Aztec Tofu Scramble

Aztec Tofu Scramble | Feed Your SkullI’m a huge fan of mole (pronounced mo-lay) sauce. It’s made from a warm blend of spices like cinnamon, cacao, and ancho chilis. And when combined they just sing!

I wanted my tofu scramble to sing this past weekend.

So, I gathered it in a large pan with fresh CSA zucchini, leftover baked sweet potatoes and regular potatoes, canned tomatoes, bright green onion, and those same spices that make a great mole.

Aztec Tofu Scramble | Feed Your SkullSing it did. Dance too. From my tongue to my feet this combination of spices just sends me over the edge.

Do you like mole sauce?

I sure hope so.

We devoured this for breakfast with a shared slice of salted french bread from the Moscow Food Co-op. That’s right Jeremy and I shared a slice of the best bread on this earth. It wasn’t even the last slice. He said he didn’t want any toast, but then I went to plate everything and cut my toast up nicely to split over the plates and he quickly realized that yes, he needed some toast too.

I swear I didn’t mind.

Aztec Tofu Scramble | Feed Your SkullWe also picked up a box of huge organic Washington peaches from Costco. Just as good as my all-time-favorite peaches from Trader Joe’s as they too were the freestone variety.

Aztec Tofu Scramble | Feed Your SkullThis scramble could probably be made with variety of veggies one has laying around. I like to cook a cookie sheet’s worth of potatoes on a regular basis for quick snacks and easy meal planning, so I was especially glad to have some on hand when I started putting the scramble together. I used one yellow sweet potato and one regular old Idaho potato. The sweetness of the sweet potato was just right so that it peeked out from the rest of the flavors and went very nice with cinnamon.

Aztec Tofu Scramble | Feed Your Skull
Some of the spices used.

Aztec Tofu Scramble


  • 14 oz container of organic extra firm tofu, drained
  • 1 small sweet potato, baked or steamed then chopped
  • 1 potato, baked or steamed then chopped
  • 1 small-medium zucchini, chopped
  • 14.5 oz can of organic diced tomatoes
  • 2-4 cloves garlic, minced
  • 1 large green onion or 2 small, chopped and separate the white and green parts
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ancho chili powder
  • 1 teaspoon sunny oaxaca seasoning
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 2 teaspoons of avocado oil or water for sautéing


  1. Heat a large non-stick skillet on medium heat, when warm add in the oil and minced garlic. Sauté for 2-3 minutes until lightly brown and translucent, but not burnt.
  2. Next add the zucchini, sweet potato, potato, and the white part of the green onion. Toss around with the garlic and cook for about 5 minutes. Feel free to cover to help the zucchini sweat and soften.
  3. Now take your tofu in both hands and hulk crumble it over the pan. Not feeling like the hulk? Mash it with a fork or potato masher first. Our hands perfectly crumble it in one shot though, just saying.
  4. Add the canned tomatoes to the pan and then the seasonings, sprinkling them across the entire surface.
  5. Toss and mix until all ingredients are coated with all of the seasonings.
  6. Continue to cook on medium or medium-low heat for 5-7 additional minutes warming up the tofu and spices at the same time stirring every minute or so.
  7. When everything is done remove from heat and garnish with ground pepper and the remaining green onion.


Little to no oil is needed with a true non-stick skillet. As long as the heat isn't too high your ingredients will just lift off the pan. Feel free to add a little plant milk or water if needed.

Aztec Tofu Scramble | Feed Your SkullI could sprinkle green onions on just about anything.

Aztec Tofu Scramble | Feed Your Skull

Enjoy! xx

Almost Summer Bok Choy Salad


Tonight was a good night. A delicious night. I picked up our fourth CSA share today and my mouth was almost pain-free. I couldn’t ask for more.

I found out this week that I’ll be getting my first root canal on July 2nd. I look forward to it in a dreadful sort of way. I want the pain to be gone, but I’m not looking forward to hearing the drilling and holding my mouth open for an unknown period of time.

But I’d like to repress all thoughts of that and instead focus on having an appetite for the first time in days thanks to the intermittent pain riding a down swing.

Back to the CSA. Today’s share was full of collards, again bigger than my noggin, Swiss chard, bok choy, chioggia beets, green onions, cilantro, butter leaf lettuce, and cucumber.

Am I forgetting anything?

150619bokchoysalad-11I’m going to share what I created from some of this bounty, stragglers in the cabinet, and a quick pickup at Dissmore’s. It’s kind of a guide, because I just threw things in as I went. A very close guide, but not precise.

I used some romaine from last week’s share; bok choy, cilantro, and green onion from this week’s share; mushrooms and ginger from Dissmore’s; and some organic soba noodles from the pantry that were just dying to be used.

Topped off by some fresh cooked tofu, sesame seeds, and a quick blended dressing. It’s savory and a little sweet with a few kicks from the onion, ginger, and garlic. Half the ingredients were chilled, so it’s a nice not hot, not cold salad for an almost summer night.

150619bokchoysalad-8I started off by bringing water to boil for a package of organic Soba noodles, about a 9 oz package.

