“You can easily find tofu, flax seed, canned chickpeas, and bananas in most supermarkets, and you don’t have to be an expert chef to whip up something extraordinary.” Read more on the Fox News App.
Here are three egg-free recipes shared by Marcus:
Protein-packed breakfast tacos with tofu, sweet potatoes, and peppers.
1 tablespoon avocado oil
½ large sweet potato, peeled and finely chopped
1 recipe for Triple Quinoa & Kale Salad
1 package (14 ounces) firm tofu, dried and chopped
½ medium red bell pepper, finely chopped
¼ cup hot sauce plus extra for serving
12 (6-inch) thin white corn tortillas
1 jalapeño pepper, thinly sliced
½ cup roasted unsalted pepitas
2 limes, cut into wedges
“I enjoy demonstrating to families how simple and delicious a plant-based diet and lifestyle can be,” Marcus expressed.
1. Heat oil in a large skillet over medium heat.
2. Add sweet potato, cover, and cook for 10 minutes until golden brown and tender, stirring occasionally.
3. Add salad, tofu, and bell pepper; cover and cook for 8 minutes until vegetables are tender, stirring occasionally.
4. Mix in hot sauce and remove from heat to yield around 6½ cups.
5. Warm tortillas in the microwave and assemble with the sweet potato mixture, jalapeño, and pepitas.
6. Serve with lime wedges and additional hot sauce.
Marcus’ recipe for mini banana pancake bites serves four and takes 35 minutes to prepare.
¼ cup chopped mango
2 tablespoons raw cane sugar
¼ cup chopped strawberries
4 ripe bananas, sliced crosswise into ½-inch pieces
1 cup protein pancake and waffle mix
2 tablespoons natural buttery spread with olive oil, melted
Nonstick cooking spray
1. Preheat oven to 300°F and line a baking pan with parchment paper.
2. Simmer mango, 1 tablespoon sugar, and water in a saucepan, then blend into a smooth puree.
3. Repeat the same process with the strawberries for another puree.
4. Mix pancake mix, buttery spread, and water in a bowl.
5. Cook bananas in batches until golden brown on both sides.
For the full recipe of mini banana pancake bites with fruit sauces and egg-free banana muffins, please refer to the original article.
To prepare these delightful eggless banana muffins, gather the following ingredients: 1/2 tsp of baking soda, 1/2 tsp of kosher salt, 2/3 cup of 1% milk, 1 tbsp of apple cider vinegar, 1/3 cup of maple syrup, 1/3 cup of neutral oil, 1 tsp of vanilla, 1 cup of mashed banana, and 1/2 cup of chocolate chips or other optional mix-ins. These scrumptious treats can be stored in the fridge for up to a week.
Here’s how you can make them:
1. Preheat your oven to 350F.
2. Line your muffin pan with paper liners. Alternatively, if you’re out of liners, spray the muffin tray with non-stick spray.
3. In a large bowl, combine all the dry ingredients. In a separate bowl, mix together all the wet ingredients.
4. Gradually add half of the dry ingredients to the wet mixture and mix until well combined. Then incorporate the rest of the dry ingredients. Once everything is combined, gently fold in your optional mix-ins.
5. Use an ice cream scoop or a 1/3-cup measuring cup to evenly distribute the batter into the prepared muffin tin.
6. If desired, add some extra optional mix-ins on top of the muffins for visual appeal.
7. Place the muffin tray on the center rack of the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool on a wire rack before transferring them to an airtight container. Store them in the fridge for freshness for up to a week.
These wonderful recipes are the creation of Melanie Marcus and were graciously shared with Fox News Digital. For more insightful lifestyle articles, be sure to visit www.foxnews.com/lifestyle.
