Thursday, November 10, 2016

Easy Tofu Scramble (Vegan Scrambled "Eggs") Recipe


1 block extra firm tofu

1-2 TBSP Turmeric (for yellow color)

2 TBSP Nutritional yeast (Optional. Adds a cheesy flavor)

Black pepper to taste

Black Salt to taste (adds an eggy flavor). If you don't  have this, just add regular table salt.

(You can also add any vegetables you would like to this dish, such as spinach, onions, mushrooms, peppers, ETC.)


Spray a nonstick pan with cooking spray. Press the tofu between paper towels until most of the moisture has been removed. Crumble the tofu into the pan by simply squishing it through your fingers. This gives it a closer look and shape to scrambled eggs. Add the turmeric, nutritional yeast, pepper and salt. Cover with a lid and cook on medium heat for about 3-5 minutes, or until the tofu softens a bit. Stir occasionally until the yellow color is even throughout the rest of the tofu. Serve immediately and enjoy.

* This scramble goes great with toast, hash browns, tempeh "bacon," or in breakfast burritos! :)

Perfect Chicken-less Noodle Soup!!

This is the perfect soup for when you’re sick, had a bad day, have company over, or… heck, it’s great ANYTIME!! Very healthy, low fat, and of course, delicious. Here’s how to make it!


Vegetable oil spray (optional)

½ onion, cut into chunks, layers separated

1 cup chopped celery

1 cup carrot slices

1-2 Vegetable Bouillon cubes (Sometimes I like to use 1 TBSP of vegetable Beyond Bullion paste instead)

½ a small package of whole wheat ribbon noodles

1-2 cups of SoyCurls, depending on preference (could use chickpeas or beans instead)

A few shakes of Mrs. Dash Table Blend (to taste)

Garlic salt and black pepper (to taste)

Water (your desired amount)

Spray the inside of the pot with a coating of vegetable spray (or, to be oil-free, put a bit of water in the bottom of the pan, just enough to get the onions and veggies soft). Put in the onion pieces and cook on medium heat until they start to get soft. Once they do, put in the carrots and celery. Let them cook until the onion becomes translucent. Add about 3 inches of water to the pot and let simmer with the lid on until the celery becomes soft. Add the noodles to the pot and more water to cover them if needed, cover with the lid again and simmer until the noodles are about half-way cooked. Add the Soycurls to the pot. Add the Boullion, Mrs. Dash, garlic salt and black pepper. Once the Soycurls become soft, use kitchen scissors to snip them to smaller, bite-sized pieces. (They float, so this will not be too difficult). Let the soup simmer until the noodles are fully cooked and the carrots are fork-tender. You will also be able to tell when it’s close to done because you will start to smell the delicious aroma. :) Serve immediately and enjoy. This soup can be stored in the fridge for up to 5 days.

EASY 3 Ingredient Banana Bread! (Vegan-friendly)

Here is a fabulous recipe I use all the time for when my bananas start going brown. SOOO easy and if you have a lot of over-ripe bananas, just make more than one batch of banana bread and freeze a portion of it for later. Okay, here's how to make it!

  • 1 Boxed yellow cake mix (I use Duncan Hines brand)
  • 3-4 Ripe bananas
  • 2 flax eggs (2 TBSP flax meal mixed with 5 TBSP of water, left to set for 5 minutes).

Preheat oven to 350 degrees Fahrenheit and spray a bread pan with cooking spray.
Combine cake mix, mashed bananas and flax eggs into a large mixing bowl. Mix until well incorporated. Transfer to greased bread pan and bake at 350 F for 50 minutes.
Let cool for 15-20 minutes before transferring to a cooling rack. Serve after it has cooled to desired temperature and either serve or freeze slices in large Ziploc bags. :)