Buffalo Chickpea Salad

Buffalo Chickpea Salad

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!
How to Cook Beans

How to Cook Beans

How to Cook Beans

Learning how to cook beans gives you access to the cheapest and most delicious source of nutrition. Done correctly, cooking beans requires time, but little effort. This recipe is versatile. Keep it simple or build upon it. Once you know how to cook beans, you can make anything!
Cook Time 2 hrs
Total Time 14 hrs
Course Main Dish
Servings 10 servings

Ingredients
  

  • 1 pound beans any variety
  • 2 bay leaves optional
  • 1 piece kombu optional
  • 1 Tbsp. sea salt optional
  • 14 ounce Tomato Sauce substitute 4 cups veggie broth or 4 tsp. veggie bouillon
  • 14 ounce diced tomatoes optional, see Recipe Notes for more options
  • 1 Tbsp. onion powder substitute 1 chopped onion
  • 1 Tbsp. garlic powder substitute 5 cloves garlic, minced

Instructions
 

  • Soak beans overnight (up to 24 hours). See recipe notes for more information. Drain and rinse.
  • Add beans to a stock pot. Cover with about 2 inches of water. Bring to a boil. Add bay leaves and/or kombu (optional, see recipe notes below). Reduce heat to medium low and cover (but don't seal.) Cook times will vary (see recipe notes). Best to cook when you are home and can periodically check.
  • Reduce heat to simmer, cover (but don't seal), and cook for 30 minutes to 2+ hours (the lower the heat, the longer it takes, but the more tender the bean). Skim froth that forms. When beans are soft (about 3/4 done), add salt. Set timer for 10-15 minute increments. Add more water as necessary to keep beans submerged. When beans are tender, and skins are wrinkly, and they taste perfect, they're done.
  • Once beans are nearly done, increase heat to medium high. Add tomato sauce, tomatoes, onion and garlic. Cook for another 10-15 minutes, until beans are done. Remove bay leaves and kombu.
  • To finish off my beans, I added a dried vegetable and seasoning blend I picked up at a local market that sells Italian products. Scour your own pantry for blends you've purchased and saved for a rainy day. This basic recipe for how to cook beans can serve as a base for anything.

Notes

Beans and Digestion: Soaking improves digestibility and nutrient absorption, and breaks down anti-nutrients like phytic acid and leptins. Furthermore, bay leaves and kombu not only enhance the flavor of beans, but also improve digestibility and add essential minerals. Since I began soaking for 24 hours and adding bay leaves and kombu, the bloating, gas, and stinky "dutch oven" that roasted in our bedroom post legume consumption is a thing of the past. Knowing how to cook beans from scratch has one clear benefit—the "potlicker" broth. Potlicker is vegan bone broth. It retains nutrients and minerals lost during the cooking process, serves as a thickener and is very flavorful.
Cooking Time: Many recipes for how to cook beans give specific cooking times. But how long it takes can't be predicted. Cook times will vary based on the age of your bean (how long it's been sitting on the shelf) and the mineral content of your water. This is why I cook on the stove top (versus crock pot or pressure cooker). Monitoring for doneness prevents overcooking and allows you to get it right every time.  Best to cook when you are home and can periodically check.
Salt: There are a lot of opinions out there for when and if to add salt, and how much to add. Experts are divided and there is lots of conflicting science. I've tested various methods, and adding it towards the end of cooking works best for me. By all means, experiment to find what works for you. Read more . . .
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Get Creative: What are your favorite flavors? There are so many ways to serve beans. Think about adding BBQ sauce, red onion, and a dark beer. Add veggies (canned, frozen or fresh) and season with your favorite flavors. Go for Mexican, Italian, Asian, or create a fusion of your own design. Check out these bean recipes for more ideas. 

Vegan Black Bean Queso Blanco

 

Simple Spicy Red Beans

 

Cheater Chili

 

Caribbean Beans & Rice

 

How to Cook Beans

Learning how to cook beans gives you access to the cheapest and most delicious source of nutrition. Done correctly, cooking beans requires time, but little effort. This recipe is versatile. Keep it simple or build upon it. Once you know how to cook beans, you can make anything!
Cook Time 2 hrs
Total Time 14 hrs
Course Main Dish
Servings 10 servings

Ingredients
  

  • 1 pound beans any variety
  • 2 bay leaves optional
  • 1 piece kombu optional
  • 1 Tbsp. sea salt optional
  • 14 ounce Tomato Sauce substitute 4 cups veggie broth or 4 tsp. veggie bouillon
  • 14 ounce diced tomatoes optional, see Recipe Notes for more options
  • 1 Tbsp. onion powder substitute 1 chopped onion
  • 1 Tbsp. garlic powder substitute 5 cloves garlic, minced

