Tofu Scramble

Tofu Scramble

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Tofu Scramble
This basic tofu scramble has the same light texture, and protein of a scrambled egg, and superior flavor. It's delicious. Eat it plain, add veggies to make a breakfast scramble, wrap into a burrito with some black beans and spinach, or crumble over stir-fried rice or miso soup.
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.
Vegan Fried Rice

Vegan Fried Rice

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Vegan Fried Rice
The tofu scramble gives authentic texture to vegan fried rice, and downright surpasses the flavor of an egg. This basic recipe makes a nice alternative to steamed rice, or turn it into a main meal by adding your favorite proteins and vegetables.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Tofu Scramble
Fried Rice
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Tofu Scramble
Fried Rice
Instructions
Tofu Scramble
  1. Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.
Fried Rice
  1. Stir-fry 2 cups cooked rice in 1 Tbsp. of sesame oil and minced garlic. If you are avoiding oil, use a bit of soy sauce or coconut aminos. Cook until rice is steamy and a bit crunchy.
  2. Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.
Recipe Notes

Authentic fried rice calls for previously cooked rice—at least a day old. This keeps the dish from getting mushy. I've found reasonable success with a texamati whole grain blend cooked al dente. The whole grains of wild and brown rice are heartier.

Feel free to swap in other vegetables or even leave them out. I make this as a meal, so I like it hearty. When I've made this before, I've also used shredded cabbage, onion, spinach and even a can of lentils. All good!  If you do add raw veggies that require cook time, saute them with the rice.

Spicy Thai Lasagna

Spicy Thai Lasagna

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Spicy Thai Lasagna
Spicy Thai Lasagna infuses a savory Italian dish with a burst of Indian flavor. The chili garlic and sriracha sauce marinate eggplant, mushroom, tomato and kale. A cooling cashew cream softens the heat—a perfect blend of yin and yang. This unique recipe is an absolute delight to the senses.
Course Main Dish
Cuisine Indian, Italian
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Spicy Thai Sauce
Veggie Layer
Ricotta-Like Cashew Cheese Layer
Other
Course Main Dish
Cuisine Indian, Italian
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Spicy Thai Sauce
Veggie Layer
Ricotta-Like Cashew Cheese Layer
Other
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together the ingredients for spicy Thai sauce.
  3. Chop eggplant, mushrooms and yellow onion. Use about 1/2 of the spicy Thai sauce to coat the vegetables. Bake on a baking sheet for about 30 minutes, stirring periodically. You don't want veggies overcooked, as they will return to the oven for the final bake.
  4. Chop the tomatoes and kale and coat with about half of the remaining spicy Thai sauce and set aside. Use the remaining sauce to add a fresh coat to the eggplant, mushroom and onion once they are roasted.
  5. Add all of the ingredients for the Ricotta-like cashew cheese layer to a blender or food processor. Blend until creamy and thick. Taste test: add more salt and/or pepper if you prefer. Add a bit of water if it's too thick, but it shouldn't be pourable. This is the base of the lasagna. Thick is good.
  6. Pour a little marinara into the bottom of a 9x 13 baking dish. Place first layer of lasagna sheets down, and cover with the cashew cheese.
  7. Place second layer of lasagna sheets over the cashew cheese. Lay out the marinated kale. Top with baked eggplant, mushrooms and onion. Press down by adding a third layer of lasagna sheets.
  8. Spread a thin coat of marinara over the top layer of lasagna sheets. Add shredded vegan cheese. Bake until cheese is melted and gooey (about 20 minutes). Run a victory lap around the house. Remove from oven and serve!
  9. Collect your trophy for Top Chef. Have someone else do the dishes.
Recipe Notes

Read more about the importance of soaking cashews.

If you have a small family and don't want such a large lasagna, use two smaller baking pans. Prepare both, but don't bake at the end. Cover and place in your freezer for later use.

If you want to make your own diary free cheese, here's my Vegan Mozzerella Cheese Sauce Recipe. It's thick, gooey and authentic flavor with no fake ingredients. 

 

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad


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Tuna-Free Eggless Salad

This is a quick and easy plant-based alternative to both tuna and egg salads. Serve as a sandwich or stand-alone meal.

Prep Time 15 min

Servings


Ingredients

Prep Time 15 min

Servings


Ingredients


Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.

  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  

  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 

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