Savory Breakfast Casserole
Breakfast

Savory Breakfast Casserole

SERVES: 10 to 12 PREP TIME: 10 min. (not including time to make Quick Bacon Crumbles) ACTIVE TIME: 20 min. INACTIVE TIME: 40 to 45 min.   INGREDIENTS: Olive oil spray One 14-ounce block extra firm tofu 3 cups unsweetened nondairy milk (nut-free if necessary) 2½ cups chickpea flour 2 tablespoons lemon juice 2 tablespoons […]

Continue Reading

Breakfast

Tofu Rancheros

SERVES: 4 or 5 PREP TIME: 10 min. (not including time to make 15-Minute Refried Beans) ACTIVE TIME: 20 min. INGREDIENTS: scrambled tofu 1 teaspoon olive oil ½ medium yellow onion, diced One 14-ounce block extra firm tofu 2 tablespoons vegetable broth, plus more if needed 1 teaspoon black salt (kala namak; or regular salt) […]

Continue Reading

Lunch

Crispy Baked Tofu Broccoli with Blood Orange Sauce

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Serves 2 – 4 This dish requires some planning ahead and prep time to prepare the tofu properly. Be sure to read through the instructions before you begin. Ingredients: 1 package extra firm organic tofu 1 large head broccoli, cut into florets 4 […]

Continue Reading

Lunch

TOFU WITH BROIL MARINADE

This is an easy tofu with London broil marinade that only takes 12 minutes to make and half an hour to marinate. A mix of Worcestershire sauce, soy sauce, balsamic vinegar, honey, black pepper and rosemary makes this a fragrant dish taste like you’ve just cooked tofu on a barbecue! INGREDIENTS: 16 ounces firm tofu 1 tablespoon extra virgin […]

Continue Reading

Dessert Recipes

Pumpkin Cheesecake

What makes this cheesecake so incredible – besides the creamy pumpkin cheesecake filling that is spiced to perfection and baked into the smoothest, silkiest custard – is the gingersnap crust. For the crust I use just two simple ingredients (vegan gingersnaps and vegan butter) for the perfect spicy ginger zing and a dessert you’ll be […]

Continue Reading

Lunch

Gingered Carrot and Edamame Soup

Ingredients 1 Tbs. toasted sesame oil 7 oz. extra-firm tofu, drained, patted dry, and cut into 1/2 -inch cubes 1 small red bell pepper, cut into 1-inch strips (1 1/2 cups) 1 32-oz. box cashew-carrot-ginger soup 3 cups thinly sliced napa cabbage 1 cup frozen shelled edamame 3 green onions, white and green parts thinly […]

Continue Reading

Breakfast

SOUTHWEST TOFU SCRAMBLE

This recipe is really a vegetarian omelette, a delight in my opinion. I hope you like it! This is the perfect breakfast or brunch even if you only have 20 minutes to spend on food in the morning. Simply press your tofu the night before so it’s ready to add to your veggies and sauce! It doesn’t get much […]

Continue Reading

Lunch

Spice-Crusted Tofu

Ingredients: -1 14- to 16-ounce package extra-firm tofu -3 tablespoons boiling water -2 tablespoons lemon juice -4 teaspoons honey -1 tablespoon extra-virgin olive oil Preparation: Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise […]

Continue Reading

Lunch

Vegan Tofu Kangjung

Ingredients 1 16-19 ounce package of extra-firm tofu (frozen, then thawed) 1/3 cup corn starch (or more if needed) 1 cup of steamed broccoli ( if desired) Sauce 1 Tbs finely minced or shredded ginger (see note on ginger by picture below) 1 Tbs minced garlic 2 Tbs soy sauce 1 Tbs white vinegar 1 […]

Continue Reading