Tag Archives: paprika

Vegan “Egg” Scramble

It looks like egg…it tastes BETTER than egg! And it’s vegan! I have a beautiful vegan friend who inspired me to read more about veganism and animal rights and really opened my eyes to all of the issues involved. While I haven’t yet made the leap to veganism, I am trying my best to make more vegan choices and experiment with vegan alternatives to my favorite foods! And one of those foods is eggs! I live in DC, and love going out to brunch or making brunch on the weekends. This recipe is SO delicious, and packed with veggies. Super simple to make too! The eggs are made from crumbled tofu and the yellow color comes from turmeric and paprika.


Health Stuff: Turmeric is an extremely healthy indian spice that has tons of medicinal properties. Curcumin, the main active ingredient and it is an anti-inflammatory and has antioxidant properties too.

You will need: dsc_68671.jpg

  • Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
  • 1/2 a block of tofu. Avoid extra firm or super firm. The softer tofu’s give it a more egg-like consistency
  • garlic (or garlic powder), paprika, turmeric
  • salt and pepper
  • cilantro  and soy cheese (optional) to garnish
  • Optional: you can grate in some ginger to make it a bit spicy


To Prepare:

  1. Crumble the tofu. Using a fork break the tofu up into little crumbles DSC_9408
  2. Chop the veggies finely. I used the ones I had on hand, cut a small amount of them  and saved the rest for later.
  3. Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
  4. Add in the peppers and saute for another 2 minutes
  5. Add in the tofu, and stir it in well.
  6. Season with salt, add 1/2 tsp turmeric and 1 tsp  paprika. Add garlic powder if you didn’t add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
  7. Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
  8. If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
  9. Sprinkle in a little soy cheese. I buy mine at Trader Joes and it’s great! Stir it in and garnish with cilantro and serve!

Prep time: 15  Cook time: 10




Moroccan Lentil Soup

I’m on a cooking at home roll! I’ve been trying really hard to make protein-rich lunches and dinner without spending money to go eat out. I love lentils, but I’m a bit tired of having it the same old way, so I decided to make Moroccan Lentil Soup. Spicy, tomato-ey, and  hearty. Moroccan lentil soup is full of flavor and really fills you up. For this dish I used two different types of lentils, red split lentils, or Masoor dal, and I also used brown lentils, which are more traditionally used in Middle Eastern recipes. Brown lentils hold their shape after being cooked, but if you’d like softer lentils, feel free to soak them. The recipe takes no more than 20 mins cooking time and maybe 10 minutes of prep. And it keeps incredibly well. I thoroughly enjoyed this as my next-day lunch :). Hope you enjoy!


You will need:DSC_9711

  • 1/4 cup red lentils, rinsed well
  • 1/4 cup brown lentils, rinsed well
  • 2 small carrots, peeled and chopped
  • 1 small onion chopped
  • 2 cloves of garlic, chopped
  • 2 stalks of celery, chopped
  • 1 cup low-sodium vegetable broth
  • 1-2 tsp cumin powder
  • 1 tbsp paprika or smoked paprika
  • 4 San Marzano whole tomatoes, crushed
  • Parsley or cilantro to garnish
  • Optional: Cayenne pepper


  1. In a pot, heat a few tbsps of  olive oil and add onions, garlic, celery and carrots
  2. Let the vegetables saute until the carrots rae slightly softened and the onions are transcluscent
  3. Crush 4 tomatoes into the vegetable mixture
  4. Now add the spices, 1 tsp of cumin powder, a tablespoon of paprika (Some people don’t like the flavor of smoked paprika, so feel free to use regular paprika), Salt, pepper and optional pinchcayenne.
  5. Stir the mixture and let the spices toast, but not burn.
  6. Crush in 4 whole San Marzano tomatoes from the can. I  had some left over and I love the sweetness of these tomatoes, so this is what I prefer to use, but you are welcome to use fresh or canned tomatoes of your choice.
  7. Add lentils and 1 cup of vegetable broth.
  8. Add water to cover and reduce heat to medium
  9. Simmer on medium for 15-20 minutes, or until lentils are softened
  10. Garnish with flat leaf parsely or cilantro and serve!

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