Scrumptious Tofu Scramble

2016-10-21-17-45-59a

Ingredients

  • 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.

Vegan Peanut Butter and Chocolate Cream Pie

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Fair disclosure, I started with online recipes that I scribbled down (a bunch from different places) to come up with one set of ingredients. I’m not sure what they were any more or I would link here.

Ingredients

Crust
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3/4 cup pecans, walnuts, or almonds (unsalted)
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup whole wheat pastry flour
1 cup rolled oats

Filling
10 oz. semisweet chocolate chips melted or ½ cup chocolate syrup
1 package soft tofu
1 cup creamy peanut butter
½ cup soymilk
1 T. agave nectar
1 tsp. vanilla extract

Process

Combine crust ingredients and pulse in blender or food processor briefly. Press into a pie pan. Bake at 350* for 10-12 minutes or until it starts to brown on the edges. Remove and cool.

Combine chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth. Pour mixture into crust.

Refrigerate 3-4 hours before serving.

Vegan Breakfast Casserole

Photo: Dave Irving

Flashback Friday for a Meatless Morning.

This is one of the most searched for posts on The VeganAsana, so it seemed like a perfect choice for Flashback Friday during VeganMofo.

We love breakfast casserole around the VeganAsana house. The omnis sometimes like theirs with some meat products, but are usually just as happy with a vegetarian version. For the rest of us, vegan is the way to go. We rarely get to have this for breakfast, due to the time needed for cooking, but it is a favorite dinner dish (and it pops up for special breakfasts, like on Christmas day). The “recipe” is pretty easy.

What follows is the amount that I make to fit in a large Pampered Chef casserole, so about the size that you would need for a 9×13 pan. This is enough for 4 of us to have a meal and have leftovers (that I hide in the fridge so that I can take them to school for lunch). Halve the recipe for a smaller group. You can certainly substitute the prepared potatoes with your own shredded fresh potatoes!

Breakfast Casserole

2 blocks extra firm tofu, drained
1 “roll” lightlife faux sausage (optional)
1 package frozen hash browns or tater tots
1 medium onion, diced
1/4 cup nutritional yeast
1 t turmeric
1/2 t cumin
1/2 t sea salt (ground fine)
olive oil
daiya or other cheese

Cover the bottom of a frying pan with olive oil and add onion. Saute until soft. Add faux sausage and brown, chopping into small bits while cooking.

Place tofu in food processor or blender. Pulse until fully broken up and starting to get mushy, but not until liquified. Gently fold in nutritional yeast, turmeric, cumin, and salt. If you over blend, don’t worry about it. It will take longer for the tofu to firm up, but eventually it will.  If your tofu seems overly dry, you may want to add a little soy milk when you fold in the spices. This will help make the potatoes nice and tender.

Cover the bottom of a casserole pan with parchment paper. Add hash browns or tater tots (yep, tots). Sprinkle fauxsage evenly across surface. Add tofu mixture and spread evenly.

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Cover with foil and cook at 350* until heated through and the tofu has begun to firm back up. Add Daiya (optional) and continue to bake until tofu is firm and Daiya is melted.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!