Scrumptious Tofu Scramble



  • 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.

Chipotle Pepper Sofritas Recipe

IMG_1931So, there is a national chain that has some pretty delicious sofritas. We like them wrapped in a burrito, in a bowl, or on a salad. The name of the chain rhymes with, um, “a goat lay,” I guess. Anyway, the sofritas are quite delicious. Since they state on their website what is in the sofritas, it was pretty easy to experiment with making them! And, I did. I might add a little more onion and/or garlic next time, because Ms. VeganAsana Jr.2 thought it needed a little something else.

This recipe makes quite a bit, so you can half it if you aren’t feeding a family or don’t want delicious leftovers.

Tofu 2 packages
Poblano pepper
3 chipotle peppers in adobo
½ of the adobo sauce from the jar
1 T cumin
Small can of tomato paste
¼ cup water
Juice of 1 lime

Slice tofu thinly and lay in a single layer on a baking sheet. Bake at 300* until it starts to dehydrate. Chop finely.

IMG_1922While the tofu is baking, roast the poblano pepper. I did mine on the stove burner of the gas stove, but you can also use the oven or a grill. Roast it to well done!

After the pepper is done, put the poblano, the 3 chipotle peppers from the can (there will probably be 4-5 in most cans), the cumin, the tomato paste, lime juice, and water in a blender or food processor and pulse until the peppers are are fully dispersed.

IMG_1939Place the tomato pepper sauce in a pan and bring to a simmer. Add the tofu and coat well. Allow to simmer on a low temp for 15 minutes to allow flavors to sink into tofu (I actually thought it was better as leftovers.

Salt to taste and serve! Even kittens love it (well, no, not so much).


Black Bean and Quinoa Stuffed Cubanelle Peppers


This was a quick dinner with the canned beans and tomatoes. You can certainly make it more luxe with some homemade beans and freshly diced tomatoes and hot peppers!

1 diced and sautéed onion
1 can black beans
2 cups cooked quinoa
1 can Rotel tomatoes with chile peppers
Salt and pepper to taste
10 cubanelle peppers

Remove ends from peppers and seed. Mix sautéed onion, black beans, quinoa, rotel, salt and pepper. Stuff cubanelles with quinoa and bean mix. Bake at 350* for 30-45 minutes.

Makes 5 servings.

Nutrition (main):
250 calories
65 grams carbohydrates
14 grams protein
300 grams potassium