- One Package of Firm Tofu
- 1/4 an Onion
- 1/4 a Red Pepper
- Handful of Kale
- Squeeze of Lemon Juice
- 3 tbsp Nutritional Yeast
- 1 tsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Black Salt
- 1 tsp Salt
- 1 tsp Black Pepper
- Optional: Vegan Cheese
Start by getting excess water out of the tofu and put to the side
Chop up the onion, pepper, and kale
Put kale into a separate bowl and add a squeeze of lemon juice. Massage the kale until soft; should be about a minute
Sauté the onion, pepper, and kale in a pan with some olive oil
Add the spices and then add the crumbled tofu. Cook until the desired consistency. Add a sprinkle of vegan cheese if you want and enjoy.
We prefer this scramble on a toasted roll with some hot sauce.
I had to buy the cilantro and onion for this batch, since mine was gone. But, this is a great use for all those tomatoes you might be overrun with!
Coarsely chopped fresh tomatoes
Diced sweet onion
Chopped fresh or picked jalapeño
Chopped fresh cilantro
Lime or lemon juice
Mix and allow to marinate overnight.
Serve on salads, tacos, tortilla chips, burritos, enchiladas, etc.!
I like spaghetti squash. I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination. This is my current favorite.
1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1 T Italian seasoning
Sea salt and pepper
Cut squash in half along the longest side. Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*. Cook for 1 hour. Meanwhile, add onion, garlic, and oil to a pan and saute gently. When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice. Reduce heat to low and allow to simmer gently while squash bakes. When squash is tender, remove from oven and separate out strands with a fork into a large bowl. Top with olive oil mix and toss gently. Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.