Vegan Cream Cheese Singles! Say Whaaaat???

Anyone who follows me on Twitter knows that I am a huge fan of the Go Veggie brand. They have evolved over the years to include so many vegan options and they are GOOD ones. I've always loved their vegan cream cheese, and have especially enjoyed them since they added Strawberry and Chive & Garlic to their product line.

Something particularly exciting has occurred over at Go Veggie, and I'm happy to share the news with you. They have made single serving cream cheeses! Oh yes, you hear this right. Long gone are the days of bringing our entire tub of cream cheese to Panera, or taking our own giant containers with us to breakfast. Now we can just bring a little single serving portion of Chive & Garlic along with us, or pack them in our lunch boxes, then they can be thrown in the recycle; easy!

These cute boxes contain 4 single serving minis that are 1.3 oz each!

Adorable, am I right???

The bagel shot. Yum!

Keep an eye out for this exciting new product from the fabulous Go Veggie brand and let me know what you think! Tweet me! 

And for now, the Dirty Vegan is signing off. Hope your day is extra cheesy!

Oh, Just a Cola Tofu Recipe!

As you may already know, I've declared my love for Zevia soda from the rooftops. With that being said, I am continuing my Zevia recipe series with this soda tofu recipe. This came out amazing on the griddle, however it can be done in a pan or even baked in the oven. The Zevia soda makes a delightful crusted coating on the tofu and adds sweetness to the recipe without adding sugar or extra calories. This is a great recipe for when you are trying to eat lighter or to fuel up on protein before or after the gym. We enjoyed this tofu with brown rice and a side of broccoli, however you can even make this tofu by itself as an appetizer. You may even want to make this tomorrow for game day.

Zevia Cola Blackened Tofu

What you will need:

• 1 block of firm tofu, drained and cut into 8 cubes
• 1 can Zevia cola
• 2 tsp fresh ginger, chopped
• 2 tbsp ketchup
• 1 tbsp soy sauce
• sea salt and pepper to taste

What you will need to do:

In a bowl or container, combine cola, ginger, ketchup, and soy sauce to make a marinade. Marinade tofu cubes for 1 hour. Reserve 2 tbsp marinade to drizzle on tofu during cooking. Griddle tofu cubes at 375 degrees for 8 minutes per side, flipping frequently until tofu achieves a caramel brown coating. Enjoy tofu alone, as a side, 

 Marinade!

Griddle!

Enjoy!

Quick Breakfast Sandwich Idea

 Make a quick southwestern tofu breakfast sandwich on the fly! Being pressed for time shouldn't mean skipping important nutrients and protein in the morning.

Press some tofu, slice it, and pan-fry it with vegan butter. Also, pan-fry veggies like peppers, onions, and fresh baby spinach. Melt vegan cheese on top, dollop on some salsa, and place between two slices of your favorite toasted bread.

And well...enjoy! 

Tofu stuff like breakfast sandwiches, burritos, and scrambles are my go-to breakfasts for when I want something filling and need to put it together in a flash. What is your go-to breakfast?

Down Home Tofu Stir Fry? What!?

I love to veganize Southern cooking, and vegetables such as okra or bell peppers are just plain comforting. I also like Asian, Indian, and Thai cuisine. Well, put some of these elements all together and you get yourself one really crazy meal that is totally deeelish!

Get Your Vegan Boots on, We're About to Make This Here 'Southern Tofu Stir Fry with Peanut Curry Sauce'

1/4 cup coconut oil

2 cups okra, sliced

2 cups bell peppers, any color or combination

1 block tofu, drained and cut into chunks

1/4 cup peanut butter

1 tbsp soy sauce (or Aminos, or Tamari, or Shoyu)

1 tsp curry powder

sprinkle garlic powder

black pepper to taste

Heat coconut oil on medium heat in wok. Add vegetables and coat them with oil. Stir fry on high for a few moments, add tofu, then let simmer on low heat while you prepare sauce. In a bowl combine peanut butter, soy sauce, curry powder, garlic powder, and black pepper and add this sauce into your wok. Coat stir fry with sauce and stiry fry for about 3- 5 minutes on medium/ high heat. Serve over rice, over noodles, or with a piece on naan or corn bread on the side. Enjoy!

