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Posts Tagged ‘Tofu’

Tofu scrambles, if done correctly, are filling and delicious and rival any egg version for top spot at breakfast time, or any time!  I’ve found the key to full flavour is those crispy bits.  I cannot stress this enough-colour equals flavour!  This simple scramble can be whipped up in 20 minutes, makes 2-3 servings and the leftovers always taste great in a wrap later. Have fun with different herbs, spices and veggies 🙂

1 block firm tofu, crumbled

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 tablespoon soy sauce

2 tablespoons nutritional yeast

2 tablespoons fresh parsley, chopped

2 tablespoons chives. chopped

1/2 teaspoon turmeric

1/2 teaspoon chili flakes

Pinch of salt and pepper

Heat the oil in a larger pan at medium-high.  Toss in the onions and saute for 5 minutes, careful not to burn.  Crumble in the tofu and add the garlic, turmeric, and chili flakes.  Cook another 5 minutes.  Add the red pepper, soy sauce and nutritional yeast. Cook five more minutes or until nice and golden-ey crispy goodness is achieved.  Toss in the fresh herbs and salt and pepper and serve warm.

~The Vegan Project

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This vegan greek salad takes a little bit of planning but is so worth it!  Marinate the tofu the night before and it will be ready for lunch the next day.  It is surprisingly similar to feta cheese. Even our non-vegan friends marvelled at the resemblance!  This is a very loose recipe and can easily be tailored to your own preferences.

Ingredients:

1 block of firm pressed tofu (the brand i used had two blocks in one package-i only used one)

1/4 cup of olive oil

1/4 cup of apple cider vinegar

1 teaspoon sea salt

2 cups cherry tomatoes (or chopped big tomatoes…i used cherry because they were fresh from my garden!)

1 field cucumber, chopped

1 orange pepper, chopped

1/2 cup of mixed olives

2 cloves of minced garlic

1 tablespoon each of fresh oregano, basil and parsley or whatever other herbs you love

Pinch of chili flakes

Pinch of sea salt

Black pepper

Cut the tofu into little cubes and marinate in the olive oil, apple cider vinegar and 1 teaspoon of sea salt.  Make sure to toss it around really well and then cover and let it sit in fridge for 8-10 hours. The oil will solidify.  No worries though. Bring it out of the fridge about 30 minutes before you’re ready to use it to bring it to room temperature.  Mix all the veggies together in a large bowl.  Drain the tofu and add it and the seasonings, stir it up and enjoy!  I found I didn’t need to add any more oil, but of course add a splash if you like.  This makes enough for two meal size servings or 3-4 as a side.

~The Vegan Project

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