Classic Scrambled Tofu

Ingredients

• 1 package (14oz) firm tofu
• 1 tbsp Braggs Liquid Aminos
• ¼ - ½ tsp turmeric (depending on how yellow you want your “eggs”)
• ¼ tsp paprika (or smoked paprika)
• ¼ tsp granulated garlic
• black pepper to taste
• pinch kala namak / black salt (optional - if “eggy” taste is desired)
• assorted veggies: mushrooms, peas, bell peppers, onions, etc. (optional)
• vegetable oil for cooking

Directions

Open and drain tofu. Rinse with fresh water if desired. Using hands, crumble tofu over oiled pan and turn fire on to medium-high heat. Add Braggs, spices, and veggies if desired. Stir with spatula until seasonings are well combined. Spread tofu evenly across pan and allow to simmer, stirring occasionally. As soon as the seasonings are absorbed and the veggies are cooked tofu may be served, or you can continue cooking tofu until it reaches your desired firmness. (We like our tofu quite firm and a little on the browned side)

Serve alone or with hash browns and mock breakfast meats. Garnish as desired with black pepper, fresh herbs, and/or nutritional yeast.

Serves 2-4

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Cottage Style Scrambled Tofu.

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Vegan French Toast

Ingredients

• Good quality bread (our favorite is Trader Joe's Tuscan Pane)
• Earth Balance or other vegan margarine (for cooking)

TOFU MIXTURE

• ½ 19oz block medium tofu
• 1 tsp vegetable oil
• 1 tsp sugar (or sweetener of choice)
• ¼ - ½ tsp vanilla
• pinch cinnamon
• pinch nutmeg
• pinch salt
• alternative milk (for thinning)

RECOMMENDED TOPPINGS

• powdered sugar + cinnamon
• cherry or apple pie filling + So Delicious CocoWhip
• maple syrup + vegan “ham” slices + vegan cheddar shreds

Directions

In blender or food processor combine tofu, oil, sugar, spices, and vanilla. Blend/process, adding milk as needed until mixture is smooth and consistency resembles that of yogurt.

Pour tofu mixture into a shallow dish. Turn frying pan on to medium-high and coat with Earth Balance.

Batter both sides of bread with tofu mixture, gently using a cake spatula or knife to remove excess batter from bread. Place battered bread on pan and cook each side for 3-4 minutes, or until golden brown. Butter pan in between each batch.

Top and garnish as desired (see recommended toppings).

Makes 10 large slices of french toast.
 

- Acooba

Related Recipes: Cottage Style Scrambled Tofu, Homemade Apple Syrup.

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Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

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Potato Omelets

Ingredients

• 4 medium yukon gold potatoes

• ½ sweet yellow onion

• assorted fillings, such as:

  • fresh spinach

  • olives

  • scrambled tofu

  • vegetarian or vegan “bacon”

  • vegetarian or vegan “sausage”

  • cheese or vegan cheese as desired

  • sauteed mushrooms

  • roasted vegetables

• cold pressed vegetable oil for cooking
• salt & pepper to taste (if desired)

Sriracha Cream

• 2 tbsp vegan cream cheese

• 1 tbsp Sriracha Sauce

Directions

1. Prepare the potatoes - peel the potatoes and coarsely grate. You should have about 3 cups of shredded potato. Put the potatoes in a bowl and cover them with cold water. Drop in a few ice cubes. Let the potatoes soak while preparing the desired fillings.

2. When fillings are prepared and set aside, drain the potatoes. Spread out on a tray lined with paper towels to absorb excess water, and pat dry with more paper towels. Transfer to a large mixing bowl.

3. Finely grate onions, squeeze out excess water, and gently mix in with the potatoes to thoroughly combine.

4. Lightly oil an 8 to 10 inch skillet. For best results, use a non-stick or very well seasoned cast iron skillet. Sprinkle enough potato mixture to cover the skillet with a very thin layer. Use a spatula to press down into a flat layer covering the surface of the pan. Cook until golden brown, about 4 or 5 minutes over medium-low flame. Watch carefully to prevent scorching. Use spatula to loosen edges.

5. Cover the skillet with a sheet of parchment paper, then a large plate or baking tray. Flip the skillet over to invert the potato omelet onto the plate or tray.