Instructions
 

  • Soak beans overnight (up to 24 hours). See recipe notes for more information. Drain and rinse.
  • Add beans to a stock pot. Cover with about 2 inches of water. Bring to a boil. Add bay leaves and/or kombu (optional, see recipe notes below). Reduce heat to medium low and cover (but don't seal.) Cook times will vary (see recipe notes). Best to cook when you are home and can periodically check.
  • Reduce heat to simmer, cover (but don't seal), and cook for 30 minutes to 2+ hours (the lower the heat, the longer it takes, but the more tender the bean). Skim froth that forms. When beans are soft (about 3/4 done), add salt. Set timer for 10-15 minute increments. Add more water as necessary to keep beans submerged. When beans are tender, and skins are wrinkly, and they taste perfect, they're done.
  • Once beans are nearly done, increase heat to medium high. Add tomato sauce, tomatoes, onion and garlic. Cook for another 10-15 minutes, until beans are done. Remove bay leaves and kombu.
  • To finish off my beans, I added a dried vegetable and seasoning blend I picked up at a local market that sells Italian products. Scour your own pantry for blends you've purchased and saved for a rainy day. This basic recipe for how to cook beans can serve as a base for anything.

Notes

Beans and Digestion: Soaking improves digestibility and nutrient absorption, and breaks down anti-nutrients like phytic acid and leptins. Furthermore, bay leaves and kombu not only enhance the flavor of beans, but also improve digestibility and add essential minerals. Since I began soaking for 24 hours and adding bay leaves and kombu, the bloating, gas, and stinky "dutch oven" that roasted in our bedroom post legume consumption is a thing of the past. Knowing how to cook beans from scratch has one clear benefit—the "potlicker" broth. Potlicker is vegan bone broth. It retains nutrients and minerals lost during the cooking process, serves as a thickener and is very flavorful.
Cooking Time: Many recipes for how to cook beans give specific cooking times. But how long it takes can't be predicted. Cook times will vary based on the age of your bean (how long it's been sitting on the shelf) and the mineral content of your water. This is why I cook on the stove top (versus crock pot or pressure cooker). Monitoring for doneness prevents overcooking and allows you to get it right every time.  Best to cook when you are home and can periodically check.
Salt: There are a lot of opinions out there for when and if to add salt, and how much to add. Experts are divided and there is lots of conflicting science. I've tested various methods, and adding it towards the end of cooking works best for me. By all means, experiment to find what works for you. Read more . . .
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Get Creative: What are your favorite flavors? There are so many ways to serve beans. Think about adding BBQ sauce, red onion, and a dark beer. Add veggies (canned, frozen or fresh) and season with your favorite flavors. Go for Mexican, Italian, Asian, or create a fusion of your own design. Check out these bean recipes for more ideas. 

Vegan Black Bean Queso Blanco

 

Simple Spicy Red Beans

 

Cheater Chili

 

Caribbean Beans & Rice

 
Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
Vegan Fried Chicken Nuggets

Vegan Fried Chicken Nuggets

Chicken Fried Tofu Nuggets

Freeze-and-thaw preparation transforms soft tofu into chewy meat. Once the tofu is ready, you're 30-minutes away from a standing ovation. Mix and match flours, seasonings and toppings to create crunchy (or soft), mouthwatering and flavorful Vegan Fried Chicken Nuggets.
Prep Time 5 mins
Cook Time 30 mins
Total Time 38 mins
Course Main Dish
Cuisine American
Servings 25 nuggets

Ingredients
  

  • 12 ounces extra firm tofu Twice frozen, thawed and dried
  • 1/2 cup plant-based milk unsweetened
  • 1 Tbsp. tapioca flour
  • 1 cups almond flour substitute organic corn meal
  • 2 tsp. garlic powder substitute 1 Tbsp. Cajun seasoning, Italian seasoning or other favorite
  • 2 tsp. onion powder omit if using alternate seasoning
  • 1 tsp. sea salt adjust if alternate seasonings have added salt
  • pepper to taste
  • 12 ounces cooked quinoa optional; often available in frozen veggie isle. Substitute riced cauliflower

