Tofu Scramble

This recipe is perfect for a rainy day, snow day, or a lazy weekend morning. I have been making this recipe since going vegan. I usually use the leftovers for breakfast burritos and have even added some leftover quinoa and black bean salad with it.

  • 1 6-ounce package of tofu (drained & pressed)
  • 2 baby Bella mushrooms (chopped)
  • ¼ red onion (finely diced)
  • 1 ½ cups fresh spinach (rinsed and dried)
  • 1 Tbsp nutritional yeast
  • ⅛ tsp turmeric
  • ⅛ tsp salt
  • Pinch pepper
  • ¼ tsp kala namak (black salt)

Multigrain soft tortilla
Finely slice scallions (cut on the bias)

  1. Press tofu – remove from package, wrap in a clean kitchen towel or paper towels, place on a plate, place another plate on top of it, add either a couple of books or a couple of cans of beans on top of the plate. Allow tofu to sit for approximately 10 minutes.
  2. Crumble tofu into chunks by using your hands or a fork into a large bowl.
  3. Add nutritional yeast, turmeric, salt, pepper, and kala namak. Stir to combine.
  4. Heat a non-stick or cast-iron skillet.
  5. Add the mushrooms and spinach, cook for approximately 4 minutes, stirring frequently.
  6. Add the tofu and mix to combine.
  7. Cook for 7 minutes or until tofu is hot.
  8. Serve as is or wrap in a multigrain tortilla for a breakfast burrito.

Tofu Taco Meat

1 block extra-firm tofu* 1 Tbsp taco seasoning**

*I prefer to use Trader Joe’s organic extra-firm tofu but any tofu will work. 

**You can use pre-packaged seasoning but I love to use my personal blend (see recipe below).

  1. Pre-heat oven to 400 degrees F & line a large baking sheet with parchment.
  2. Drain & press tofu until most of the liquid is out. 
  3. Crumble into a large bowl – I prefer a combination of small and medium crumbles. 
  4. Gently fold in the taco seasoning with the crumbled tofu until evenly combined.
  5. Allow to sit for 10 minutes – this gives the tofu time to absorb the flavors from the taco seasoning.
  6. Spread tofu mixture in a single layer on the lined baking sheet. 
  7. Bake 20 minutes – mix with a spatula and return to oven. 
  8. Bake an additional 10-20 minutes based on desired crispiness. 
  9. Serve in your favorite taco shells and add your favorite toppings. I also love this added to a taco salad with a scoop of guacamole. 

Taco Seasoning 

  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp cayenne powder

Add all ingredients to a small, air-tight container and shake to combine. 

I usually double this recipe so I always have some in my spice cabinet. 

This also makes a great gift…place all ingredients in a small mason jar, decorate with a cute bow and add it to a taco or seasoning gift basket.

Summer Quinoa Salad

  • 2 cups cooked quinoa
  • Juice from 1 lemon
  • 1 15 oz. can chickpeas (rinsed & drained)
  • 1 Tbsp fresh basil (chiffonade)
  • 2 Tbsp fresh parsley (chopped)
  • 1/4 tsp salt
  • 1/8 tsp pepper

Add all ingredients to a large bowl and gently mix to combine evenly. Cover and place in fridge for approximately 1 hour. Stir before serving…Enjoy!

Couscous & Chick Peas

  • 1 C couscous, uncooked
  • 1 15 oz can chickpeas
  • ¾ C fresh parsley
  • 1 ½ C carrot
  • ½ C green onion
  • 1 ½ C red pepper (1 medium to large-sized pepper)
  • 1 ½ C cucumber

1 tbsp lemon zest
6 tbsp lemon juice, freshly squeezed
6 tbsp extra virgin olive oil
1 tbsp maple syrup
1 ½ tsp ground coriander
1 tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

  1. Prepare the couscous according to package directions. Once cooked, fluff it gently with a fork (try and remove any large clumps) and place it in the fridge to cool off.
  2. Rinse and drain the canned chickpeas.
  3. Prepare the veggies: finely mince the parsley, shred the carrot, slice the green onions and finely dice the red pepper and cucumber.
  4. Whisk the dressing ingredients. I like to shake them in a jar.
  5. Toss everything together and serve!

