Vegan tofu scramble!
Don’t want to type everything from the book, so here’s the first recipe I found by googling!
1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block tofu, drained and pressed
2 tbsp oil or margarine
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)
Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.
Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or dairy cheese. Serves two.
I’m making this one tonight so I thought I’d share – macaroni and cheese with broccoli!
1/2 cup fresh pulsed broccoli (raw)
1 cup water
1 cup milk
1 lb. elbow macaroni (or whichever you prefer)
1 bag Daiya vegan cheddar cheese
1/4 cup butter
1/2 tbsp salt
2 slices of bread, toasted
Start off by preparing your pasta according to package instructions, drain and set aside.
Melt together the flour and butter until it forms a roux, then add water, milk, butter, broccoli, salt, and most of the cheese – saving about a half of a cup for topping. Stir together on low to medium heat until creamy.
Add cheese sauce to macaroni and place in a casserole dish. Sprinkle remaining Daiya over the dish and crumble toast to top.
Pop it in the oven at about 350 degrees for about 15 minutes or until cheese it melted and enjoy.
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