Ingredients:
16 ounces extra-firm or firm regular tofu
1 teaspoon canola oil
2-3 tablespoons finely chopped onion
Small bunch of chives chopped (optional)
1/4teaspoon turmeric
1/4 teaspoon soy sauce or tamari
Salt and ground black pepper
1. Remove tofu from container and drain excess water. Wrap in paper towels or a clean cloth and gently press until the tofu is moist but not wet. Crumble until the tofu resembles a scrambled egg texture. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 10 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.) Season with salt and pepper to taste.
Turn scramble out onto plates and serve immediately with whole grain toast, veggie sausage and fresh tomato.
Serves 4
Ingredients:
2 lbs. swiss chard
2 cloves garlic, crushed
Pinch red pepper flakes
1 can San Marzano tomatoes
1 can cannellini beans, rinsed and drained
Olive oil
Parboil the chard for 5-6 minutes and drain well. Set the chard aside. Heat oil in a wide heavy skillet and add gar...
Serves 6
½ cup sundried tomatoes without the oil, softened in warm water for 10 to 15 minutes
1 pound of pasta (any variety of sturdy macaroni)
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 yellow pepper, seeded and sliced
Red pepper flakes (optional)
1 pound coll...
2 T. vegetable oil
1 pkg. extra firm tofu, drained, pressed, and diced into 1/4 inch pieces
1-2 t. nutritional yeast
1 medium onion, diced
1 stalk celery, diced
1 c. frozen vegetable blend (peas, carrots, and corn), defrosted
3 T. vegan margarine
3 T. all-purpose flour
3 c. vegetable brot...