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Dijon Maple Mustard Tofu Steak & Asparagus

For this dish, I was inspired by a recipe in a health magazine. The recipe in the magazine was in no way vegan, but I decided to make it vegan. I added my own spin to the asparagus and made the tofu totally Naughty. This is a quick and comforting meal that easily tastes like you just ordered it from some swanky restaurant in the city. Yum!

Before you get started, shortcuts: I used my TofuXpress to press the tofu into steaks. I also used Seeds of Change Ready-to-Eat Rice. They come in convenient pouches that pop right in the microwave for 90 seconds. I just discovered their products and am excited to try more of their stuff! I love the fact that they are organic and so far, from what I've seen, their rices are vegan friendly.

Dijon Maple Mustard Tofu Steak & Roasted Asparagus

For the asparagus:

1 bunch of asparagus (about 1 lb), trimmed at the woody ends

1 clove of garlic, minced

1 tbsp olive oil

sea salt & pepper to taste

Preheat oven 400 degrees. Toss asparagus, garlice, and oil in a pan. Sprinkle with salt and pepper, and roast for 12- 15 minutes, or until tender. In the meantime...

For the Tofu Steaks:

1 container of firm tofu, drained & pressed to very firm texture

1 tbsp olive oil

salt & pepper to taste

2 tbsp vegan butter

2 tbsp maple syrup

2 tbsp dijon mustard

1 tbsp shoyu (or soy sauce)

Slice and cut tofu into small steak fillets (or to your desired size). Heat olive oil in skillet on medium heat and place tofu steaks in. While they are sauteing, sprinkle the tops with salt and pepper. Cook for about 3 minutes, or until slightly browned, flip, and season the opposite side with salt and pepper. Cook another 3 minutes. While that side is cooking, place vegan butter and maple syrup in a small bowl and melt (if you choose to do this in the microwave oven, it takes about 20 seconds). Add dijon and shoyu to the melted mixture and wisk together to create your sauce. Flip over tofu steaks and drizzle half the sauce on them. Cook for about 1 minute, then flip and do the same on the other side with the remaining sauce. Serve over rice or grains (like Seeds of Change, only takes 90 seconds!) with asparagus on the side. Enjoy!

Indian inspired Dish

I love the spices and flavors used in Indian cooking, and I was inspired by Indian cuisine while creating this recipe. I thought of dishes like Keema and ones with Paneer when making this vegan version.The ingredient's flavors all complement each other, making this meal tasty and mouthwatering!

2 tbsp olive oil
1 onion, chopped
1 14oz container firm tofu, drained & cubed
6 small carrots, chopped
1 15oz can sweet peas
26oz tomato sauce
2 cups unsweetened vegan milk (you can use coconut milk if you want that flavor, I used almond milk to make this sauce thick and creamy)
1 tbsp ground cumin
1 tsp ground ginger
1 tsp curry powder
1/2 tsp crushed red pepper flakes
sea salt to taste

Heat large skillet (I use a wok when working with big recipes and lots of ingredients like this) with olive oil and saute onion on medium heat until it begins to soften. Add tofu and saute until tofu browns. Add carrots and saute until they begin to soften. Add the remainder ingredients and heat until bubbly. Let simmer for 30 minutes on low heat. Season with salt to taste. Serve over rice and/ or with naan. Enjoy!

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Green Stir Fry

I should have saved this one for St. Patrick's Day...but what the hell!

Go Green With My 'Green Tofu Curry Stir Fry' Recipe

2 tbsp olive oil
1/2 medium onion, chopped
2 cups frozen snap peas
1 container of tofu, drained and cubed
2 cups fresh spinach, chopped
1 tsp curry powder
2 tbsp Bragg's Liquid Aminos (or Tamari, Shoyu, or Soy Sauce)
1/2 tsp black pepper
pinch of sea salt


In a wok or skillet, heat olive oil on medium heat. Saute onion until aromas are released and onion begins to soften, then add frozen snap peas. Cook snap peas until thawed, stirring frequently. Next add tofu and stir fry for about 3- 5 minutes before adding spinach, Bragg's and pepper. Combine and stir fry for 3- 5 minutes. Season with salt before removing from heat. Serve over rice or noodles. Enjoy!

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Pan Roasted Veggie Side Dish!

