To make this tofu scramble recipe, I sauteed a shallot and mushrooms until tender and then added crumbled tofu, Moroccan seasoning and some kale. Ras el hanout is a Moroccan seasoning blend made with spices like cumin, coriander, ginger, cinnamon, paprika and turmeric. It’s great in everything from roasted veggies to tofu scrambles. You can  make your own ras el hanout or find it in the spice section of a well stocked grocery store.

Tofu Scramble with Mushrooms and Kale Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 package (8- to 10-ounces) fresh crimini mushrooms, sliced
1 1/2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt
1 cup chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and mushrooms; cook until tender and most of the liquid released by the mushrooms has evaporated. This should take about 5 to 7 minutes.

Stir in the crumbled tofu, Moroccan seasoning and salt. Cook and stir until the tofu is heated through and beginning to brown, about 5 to 8 minutes. Stir in the kale and cook 1 to 2 minutes more until wilted.

Serve immediately with your favorite table sauces like liquid aminos, tamari or chili sauce.

Makes 4 servings
Note: This tofu scramble does not and is not intended to taste like scrambled eggs. I consider it less of a vegan egg substitute and more of a way to eat delicious tofu. If you’re looking for an egg-ier tasting tofu scramble, try a recipe seasoned with nutritional yeast.

More tofu recipes:
Easy Sambal Baked Tofu from Kingfield Kitchen
Honey Sriracha Baked Tofu from Kingfield Kitchen
Simple Tofu Scramble from Kingfield Kitchen
Easy Baked Tofu

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

The post Easy Tofu Scramble Recipe appeared first on Eating Clean Recipes.

Berry Kefir Smoothie Recipe
1 cup plain dairy kefir (I prefer full-fat or low-fat, not fat-free.)
1/2 cup frozen blueberries
1/2 cup frozen strawberries
Natural sweetener, if desired

Add kefir, blueberries and strawberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired or resist the urge to sweeten and enjoy the tart and tangy flavor of the kefir.

Makes 1 big smoothie

Recipes you may also like:
Strawberry-Ginger Kefir Shake from Turntable Kitchen
Strawberry Kefir Pops from The Nourishing Gourmet

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

The post Berry Kefir Smoothie Recipe appeared first on Eating Clean Recipes.

Strawberry Chia Smoothie Recipe
1/2 cup cold water
1 tablespoon chia seeds
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
1/4 cup canned, full-fat coconut milk
1 cup frozen strawberries
Natural sweetener, if desired

To make chia gel, combine cold water and chia seeds in a small bowl. Let stand at room temperature for about 10 minutes, stirring occasionally, until chia seeds soak up the water and form a gel.

For smoothie, add almond milk, coconut milk and strawberries to blender container. Cover and blend until smooth. Taste and sweeten as desired.

Divide chia seed gel between 2 glasses. Pour smoothie over chia seed gel. Serve with a straw to stir the smoothie and suck up the chewy chia seeds.

Makes 2 servings

Tip: If you don’t like the texture of chewy gelled chia seeds in your smoothie, then add the chia gel with the other smoothie ingredients and blend until smooth. Just be sure to use chia gel instead of unsoaked seeds to avoid the glop!Here are a few of my favorite smoothie recipes. Go on and add some chia to them.
Strawberry Mango Coconut Milk Smoothies from Kingfield Kitchen
Blueberry Coconut Milk Smoothies
Strawberry Mango Lemonade Smoothies
Spinach and Avocado Green Smoothies

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)

The post Strawberry Chia Smoothie Recipe appeared first on Eating Clean Recipes.

Almond Flour Pumpkin Muffin Recipe
1 1/4 cups almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
2 large eggs, lightly beaten
3 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/2 cup pure pumpkin puree
1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix eggs, sucanat, coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until tops show some browning and toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

A few things I’ve learned about baking with almond flour:
-Some almond flour muffins have a wet and mushy texture. I’ve found that the texture improves when a small amount of starch is added to the recipe. In this recipe, adding tapioca flour helps to absorb extra moisture and increases browning.
-Almond flour baked goods generally need less sugar since almond flour has a subtle sweetness unlike starchy wheat flour. (Note: this recipe is meant to be very lightly sweetened. If you prefer sweet baked goods, you may want to increase the sugar by a tablespoon or two.)
-With wheat flour muffins, care is needed to avoid overmixing the batter (or gluten is developed). With almond flour batter, it’s best to mix very well.
-Almond flour muffins have the best texture when eaten cool. When warm, they can seem mushy.

More Almond Flour Recipes:
Almond Flour Blueberry Muffins from Kingfield Kitchen
Almond Flour Banana Muffin
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

The post Almond Flour Pumpkin Muffin Recipe appeared first on Eating Clean Recipes.

Have you been baking with almond flour? If you have any tips or tricks, I’d love to hear them.

Almond Flour Banana Muffin Recipe
1 cup almond flour (almond meal)
3 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 large egg, beaten
2 tablespoons sucanat or organic evaporated cane sugar
1 tablespoon virgin coconut oil
3/4 cup well mashed ripe banana
1/2 teaspoon pure vanilla

Preheat oven to 350 degrees F. Grease 6 regular size (2 1/2-inch) muffin cups.

In large bowl mix almond flour, tapioca flour, baking powder and salt. Set aside.

In medium bowl mix egg, sucanat, coconut oil, banana and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins.) Cool completely in pan. (The muffins are fragile when warm, so be sure to let cool before removing from pan.) These dense and hearty muffins make a great breakfast or snack.

Makes 6 muffins

More Almond Flour Recipes:
Gluten Free Banana Muffins with Chocolate Chips from Kingfield Kitchen
Almond Flour Blueberry Muffins from Kingfield Kitchen
Oatmeal Chocolate Chip Cookies
Applesauce Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Peach Oatmeal Crisp Recipe

Product Link:
Get a Vitamix Blender with Free Shipping Code

The post Almond Flour Banana Muffin Recipe appeared first on Eating Clean Recipes.