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.

    Butternut Squash Gnocchi

    Fresh fall produce is my favorite of all seasonal food. It’s hearty and comforting, and we’re all about comfort food here at The More You Dough. While I’ve spent plenty of time already this fall tinkering in the kitchen creating some great pumpkin recipes today is all about pumpkin’s underrated cousin, the butternut squash. Butternut squash has a delicate, sweet squash flavor similar to pumpkin, but is much easier to break down if you’re making from scratch cooking.

    There’s something really special and meditative about from scratch cooking that I really appreciate. I like knowing that I hand crafted just about every component of the meal. You won’t find me milling my own flour in the kitchen, or anything like that, but I do cook from scratch quite often. I like using fresh produce as much as I can while it’s in season as opposed to something that comes out of a can I can buy any time of the year. You can too for this recipe, but you’re by no means obligated to. I bought a whole butternut squash, butchered it, boiled it, cooled it, and pureed it. This sounds intensive, but it really doesn’t take all that long. It also makes plenty of puree to save for later in other great fall recipes like our butternut squash pizza that we’ll be sharing a recipe for soon. If that sounds like a bit too much work for you try checking your supermarket for butternut squash puree. Most stores seem to carry it in the baby food aisle.

    When I think of hearty dishes it doesn’t get much heartier than gnocchi. Gnocchi is one of the best pastas to make from scratch if you’re just starting to learn, because it’s super easy to make. All you have to do is knead some dough, roll it out, chop it up, and boil it for a few minutes. You can serve your gnocchi as just pillowy little chunks of dough, or add the classic grooves to the dough. Adding the grooves can be a little tricky at first, but I recommend it. They trap a lot of great flavor from the sauce. To see how to make them check out the video below.

    We pan seared our gnocchi with some Field Roast vegan sausage to give it an extra flavor, and textural element. Searing it is my preferred method of preparation, but it’s not absolutely necessary as the gnocchi are perfectly ready to eat once you boil them. This gnocchi goes great paired with the white wine cream sauce we included in the recipe. You can use whatever sauce you’d like for the pasta. A lighter colored sauce seems to lend better to this dish as it allows the flavor of the squash to shine instead of competing with it like a red sauce would.


    Butternut Squash Gnocchi

    • Servings: 4-6
    • Difficulty: intermediate
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    Gnocchi Ingredients

    • 2 1/2 cups of all purpose flour
    • 1 cup butternut squash puree
    • 1/2 tsp salt
    • 1/4 tsp cinnamon
    • one pinch all spice
    • one pinch nutmeg
    • one pinch black pepper

    White Wine Cream Sauce Ingredients

    • 1 cup oat milk
    • 1/4 cup vegan white wine
    • 1/4 cup vegan butter
    • 2 tbsp all purpose flour
    • 2 tbsp chopped fresh basil
    • 1 tbsp lemon juice
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 1/4 tsp red pepper flakes
    • 1 shallot, minced
    • 6 cloves garlic, minced

    Gnocchi Directions

    1. Break down the butternut squash. Start by peeling it, cut off the ends, slice it in half, and scoop out the seeds. Cut it into chunks that are similar in size so they cook evenly.
    2. Boil the butternut squash for 25 minutes or until it is fork tender. Prepare an ice bath in a large mixing bowl, and place cooked squash in this to cool and halt the cooking process. Drain when cooled.
    3. Place cooled squash in the food processor, and blend into a puree. If you purchased squash puree you can skip steps 1-3.
    4. Measure out one cup of the squash puree and place it in a large mixing bowl. Package up the rest of your squash puree to use for future recipes. I put mine in the freezer.
    5. Add in the all spice, nutmeg, cinnamon, salt, and pepper. Stir together to thoroughly incorporate the ingredients.
    6. Slowly start adding the flour chopping it in with a spoon. Depending on the moisture content of the squash puree you may use a little less or a little more than 2 1/2 cups of flour. Stir until it forms a shaggy dough.
    7. Continue to slowly add flour, and knead with your hands until the dough stops feeling gummy and sticky. It should bounce back nicely if you poke it.
    8. Separate the dough into manageable pieces, I separated mine into fourths, and roll them out into long tubes on a floured surface. I like to think this step is pretty similar to making play-doh snakes as a kid. Your snakes should be about 1″-1 1/2″ in diameter. It can be difficult at first, but try to keep them as consistent as possible.
    9. Using a sharp knife, cut the tubes of dough into small pieces. They should look like little tiny gnocchi pillows that are about 1″-1 1/2″ wide.
    10. You can stop here, or you can add grooves into your gnocchi. I prefer the grooves, because they hold more of the sauce on the pasta. To do this, find a fork and turn it tines down on a plate. Make sure the fork, work surface, and gnocchi are all well floured. Press the end of a gnocchi down against the base of the tines with your thumb, and flick it down the length of the tines. This can be pretty tricky at first, but you’ll get the hang of it after a few (or if your me a few dozen) gnocchi. I made a short video showing the technique in this post.
    11. Boil your gnocchi for 2-4 minutes. Make sure the pot is really at a rolling boil when you put the gnocchi in. They’ll bring the water temperature down a lot, so you want to ensure that they still cook quickly and evenly throughout. You can boil half of them at a time to avoid a drastic temperature change. They should float when they’re done. If they’re floating before your timer goes off remove them.
    12. Immediately place the boiled gnocchi in an ice bath, or under cold running water to halt the cooking process. I use an ice bath to do this. The quicker the better. Nobody wants mushy pasta especially when you spent so much time preparing it.
    13. While you can eat gnocchi without searing them, I always choose to pan fry them. It imparts a great flavor on them, and allows you to cook up your favorite vegetables in the same pan. I recommend broccoli, or brussels sprouts. We cooked ours up with some field roast vegan sausage, because we didn’t have a lot of veggies in the fridge at the time. Keep some white wine on hand to deglaze the pan while you sear them. If you don’t deglaze they’ll get stuck to the pan and tear. They only take about five minutes to fry up, so wait until your sauce starts reducing to put them on.

    White Wine Cream Sauce Directions

    1. Measure out all of the ingredients before hand. You have to work quickly to keep the roux from burning and the cream from separating, so you want to be able to instantaneously add whatever you need.
    2. In a sauce pot on low heat add the 1/4 cup vegan butter.
    3. Add in the minced shallot and garlic, and the red chili flakes once the butter melts down.
    4. Allow the butter to darken in color, and quickly whisk in the flour.
    5. Keep whisking and quickly add the oat milk, followed by the white whine and splash of lemon juice.
    6. Add all other seasonings.
    7. Allow the sauce to simmer and reduce down. Whisk frequently to prevent burning.
    8. Sauce should be a creamy texture that flows freely, but is thick enough to stick to your pasta. Remove from heat when finished.
    9. You can add some of the sauce to the gnocchi while they’re finishing cooking to impart more flavor. This is optional.
    10. Serve on a plate or in a bowl, and finish with fresh herbs if you’d like.