Pan Roasted Country Kale & Tofu

2 cups kale, torn into small pieces

1 cup tofu, drained & cubed

2 tbsp olive oil

1 tbsp Bragg's Liquid Aminos (or Soy Sauce/ Tamari/ Shoyu)

sea salt & pepper to taste

Heat olive oil in skillet pan on low/ medium heat. Pan roast kale in skillet, stirring occasionally until kale begins to turn bright green and vibrant. Add tofu and roast until tofu begins to brown on one side. Add Bragg's and pan roast until kale is slightly crisp and tofu cubes are nicely golden coated. Season with sea salt and pepper to taste. Enjoy!

I mixed some brown rice with mine. This side dish would be perfect for fall and winter dinners or during the holidays! Yum!

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Breakfast of...Vegans

If you are vegan, chances are you have leftovers such as rice, pieces of tofu and fruits like apples in your kitchen. And chances are, no matter who you are, you have probably been in your kitchen in the morning and felt a little bored making your usual breakfasts. Well here is something totally new and different for you to try. It just so happens to have protein, fiber, healthy carbs, and tastes like breakfast. Bon appetit! 

Be a Champion With My 'Buff Apple Tofu Brown Rice Breakfast' Recipe

*Makes 1- 2 Servings

3 oz tofu, drained and cubed or crumbled

1 apple, chopped

1/2 cup cooked brown rice

1/2 cinnamon stick

1 tsp pure maple syrup

In a small pot, cook first four ingredients on medium heat for about 8 minutes, stirring occasionally. When ingredients are warmed and apples are soft, remove from heat. Drizzle maple syrup on top before serving. Discard cinnamon stick before eating. Enjoy!

Upcoming...

Stay tuned for a Reader Request blog post coming your way soon!

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Easy Crockpot Thai Food!

"Anyone who tells a lie has not a pure heart, and cannot make a good soup." -Ludwig van Beethoven 

Luckily, we are all honest people here and this soup is amazingly delicious! You will love it!

Enjoy My Flavorful 'Crockpot Thai Coconut Vegetable Soup' Recipe


1/2 onion, chopped
3 tbsp olive oil
1.5 cup frozen broccoli
1 block tofu, drained & cubed
2 portobello mushroom caps, cut in chunks
1 can coconut milk
2 tbsp curry powder
1 tbsp Bragg's Herb & Spice Seasoning (or other mixed seasonings)
1 tbsp Bragg's Liquid Aminos (or soy/ shoyu/ tamari sauce)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
14 tsp ground ginger
1 tbsp agave nectar
sea salt & pepper to taste


Place all ingredients in crockpot. Cook on High for 4 hours. Serve in a bowl alone, over rice/ noodles, or with crusty bread. Enjoy!

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Flaky Biscuit Topped Lasagna Casserole

"Happiness? A good cigar, a good meal, a good cigar and a good woman - or a bad woman; it depends on how much happiness you can handle." -George Burns

Give Your Taste Buds the Gift of Happiness With My 'Badass Lasagna Casserole' Recipe

1 14oz block tofu, drained

¼ cup olive oil

1 tsp dried rosemary
1 tsp dried thyme

½ tsp sea salt

¼ tsp black pepper

10 oz vegan “meat” (I used Boca - see my tip at the bottom)

1 small onion, chopped

3 cloves garlic, chopped

2 tbsp olive oil

1.5 cup frozen broccoli cuts, thawed

1 lb and 1 cup pasta sauce

8 oz oven-ready uncooked lasagna, broken up into pieces

Olive Oil Biscuit dough

Preheat oven to 375 degrees. Blend first 6 ingredients in blender or food processor until creamy. Set aside, this is your rosemary and thyme tofu ricotta. Then heat olive oil in a skillet on medium heat and sweat onion and garlic until aromas are released. Saute veggie “meat” until browned. Then dump everything (broken bits of uncooked lasagna, tomato sauce, broccoli, tofu ricotta, veggie “meat”) into a casserole dish/ pan (I used a 3 qt). Mix it all up until everything is evenly coated and thoroughly incorporated. Make Olive Oil Biscuits (this takes just minutes - what a quick and easy biscuit!) dough. Stretch and form dough on top of casserole in your desired pattern. Bake for 30- 35 minutes. Let settle before cutting into it. Enjoy!

Recipe Tips:

-Be sure to coat the uncooked pasta pieces nicely with the casserole to ensure they cook well.

