Summer Tofu Scramble

*summer scrambled tofu

Another crazy hard crossfit workout this morning!!! Thrusters and GHD sit-ups – SO GOOD. Came home on a mission to eat and had two lovely heirloom tomatoes on the counter that were screaming to be used. I chopped them up and remembered I had both basil and arugala pesto in the fridge. Seeing as I used all of my miso paste up making the pesto, I used what I had left of the miso and supplemented with the arugala pesto AND OH MY GODDESS…..YUMNESSSSS!!!!

Summer Tofu Scramble

1 package (15oz) firm tofu, crumbled

2T coconut oil

1c fresh summer tomatoes- heirlooms are best- medium dice

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

2t miso

1T prepared arugala or basil pesto

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the diced tomatoes and the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

 Mix the miso paste into the scramble, then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

Grilled Tofu Caprese Summer Salad

*grilled tofu: caprese salad

So delicious and simple!!! Especially when you don’t feel like cooking in warm weather. I made the tofu this weekend and the basil pesto was from a couple of weeks ago stored in my fridge. I picked up gorgeous heirloom tomatoes at the Greenfield Farmer’s Market along with a beautiful, tender head of green leaf lettuce and more fresh basil- making the assembly of my lunch today a breeze.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil and set aside.

Over medium high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-7 minutes. The slices should easily flip and have gorgeous markings- if not, they are not ready for turning. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

On a bed of clean greens (arugala would be amazing also), layer the fresh tomato slices, brushing each one generously with pesto. Add the cold or hot grilled tofu on top. Drizzle with extra virgin olive oil, salt, fresh black pepper and a squeeze of lemon.

Eat immediately!!!

Simple Tofu Scramble

*Simple Tofu Scramble

Super simple after an intense Crossfit workout: 300 double unders, 10 Cleans (#83 pounds), 50 front squats (#83 pounds), and 60 tricep dips….WOOOF! I finished and about 45 minutes after I WAS HUNGRY!!! I usually add lots of veggies into my scramble but today I was just feeling SIMPLE and it was SO delicious….the miso lends a “cheesiness” that was just yummy. I ate my greens on the side and had whole grain toast with coconut oil spread on top, and a side of my home made Kombucha and I did not want for anything…..FRICKEN YUM.

Simple Tofu Scramble

1 package (15oz) firm tofu, crumbled

2t xvo

1T coconut oil

½ medium onion, small diced

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

2t miso

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture. Cover the pan and steam for about 2-3 minutes.

Remove the lid and mix the miso paste into the scramble. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

Chipotle Tempeh

*chipotle tempeh

Chipotle Tempeh

8oz or 1 package tempeh (I used Flax), sliced in ½ and then thin slices

2T coconut or olive oil

1 clove garlic, minced

1t pink salt

1t chipotle powder

1/4t black pepper

2T nutritional yeast

In a large skillet or cast iron pan that has been heated over medium to high heat, add the oil and garlic.  Add the tempeh slices and pan fry until golden brown and then flip, about 3-5 minutes per side, lower the heat if necessary. Remove all contents of the pan into a small-ish bowl and toss with the salt, peppers, and nutritional yeast. Serve immediately or cold.

Delicious over fresh salad greens.

Sticky Sesame Ginger Tempeh

*sticky tempeh

This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.

SO FRICKEN YUM.

Sticky Sesame Ginger Tempeh

1 package of tempeh, cut in half, then evenly into slices

1large clove garlic, smashed and minced

3T extra virgin olive oil

2” piece of fresh ginger, grated

2T unhulled sesame seeds black or white

 2T shoyu or tamari

1t hot sesame oil

3T grade B maple syrup or agave

In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.

Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2nd side is golden brown.

Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.

CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!

Tofu Spinach Scramble

*tofu spinach scramble

Tofu Spinach Scramble

1/2 package (8oz) firm tofu, crumbled by hand

3t xvo

½ medium onion, diced

1 clove garlic, smashed and minced

1/4t dried turmeric

1/2t salt

1/2t ground chipotle powder

1/4t black pepper

3T nutritional yeast

3T water

¼ pound of baby spinach

¼ fresh red pepper, small dice

In a heated skillet or fry pan over medium high heat, heat up 1T  olive oil and add the garlic and sauté the spinach just until wilted. Remove from the pan, chop finer if desired and set aside.

In the same pan, add 2T olive oil and sauté onion, turmeric, Chipotle powder, salt, black and red pepper until aromatic and golden. Add the tofu and sauté over medium high heat, stirring frequently for 2-3 minutes, coating the tofu with the spices. Stir in the nutritional yeast. Toss the cooked spinach back into the tofu. Season to taste before serving.

BREAKFAST BURRITO

Heat up a tortilla directly over a flame or on the electric burner- 15 seconds each side. Place the heated tortilla on a plate. On the lower third of the tortilla, spoon in a 1/2c of the tofu scramble, leaving about a ½ inch to an inch, free of filling. You can add slices of vegan cheese on top of the tofu if you wish. Now roll up the bottom, and then fold over the right and left sides of the tortilla. Roll the whole tortilla, creating a pocket of tofu scramble. Serve with hot sauce.

TEX-MEX SCRAMBLE

Add ½ diced green bell pepper and ½ diced tomato before adding the tofu + 1t chili powder for a delicious TEX-MEX scramble.

