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Baked Tofu Wrap

I have been thinking of ways to use the Baked Tofu I made. I wanted something fast and with little effort. This is what I came up with – Baked Tofu Wrap. I tend to over-fill my wraps, burritos and such, so I will put minimal ingredient amounts.

  • 1 GF Flour Tortilla or Wrap
  • Spicy Brown Mustard
  • Handful of butter lettuce
  • carrot ribbons
  • tomato, chopped
  • 1 slice, Baked Tofu, diced

Spread spicy brown mustard onto tortilla/wrap. Layer lettuce, carrot ribbons, tomato and the diced tofu.

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Serve. Eat. Enjoy.

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Chocolate Cream Pie

Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.

Crust:

  • 2 cups pecans
  • 1/4 c date sugar or maple sugar
  • 3 tbsp almond butter
  • 1/2 tsp Himalayan salt (optional)
  • 1/4 tsp Baking Spice Blend

Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.

Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.

Filling:

  • 2 1/2 c vegan dark chocolate chips, melted
  • 2 packages organic firm tofu (I like Nasoya)
  • 1 tbsp pure vanilla extract
  • 1/2 – 3/4 c maple syrup
  • 1/2 – 3/4 c Almond Milk, vanilla, unsweetened

Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.

Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.

Note: I topped individual servings with whipped coconut cream.

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Serve. Eat. Enjoy.

 

 

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Baked Tofu

I am fairly new to using tofu. It is a very versatile ingredient. You can make savory or sweet dishes with tofu. It is used in stir-fries,  buddha bowls, wraps, scrambles, the list just goes on and on.

At my local grocery store it is $5 for a package of baked tofu of four pieces. That just does not seem right, so I made my own. By making your own you can easily change up the flavor profiles. This is a basic recipe just to get you started. The marinade is only 3 ingredients. That is pretty easy.

  • 1 package firm tofu (I like Nasoya)
  • 5 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp liquid smoke

Note: I find freezing the tofu gives it a “meatier” texture. I would not press the tofu for this if you do not want ugly slices. Learn from my mistake. I would, however, wrap the tofu in a towel and let the towel soak up the liquid.

In a small bowl mix together marinade ingredients: coconut aminos, garlic powder and liquid smoke.

Slice tofu into about 1/2 in slices. Pour marinade into a 13×9 baking dish. Place the tofu into the marinade. Let set for 5-10 minutes, then flip tofu over to marinade the other side for another 5-10 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Place marinated tofu slices onto prepared baking sheet. Bake in oven for 15 minutes. Turn over tofu slices and bake for an additional 15 minutes.

Note: I noticed the tofu firmed up as it cooled.

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Serve. Eat. Enjoy.

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Breakfast Burritos

I made breakfast burritos for lunch today. They turned out so good – omnivore approved. That is one of my goals when I come up with a meal. Omnivores will love the meal just as much as us vegans. That is the best way to get others to try this way of eating.

As the title says I made burritos for me with gluten-free tortillas and my husband had his with naan. It looked amazing as well.

  • 1 pkg tofu, firm, drained, pressed
  • Savory Spice Blend, generous amount
  • black salt, generous pinch
  • vegetable broth, as needed
  • 2 c shredded potatoes, frozen
  • vegan cheese shreds (optional)
  • salsa, your favorite
  • 1 avocado(s), chopped
  • gluten-free tortillas

Season tofu with Savory Spice Blend. Rub into tofu and let set as you gather your other ingredients.

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Add 1-2 tablespoons of vegetable broth to a large skillet over medium heat.

Add tofu, seasoned side down to the skillet with the vegetable broth. Season other side of tofu with more Savory Spice Blend and black salt.

Break up tofu with spatula. Add 1-2 more tablespoons of vegetable broth. This adds additional flavor and helps the tofu from sticking to the pan. Cook tofu until it is heated through and resembles scrambled eggs. Transfer to a plate and set aside.

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Add 1-2 tablespoons of vegetable to skillet you cooked the tofu in. Add the shredded potatoes and vegan cheese shreds. Spread them out evenly. Let them set and cook. Do not stir at this time. By letting them set there they get golden brown. If you stir them they will not get golden.

When the potatoes have got golden brown turn them over and repeat the browning process on this side.

Return tofu scramble to potatoes. Add avocado and salsa to the potato mixture. Stir.

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Spoon filling into tortillas and roll into a burrito. Top burrito with additional salsa.

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Serv. Eat. Enjoy.

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O’Brien Tofu Scramble

I have been meaning to make this breakfast for sometime. Whenever I would get ready to make it I would be missing one of the ingredients. Today is the day. I have all the ingredients.

Right this moment I am pressing the tofu to get the liquid out and so I can impart more flavor into the tofu. Tofu is a blank canvas, which means you can season it however you want to.

