...is to make sure there's some moisture in the pan when you add the nutritional yeast at the end.  Whether this means adding a bit of water, or a bit of broth, or a dash of soy sauce and water together... I love the sauce-y texture that results when nooch goes in with some liquid.  It's the only way to go.  It's becoming my "signature" way to ( Read more... )

"Hmm..." you might say.  "More tofu scramble?"

Wellll... this isn't just any ol' tofu scramble.  This is a mad crazy creation of mine that actually turned out to be really darn good, even if the bizarrely close-up photo might suggest otherwise.  The "sweet" was a last minute addition when I realized what I had wasn't quite there yet in terms of ( Read more... )

Seriously...there is no food that these things don't go with.  They are a bit crunchy on the outside and chewy on the inside.  I like them as salad croutons (they're that awesome) or as a pizza topping you can add if you get takeout pizza, or on tacos.  Also they're a great snack on their own to just munch on.  Coating in spices and broiling ( Read more... )

My three favorite breakfasts are tofu scramble, breakfast burritos, and tofu scramble inside of a breakfast burrito.  Needless to say, I've experimented a lot with tofu scrambles, trying to create the perfect one.  I really like the spice combination.  This is a chunky version where you cube the tofu kind of small rather than mashing it up with a ( Read more... )

When I lived with another vegan in Indiana, she used to make burritos with a filling kind of like this. I think I successfully recreated it here, although the sauce I used tonight was a bit too salty.

Tofu Enchiladas1 small onion, diced ( Read more... )

1.In a sauce pan, boil water to cook the soba noodles.
2.In a skillet, toast 1/4 c. cashews.
3.Remove the cashews. In the same skillet, pan fry some tofu squares.
4.To make the Cilantro Dressing, blend the following: 1 cup chopped cilantro, 1/4 c. rice vinegar, 1/4 c. water, 1 Tbsp agave nectar, 1 Tbsp chopped ginger, 1-2 cloves chopped garlic, 2 Tbsp ( Read more... )

I've never had a frittata before (eggless or otherwise), so this morning's recipe was a real experiment.  I used the Sundried Tomato and Asparagus Frittata recipe from VWAV, but used arugula instead of asparagus so I could avoid going to the store.

Basically you mash up a block of tofu and mix it with nooch and soy sauce and set it aside.  Then ( Read more... )

So this clearly isn't the height of nutrition, and it's pretty sad that I had this as a meal shortly after expressing my envy of Happy Herbivore's Low-Fat and Uber Healthy Eating Habits.  It was finals week and this was a craving I just couldn't kick.  Sigh.

So here we have my tofu bacon--two layers of it, in fact--in the middle of layers of avocado ( Read more... )

E. invited me over for dinner the other night and he made this *amazing* blackened tofu pizza.  He's freshly turned vegan, and is quickly turning into a gourmet vegan chef.  This pizza was so delicious that he's getting a "guest spot" here.

He writes, "Pizza recipe must remain a house secret!  Salad, however, is farmer's market dark lettuce tossed ( Read more... )

I wanted a hearty but hasty breakfast yesterday so I made tofu scramble.  I loosely followed the spice combination in VwaV, added spinach and a bunch of fresh cilantro.  It was pretty good; the lemon juice was an interesting flavor.  Normally I make tofu scramble with soy sauce and  nutritional yeast rather than with lemon juice.

And my toast came ( Read more... )