Tofu Scramble

View this post on Instagram

Mmm tofu scramble. I love these a million times more than scrambled eggs. With jalapeño, onions, mushrooms, peppers and kale, and @silverhillsbakery hemptation sprouted bread. #veganlife #vegan #tofu #tofuscramble #jalapenos #sprouted #healthyfood #healthyeating #nongmo #dairyfree #eggfree #scrambledeggs #gbombs #nutritarian #vegetarian #veganrecipes #veganfood #vegansofinstagram #vegansofig #vegansofcanada #govegan #choosevegan #choosehealthy #whatveganseat #whatveganscook

A post shared by Cheetah (@cheetah.slims) on Apr 3, 2017 at 9:57am PDT

1tsp oil
1 medium onion, sliced or diced
½ lb container mushrooms, sliced or diced
Any other veggies you like: Zucchini, peppers, celery, spinach
1 package tofu, drained and mashed
2-3Tbsp Nutritional Yeast
1-2tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2tsp chili powder
1 tsp turmeric (for colour mostly)
1-2 Tbsp Ketchup/BBQ sauce
Salt and pepper to taste
**or if you can find it, black salt!**
A few tbsp vegetable broth or water

Slice or dice onions and mushrooms.
In non-stick pan on medium heat, add 1 tsp oil and onions. Fry until onions are translucent and fragrant. Add mushrooms, stir and cover. Let cook on med-low for 5 min, allowing the mushrooms to release their juices.
Mash drained tofu in a bowl. Set aside. It can be chunky, it supposed to mimic eggs, so do it however you like 🙂
In a smaller bowl, combine nooch, spices and ketchup. Stir with a fork. Add vegetable broth or water as needed to create a thick, smooth liquid, almost a paste.
After the mushrooms have cooked, add tofu and any other veggies you wish (except spinach, add that at the very end). Add the nooch sauce and stir to coat. Fry the mixture until the tofu is just beginning to brown.
Serve with toast and hashbrowns.
This will keep in the fridge for up to a week and often becomes more flavorful as the week goes on. 1tsp oil 1 medium onion, sliced or diced ½ lb container mushrooms, sliced or diced Any other veggies you like: Zucchini, peppers, celery, spinach 1 package tofu, drained and mashed 2-3Tbsp Nutritional Yeast 1-2tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1/2tsp chili powder 1 tsp turmeric (for colour mostly) 1-2 Tbsp Ketchup/BBQ sauce Salt and pepper to taste **or if you can find it, black salt!** A few tbsp vegetable broth or water

November 5, 2019 0

Lasagna Roll Ups with Tofu Ricotta

1 block Firm Tofu
8-12 Lasagna Noodles
1 tsp olive oil
1 onion, diced
1 garlic clove (or sub 1 Tbsp garlic powder)
2 stalks celery (or 1 tsp celery seeds)
1/4 cup nutritional yeast
juice of 1/2 lemon (about 2 Tbsp)
1 cup chopped fresh parsley (has to be fresh!!!)
chopped fresh basil (optional, to taste)
1 tsp smooth dijon mustard
salt and pepper
Fresh Spinach
1-2 Jars pasta sauce

Start by pressing your tofu. This needs to be done at least two hours before you start cooking, prefereablt about 6 hours. Wrap it in paper towel or a dish towel, put it in between two plates, and put something heavy on top. This presses the excess water out of the tofu allowing it to absorb more 
**~<f L a V o U r>~**

Cook the lasagna noodles. Don't use oven ready. These need to be rollable.

Turn stovetop to medium. In a non stick pan, add olive oil, onions, garlic and celery. Fry until onions are cooked down and transluscent. 

When tofu is drained, mash the shit out of it. I find a pastry cutter or a strong thick fork works the best. Potato mashers aren't sharp enough.

Add nutritional yeast, lemon juice, chopped herbs, mustard, salt and pepper and onion/garlic/celery mix to mashed tofu and stir. Taste it! It should have a fresh, light taste. Add more of some thing to your taste. I usually add extra salt and lemon juice, if anything.

Lay a cooked noodle flat on a plate. Smear tofu mix the length of it. Layer spinach leaves down the length as well then roll it up and place it in a dish. Repeat with all the noodles . Pour pasta sauce on top of rolled noodles. 

It should look like this> (but with more green because we're healthy here!).

You can either place them in a large casserole dish and bake them (350F for 25min) or place them in individual containers and microwave them for 2 min as needed.

October 31, 2019 0

Rice & Lentils with Caramelized Onions

3/4 cup brown or green lentils
3/4 cup brown rice
4 cups water or vegetable broth
1 tsp cumin
1 tsp coriander
1 Tbsp olive oil
2 any kind of onion, sliced
salt and peppa mothafuckahhh

Rinse lentils and brown rice in fine mesh strainer and place in a stock pot.
Add water/broth and spices to pot and stir to mix.
Turn stovetop to medium-high. Once it has come to a boil, turn to low and cover. Let it simmer about 35 minutes, stirring occassionally.
Liquid should be completely absorbed. cover and leave on low 5-10 more minutes if needed.

While thats cooking chop onions. In a non stick pan, add olive oil and onions and stir to coat. Add salt and pepper. Let fry on low, stirring occassionally, until onions are a deep brown but not burnt.

You can add lots of other veggies to this to spice it up! Add zucchini to the onion mix or add spinach at the end. I served mine with roasted cauliflower (tossed in cumin and garlic powder, roast on a pan at 400F for 25min, flipping once), and roasted butternut squash. Also yummy with brocolli or steamed baby carrots.

October 31, 2019 0