Tofu Scramble

Adapted from: https://www.loveandlemons.com/tofu-scramble/ 

Ingredients
⅓ c. almond milk
2 tbsp. nutritional yeast
½ tsp. Dijon mustard
¼ tsp. ground turmeric
¼ tsp. ground cumin
1-2 tsp. black salt (for egg taste)
14 oz. extra-firm tofu, patted dry and crumbled by hand

Optional:
2 garlic cloves, minced
½ c. diced yellow onion
Olive oil

Directions
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and salt. Set aside.

Heat a large skillet over medium heat. Crumble in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated, maybe browns a little (oil optional, don't usually use it.) Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more black salt and freshly ground black pepper.

Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Coconut Ginger Congee with Crispy Tofu

Ingredients
4 garlic cloves, peeled and minced
1 oz. fresh ginger, peeled and minced
1 scallion, thinly sliced, green and white part separated (divided)
½ c. quinoa speckled sushi rice
5.5 oz. coconut milk
10 oz. organic extra firm tofu, patted dry and cut into ½-inch pieces
4 tsp. Sriracha
1 tsp. vegetable oil
Salt and pepper

Directions
Add garlic, ginger, scallion whites, quinoa speckled sushi rice, coconut milk, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.

Heat 1 tsp. vegetable oil in a small saucepan over medium heat. Add scallion greens, cubed tofu, and a pinch of salt and pepper to saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

Divide the coconut ginger congee between bowls. Top with crispy tofu, charred scallion, and as much Sriracha as you’d like.

Serves 2.

1 serving = 440 calories