 PROTEIN SCRAMBLE

Add 1/2c cooked quinoa and 1 carrot grated for a delicious complete protein start

 BUON GIORNO SCRAMBLE

Add ½ diced tomato, 2 cloves minced garlic, and 3T fresh chopped basil for Italian tofu scramble that is DELICIOUS!

Spicy Sesame Tofu

*Spicy Sesame Tofu       

I didn’t even press the tofu- which lends for a firmer texture, and it came out awesome. Fresh ginger would be and is AMAZING in this, I just didn’t have any in the house. I ate this with a big bowl of Sautéed Kale and Sprouted Quinoa, and my homemade Siracha Sauce. FRICKEN DELICIOUS.

        Spicy Sesame Tofu            

1-pound firm tofu, cut into cubes

2T extra virgin olive oil

1T tamari or shoyu

2t agave or maple syrup

½ of one fresh hot pepper or 1/2t hot pepper flakes

1 clove garlic, smashed and minced

2T nutritional yeast

1t hot sesame oil

1/4t pink salt

2T un-hulled sesame seeds

*fresh ginger

In a large skillet or frying pan, heat up the oil and add the garlic, hot pepper and sesame seeds and sauté just until barely golden. Add in the tofu and pan fry over medium high heat, tossing often to brown all sides- about 6 minutes. Add in the tamari or shoyu and coat the tofu well by tossing the tofu around the hot pan- almost until the tofu appears dry. Add in the sweetener and the hot sesame oil and continue to toss. In the last moments of cooking, add in the nutritional yeast and coat the tofu. Serve hot or cold.

*Fresh ginger is AMAZING in this. Add in 1” piece- grated when sautéing the garlic.

*dragon bowl

Tempeh 1/4 Pounder (Faux Chicken Sandwich)

*tempeh 1:4 pounder

Tempeh ¼ Pounder

Does this satisfy a craving or what? It is absolutely one of the best vegan burgers I have ever had. Simmering the tempeh in broth prior to pan frying “opens up” the tempeh and also softens it, allowing for a ton of flavor to be added into the burger. I dredged mine in a cornmeal coating prior to pan frying giving it more texture and depth as a whole inside the sandwich. Absolutely delicious.

Wheat-free, can be made Gluten-free by using GF bread or rolls

Makes 2 sandwiches (½ the recipe for one serving)

          1 block of tempeh (4oz each portion)

1 vegetable “chicken” bouillon or 2c vegetable broth

1 tomato, sliced thin

¼ of a small red onion, sliced, thin

yellow mustard

 veganaise

vegan cheese *optional

4 leaves, green leaf lettuce

 prepared ketchup

2 rolls, buns, slices of bread of choice (wheat-free or gluten-free)

Prepare the tempeh:

Cut the tempeh in half. In about 2 cups of water or veggie broth, in a small pot, bring the tempeh and 1 veggie boullion (or broth) to a boil. Reduce heat and simmer for 5 minutes. Let steep for another 10 minutes covered, allowing the tempeh to soak up the flavor of the broth.

*EXTRA STEP optional…Coating the tempeh

The coating makes for more of like a chicken sandwich style burger, like a breaded cutlet- SUPER YUM…..

2T cornmeal

1T nutritional yeast

1/4t salt

1/4t ground black pepper

Pinch ground cayenne pepper

1/4t chipotle powder

Olive or Grape seed oil for pan-frying

Salt and pepper to taste

In a toaster, place either the sliced bread or rolls in and toast.

Preheat a large sauté pan or skillet, over medium heat. Add the olive oil. Place the tempeh halves in and reduce the heat to low. (*if corn crusting, remove the from the broth and dredge them directly into the cornmeal coating then proceed to the next step.) Pan fry covered 2-3 minutes on each side. If using vegan cheese, after the tempeh has been flipped once, places the slices of vegan cheese on top, 1oz each return the top and continue to cook for another 2-3 minutes.

When the bread is toasted, spread veganaise, mustard, slices of tomato and red onion and top it with a couple of leaves of lettuce. On the other pieces of bread or roll (the other side of the sandwich), put the ketchup.

Place the cooked “patty” on top of the lettuce, sprinkle with salt and pepper and cover it with the twin bread or roll with ketchup. Serve with a fermented dill pickle and a side of booch.

*tempeh 1:4 pounder close up

Sautéed Almond Tofu

*almond Tofu

 

 Serve this with sprouted brown rice and a side of greens…a little hot sauce and this meal is PERFECTION.

Sautéed Almond Tofu

1 lb firm tofu, pressed, drained, cubed

2T olive oil

2 cloves garlic, minced

1/4 tsp chili flakes or 1 fresh chili pepper, minced

2T maple syrup

2T GF tamari or Shoyu

Juice from ½ a lemon

1/4 cup roasted almonds (or peanuts!), chopped (optional)

In a large saucepan or skillet over medium-high heat, sauté the garlic and hot pepper in oil just until golden Add the tofu and continue to sauté until the tofu is browned on all sides, tossing often. Add the shoyu or Tamari sauce and the lemon juice. When the moisture is absorbed by the tofu, add the maple syrup and then the almonds. Continue to sauté until all of the liquid has cooked into the tofu.

Delicious hot or cold.

 

Hungarian Vegan “Chicken” Paprikash

*vegan paprikashThis is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on.  I served this with a huge side of Sautéed Kale.

Vegan Chicken Paprikash

1 pound vegan chicken pieces, drained (I use  Westsoy)

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

1 clove garlic, smashed and minced

4c Water

2T Hungarian paprika

3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.