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.

    Butternut Squash Curry

    It’s been a truly dreary, rainy week here in Pittsburgh, and I’ve found myself craving hearty, filling food. I made this recipe combining two of the most craveable fall favorites; curry, and squash. Although this curry is far from a one pot meal, it is relatively easy to make. All you need is some curry paste, coconut milk, fresh produce, and an empty stomach. It is unbelievably filling. I don’t know how I ate as much as I did, or whether I should feel impressed with myself or ashamed. That being said, this curry makes a lot of servings that you can set aside and freeze for the next time you’re craving it on a rainy day.

    While you can make your own curry paste we used a store bought one for this recipe. Just be sure to check the label. Some curry pastes contain fish sauce, so it’s worth a quick once over. You can top your curry with anything you want, but I happened across these adorable little beech mushrooms at the food co-op and knew that I had to use them. They honestly ended up being one of my favorite parts of the curry. Trust me, that’s saying a lot, because I loved every part of the curry. The beech mushrooms just ended up being little salty flavor bombs, almost akin to bacon. It cut through the sweet, spicy, and fatty flavors of the curry giving it an additional dimension that was just perfect. I highly recommend using the beech mushrooms, or any kind of small mushrooms that you can find to marinate as directed in the recipe.

    We served our curry bowls with noodles as a base, but it’s also good with rice. Though I’m sure it’s far from traditional you could try it with other grains like farro, or quinoa if you wanted. Even serving it alone without any grains should be fine. It’s super dense and starchy with both the squash and the Japanese sweet potato.


    Butternut Squash Curry

    • Servings: 4-6
    • Difficulty: intermediate
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    Ingredients

    • 2 tbsp vegan red curry paste
    • 1 cup butternut squash puree
    • 17 oz coconut milk (two standard sized cans)
    • 1 Japanese sweet potato
    • 8 oz KaMe Ramen Noodles (you can sub any vegan noodles, or rice)
    • 2 jalapeños, cut into rings
    • 1 tsp fresh lemon grass, finely chopped
    • 1 tsp green onion/scallion, finely chopped
    • 6 cloves garlic, minced
    • 1 tbsp grated ginger
    • 1 block extra firm tofu
    • 3 limes
    • 4oz beech mushrooms
    • 2 tbsp tamari
    • 1 tbsp maple syrup
    • 1/4 tsp liquid smoke
    • pinch of white pepper
    • 6 tbsp sesame oil

    Directions

    1. Clean and prepare all produce items. Peel and cube sweet potatoes, cut jalapeños into rings, grate ginger, mince garlic, finely chop lemon grass and scallions, and cut tofu into pieces. We cut them into large triangles for aesthetic, but you can cut them however you’d like. If you have a whole butternut squash you’ll need to peel it, cut it down, de-seed it, and boil it for about 30 minutes before adding it to a food processor to puree it. It sounds like a lot of work, but you get a lot of additional squash to freeze and use for other recipes. If you don’t want to do all of that you can purchase squash puree.
    2. In a large stock pot add a few tablespoons of sesame oil. Once the oil is hot add garlic, lemongrass, ginger, scallions, and some of the jalapeño rings. Set aside a few rings for garnish.
    3. Add 2 tbsp of the curry paste to the pot to toast it, and then add in the butternut squash puree. Stir the two until they are well integrated.
    4. Add the juice of one lime, followed by the coconut milk.
    5. Put the sweet potato cubes in the pot, so they have plenty of time to cook until they are fork tender. Bring curry to a simmer for at least an hour. Stir often.
    6. In a small mixing bowl add beech mushrooms, the juice of one lime, maple syrup, tamari, liquid smoke, and a pinch of white pepper. Stir to combine. Cook down in a separate pan with some sesame oil. Make sure they are cooked thoroughly, and then set aside. Beech mushrooms can be very bitter if they are not cooked completely.
    7. In a separate pan fry up tofu in sesame oil until it is a nice golden brown on both sides. Set aside.
    8. Bring water to a boil in a separate pot, and cook noodles, or rice, according to package instructions. If you are cooking noodles be sure to run them under cold water after they become al dente, so that they don’t over cook. In this recipe we use the noodles or rice as a bed for the curry. The curry should be hot enough after more than an hour of simmering to heat them back up.
    9. While you’re waiting for your curry to finish simmering cut down the limes into wedges for garnish, and to squeeze directly on top of the curry bowl.
    10. After about 90 minutes of simmering check your potatoes to see if they are fork tender. They should be very soft at this point. If they are done remove the curry from heat, and serve.
    11. To serve add noodles or rice to a bowl, top with curry followed by tofu, beech mushrooms, jalapeños, and some green onion. Add a squirt of lime juice to the bowl for added flavor.

