Eggy Tofu Scramble

High protein and eggy vegan tofu scramble! This hearty vegan breakfast (or lunch or dinner) is very satisfying, filling, and super easy to put together. It will also really satisfy any cravings for scrambled eggs that you might have, without any actual eggs involved. It’s also just as versatile as a non-vegan scrambled egg dish, since once you get the flavor down, you can mix in pretty much any veggies that you desire, as well as vegan cheese shreds if you like. Just like scrambled eggs, this scramble goes great alongside some fresh toasted bread or a bagel.

This scramble makes use of black salt (also called Kala Namak) which imparts an incredibly eggy flavor and is predominantly used in South Asian foods, so if you can’t find black salt at your local supermarket, you may need to try looking at an Asian grocery, or ordering some online. It is worth noting now, that a little bit of black salt goes a long way. I think that 1/4 tsp is plenty to use in this recipe and recommend using no more than that at least the first time that you make this, though you may want to experiment with using a little more as you make more scrambles.


Eggy Tofu Scramble

  • Servings: 4
  • Difficulty: easy
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Scramble Ingredients

  • 14 oz. Firm/Extra Firm Tofu
  • 1/4 Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • Tbsp. Vegan Butter
  • Sliced Green Onions (For Garnishing)

Seasoning Blend Ingredients

  • 2 Tbsp. Nutritional Yeast
  • 3/4 tsp. Turmeric
  • 3/4 tsp. Paprika
  • 1/2 tsp. Dijon Mustard
  • 3/4 tsp Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp Black Salt
  • 1/3 cup Non-Dairy Milk
  • Directions

    1. Dice onion and bell pepper into half inch dice. Drain tofu, but do not press. Place tofu in a bowl and mash with a fork, leave some larger chunks. Should have similar texture to scrambled eggs.
    2. Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add non-dairy milk(we used oat milk, though you can use whatever you prefer) and whisk until smooth.
    3. Preheat frying pan over medium flame, once warm add vegan butter and coat pan, then add pepper and onion sauté until onion starts to turn translucent, 2-3 minutes. Then add tofu and fry until lightly browned. Be cautious that you do not to break up tofu too much when moving it around the pan.
    4. Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
    5. Top with some black pepper, chopped chives, vegan cheese shreds and hot sauce, salsa or ketchup if desired. Serve alongside toast or a bagel.

    Slowcooker Chili

    Soup season is upon us in Pittsburgh as the weather cools and the leaves change colors. While chili may not technically be a soup, it still makes for a hearty, warm bowl full of comfort on a cool day. It is also a great vehicle for seasonal veggies and it’s relatively healthy too. This is also a super easy recipe that doesn’t require a ton of work outside of prepping the veggies that will have your home smelling delicious.

    This recipe makes several servings and freezes well, but can also be halved if less chili is desired. Leftover chili is also great served over macaroni and cheese (which you can find a great recipe for here).


    Slowcooker Chili

    • Servings: 10-12
    • Difficulty: easy
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    8 hour cooktime is based on cooking on low setting, if you would like to cook faster, cook on high for 4-6 hours.

    Ingredients

    • 1 large Japanese sweet potato
    • 2 bell peppers
    • 1 large carrot
    • 2 stalks celery
    • 2 yellow onions
    • 2 cups dry beans, soaked
    • 8 cloves garlic
    • 5 medium jalapeõs
    • 6 oz. can tomato paste
    • 28 oz. can crushed tomatoes
    • 14.5 oz. can diced tomatoes
    • 1 1/2 cups TVP
    • 2 Edward & Sons Not Beef Bouillon Cubes
    • 2 tsp. ground cumin
    • 2 Tbsp. dried oregano
    • 4 Tbsp. chili powder
    • 1/2 tsp. smoked paprika
    • 1 Tbsp. sea salt
    • 1 Tbsp. ground black pepper

    Directions

    1. Wash vegetables, scrub and peel Japanese sweet potato and carrot. Dice potato, bell peppers, onions and jalapeños (remove ribs and seeds for a milder flavor).
    2. Use a grater to shred carrot and celery over crock pot.
    3. Press garlic into a paste and add to crockpot.
    4. Add canned tomato paste, crushed tomatoes and diced tomatoes to crock pot, as well as soaked beans (for this recipe we chose to use a mix of 1 cup black beans and 1 cup of kidney beans, though you can mix it up if you’d like to).
    5. Add TVP, 2 Edward & Sons Not Beef Bouillon Cubes and 2 cups water as well as ground cumin, dried oregano, chili powder, paprika, salt and pepper.
    6. cook in slow cooker on low for at least 8 hours. check on your chili every hour or two and if it starts to look too dry feel free to add some additional water to the pot.
    7. Serve in bowls with vegan cheese, vegan sour cream, and green onions as a garnish.

    Cold Brew Coffee

    Coffee is one of my favorite things to drink any time, and as the temperature rises in the summer, cold brew is one of my favorite ways to consume coffee.

    Due to the fact that the ongoing pandemic has kept me away from the local coffee shops that I would typically be visiting to satisfy my cravings, and because a cup of cold brew from a shop can cost nearly $5, I’ve found a way to brew my own. The method that I use doesn’t require any fancy equipment, and you likely already have everything that you need in your kitchen to make your batch of delicious cold brew. All you’ll need is a quart sized container, a fine mesh strainer, paper coffee filters, ground coffee and filtered water. You’ll also need some time– but that’s just for the coffee to brew.


    Cold Brew Coffee

    • Difficulty: easy
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    Recipe is made in quart sized container.

    Ingredients

    • 1 cup of ground coffee
    • filtered water

    Directions

    1. Place 1 cup of ground coffee into container. I use a quart size mason jar, if you are using a vessel that is a different size, you will need to adjust the ratio of coffee to liquid. For example, if you were to use a pint sized container, you would use only one 1/2 cup of ground coffee.
    2. Begin to pour filtered water over the coffee grounds. once there is enough water in the vessel to saturate the coffee, stir to make sure all of the grounds have been saturated. I like to use a chopstick to do this.
    3. Fill the vessel up the rest of the way with water, leaving a minimal amount of space at the top.
    4. Cover and refrigerate for about 24 hours.
    5. After 24 hours have passed, you need to strain the ground coffee out of the cold brew. I like to do this in two stages. First, pour the cold brew into a bowl through a fine mesh strainer and let all of the liquid drain from the coffee grounds before discarding them. Next, place a paper coffee filter in the strainer, and filter the coffee again into another bowl before pouring it back into the brewing vessel.
    6. Serve chilled and over ice. The cold brew coffee will keep in the fridge for about a week.