6. If necessary, lightly re-oil the skillet. Slide the potatoes back in, with the cooked side up. Press down with the spatula and cook until golden brown on the underside, about another 3 to 4 minutes.

7. Assemble the omelet by sliding the potato “jacket” onto a serving plate, placing fillings as desired down the center, and then folding up the sides envelope style. Or, place desired fillings in the center while potatoes are still in the pan. Fold one side up to cover the fillings. Flip the omelet over so the seam side is down. Cook for another minute or so to seal the omelet, then slide onto a serving plate.

8. Garnish as desired.

Makes 4

Sriracha Cream

Combine vegan cream cheese with sriracha sauce and stir until smooth. Drizzle over omelets as liberally as you like. Enjoy!!

- Acooba

Related Recipes: Cottage Style Scrambled Tofu

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Cottage Style Scrambled Tofu

Ingredients

• 1 package (14oz) organic firm tofu, crumbled
• ¼ cup unsweetened original almond milk
• 1 tbsp Bragg Liquid Aminos
• 2 tsp cold-pressed vegetable oil
• 1 tsp yellow miso
• ½ tsp turmeric
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• pinch of black pepper
• pinch of nutmeg
• pinch of kala namak / black salt (optional - if “eggy” taste is desired)
• Earth Balance Buttery Spread, or vegetable oil for cooking

Directions

Place all ingredients (except Earth Balance or Oil for cooking) in blender or food processor. Blend or process until smooth.

Lightly coat a skillet with Earth Balance or vegetable oil. Scrape contents of blender in, and cook over medium heat, stirring regularly, until large curds form and mixture dries out a bit. For best results, use a flexible, heat resistant spatula.

Serves four as part of a delicious, balanced breakfast. May be stirred into fried rice, noodles, and soups, or used to garnish many dishes, including salads. Also makes a great filling for pastries or sandwiches, and is delicious used as a spread for crackers or eaten all on it’s own. Enjoy!

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Tofu Pate.

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Vegan Tofu Omelets

Ingredients

• 1 package (14oz) firm tofu
• ½ cup unsweetened, plain almond milk
• 1 tbsp besan flour
• 1 tsp yellow miso
• ¼ tsp turmeric
• ¼ tsp paprika or smoked paprika
• 1 tbsp Bragg’s Liquid Aminos
• 1 tbsp cooking oil
• Dash kala namak aka “black salt” (Optional! This will give the omelet that sulfuric “eggy” taste.)
• Fillings of choice (baby spinach, grilled veggies, mushrooms, etc.)

Tools

• Blender or food processor
• Non-stick Skillet
• Silicone Spatula

Directions

Combine all ingredients in blender or food processor. Blend until smooth. Pour a portion of the tofu mixture into a preheated skillet, greased with a little oil or margarine, or sprayed with non-stick cooking spray. Spread mixture evenly with spatula or the back of a spoon. Cook for 3-5 minutes, gently moving the sides of the omelet away from the pan every so often to prevent sticking. Add fillings of choice (our favorite is baby spinach and kalamata olives). Fold omelet in half and carefully slide onto plate. Repeat with the rest of the mixture, greasing pan in between each omelet.

Makes 3-4

- Acooba

Related Recipes: Potato Omelets, Cottage Style Scrambled Tofu.

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Vegan Tofu Burgers

French Onion Tofu Burger on English Muffin w/ Guacamole & Lemon Pepper

Ingredients

• 1 package (14oz) firm tofu (do not press water out of tofu!)
• 1 cup panko bread crumbs*
• ½ packet taco seasoning mix for Tex-Mex Burger OR ½ packet onion dip mix for French Onion Burger
• ½ tsp turmeric (opt.)
• 1 tbsp Bragg Liquid Aminos (opt.)
• Vegetable oil (for pan frying)

Directions

Drain tofu and crumble into mixing bowl. Add bread crumbs, spices and Bragg's Aminos. Knead with hands or potato masher until mixture is well combined. Roll mixture between hands to form a ball. Gently flatten into patty shape. Cook patties on medium heat for 2-3 minutes each side, or until golden brown.

Makes 6-8

Uncooked Tex-Mex Tofu Burgers

*Tip: Want gluten-free Tofu Burgers, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice! We like using Nature's Path Heritage Flakes (though those aren't gluten-free, just tasty :-)

- Acooba

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