EASY One Pan Meal

I did that video a little while back about going to the monastery and doing a 30 day silent retreat where I cooked a lot of these foods and this was one of the dishes. If you're not vegan and you have somebody coming over, this is the dish to make. It's super easy. You just pop it in one pan, pop it in the oven just before they get here. So satisfying. It totally hits the spot. I'm starving old man. Start with two cloves of garlic. Add it right to the bowl. One onion. Nothing fancy with the onion. I'm just going to cut it in half. Half again. And then just like this. Right to the bowl. A couple bell peppers. I have three of them. And a tiny little red one that came with the package. You can use any color you want. They're all the same flavor. But if you like it colorful, I do like a little bit more color on the peppers. Just for visual. I'm just going to shave it down. Compost the pit. Do that with all of them. For me, and it's just me bugging out, but I don't like the white stuff in the middle. I was always taught to remove that. So I try to do the best I can with taking the white stuff out. It's not something you have to be worried about. This is just one of my quirks. Dice these. Same size as the onion. Don't put too much thought into it. Going for quick and delicious. Okay, if they're not the same size in this one, a little bit rustic. Add them all to the bowl. And I'm going to use these baby potatoes. This would be the biggest one in the bunch. Wash the potatoes. I'm just going to cut these in half. Whether you do it lengthwise or the other way, widthwise, it's up to you. However you want to do them. I just cut them all in half. Gives me more surface area for seasoning. And they're going to be more of like a large hash brownie, the way I know them. I'm going to add these right to the bowl. Okay, this is step one, just getting all these into the bowl. That's it. Very easy. Preheated the oven to 200 degrees Celsius, and that's 400 degrees Fahrenheit. Now we're going to season them. Quick rinse in the sink. And I'm just going to pull these apart. Rosemary's pretty relatively easy. And thyme. My biggest concern is I don't want to be chewing on any lumber. That's dark. It's too much. Do the best I can. Pull off the little baby leaves. Rough chop. Quick one. Add all those right to the bowl. And any stragglers. Rest of the seasoning's pretty easy. I'm going to use about three quarters of a teaspoon of smoked paprika. Good pinch of salt. And then a good pinch of black pepper. Probably another tablespoon. Maybe and a half, because I like the black pepper. And then olive oil. And then I'm just going to stir it up. To be super easy, we're just going to use an oven-safe casserole dish or a pan. A little bit of the oil right to the bottom here. Just helps with the cleanup later on. Coat the pan. Make sure you get all that flavor out. Beautiful. Nice and colorful. Everything's coated with the herbs and spices. It smells great. Let's get to the next bit. Super firm tofu. It's packed in water. Drain it. Quickly squeeze the excess water out. Tofu. There it is. I love tofu. Gotta do the obligatory. Just a little slice, because we're not going to be cutting it up. But! Good girl. Give me a kiss. Good girl. Vegan mayonnaise. I'm going to add one, two. Two good-sized tablespoons. One tablespoon of Dijon. Tablespoon of olive oil. Today I am going to be using the egg-spired yolks on you. You're hilarious, darling. This is from that Nutritional Beast video that we did a little ways back. I'll link the recipe below, but essentially it's a little bit of black salt, herbs and spices and a lot of nutritional yeast all mixed together. Perfect for this dish. I'm going to add one, two, three tablespoons. That's an extra 18 grams of protein right there. I'm just going to take a fork and stir it in. I'm going to add three, four tablespoons of water. Just going to take the tofu. It goes right in there. It might get your hands a little bit messy, but I'm going to just toss it around. Just coating the whole entire block. Make a little space here, still leaving some of the veg on the bottom. Plop it right in the middle. And then the rest of this, right on top. That's what it's going to look like before you put it in the oven. Siri, sweetheart, set the timer for 25 minutes and then we'll check it and we'll see if it's done enough. And we'll go from there. Gorgeous, beautiful. Exactly what we're looking for. Essentially, I'm just going to scramble it in. They have a nice little... Oh no! Oh my. Posted it with Francesca. I'm sorry. I messed up bad. I took my microphone off, set it on the windowsill, and then continued to film. Pew! I know. I'm horrible. I'm learning. I leave Post-It notes around the house for me to not screw up like that. I'm sorry. So what I was saying, when I pulled out the tofu like that, it came out amazing. And then you can take it and you can scramble it in the pan like that, or you could serve it whole. But if you scramble it in the pan like that, then you can serve it like it's a buffet style and let people take their own, or you could plate it up. You do it like that and then pop it back in the oven for another 10 minutes to crisp up the edges. Because once you open up the tofu, and you want to mix all those flavors in together, but you want them to get that crispy bit on top. Delicious. Hey. I love you. Which brings up my tiny little talk. I'm going to set some boundaries. Say anything negative about my dog. I'm abusing her because I put her on a plant-based diet. If you tell me I kiss my dog too much, you know what you can kiss. I'm going to treat my dog the absolute best I can. She is so amazing. She helps me so much. If you think I'm not going to kiss my own dog in my own house while I'm cooking just because I'm doing a video and you think it's unsanitary, just go watch somebody else. The ignorance is just glaring. I won't be able to read all the comments anymore. Thank goodness I sit. I can see why people have such a hard time on social media. Because some of the comments, and most of them are from adults, which is ridiculous. My mom taught me, if you don't have anything nice to say, you don't say it at all. Just don't say it. Move along. If you don't like what I'm doing, don't watch my channel. Some woman was giving me shit about my cat, saying I need to find Jesus. Come on. Seriously. You're not going to be able to pander to the puss. So if you've got nothing nice to say, don't say it at all. Now that's off my chest. To the folks out there that are wanting to learn more and that appreciate what's going on, thank you. You have my heartfelt gratitude and everything. I think you're amazing for trying. We're all trying to be our best. And I hope I can be of some benefit to you. Thank you. That's the dish. Now let's go finish this up. Oh yeah. Look at that. You could serve it and put it right on the table like this. You could do it buffet style. You could plate it up. It's up to you how you want to serve it. This is perfect. Now if I don't have any bread, because this would be great on toast, but what I do have is some tortillas. So I'm going to make some breakfast wraps. Toast these up quick. I have three pieces of vegan cheese left, so I'm going to put one on each one of these. Franks, here you go. Good girl. That's one. There you go, baby. Potatoes. Make sure you get some of those peppers on there. Egg scramble. Tofu. That is a great breakfast right there. The camera. Beautiful. Look at that. Super delicious. Super filling. Gorgeous. And I like hot sauce. This is what I got in my fridge right now. A little bit of red hot. Mmm. Super good. What's really good about this is that the texture of the tofu, it mimics eggs like spot on. And I want that nutritionally blend of flavorings. Really good. And the potato. You know, I'm a huge fan of breakfast potatoes. Peppers and onions. It's pretty classic. Traditional dish just made with tofu. And the mayo. The reason why I like using that mayo is it adds that creamy, fattiness, texture, that feel. And it has flavor, but the flavor that you season it with. Super delicious. And exactly what I want. And a little teeny bit of tang from that mustard. You can't really tell it's even there. But I need it there because it adds that extra layer of flavor. I still have this much. So I'm going to portion this up. Have it for later. And you don't have to use, you know, wrap. Put it on toast. You can just have it as a bowl. Like this. Super good. And these are huge leftover portions. Three of them. So you can get easily four or five of those wraps out of this. Come on. Come close this with me. If you like this video, check out these videos because I have a lot more coming up. Give me a kiss. Give me a big, fat kiss, Franks. I love you. Love you. See you next time.