-If you are mixing and notice you haven’t broken the lasagna pieces small enough or to your liking, no worries.  Just press down on them gently with your wooden spoon when mixing everything together in the baking dish. 

-This is a great dish to prepare earlier in the day or in advance using a baking dish with container lid. Just follow all the directions except the baking part and store in refrigerator until ready to bake.


-If you don't have any veggie "meat" on hand but have vegan burgers, you are in luck! I often (and in this case) use Boca Burgers in place of ground veggie "meat". For this recipe I microwaved 4 burgers just enough to defrost, then mash and crumble before sauteeing. Its sometimes even cheaper to do this since veggie burgers are so moderately priced.

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TofuXpress and a Tofu Recipe!

Look at all that water draining just after a moment of being pressed!

I came across this nifty kitchen gadget called a TofuXpress and I must say I am smitten. The TofuXpress is designed to press the water out of tofu to create different textures depending on how long you leave it pressing for (or even using different attachments that you can purchase from their website). Did you ever wonder how Indian, Asian, or Thai restaurants get the perfect tofu consistency? Did you ever wonder how restaurants and grocery stores sell fried tofu, tofu salads, or tofu steaks that have a "meaty" or thick texture, but you try to work with tofu at home and it breaks apart sometimes? I always wondered, but then I came across this tofu pressing gadget, started playing around with it, and have so many recipe ideas to make with pressed tofu, it is quite exciting!

Upon receiving my TofuXpress in the mail, I was like, "okay, how do I use this contraption?", but then I read the manual which was brief and informative. It also had marinating tips and recipes with guidelines on how long to press for. It contains the press container, the spring, attached to the lid (which comes apart easily for cleaning), and a marinating tray/ lid, which can be attached to the bottom when not in use, and looks like a little base or stand. The spring that comes with it is the standard tension spring, but you can also purchase a Light Tension Spring for use with silken tofu, if you wanted to. This is easy to use, pretty much all you do is clean the gadget, place your tofu inside, press down with the springy lid, and twist until it locks into place. You will see water immediately being drained. What I did was pour that in the sink, so that it would not spill, then I placed the tofu-filled-gadget right into the refrigerator until ready to use. When I did, it had drained lots more water. And you just pour that out, take tofu out of the gadget, and its ready for use! My tofu was a great texture and I was surprised that it came out amazing the first try. I also wanted to share one of the recipes I created using the TofuXpress. I will be making more recipes with pressed tofu, including a veganized favorite that I know you will love, so stay tuned for that! 

Pan Seared Cajun Pressed Tofu and Cauliflower Saute 

2 tbsp olive oil

2 cups frozen cauliflower

1/2 tsp Cajun spice seasoning

2 tbsp Bragg's Liquid Aminos/ Shoyu/ Tamari/ or Soy Sauce

1/4 tsp onion powder

1/4 tsp garlic powder

1 block tofu, drained and pressed for 1 hour - cubed

Press tofu in TofuXpress (or using a plate on top of tofu) for 1 hour. Heat olive oil in saute pan on medium-high heat. Cook cauliflower until it is thawed and getting warm. Add seasoning, aminos, onion, and garlic powder. Cook for 2 minutes. Add your cubed, pressed tofu and cook until everything is warm and your cauliflower and tofu is brown and seared. Serve over a bed of greens, if you like. Enjoy!

Me being silly with my TofuXpress...

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Crockpot Dinner Delight!

"As a child my family's menu consisted of two choices: take it or leave it." -Buddy Hackett

This recipe will be easy for you to make but your family will want to take it, for sure!

What you will need:


4 tofu steaks, cut into strips (please do not do this when they are frozen, microwave or thaw them some)
2 medium tomatoes, diced
1 cup frozen vegetables
1 cup almond (or other vegan) milk
1 cup water
1 Edward & Sons Not-chicken bouillon cube
1 tbsp nutritional yeast
garlic powder, to taste
onion powder, to taste
sea salt & pepper, to taste (optional)


Rice or pasta of your choice


What you will need to do:
Place first 8 ingredients in crockpot and cook on Low for 5- 6 hours (on High would probably be 3- 4 hours). Just before ready to serve, prepare rice or pasta. Spoon crockpot mixture over rice or pasta and serve. Enjoy!


