Kale and Sun-dried Tomato Tofu Scramble

Every vegan loves a good tofu scramble! This is the quintessential breakfast staple that will make you say “what eggs?”

Tofu Scramble with Kale and Sun-Dried Tomatoes

What You’ll Need:

  • About 1/4-1/3 of a block of firm organic tofu
  • About 1/3 of a small white onion, sliced into pieces
  • 1 full leaf of kale, chopped into pieces
  • About 3 white button mushrooms, sliced
  • About 2 teaspoons of turmeric powder
  • About 1 teaspoon of essential seasoning blend*
  • 1 1/2 tablespoons olive oil
  • 2-3 tablespoons of low-sodium vegetable broth (optional)
  • 1 teaspoon black salt (kala namak)**

What to Do:

  1. Heat a small pan on low-medium heat with 1 tablespoon of olive oil in it.
  2. Once hot, add mushrooms (be careful of oil splatter!) and onion.
  3. Saute for approximately 2 minutes, until onion is translucent, then add kale.
  4. Continue to saute until all veggies are tender, approximately 5 minutes. Feel free to leave on heat for a few extra minutes if you want your veggies a little crispier and more caramelized, but be careful not to burn them! Set veggie mixture aside.
  5. Heat small pan on low-medium heat with 1/2 tablespoon of olive oil in it.
  6. Once hot, crumble tofu into pan. You can add tofu block straight into the pan and crumble it to pieces with a spatula or other cooking utensil as well — I prefer to use my hands to crumble and break it apart as I am adding it to the pan.
  7. Add turmeric to tofu one teaspoon at a time, mixing spice into tofu fully before adding the next teaspoon.
  8. Let tofu sit over heat for approximately a few minutes, stirring occasionally.
  9. For “fluffy scramble”, add in one tablespoon of veggie broth and mix fully into scramble before adding the next tablespoon of broth (this is optional! I like my scram just fine without the broth, but its nice to try every once in awhile!).
  10. Continue to let tofu heat, and stir occasionally, leaving scram over heat for approximately 7-8 minutes**.
  11. Remove from heat and place on serving dish.
  12. Add kale, mushroom and onion mix on the side or on top of tofu scram.
  13. Garnish with sun-dried tomatoes and serve. Bon appetit!

 

* Essential seasoning blend can be found on the recipes page.

** I like to wait until I get just a few dark spots on the scramble (not a lot) but when I originally made this recipe I only left it on the heat for about 5-6 minutes. It didn’t get any dark spots, but it was still delicious– I discovered how I prefer my tofu scram through trial and error, like most things!

*** Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!

 

 

Date posted on Instagram: 1/13/18

Rainbow Carrot Pasta and Meatballs

A healthier take on the classic dish of pasta and meatballs, but with the same vibrant flavors, and of course, cruelty-free!

Rainbow carrot pasta and meatballs

What You’ll Need:

  • About 5-6 rainbow carrots — use a variety of colors for health benefits, plus it looks a lot prettier 🙂
  • 1 bag of Gardein meatless meatballs
  • 1 can of Trader Joe’s fire-roasted tomatoes
  • 3 tbsp. olive oil
  • 1/4 cup fresh basil
  • Approximately 2 tsp. of the essential seasoning blend*

What to Do:

  1. Finely chop basil and set aside.
  2. Use a vegetable peeler to cut rainbow carrots into long slivers and strips. This will be your “pasta”. Set aside.
  3. Heat a medium-sized pan on low-medium heat with 2 tablespoons of olive oil in it.
  4. Once hot, add several meatballs to the oil (be careful of oil splatter!) and pan-fry the meatballs until brown and fully heated through. To ensure that the meatballs are heated all the way through (and to make the cooking time quicker) you can cover the skillet with the lid. But you might get a crispier result if you take the extra minutes to heat them without a lid– the extra moisture that occurs when you have a lid on might take away some of the crispness. Set meatballs aside (if desired, place on a cloth or paper towel to drain excess liquid).
  5. Heat another medium-sized pan (or use the same one!) with 1 tablespoon of olive oil in it.
  6. Once warm, add in carrot pasta and let saute, stirring occasionally.
  7. Cook carrots on low heat until they are no longer hard but still have a little crunch (approximately 5-7 minutes).
  8. In a small saucepan, empty fire-roasted tomatoes and heat sauce on low heat.
  9. Add in basil, meatballs and essential seasoning blend and heat until sauce is hot, stirring occasionally.
  10. Transfer rainbow carrot pasta to serving dish, and spoon about 1/2 cup of sauce on top.
  11. Garnish with fresh basil and serve. Bon appetit!

