Thai Rice pasta with fresh veggies, fresh basil in a tahini sauce

You can find more great menus over withOrg Junkie ^[1]. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog ^[2]. This week, the gluten-free Menu Swap is hosted by Celiacs in the House ^[3] with a theme of salads and sides. My favorites! Many of my meals end up being all sides- and salads are a big hit with the DH whenever I make them with homemade dressing.

Menu of the Week:
Sunday: English Tea
Tea and Vegetarian Sandwiches
Sorbet

Monday: South American
pupusas de queso
lettuce
refried beans
guacamole

Wednesday: Vegan
Bar-be-que tofu
Roasted Sweet Potato Home Fries
Asian Chard Recipe

Friday: Thai, Pressure Cooker
Brown Rice
Thai Style Vegetable Curry (from Lorna J. Sass)

Baked goods: Banana pancakes

Breakfast of the Week
This week I thought I’d share a delicious, protein rich breakfast I enjoyed recently. I combined two of my obsessions- tofu and tahini- in a delicious tofu scramble. It was lovely topped with avocado cubes, and even better paired with a homemade red potato hash brown recipe. Enjoy!
Added to this Gluten-free Breakfast Carnival ^[4]

Gluten-Free Vegan Tofu Tahini Spinach Scramble Recipe Breakfast [5]  Vegan [6]  Tofu [7]  American [8]

Ingredients 1 pkg. firm tofu 1 large yellow onion, diced 1/3 cup nutritional yeast flakes 2 tbsp. tahini 1 tsp. salt 1 tsp. turmeric 1 tbsp. olive oil 1/3 cup gluten-free plain rice or soy milk (i used rice milk) generous amounts of freshly ground black pepper sprig of fresh dill, diced (or dried) large handful of fresh baby spinach, rinsed and drained Optional: avocado cubes, tahini sauce, and/or srirachi sauce as garnish. Directions Slice firm tofu in half and press between towel while you prepare other ingredients. Prepare medium bowl with your tahini and nutritional yeast and crumble tofu into the bowl, combining so it is evenly seasoned. Sprinkle salt and turmeric evenly on the tofu, mixing as needed. Heat nonstick or cast iron pan with olive oil on medium-high and add your onion. Sautee until soft and translucent and then add a touch more olive oil (if you want) and then add your crumbled, seasoned tofu. After it has cooked for a few minutes, season with pepper and add rice milk to the pan. When rice milk has largely absorbed into the dish, then throw in your baby spinach. Mix thoroughly. I like to let the tofu get a bit brown and crispy and then turn over, but you can cook less or more to taste. Garnish individual servings with avocado cubes, a tahini sauce (with lemon and a touch of garlic- i used Trader Joe’s, thinned with a little water), or srirachi sauce to taste. Enjoy with hash browns or pancakes. Yum!

Rating:  8 Original Source:  Inspired by online recipe, but heavily modified to become my own creation. Please do not replicate anywhere without my permission. Recipe ID:  1380 Added:  March 25, 2009 Last Modified:  March 26, 2009