Recipe Tips:


-If you cannot find Tofu Steaks like Helen's Kitchen brand, you can use any other vegan protein like Gardein, Lightlife, Tofurky, Fieldroast, or Boca. Lightlife's Smart Strips Chick'n would work great in this recipe also!


-You can go ahead and add more Nutritional Yeast if you would like to thicken the sauce more or for a "cheesier" flavor.


-Alternatively, you can serve this over your favorite noodles (like soba or rice noodles), instead of rice or pasta. That would also be super yummy.

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Deceptive Pasta Dish?

This pasta dish that I created is so deceptive! It tastes gourmet or very fancy, when in reality it is super easy, quick, and with salsa! This is an inventive way to use salsa, especially when you have some in the fridge with nothing to dip in it. Why not use it to make this extremely yummy dish? Also, this is a complete dish. Healthy carbohydrates, healthy fat, veggies, high protein (the tofu steaks alone are 16 grams of protein per serving!), amino acids to break down and use that protein to rebuild your muscles (and refuel!), some B vitamins in the nutritional yeast, antioxidants in the ground pepper, fiber....must I even go on? Its definitely good for you but tastes like something you can get at a restaurant for probably more calories and less nutrients. Yay for being Dirty and healthy!

You won't believe this 'Nuh-uh Salsa Pasta' Recipe


1 lb your favorite pasta (I used whole wheat rotini)
3 tbsp olive oil
1 cup frozen onions and peppers (I used Trader Joe's fire-roasted)
1 cup salsa (natural kind is best in this)
4 tofu steaks (you will want to thaw/microwave before cutting), cubed
3 tbsp Bragg's Liquid Aminos (or soy/ shoyu/ tamari sauce)
3 tbsp nutritional yeast
pepper to taste

Boil water and cook pasta. While that is cooking, heat olive oil to medium heat in a sauce pan. Add frozen onion and peppers and let cook for about 3 minutes, or when they begin to thaw and get warm. Then add salsa until it begins boiling. Then add tofu steak cubes, Bragg's, nutritional yeast and bring to boil. Simmer until pasta is ready. Drain pasta and mix in your salsa sauce mixture with the pasta. Enjoy!

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Not Your Grandma's Tofu Salad

"You don't win friends with salad." -Homer Simpson

Homer is right, that is why I came up with this salad recipe...

Great vegan alternative to egg salad!

Be Anti-Salad With My 'Creamy Tofu Salad' Recipe

1 block firm tofu, drained and crumbled
1/4 cup Vegenaise (or whichever vegan mayo you like)
2 tbsp nutritional yeast 
1 tbsp Braggs liquid aminos
1 tbsp dijon mustard 
2 tsp capers 
1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped 
sea salt and pepper to taste


Mix ingredients together in a large bowl. Serve over toasted bread, in sandwiches or wraps, over greens or add in veggie salads, or eat it just as it is! Enjoy!

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Make Everyday a Dirty Day...Start with Breakfast!

McDirty-Vegan Breakfast Burrito

There is no need for any animals to be McMurdered...make these for your fast-food loving pals and everyone will want to be Dirty Vegans!

What you will need:


1 tbsp buttery spread
1/5 tofu block, drained and crumbled (I used Nasoya brand, in firm style)
1 small vegan sausage link (I used Lightlife Smart Links, as you can see in the photo), chopped
1 tortilla
2 tbsp vegan cheddar shreds (I used Daiya, you can also use a sliced cheeze, fast food style, if you want)
sprinkles of:
nutritional yeast
turmeric
onion powder
garlic powder
sea salt and pepper to taste
hot or picante sauce (optional)


Heat the buttery spread in a fry pan on medium heat. Add tofu and seasonings, cook for about 2- 3 minutes. Add in chopped veggie sausage. Cook until nice and hot and combined. Warm your tortilla and place the cheddar shreds on it. Place you hot mixture on top of the cheeze and it will get all melty. Roll up tortilla in your desired manner. Eat with hot or picante sauce, if you like. Enjoy!

This recipe makes 1 burrito, if you would like to make more...double, triple, quadruple, so on! Enjoy your Dirty breakfast!


And here is a link to PETA's McCruelty campaign - "I'm hatin' it"!

