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.

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

Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

Zucchini Bread

Ingredients
1/4 c. canola oil, coconut oil or vegan butter, melted
1/3 c. almond milk
1 tbsp. ground flaxseeds
1 c. brown sugar
2 tsp. pure vanilla extract
1 c. grated zucchini (about 1 medium zucchini)
1 1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions
Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or spray with oil.
In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined. Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.

Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
Pour into the prepared pan, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Makes about 10 slices.

1 slice = 210 calories

Mango Toast with Hazlenut-Pepita Butter

Ingredients

1 c. raw hazelnuts

1 c. raw pepitas

kosher salt

1/4 c. freeze-dried blueberries

2 tsp. Aleppo pepper

4 slices sourdough

2 large, ripe mangoes, peeled and sliced

maple syrup, for serving

sea salt, for serving

Directions

Preheat the oven to 300 degrees. Toast hazelnuts on baking sheet, tossing once, until golden brown, about 20 to 25 minutes. Toast pepitas on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, about 14 to 16 minutes. 

Once nuts and seeds are cool, puree in Vitamix until a smooth paste forms. Taste and season with salt. 

Using a mortar and pestle, finely grind blueberries with Aleppo pepper and a pinch of salt. Spread hazelnut-pepita butter over each slice of toasted sourdough bread. Top with mango and drizzle with maple syrup. Sprinkle blueberry-red pepper and sea salt. 

Serves 4. 

1 serving = 375 calories 
 

Vegan Frittata

Ingredients

2 c. mixed veggies

1-2 tsp. avocado oil

1/2 c. chopped veggie protein (optional)

1/2 c. vegan mozzarella, feta, or ricotta (optional)

For the batter: 

1 c. chickpea flour

1 c. plant milk

1 tsp. kala namak

1 tsp. tumeric

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. crushed red pepper

1 tsp. Dijon mustard 

Directions

Preheat oven to 350 degrees. Make the batter by blending all ingredients in Vitamix or other blender. Preheat a 10-inch cast iron skillet and add avocado oil to the skillet. Sauté the veggies until softened and slightly browned. Add the veggie protein, if using. Pour the batter over the sautéed veggies and dollop vegan cheese on frittata. 

Transfer the frittata to the oven and bake until lightly browned and fork comes out pretty clean. Mine took about 20 minutes. Switch to broiler for about 5 minutes to brown cheese.

Slice into 8 sections and serve with fresh herbs. 

1 slice = 150 calories (includes 4 oz. of vegan salami and 1.5 oz. of vegan mozzarella)

Eggy Avocado Toast

Terrific idea and beautiful pics on Mississippi Vegan.

Ingredients
2 thick slices sourdough bread
1 clove garlic, peeled and crushed 
2 heaping tsp. plant butter
2 tsp. nutritional yeast
1 small ripe avocado (or ½ a large avocado), peeled and cut into chunks 
2 tsp. good white truffle oil
1 lemon wedge, to squeeze
Freshly cracked black pepper
Kala Namak 
Freshly chopped chives

Directions
Toast the bread and immediately rub with crushed garlic clove all over the toast, including the crispy edges. Preheat oven to 400 degrees, if serving hot.

Spread about 1 teaspoon of butter on each slice and dust with about 1 teaspoon of nutritional yeast on each slice. Divide the avocado onto each slice and use a fork to smash. Drizzle with about 1 teaspoon truffle oil to each slice. Squeeze only a few drops of lemon on top as well (about 4 drops on each slice). Sprinkle a good amount of Kala Namak on top. Crack over some black pepper and sprinkle with chives. Serve immediately or pop into the oven and bake for about 8 minutes, to warm thoroughly, if desired.

Savory Sesame Miso Oatmeal

This recipe was adapted from Pickles & Honey. 

Ingredients
1/4 c. steel cut oats
1/2 c. coconut milk
1/4 c. vegetable broth
1/2 tsp. sesame oil
pinch of garlic powder
1 tsp. white miso
black pepper, freshly ground
spinach or other greens
2 scallions
2 oz. pre-cooked tofu (I like Soy Boy's Smoked Tofu)
pickled cabbage, onions, or radishes
tuxedo sesame seeds

Directions

Combine coconut milk, broth, sesame oil, and garlic powder in a saucepan and bring to a light boil. Add oats and reduce heat to low. Cook until tender, stirring frequently. Towards the end of cooking the oats, add your miso and black pepper.  Once miso is dissolved, add your tofu and if you want your greens slightly cooked, add those. 