Lemon Asparagus Linguine

  • ½ box linguine pasta
  • 2 Tablespoons olive oil
  • ¾ – 1 pound fresh asparagus (trimmed & cut into thirds)
  • ¼ teaspoon red pepper flakes
  • 3 garlic cloves (minced)
  • Zest of 1 lemon (reserve 1 tsp)
  • ½ cup fresh lemon juice
  • ¼ cup fresh parsley (chopped) (reserve 2 Tbsps)
  • ¼ teaspoon salt Pinch of pepper
  1. Bring a large pot of salted water to a boil. 
  2. Cook pasta according to directions (approximately 8 minutes for al dente)
  3. Before draining, reserve 1 cup of pasta water in a heat-proof measuring cup or bowl. 
  4. Drain pasta. 
  5. In the same pot, heat olive oil over medium heat.
  6. Add the asparagus, garlic, and red pepper flakes. 
  7. Sauté for 1-2 minutes or until the asparagus is bright green, stirring frequently.
  8. Add the cooked pasta to the pot along with ¼ cup of reserved water and stir to combine. 
  9. Cook until pasta is warmed, stirring occasionally. 
  10. Reduce heat, add salt, pepper, lemon juice, lemon zest, and parsley. Stir to combine. 
  11. Heat for approximately 5 minutes, adding additional pasta water as needed. Stir occasionally.
  12. Serve in bowls, topped with a sprinkle of reserved lemon zest and fresh parsley. 

Cheesy Kale Chips

  • 2 large heads curly kale
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup + 2 tablespoons avocado or olive oil
  • 2 teaspoons sriracha, or to taste
  • ½ cup nutritional yeast
  • ¼ teaspoon sea salt
  1. Preheat your oven to 200 degrees F.
  2. Rinse all of the kale leaves and pat them dry with a paper towel. Remove the leaves from the stems, keeping the leaves large. (Discard the kale stems, add them your veggie broth bag, or put them in smoothies)
  3. In a small bowl combine the remaining ingredients and mix until a thick paste is formed.
  4. Use your hands to massage the “nacho cheese” mixture into the leaves, covering both sides. Place leaves in a single layer on two large baking sheets.
  5. Bake for 1 hour, flip the leaves, then bake for an additional 45 minutes to 1 hour.
  6. These will crisp up as they cool.

Terrific Tahini Dressing

  • ½ cup tahini 
  • ½ cup water
  • 2 cloves garlic (peeled)
  • 1 Tbsp lemon juice (fresh is best)
  • ½ tsp salt

Place all ingredients in a food processor or blender and mix until smooth.

Blueberry-Lemon-Chia Jam

  • 3 cups fresh (or frozen, thawed) blueberries
  • 2 teaspoons finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 3 tablespoons (or more) pure maple syrup
  • ¼ cup chia seeds
  1. Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.
  2. Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. 
  3. Cover and let cool completely. Chill until ready to use.

Green Goodness Smoothie

  • 2 cups fresh spinach
  • 1 cup frozen pineapple
  • ½ cup frozen mango 
  • 1 ripe banana or ½ avocado
  • 1 Tbsp chia seeds
  • 1 – 2 cups water
  1. Add all ingredients to a blender.
  2. Blend until smooth. 
  3. Add additional water as needed.

Farro & Fire-Roasted Tomato Stuffed Peppers

  • 2 tbsp olive oil
  • 2 cups uncooked farro
  • 2 cloves garlic
  • 1/2 cup chopped shallot
  • 1 bay leaf
  • 2 cups low-sodium vegetable broth
  • 2 14.5 oz cans of fire-roasted tomatoes
  • 2 tsp dried oregano
  • 1 tsp dried thyme or basil
  • 1/2 tsp salt (or to taste)
  • 1/2 cup finely chopped parsley or fresh basil
  • 2 Tbsp nutritional yeast
  • 2 medium bell peppers (any color)
  1. Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish with 1 tablespoon of olive oil.
  2. In a large saucepan over medium, sauté the garlic and shallot in 1 tablespoon of olive oil for 2 minutes to soften the shallot. Stir in the farro and the bay leaf and sauté for another minute, then pour in the vegetable broth and the tomatoes.
  3. Increase the heat to high and bring to a rapid simmer. Cook for about 2 minutes. Turn off the heat and add oregano, thyme, and salt. Remove bay leaf. Taste and season with a little more salt, if desired (if using water, you may want to), then stir in the parsley and nutritional yeast.
  4. Pour the farro mixture into the prepared baking dish and smooth the top. Cover tightly with foil and bake for about 40 minutes, or until the farro has absorbed almost all of the liquid.
  5. Take the casserole out of the oven, remove the foil, and cool for 10 minutes.
  6. In the meantime, take your bell peppers and slice them in half from the stem to the bottom.  Remove the seeds and ribs and place in a baking dish that has been sprayed with oil.
  7. Pro tip: You also may want to flip your peppers over so they are cut side down on your board and shave a small portion off of the bottom. This will help them sit in your baking dish and cook evenly without toppling over.
  8. Spoon the mixture into your peppers until you have a mound on top of the rim of the pepper. Place back in the oven for 15-20 minutes or until the peppers are tender. 
  9. Remove from the oven and let cook for 10 minutes before serving and enjoy!