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Easy 3 Course Meal

This is an easy 3 course meal that can be made in advance or any way that works best for you. I marinated the tofu "scallops" first, then made the salad dressing and put it in a container, made the truffles and refrigerated them, then prepared the tofu and Brussels sprouts when it was time to prepare and eat the meal. Read on to see the complete meal, recipes, and how you too can make a hearty, delicious, gourmet-style, easy 3 course meal!

Tofu "Scallops" and Roasted Garlic Brussels Sprouts over a bed of brown rice

Coconut Coffee House Truffles

1st Course - Salad:

Prepare salad greens in bowls. Slice tomato and/ or other vegetables that you would like on your salad. If you have a favorite salad dressing, you can skip this step. If you would like to try mine, use this recipe:

Sweet Peanut Onion Dressing

-1/2 cup canola or olive oil

-1/4 cup peanut butter

-2 tbsp Braggs liquid aminos or soy sauce

-1.5 tbsp onion powder

-1 tsp garlic powder

-3 tbsp maple syrup

-sea salt and pepper to taste 

Blend all ingredients in food processor until smooth. Store in refrigerator in an airtight container until use.

2nd Course - Tofu "Scallops", Roasted Garlic Brussels Sprouts, and Brown Rice:

Prepare brown rice according to  package instructions. Minute kind works best for this meal plan. You can serve the "scallops" with their sauce, and Brussels Sprouts over the brown rice, if you wish.

Tofu "Scallops"

-1 container of tofu

-2 tbsp oil

Marinade

-1 sheet of nori, crumbled up

-1 veggie bouillon cube (I used Edward & Sons brand)

-1 cup warm water

-1 tbsp powdered dulse

-2 tbsp sweet miso paste

-1 tbsp Dijon mustard 

-sea salt and pepper to taste

Sauce (what will be added to marinade later to make a sauce)

-3 tbsp vegan buttery spread (I used Earth Balance brand)

-3 tbsp wheat flour

-3 tbsp white wine

Cut block of tofu in half vertically. Then cut out tiny circles with these two thinner "sheets" of tofu to make "scallops" (you can use a small round cookie cutter, a tea ball, or carefully create circles with a butter knife). Place tofu circles in a container. Combine marinade ingredients together and then pour into the container of tofu circles. Let marinade in refrigerator for at least 1 hour (the more time, the better to flavor the tofu).

When you are ready to prepare the "scallops", heat oil over medium heat in skillet. Remove just tofu from marinade and cook in skillet until brown on each side (about 5 minutes or more on each side). While those are browning, heat the buttery spread, flour and wine in a saucepan to make a rue. Then add marinade and simmer on low heat, stirring frequently, until its a thickened sauce. 

Pour sauce over tofu "scallops" to serve.

*Note: The nori and dulse add a great "sea flavor" to the tofu "scallops". Dulse is also a great source of iodine. You can find nori, dulse, and miso paste in Whole Foods.*

Roasted Garlic Brussels Sprouts

-1 lb fresh Brussels sprouts

-2 tbsp garlic, minced

-3 tbsp olive oil

-sea salt and pepper to taste

Preheat oven to 400 degrees. Cut off stems of Brussels sprouts then half them. Place in casserole dish. Toss with olive oil, garlic, salt and pepper. Roast in oven for 30 minutes or until browned, tender, and crisp, to your liking. Stir once halfway thru.

3rd Course - Coconut Coffee House Truffles:

These can be made in advance of the meal and refrigerated until serving.

Coconut Coffee House Truffles

-1/3 cup SoDelicious Coconut Hazelnut Coffee Creamer

-2.5 tbsp vegan coffee liquor

-12 oz vegan semisweet chocolate chips

To roll truffles in

-coconut shavings, chopped or grated (I used Edward & Sons brand)

-cocoa powder

-mix a little of each for another flavor option (like you see in my picture)

In a saucepan on low heat, bring creamer and liquor to a simmer. Then remove from heat and melt in the chocolate chips. Transfer to a shallow bowl and let the truffle mixture set (I had to pop it in the refrigerator for a while to get the consistency I wanted). 

Once cool, set, and at a workable consistency, form into truffle balls, and place on wax paper. Let refrigerate in the ball form for a few minutes before finishing. Then shape and smooth out lines. Roll each truffle into either cocoa, coconut, or a mixture of the two. Enjoy!