    Complete Guide to Tofu Cream Cheese

    A good vegan cream cheese can be hard to find. I’ve found that a lot of the store bought vegan cream cheese has something a bit off in taste, texture, or sometimes both. Today I’d like to share a few tofu cream cheese recipes we’ve developed over the past couple of months. Making your cream cheese at home is super simple, and more affordable than most store bought cream cheese.

    undefinedIf you don’t want to make your own cream cheese, and prefer to buy it at the supermarket that’s perfectly okay. Our favorite store bought vegan cream cheese’s are Tofutti, Trader Joe’s, and Follow Your Heart. We prefer the soy and tofu based cream cheese. It has the best texture and taste out of all of the products we’ve tried. Follow Your Heart is great, but they’re changing their cream cheese recipe to become soy-free. We haven’t had their new recipe yet, so I can’t speak to it’s quality, but we love every Follow Your Heart product we’ve had so I’m optimistic.

    We haven’t tried a lot of nut based cream cheese due to allergies in the family, but we have had Kite Hill’s almond based cream cheese. It’s great, but I still find myself preferring the texture of soy based cream cheese products.

    If you’re up for making your own cream cheese we’ve been hard at work developing a recipe that can be easily adapted to add different flavors. We’ve made a basic plain cream cheese, a strawberry, and a garlic and chive. All you’ll need to get started are a few basic ingredients you can find at most supermarkets, and a blender or food processor.

    Tofu Cream Cheese

    • Servings: 8-10
    • Difficulty: easy
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    You will need a high speed blender or food processor for this recipe. A high speed blender works best.

    Ingredients

    • 6 oz extra-firm Mori-Nu silken tofu (half a package)
    • 2 tbsp coconut oil
    • 1 tsp rice wine vinegar
    • 1 tsp lemon juice
    • 1/2 tsp sea salt

    Directions

    1. Add 6 oz of extra-firm silken tofu to a blender or food processor. Place other half of tofu in a container to save in the fridge or freezer.
    2. Melt coconut oil, and add into the blender or food processor.
    3. Add all other ingredients.
    4. Blend on high until all ingredients are well integrated, and the mixture is smooth texture.
    5. Move to a reusable container, and store in the fridge for up to a week. Chill for at least an hour before using to allow the coconut oil to set.


    Vegetable oil can be used in lieu of coconut oil, if you prefer the taste, but this will give the cream cheese a much thinner consistency.

    Our Garlic Chive Cream Cheese recipe is very similar to the original plain recipe. It only calls for a few additional ingredients. This makes a great schmear for a plain bagel, or one that you’re topping with other ingredients.

    Garlic Chive Tofu Cream Cheese

    • Servings: 8-10
    • Difficulty: easy
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    You will need a high speed blender or food processor for this recipe. A high speed blender works best.

    Ingredients

    • 6 oz extra-firm Mori-Nu silken tofu (half a package)
    • 2 tbsp coconut oil
    • 1 tbsp chopped chives
    • 1 tsp rice wine vinegar
    • 1 tsp lemon juice
    • 1/2 tsp sea salt
    • 1/4 tsp garlic powder
    • small pinch of onion powder

    Directions

    1. Add 6 oz of extra-firm silken tofu to a blender or food processor. Place other half of tofu in a container to save in the fridge or freezer.
    2. Melt coconut oil, and add into the blender or food processor.
    3. Add all other ingredients with the exception of the chives.
    4. Blend on high until all ingredients are well integrated, and the mixture is smooth texture.
    5. Move to a reusable container, and stir in finely chopped chives.
    6. Store in the fridge for up to a week. Chill for at least an hour before using to allow the coconut oil to set.


    Vegetable oil can be used in lieu of coconut oil, if you prefer the taste, but this will give the cream cheese a much thinner consistency.

    The recipe for strawberry cream cheese requires a few substitutions as well as additions. Be sure to pay close attention to the recipe below if you’re trying to make a fruit flavored cream cheese. We recommend using apple cider vinegar for this one, and adding less salt. You’ll probably want to use a natural sweetener like maple syrup or agave. We developed this recipe with strawberries, but you can use other fruit if you’d prefer. If you come up with a great flavor combination let us know in the comments.

    Strawberry Tofu Cream Cheese

    • Servings: 8-10
    • Difficulty: easy
    • Print


    You will need a high speed blender or food processor for this recipe. A high speed blender works best.

    Ingredients

    • 6 oz extra-firm Mori-Nu silken tofu (half a package)
    • 1/4 cup fresh strawberries
    • 2 tbsp coconut oil
    • 1 tsp maple syrup
    • 1 tsp apple cider vinegar
    • 1 tsp lemon juice
    • dash of sea salt

    Directions

    1. Add 6 oz of extra-firm silken tofu to a blender or food processor. Place other half of tofu in a container to save in the fridge or freezer.
    2. Melt coconut oil, and add into the blender or food processor.
    3. Add all other ingredients.
    4. Blend on high until all ingredients are well integrated, and the mixture is smooth texture.
    5. Move to a reusable container, and store in the fridge for up to a week. Chill for at least an hour before using to allow the coconut oil to set.


    Vegetable oil can be used in lieu of coconut oil, if you prefer the taste, but this will give the cream cheese a much thinner consistency.