150619bokchoysalad-5While that was going I preheated a nonstick pan with coconut oil and prepared tofu The Vegan Zombie Way. I used salt, Sunny Oaxaca Ancho-Coffee Rub, garlic powder, black pepper, and a splash of tamari as my seasoning. Once that was done cooking, I placed it back in the tofu container and into the fridge for some chillax time.

Once the noodles were done, I drained them, rinsed them in cold water, and placed them in the fridge to join the chill party.

While all of that was happening Jeremy was washing all of the veggies. Thank you Jeremy!


150619bokchoysalad-6I then swooped in and filled a bowl with thinly sliced bok choy stems (save the greens), white mushrooms cut into thirds, one inch of ginger, and thin slices from half of an onion. Once the tofu was done cooking I wiped out the pan, added a teaspoon of toasted sesame oil and let these guys cook for 7-10 minutes on medium low heat with the lid on to sweat them out.


While they were cooking I thinly sliced the green part of the Bok Choy leaves. I added them to the pan for a brief two minutes of cooking just enough to soften the leaves.

While that was finishing up I made a dressing of 1/3 cup tamari, 2 tablespoons agave, 1 tablespoon coconut sugar, 1/3 cup rice wine vinegar, 1 inch of ginger, and 3 cloves of garlic. I added everything to the small NutriBullet cup and blended it completely.



Into a large bowl I added half a head of HUGE romaine that had been thinly sliced, 2 green onions – chopped and sprinkled with salt, approximately 1/2 cup of chopped cilantro, about 3/4 of the cooked cooled soba noodles, all of the cooked bok choy/mushroom/ginger mixture, and the dressing. I tossed that several times to mix it all together and then brought the tofu out of the fridge and sliced that into sumptuous little slivers.


Oh and a sprinkle of sesame seeds for each bowl.

150619bokchoysalad-10So damn good. It was the perfect temperature for eating right away! We whisked it out to the porch to eat under the fading sunlight. I particularly liked the little bright spots of flavor from the Sunny Oaxaca rub—it has notes of coffee, ancho chili powder, oregano, and cinnamon. Just enough to bring an unexpected excitement to the otherwise Asian seasoned dish. If a similar rub isn’t available, I’m sure a chili powder or ancho chili powder would suffice.


Almost Summer Bok Choy Salad


    The Tofu
  • 1 container of tofu, drained and sliced into 4 slabs
  • Sunny Oaxaca seasoning, garlic powder, salt, black pepper, and Italian seasoning for sprinkling
  • Coconut oil spray or unrefined coconut oil
  • The Sauté
  • 1 teaspoon toasted sesame oil
  • 1 large head of bok choy, thinly sliced - separate the greens from the stems
  • 1/3 of leftover onion, thinly sliced
  • 8 oz white mushrooms, cut into thirds
  • 1 inch of ginger, thinly sliced into matchstick-sized pieces
  • The Dressing
  • 1 teaspoon toasted sesame oil
  • 1/3 cup tamari
  • 2 tablespoons agave
  • 1 tablespoon coconut sugar (I would have used agave, but I ran out)
  • 1 inch of ginger
  • 3 garlic cloves
  • 1/3 cup rice wine vinegar
  • The Rest of the Salad
  • 7ish oz of cooked soba noodles; drained, rinsed, and chilled
  • 1/2 a large head of romaine, thinly sliced
  • 2 green onions, chopped
  • 1/2 cup chopped cilantro (I think adding basil would also be delicious!)
  • 2 teaspoons of sesame seeds for garnish

This was such a great way to use several greens in one dish, but not have a boring salad thanks to the tofu and soba noodles. Mmmm mmm I can’t wait to make this again!

Easy Vegan Two Ingredient Blueberry Syrup!

Two Ingredient Blueberry Syrup | Feed Your Skull

This recipe is so easy and so delicious! All you need is TWO ingredients!

High fructose corn syrup and blueberry flavoring #593572.

Two Ingredient Blueberry Syrup | Feed Your Skull

Haha! Just kidding!

This isn’t store-bought syrup! I made this blueberry delight in the comfort of my messy pajamas and bed head.

In less than fifteen minutes.

The two ingredients are blueberries and maple syrup.

Blueberries marry maple over simmering heat and thicken up just right for a proper breakfast consistency.

It pours like a dream with little blueberry bits nestling their way onto your pancake.

#pancakes 😍😛😬

A photo posted by Michelle Felt (@feedyourskull) on

It doesn’t hurt that it tastes amazing too. A full on blueberry sensation.

Easy Vegan Two Ingredient Blueberry Syrup!


  • 1/2 cup maple syrup
  • 6 ounces of blueberries


  1. Add ingredients to a small saucepan and bring to a boil, turn down to a simmer and simmer for 5 minutes. Remove from heat and let sit another 5 minutes. Add ingredients to a small personal blender cup and blend for 10-15 seconds. Store in a glass container in the refrigerator. Makes close to a cup.

Two Ingredient Blueberry Syrup | Feed Your SkullI have dreams of turning the leftovers into a salad dressing and with our latest CSA I have plenty of greens to practice with. Stay tuned.

Two Ingredient Blueberry Syrup | Feed Your SkullWhat’s your favorite fruit syrup?