I hope you enjoy making and eating these recipes! This is an easy way to enjoy a very gourmet 3 course meal!

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Vegan Alfredo? You betcha!!!

Be Saucy With My 'Vegan Herbed Tofu Alfredo Sauce' Recipe

What you will need:


1 14oz container of firm tofu
4 tbsp Earth Balance (or any vegan buttery spread)
2 tsp dried Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 Edward & Sons Low Sodium Veggie Bouillon cube       dissolved in
1/2 cup hot water
1/2 cup nutritional yeast flakes
salt and pepper to taste (optional)


What to do:


Blend all ingredients thoroughly in your blender. Pour into a medium sized saucepan. Heat on low-medium heat until thoroughly warmed, stirring frequently. Season with sea salt and pepper to taste, if you wish to.


Serving Suggestions:


-Serve over pasta like fettuccine or any of your favorite pastas


-Serve over baked potatoes or over any vegetables just like you would with cheese sauce


-Use as a white sauce on pizza or with red sauce as "cheese dollops" on veggie pizza!


Recipe Tips: 


-Cube up tofu prior to placing in blender, that will make it easier to blend. 


-Using firm tofu keeps this sauce nice and thick avoiding having to add any thickening agents, such as corn starch or flour.


-You can make this recipe in advance and store in the fridge in an airtight container after blending. Just heat over the stove in a saucepan when you are ready to use it.

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Sorta Thai, Sorta Indian

My inspiration for this dish was from both Thai and Indian cuisine. So it would not be fair to call it one or the other. No matter what we call this dish, you will love it regardless. Enjoy!

Try My 'IndiThai Tofu' recipe!

Ingredients:

2 tsp olive oil
2 tbsp vegan buttery spread, like Earth Balance
2 tsp fresh garlic, blended into a paste
2 tsp fresh ginger, blended into a paste
1 cup tomatoes, diced (canned worked great for this)
1/2 tsp chili powder
1 tsp curry powder
1/2 tsp ground cumin
salt to taste
16 oz tofu, drained and cubed
1/2 cup water
1/8 cup Edward & Sons creamed coconut, dissolved in 1/4 cup hot water
1 tsp sugar (raw or turbinado works great)
chopped cilantro for garnish, optional

Heat olive oil in large pan over medium heat. Melt the buttery spread into it. When melted, add garlic and ginger pastes. Let cook for about 1 minute and when fragrant, stir in tomatoes. Let it cook down until about 70% of the liquid evaporates. Then mix in spices and some salt. Let that warm and blend then add in cubed tofu. Gently stir around tofu until it is fully covered with the mixture. Then mix in water. Cover and let cook on medium heat for 5 minutes. Then gently stir in the coconut cream and sugar. Garnish with cilantro if desired. Enjoy!

Serving & Recipe Suggestion:

-You can serve this dish over brown or white basmati rice. You can also serve a vegetable side, soup, or a salad with this.

-You can find the Edward & Sons coconut creme at grocery and natural food stores. If you have trouble finding it, you can use coconut cream or milk in the can also. The coconut creme is just more convenient because it is packed and you add water to it, which is 1 part coconut cream to 2 parts hot water. It dissolves nicely and in my opinion, easier than using the canned kind.


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Tofu Crockpot Stir-fry Heaven

Raise a Chopstick to My 'Tofu Crockpot Stir-fry' Recipe

This is just minutes after putting this all together, and it already looks delicious!

Ingredients:

1 bag of your favorite frozen stir-fry veggies

1 bag frozen broccoli

1 container/ block of tofu, drained and cubed

2 cloves garlic, chopped

1/4 tbsp dried ginger

2 tsp onion powder

2 tbsp tamari (shoyu or soy sauce will work also)

1/2 cup water

1 vegan "beef" flavored bouillon cube (please see picture below for an idea)

Edward & Sons makes great bouillon cubes in flavors like Not-beef and Not-chicken, among many others!

Place all ingredients in crockpot. Cook on "high" for 4 hours, stirring occasionally. If it is cooking faster than expected, lower the heat setting to "low" or "keep warm" until you are ready to eat.

Serving Suggestion:

Serve over your favorite rice. Enjoy!

This recipe is so easy and convenient. You can put it together so quickly and just let it cook itself in your slow-cooker. You can use leftover rice or minute rice to make this meal even more convenient.