkin Pie Waffles + Nora Cooks: Plant Based Family Dinners (Ebook Review)
Perfect for breakfast or a brinner!
1 can (15 oz) pumpkin puree
2 cups almond milk
1/3 cup applesauce
1/3 cup sugar
2 1/2 cups white whole wheat flour (or GF mix)
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 Tblsp. cinnamon
1 t. ginger
1/2 t. nutmeg
Simple Tofu Scramble | Nora Cook’s Family Plant Based
(2) 14 – 16 oz. extra – firm tofu
3 Tblsp nutritional yeast
1 t. chili powder
1 t. cumin
1 t. turmeric
1/2 t. garlic powder
1. t. salt
1 Tblsp soy creamer or almond milk
- In a large bowl, whisk the pumpkin puree, almond milk, applesauce and sugar together until well combined.
- In a medium sized bowl, stir together the dry ingredients.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well incorporated. Do not over mix.
- Let sit for 5 – 10 minutes while your waffle iron preheats.
- Once the waffle iron is ready, pour the waffle mixture on and cook according to the manufacturer instructions. You may need to spray the waffle iron with oil for them not to stick, unless you have a very good non – stick one. Just spray very lightly.
- Serve with pure maple syrup.
*I added blueberries into ours – they do stick a little to the waffle iron, but add a delicious blueberry burst!
- Pat tofu blocks dry with paper towels (or a clean dish towel), pressing gently to remove as much water as you can. You can press your tofu, but you don’t have to for a tofu scramble.
- Over medium heat, crumble the tofu in a large pan and sauté for about 10 minutes.
- Now add the nutritional yeast, spices and salt, stirring constantly. Add in the tablespoon of soy creamer or almond milk and continue to stir, cooking for another 5 minutes. Serve hot.
- ***This tofu scramble is simple to keep it super kid-friendly, but if you want to add vegetables, some good choices would be chopped broccoli, spinach, onions, tomatoes, garlic, zucchini, kale etc. Add the veggies and sauté before adding the tofu.