Garnish with remaining ingredients. 

Serves 1. 

Carrot "Lox"

Ingredients
2 large carrots
1 tbsp. soy sauce or tamari
1 tsp. kosher salt
2 tsp. maple syrup
1 tsp. rice vinegar
1/2 tsp. Liquid Smoke

Directions
Preheat oven to 400 degrees. Use a peeler or mandolin to peel the carrot into thin strips. Toss the carrots with the soy sauce, salt, maple syrup, rice vinegar, and Liquid Smoke in a baking dish. Cover the dish with foil and roast for 30 minutes.

Drop the oven temperature to 350 degrees. Remove the dish from the oven and toss the carrots again to coat in the sauce. Return to the oven for 10 to 15 minutes to dry out a bit. Once finished, toss the carrots with the dill fronds.

Serve with vegan cream cheese, capers, pickled red onion, and sliced tomatoes on bagels!

Makes enough for about 4 bagels.

Recipe credit to crowdedkitchen.com.

Korean-Style Savory Oats

Ingredients
1/4 c. steel cut oats
1 1/4 c. water
1/2 tsp. vegetable base
1/2 tsp. Gochujang
1 tsp. maple syrup
1/4 tsp. ginger paste
1/4 tsp. lemongrass paste

Optional add-ins: 
Cucumbers, sliced into half moons
Spinach or other greens, chopped
Scallions
Edamame
Pickled onions
Cilantro
Black sesame seeds
Kimchi

Directions
Bring water and all ingredients before add-ins to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in chopped greens.


Pour oatmeal into a bowl and top with herbs, pickled onions, kimchi, or whatever else you have on hand!

Indian-Style Savory Oats

Ingredients
3/4 c. canned coconut milk

3/4 c. water
Pinch of salt
1/4 c. steel cut oats
1 tsp. curry powder
1/4 tsp. cinnamon
1/2 tsp. maple syrup

Optional add-ins: 
Chopped veggies like spinach and grape tomatoes
Mint or cilantro
Crispy chickpeas
Pickled onions
Chopped avocado

Directions
Bring coconut milk, water, and salt to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in spices, syrup, and chopped greens.

Pour oatmeal into a bowl and top with herbs, pickled onions, avocado, or whatever else you have on hand!

Serves 1.

1 serving = 335 calories + any add-ins

Vegan Runny "Egg Yolk"

Ingredients
1 c. water
4 tsp. cornstarch or arrowroot starch
2 tbsp. light oil
2 tsp. nutritional yeast
3/4 tsp. kala namak (black salt)
1/4 tsp. tumeric

Directions
In a small pot, whisk together water and starch. Now stir in remaining ingredients and place over medium-high heat, whisking constantly for 3 to 5 minutes, until thickened. Serve hot and fresh!

Makes about 1 cup.

Vegan Breakfast Pockets

Original recipe from The Baking Fairy: https://www.thebakingfairy.net/2017/08/tofu-scramble-breakfast-pockets/

Ingredients
1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan)
1-2 tbsp. flour
1 block extra-firm tofu
2-3 tbsp. cornstarch
2 tsp. turmeric
2 tbsp. + 1 tbsp. olive oil (separated)
2-3 tbsp. nutritional yeast
1-2 tbsp. unsweetened non-dairy milk
poppy seeds and/or sesame seeds, for topping

Spices: ½ - 1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning blend
1 tsp. salt
½ tbsp. low sodium soy sauce
½ tbsp. vegan Worcestershire sauce

Veggies: 
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small
2 c. fresh spinach
4-5 mushrooms, diced small

NOTE: I made this with Mexican flavors by swapping cumin and chili powder for the poultry seasoning and choosing black beans and sweet potatoes instead of celery, carrots and mushrooms. If you make this once, you'll feel confident to make your own flavor profile!