Instructions
 

  • The key to success with tofu nuggets is to freeze and thaw the tofu (TWICE if possible), and allow an extended dry time to avoid a goopy mess when applying coating. These two factors create an authentic nugget that most kids could mistake for actual chicken nuggets. Quick thaw in warm water (takes about an hour) to speed up the process.
  • Freeze the tofu (still in the package). Remove and thaw. For best results, repeat (freeze and thaw again). Remove from package. Squeeze out as much water as possible. Wrap in a thick, absorbent towel (I use a big bath towel as kitchen towels can't absorb as much water.) Or use a tofu press.
  • Once it's dry, you'll notice the texture is leathery. This is due to the expansion of the ice. When thawed, little holes are left. And when thoroughly dried, texture becomes chewier--similar to meat.
  • Preheat oven to 425 degrees.
  • Gather three shallow bowls. Whisk the milk and tapioca in one bowl.
  • In the second bowl, thoroughly mix the tapioca and flour (or corn meal) with seasonings. My simple recipe with garlic and onion powder, salt and pepper is delicious. Or try your favorite seasoning blend, such as Cajun, Italian or Mediterranean. The key is adding enough salt, as the tofu is flavorless.
  • In a third bowl, add quinoa or riced cauliflower (you can skip this to keep it simple.) I experimented with three varieties. The riced cauliflower coating stays soft, the quinoa gets crunchy, and the two-step (flour-only) is a happy medium. All options were a success. Note: I used store-bought frozen quinoa and riced cauliflower. Each had some water post-thaw that easily drained off.
  • Cut the tofu into nuggets. Or just pull off chunks to avoid looking "square." Smaller chunks create a more flavorful result due to a higher breading:tofu ratio. Pat the nuggets again with a towel to maximize dryness.
  • Lay parchment paper on a baking sheet.
  • Dip nugget into milk/tapioca mixture. Drag through the flour/cornmeal mixture. Dip in the milk/tapioca a second time. (The second swipe through the liquid is where drying the tofu makes a difference. On my first try, the thawed tofu was still a bit wet. It was a goopy mess—but still edible, no worries.) Roll in the quinoa or cauliflower and place on baking sheet.
  • Bake for 25-30 minutes, until browning occurs. Serve with your favorite sauce. (Or not—these are so flavorful, they don't need sauce.)

Notes

In the top picture, the nuggets on the left were only rolled in corn meal and cajun seasoning. I skipped the third coating (quinoa/cauliflower). They were still delicious. The nuggets in the center were rolled in almond flower, seasoned with just garlic and onion powder (and salt), and rolled in cauliflower. The nuggets on the right were made with almond flour and quinoa.

Chicken Fried Tofu Nuggets

Freeze-and-thaw preparation transforms soft tofu into chewy meat. Once the tofu is ready, you're 30-minutes away from a standing ovation. Mix and match flours, seasonings and toppings to create crunchy (or soft), mouthwatering and flavorful Vegan Fried Chicken Nuggets.
Prep Time 5 mins
Cook Time 30 mins
Total Time 38 mins
Course Main Dish
Cuisine American
Servings 25 nuggets

Ingredients
  

  • 12 ounces extra firm tofu Twice frozen, thawed and dried
  • 1/2 cup plant-based milk unsweetened
  • 1 Tbsp. tapioca flour
  • 1 cups almond flour substitute organic corn meal
  • 2 tsp. garlic powder substitute 1 Tbsp. Cajun seasoning, Italian seasoning or other favorite
  • 2 tsp. onion powder omit if using alternate seasoning
  • 1 tsp. sea salt adjust if alternate seasonings have added salt
  • pepper to taste
  • 12 ounces cooked quinoa optional; often available in frozen veggie isle. Substitute riced cauliflower

Instructions
 

  • The key to success with tofu nuggets is to freeze and thaw the tofu (TWICE if possible), and allow an extended dry time to avoid a goopy mess when applying coating. These two factors create an authentic nugget that most kids could mistake for actual chicken nuggets. Quick thaw in warm water (takes about an hour) to speed up the process.
  • Freeze the tofu (still in the package). Remove and thaw. For best results, repeat (freeze and thaw again). Remove from package. Squeeze out as much water as possible. Wrap in a thick, absorbent towel (I use a big bath towel as kitchen towels can't absorb as much water.) Or use a tofu press.
  • Once it's dry, you'll notice the texture is leathery. This is due to the expansion of the ice. When thawed, little holes are left. And when thoroughly dried, texture becomes chewier--similar to meat.
  • Preheat oven to 425 degrees.
  • Gather three shallow bowls. Whisk the milk and tapioca in one bowl.
  • In the second bowl, thoroughly mix the tapioca and flour (or corn meal) with seasonings. My simple recipe with garlic and onion powder, salt and pepper is delicious. Or try your favorite seasoning blend, such as Cajun, Italian or Mediterranean. The key is adding enough salt, as the tofu is flavorless.
  • In a third bowl, add quinoa or riced cauliflower (you can skip this to keep it simple.) I experimented with three varieties. The riced cauliflower coating stays soft, the quinoa gets crunchy, and the two-step (flour-only) is a happy medium. All options were a success. Note: I used store-bought frozen quinoa and riced cauliflower. Each had some water post-thaw that easily drained off.
  • Cut the tofu into nuggets. Or just pull off chunks to avoid looking "square." Smaller chunks create a more flavorful result due to a higher breading:tofu ratio. Pat the nuggets again with a towel to maximize dryness.
  • Lay parchment paper on a baking sheet.
  • Dip nugget into milk/tapioca mixture. Drag through the flour/cornmeal mixture. Dip in the milk/tapioca a second time. (The second swipe through the liquid is where drying the tofu makes a difference. On my first try, the thawed tofu was still a bit wet. It was a goopy mess—but still edible, no worries.) Roll in the quinoa or cauliflower and place on baking sheet.
  • Bake for 25-30 minutes, until browning occurs. Serve with your favorite sauce. (Or not—these are so flavorful, they don't need sauce.)