I am using a shortcut ingredient in this scramble. Frozen O’Brien breakfast potatoes. They contain some peppers and onions. They are perfect for some additional flavor and bulk.

This meal is not just for breakfast. You can make this anytime. This would make a great brunch item to share. Make the GF Blueberry muffins and a beautiful bowl of mixed fruit  to go along with the scramble and you will have a wonderful Sunday brunch with your family and friends.

  • 14 oz. firm tofu, pressed
  • Savory Spice Blend, to taste
  • Couple of Pinches of black salt
  • 4 c O’Brien Potatoes, frozen
  • Vegetable broth as needed
  • 1 tbsp nutritional yeast
  • 1 avocado, sliced

Press the tofu for at least 30 minutes to get the liquid out.

Season pressed tofu with Savory Spice blend and black salt. (The black salt will help give it that eggy flavor that you come to expect from scramble eggs.) Set aside.

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Over medim-high heat in a large pan cook O’Brien potatoes to a golden brown color. Use vegetable broth as needed to keep the potatoes from sticking. You may also want to turn down the heat to medium if the potatoes are browning too quickly. Transfer potatoes to a plate and set aside.

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Before you add the tofu deglaze the pan with vegetable broth to make sure you get all those bits of flavor.Add tofu to the pan that you cooked the potatoes in.

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Cook tofu until they resemble scrambled eggs. Return potatoes to tofu and stir. Add nutritional yeast . Taste for seasoning. I added more Savory Blend.

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Serve. Eat. Enjoy.

Note: This scramble would be great to be used for breakfast burritos/tacos. Add a little salsa and you have a great filling and nutritious breakfast to grab and go.

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Savory Vegetable and Baked Tofu Bowl

I was doing some batch cooking this weekend to have some ingredients for the rest of the week. I made a big pot of brown rice and a sheet pan of roasted vegetables. This makes a good start for the upcoming week.

To make this bowl I used these ingredients along with some baked tofu and fresh items to add a little more dimension, flavor and nutrition to the bowl. I like to add something fresh along with cooked items when I make a bowl. This bowl hits the spot.

Note: I did not give any measurements for the ingredients. You know how hungry you are, and can gauge the amounts.

Serve. Eat. Enjoy.

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Tofu Scramble

I will be honest I am new to this Tofu thing. For some reason this ingredient gets me thinking of a show that was on TV back in the 80’s that starred Michael J. Fox. Yes, I know I am starting to date myself, but anyway. The show was called – Family Ties. There was this episode where the mother is starting to make meals with Tofu. Well, you can guess what happens, the family starts freaking out. Tofu is a hippie thing, and so on. Just thinking about it makes me laugh.

Here I am many years later and I am using tofu. I have read many posts and recipes online using tofu as a substitute for scrambled eggs. One thing I like about this ingredient is that is  so versatile and it can take any flavor you wish to give it. I had some Garlic Mushrooms and Greens leftover from the Creamy Polenta and Garlic Mushrooms with Greens I had made for dinner.

I decided to make a scramble using the tofu and the leftovers. Using just a few additional spices I was able to make a wonderful light and creamy “egg” scramble with nourishing veggies.

  • 1 pkg soft tofu, drained, and pressed about 20 minutes
  • Garlic Mushrooms with Greens (leftovers of choice)
  • 1 tbsp nutritional yeast
  • 3/4 tsp All-purpose Seasoning
  • 1/8 tsp turmeric
  • pinch of black salt

Note: You can make the All-purpose Seasoning yourself with the recipe that is in my basics section on my site, or you can purchase them pre-made on my store section.

First you need to remove some of the liquid encased in the tofu. I used a simple pressing method. There is no real need for a tofu press, but if you like gadgets go for it.

Wrap tofu in paper towels or dishtowels, whichever will work. Place in a shallow rimmed sheet pan. Lay a cutting board on top of the tofu. Now it is time for some weight. I used a large dutch oven (cast iron/ceramic). This is perfect because it is heavy. Now let it set and do its thing.

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In a large skillet add the garlic mushrooms and greens and cook over medium heat to remove any extra liquid. You especially want to do this if you are using mushrooms. You do not want your scramble turning a funky grayish-brown color because of the mushroom liquid.

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Stir together all-purpose seasoning, turmeric and nutritional yeast.

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Add tofu, and seasoning mixture.

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Stir all the ingredients until well combined and heated through. The tofu should resemble scrambled egg bits.

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Serve. Eat. Enjoy.

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Note: Need it to go? Wrap the scramble into a burrito tortilla, or make up a couple for a quick grab-n-go breakfast during the week. Change the stir-ins to whatever bits and pieces of leftovers you have in your refrigerator. There are so many possibilities waiting for you.

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Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

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Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

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