* Essential seasoning blend can be found on the recipes page.

Date posted on Instagram: 1/5/18

Fusilli with Fire-Roasted Tomato and Sausage

A hearty Italian-inspired pasta dish that includes many classic elements!

Fusilli pasta with fire-roasted tomato sauce and sausage

What You’ll Need:

  • 1 box of fusilli pasta
  • 2 links of Tofurky Italian “sausage”
  • 1 can of Trader Joe’s diced and fire-roasted tomatoes
  • 1/4 cup Daiya mozzarella style shreds
  • 2 tbsp. olive oil
  • 1 tbsp. of fresh chopped garlic
  • About 5-7 leaves of fresh basil
  • 2 tsp. of essential seasoning blend*

What to Do:

  1. Heat a medium pan on low-medium heat with 1 tablespoon of olive oil in it.
  2. Once pan is hot, add both sausage links and saute, turning each link occasionally until links are browned.
  3. Take links off heat and set aside.
  4. Prepare the fusilli according to the directions on the box. Prepare in a medium-size saucepan, enough fusilli to make approximately two cups of cooked pasta.
  5. While the pasta is boiling, empty one can of fire-roasted tomatoes in a separate small saucepan. Heat on low flame.
  6. Sliced links into discs and add to sauce as it heats.
  7. Add in fresh garlic, basil and essential seasoning blend.
  8. Continue warming until sauce is hot; remove from heat.
  9. Set sauce aside.
  10. Once cooked, drain pasta and run under cold water for about 30 seconds.
  11. Drain pasta again.
  12. Toss pasta in olive oil and transfer to serving dish.
  13. Spoon 1/2 cup of sauce on top of pasta.
  14. Sprinkle with mozzarella.
  15. Garnish with fresh basil and serve. Bon appetit!

* Essential seasoning blend can be found on the recipes page.

Date posted on Instagram: 11/30/2017

Kale and Mushroom Soup

Kale is one of my favorite veggies, which is kind of ironic because I used to hate kale– and spinach– and vegetables. But now I use it in almost everything I make. Here, I created a quick and easy light, soup that’s perfect for a cool rainy day, or whenever!

IMG_4140

What You’ll Need:

  • About 4-5 full leaves of kale, chopped into large pieces
  • About 5 white button mushrooms, sliced (cremini mushrooms can also be used)
  • 1 1/2 cups low-sodium vegetable broth
  • 2 tbsp. of olive oil (or oil of your choice)
  • 2 tsp. of the essential seasoning blend*

 

What to Do:

  1. Chop or break apart the kale leaves into smaller pieces. I like mine medium to finely chopped, but in this recipe I left the pieces a little bigger for a heartier feel.
  2. Chop the mushrooms into segments.
  3. Heat a medium skillet to low heat.
  4. Add olive oil and turn heat to low-medium.
  5. Add in mushrooms and saute for approximately 3-5 minutes, until lightly browned.
  6. Add kale and turn-over kale into mushroom mixture. Watch the pan and continue to stir to avoid burning.
  7. Add in seasoning blend evenly over mushrooms and kale.
  8. Once kale is slightly soft and mushrooms are brown, add in vegetable broth and turn heat to low.
  9. Let heat for another minute; remove from heat.
  10. Spoon soup into a bowl and it’s ready to serve — bon appetit!

 

*Essential seasoning blend can be found on the recipes page.

 

 

Date posted on Instagram: 8/12/2017