Directions
First, press the tofu for about 30 minutes until most of the excess liquid has drained. Crumble tofu with your hands into a medium bowl, and toss with the cornstarch. Add in all of the spices, soy sauce, and Worcestershire and mix until combined.

In a large sauté pan, heat 2 tablespoons of olive oil on medium-high heat until it shimmers. Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.

In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.

Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles. Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles. Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.

Brush the tops with the unsweetened non-dairy milk, and sprinkle with sesame or poppy seeds. Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.

When ready, preheat oven to 400 degrees. Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed. Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.

Makes 8 pockets.

Vegan "Egg" Batter

Ingredients
1-12.3 oz. package of Mori-Nu Silken Tofu, Firm (drained)
1/4 c. plain, unsweetened non-dairy milk with a neutral flavor (i.e. soy, flax, oat)
2 tbsp. nutritional yeast
1 tbsp. cornstarch, arrowroot starch or tapioca starch
1 tsp. tahini or cashew butter
1/4 tsp. onion powder
1/4 tsp. turmeric
1/2 to 3/4 tsp. salt
1 generous pinch of kala namak (black salt)

Directions
The possibilities are endless! Use as a batter for omelets, quiche or frittata. Mix with diced, sautéed veggies and pour into muffin cups. Generally speaking, bake at 350 to 375 degrees. If you're using mini muffin tins, 25 to 30 minutes might be enough. If you're using a pie plate for quiche, you may need close to an hour. Look for a golden brown on the top and a knife that comes out clean.

Pumpkin Pie Slow Cooker Oatmeal

Ingredients
6 c. water
1 c. half & half or milk
1 1/2 c. steel cut oats
1 c. pumpkin purée
1/4 c. firmly packed brown sugar
2 tbsp. butter
1 tbsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. salt

Directions
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours. When it is done, it will still look liquidy. Give it a good stir and it will all come together. Serve immediately. Save any leftovers in the fridge or freezer. It reheats well.

Harissa Eggs In Purgatory

Ingredients
1/2 tsp. olive oil
2 tbsp. red onion, minced
2 tbsp. red bell pepper, minced
1-15 oz. can petite diced tomatoes
4 tbsp. prepared harissa
1 tbsp. parsley, chopped
4 eggs
salt and pepper, to taste

Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve. Serves 2. 

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Leek & Goat Cheese Quiche

Ingredients
1 prepared pie crust
2 tbsp. unsalted butter
1 lb. leeks (including tender green parts), sliced crosswise 
1/8-inch thick
Salt and pepper, freshly ground
4 whole eggs, plus 2 egg yolks
1 ½ to 2 cups heavy cream, light cream, or half-and-half
Pinch of nutmeg, freshly ground
1 c. Gruyère, Emmenthaler, or Jarlsberg cheese, shredded
3 tbsp. fresh chives, chopped
¼ lb. fresh goat cheese, crumbled 

Directions
In a large, heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 minutes. Season with salt and pepper. Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch drips. 

In a bowl, whisk together the whole egg, egg yolk and cream until well blended. Season with the nutmeg, salt, and pepper. Sprinkle half of the shredded cheese evenly over the bottom of the pastry crust. Top with the leeks, then the chives, and finally the goat cheese. Pour as much of the egg mixture as will fit, stopping within ½ inch of the rim. Sprinkle the remaining shredded cheese evenly over the top. 

Bake the tart until the top is lightly puffed and golden and the filling jiggles only slightly when the pan is gently shaken, about 25 minutes. Remove the tart from the oven and let rest 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate. Serve hot or at room temperature.

Shakshuka

This is a traditional Israeli breakfast, best served with warmed pita.

Ingredients
1 tbsp. olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 c. ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp. tomato paste
1 tsp. chili powder (mild)
1 tsp. cumin
1 tsp. paprika
Pinch of cayenne pepper (or more to taste)
Pinch of sugar (optional, to taste)
Salt and pepper, to taste
5 to 6 eggs
1/2 tbsp. parsley, freshly chopped
1/3 c. Israeli feta

Directions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5 to 7 minutes over medium, until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5 to 7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10 to 15 minutes, or until the eggs are just cooked and the sauce has slightly reduced. To make sure the eggs stay over easy, serve as soon as any clear whites or yolk is gone.

Garnish with the chopped parsley and feta.