This is a breakfast inspired by a delicious treat we had last month while traveling in NYC. We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US. We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.
We had only had some fruits and we were hungry… so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant. To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!! I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts. I even had to Instagram-it they were sooo good.
These days, I have such an abundance of avocados that I decided to have some for breakfast the other day… I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.
2 slices of bread – I prefer whole grain or gluten-free versions
½ avocado – sliced
Dijon or Stone Ground mustard
Extra Virgin Olive Oil
I make this just like at Le Pain Quotidiene, open-faced. But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.
- Toast the bread to your liking.
- Spread a generous amount of vegan mayo and mustard.
- Arrange the avocado slices, in shingle like manner. Season with a light sprinkling of garlic salt.
- Pile the alfalfa sprouts. Drizzle a small stream of olive oil. Season with a light sprinkle of garlic salt again.
This is one of my mom’s signature dishes… she cooks it all the time, especially if we need to cook for a crowd. We have cooked this recipe at the Yoga Center, when we’ve had to cook for yoga friends while traveling and even for my niece and nephew. They love saucy tofu, especially when mixed into a nice helping of rice.
It’s a simple, kinda one-pot dish… kinda, because my mom likes to sear the tofu in a skillet before adding to the stew. This gives the tofu a chewy consistency that I find more palatable and interesting. And again… think of tofu as a blank canvas. It will taste just as good as the seasonings you use on it.
1 block of extra-firm tofu
Garlic and Herbs Seasoning
2 large red skinned potatoes or Yukon Gold, cubed
1 large onion, diced
1 green bell pepper, sliced
1 red bell pepper , sliced
1 tablespoon of sofrito
2 garlic cloves, minced
1 jar of stewed tomatoes or chopped tomatoes
1/4 cup of water – if needed
1 vegetable bouillon cube
Salt and pepper to taste
10 large olives or 2 tablespoons of capers
2 bay leaves
a large dash of paprika
a few splashes of apple cider vinegar
2 tablespoons olive oil
- Slice each tofu block in 4 slices. Place slices in a baking sheet lined with 2-3 paper towels. Cover with 2-3 additional paper towels, top with an additional baking sheet and weigh with something heavy. Drain weighed tofu slices for about 30-60 minutes.
- After tofu slices are drained, season liberally with Garlic and Herbs seasoning. Cook tofu slices in a dry non-stick skillet. After you’ve placed them on the skillet, leave them for a while without touching them. The crust they will develop will prevent them from sticking to the skillet and make it easier to turn them. Sear them on both sides. Set aside to cool off.
- In a large pot over medium heat, pour olive oil. Mix in the onions, peppers and sofrito, and vegetable bouillon cube. Add the garlic and salt and pepper to taste.
- When onions and peppers have softened, add in the potatoes. Stir a few times for them to start cooking a bit.
- Add the tomatoes, olives or capers, bay leaves and paprika. If there is not enough liquid for the potatoes to cook in, add some water, until the potatoes are covered. Add the vinegar. Cover the pot and allow it to simmer to cook.
- Take the cooled tofu slices and slice them again into smaller pieces. I slice each piece into 4 smaller pieces, which yield me about 32 tofu pieces total. But if you feel you want the pieces larger or smaller, slice them to your desired size. It’s your stew, your tofu…
- When the stew has cooked for about 20 minutes already, add the tofu pieces to warm up with the sauce and potatoes. Simmer in the covered pot for about 10 more minutes, about 30 minutes total time or until potatoes are fork tender.
Serve over brown rice.