Smoky & Spicy Cauliflower Bites

  • 1 head cauliflower cut into florets (approx 4 cups)
  • ¾ cup water
  • ½ cup unsweetened, plain almond milk*
  • 1 cup all-purpose flour or garbanzo bean (chickpea) flour
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ cup Frank’s Red Hot Sauce
  • ¼ cup barbeque sauce
  • 1 tbsp vegan butter
  1. Line the baking sheet with parchment paper or a silicone sheet. Preheat your oven to 425℉
  2. Cut and rinse your cauliflower and pat dry with a paper towel or clean kitchen cloth.
  3. Mix the milk/water/flour/spices in a large mixing bowl, until the batter is thick and is able to coat the cauliflower without dripping (set aside the hot sauce, barbeque sauce & butter for later). 
  4. Working in small batches, dip the cauliflower florets in your batter until coated. Shake off the excess batter and place on your baking sheet in a single layer.
  5.  Bake for 10 minutes or until golden brown, flip, then bake for an additional 10-15 minutes getting all sides brown and crispy. 
  6. Remove from the oven and cool for 10 minutes. 
  7. While the cauliflower is cooling, melt your butter in a small saucepan. 
  8. Once the butter is melted, turn off the heat and add your hot sauce and barbeque sauce, stirring to combine. 
  9. In a large mixing bowl, place your smoky & spicy sauce in and gently add your baked florets in batches, tossing to coat. Once coated, return your cauliflower to the baking sheet in a single layer.
  10. Bake in your 425℉ for 10-15 minutes. To get a bit of a char on your cauliflower, turn your oven up to 450℉ and roast for an addition 5 minutes. 
  11. Serve with vegan ranch dressing and enjoy!

*can substitute unsweetened, plain soy milk

Edamame Fried Rice

  • 1 cup uncooked brown rice
  • 2 cups water or veggie broth
  • 2 tbsp extra-virgin olive oil
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups shelled edamame
  • 1 medium carrot, grated or diced
  • 2 tbsp tamari or soy sauce
  • Fresh cracked black pepper, to taste
  1. In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice, and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
  2. Heat a large skillet over medium heat. Add the oil, onions, and garlic. Cook until soft, about 2 minutes.
  3. Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
  4. Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the tamari until well mixed. Cook for another 2 minutes, until heated through, stirring occasionally. Season with black pepper.

Sweet Potato Gnocchi

  • 2 large red-skinned sweet potatoes
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 tsp ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups chickpea flour
  • 4 tbsp vegan butter
  • 1/2 cup sage leaves, chopped
  1. Preheat oven to 400 degrees F
  2. Wash & pierce sweet potatoes with a fork, place on baking sheet, bake until fully cooked, approximately 45 min-1 hr
  3. Remove from oven and let cool.
  4. Once cooled, cut the sweet potatoes in half and scoop out the flesh and put in a large bowl.
  5. Cool until room temperature.
  6. While the sweet potatoes are cooling, sift the flours together in a medium bowl.
  7. Using a fork, mash the sweet potatoes until creamy in texture.
  8. Add salt, nutmeg, pepper, and 1/4 cup of sage leaves. Stir to combine.
  9. Add 1/2 cup of flour mixture to the sweet potatoes and gently stir to combine.
  10. Continue adding flour until a soft, sticky dough forms.
  11. Put dough on a floured surface and divide into 6 equal sections.
  12. Take each section and gently roll into roll approximately 1/2 inch in diameter.
  13. Cut the dough into 1/2 inch pieces using a floured knife.
  14. Bring a salted pot of water to a boil. Reduce heat to a simmer.
  15. In a shallow pan, melt the vegan butter and add the remaining sage leaves.
  16. Gently drop the gnocchi into the salted, boiling water and gently stir.
  17. Once the gnocchi float to the surface, remove from the water using a slotted spoon and place into pan with butter and sage.
  18. Let it cook, gently spooning the butter over the gnocchi. Cook for about 3 minutes.
  19. Serve immediately.

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