Notes

In the top picture, the nuggets on the left were only rolled in corn meal and cajun seasoning. I skipped the third coating (quinoa/cauliflower). They were still delicious. The nuggets in the center were rolled in almond flower, seasoned with just garlic and onion powder (and salt), and rolled in cauliflower. The nuggets on the right were made with almond flour and quinoa.
Black Rice Kimchi with Cilantro Ginger Cream

Black Rice Kimchi with Cilantro Ginger Cream

Black Rice Kimchi with Cilantro Ginger Cream

A trifecta of fragrant flavors! The earthy beans and black rice are balanced by the savory spice of kimchi and brightened with cilantro ginger cream. Packed with probiotics, fiber and protein, this colorful dish electrifies the taste buds with mouthwatering sensations.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Servings 4

Ingredients
  

Black Beans, Black Rice, Kimchi

  • 1 tsp. Veggie Bouillon
  • 1.75 cup water substitute veggie broth and omit the bouillon
  • 1 cup Black Rice
  • 14.5 ounce black beans (canned) ~1.75 cup
  • 1 cup kimchi

Cilantro ginger cream sauce

  • 1/2 cup cashews substitute almonds, soaked if possible
  • 1/2 cup water
  • 1 cup Fresh Cilantro loosely packed
  • 1 Tbsp. lime juice
  • 1/2 inch cube ginger substitute 1/2 - 1 tsp. ginger powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder or one small garlic clove
  • 1 tsp. sea salt
  • 1/2 cup nutritional yeast flakes optional

Instructions
 

  • Whisk bouillon into 1.75 cups of water. Add 1 cup of of black rice. Bring to a boil, cover and reduce heat to simmer. Cook for ~20 minutes, until rice is tender. Fluff with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Add cilantro ginger cream ingredients to a high speed blender. Blend until creamy and smooth.
  • Fluff rice with a fork. Stir in 1 can of black beans and kimchi (depending on the variety, you may want to chop the kimchi into smaller pieces).
  • Drizzle cilantro ginger cream over the rice, beans and kimchi. Serve warm.

Notes

High quality, store-bought veggie broth is expensive. I use veggie broth in a lot of my recipes, but instead of paying $1/cup for the organic brands, I keep Better than Bouillon Organic Vegetable Base in my pantry.
I purchased this delicious kimchi (and other things) from the new Juice Jar in Fort Wayne. Support local businesses that offer healthy options.
If you've never tried black rice, I highly recommend. It's really good for you. Read more about the benefits . . .
Tofu Scramble

Tofu Scramble

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 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Sides and Snacks
Servings 6 people

Ingredients
  

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika

Instructions
 

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

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 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Sides and Snacks
Servings 6 people

Ingredients
  

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika

Instructions
 

  • 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

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 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish, Sides and Snacks
Cuisine Chinese
Servings 6 people

Ingredients
  

Tofu Scramble

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1/2 tsp. smoked paprika

Fried Rice

  • 2 cups cooked rice
  • 1 Tbsp. sesame oil optional: seriously, you can skip it.
  • 3 cloves garlic minced
  • 1 cup peas
  • 1 cup carrots or better yet, roasted butternut squash!
  • 1/4 cup soy sauce of choice substitute 1/2 cup coconut aminos
  • 5 green onions chopped
  • 1/2 cup Cilantro chopped

Instructions
 

Tofu Scramble

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

Fried Rice

  • 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.
  • Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.

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.

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 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish, Sides and Snacks
Cuisine Chinese
Servings 6 people

Ingredients
  

Tofu Scramble

  • 14 ounces extra firm tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1/2 tsp. smoked paprika

Fried Rice

  • 2 cups cooked rice
  • 1 Tbsp. sesame oil optional: seriously, you can skip it.
  • 3 cloves garlic minced
  • 1 cup peas
  • 1 cup carrots or better yet, roasted butternut squash!
  • 1/4 cup soy sauce of choice substitute 1/2 cup coconut aminos
  • 5 green onions chopped
  • 1/2 cup Cilantro chopped

Instructions
 

Tofu Scramble

  • Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.

Fried Rice

  • 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.
  • Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.

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.

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