Vegan Egg Salad

This is an awesome recipe for an old time picnic favorite! It's quick and easy to make and a great item to keep on hand in your fridge for sack lunches or a spread for crackers!

1 lb tofu, crumbled

1 1/2 tsp black salt

2-3 Stalks celery, finely diced

1/2 - 2/3 cup Creamy Cashew Mayo or Vegenaise

1 Tbsp Lemon Juice

1/2 tsp Turmeric

1 tsp Brown sugar

Mix together the mayo with the spices and celery and stir in the crumbled tofu. Refrigerate at least 2 hours or overnight. 

Enjoy!

Vegan Scrambled Eggs

Look no further! You have just encountered T H E. B E S T. vegan scrambled eggs/ aka Scrambled tofu recipe, that there is. This recipe is super quick, easy, and tastes practically              j u s t   l i k e   e g g s  (thank you, black salt) ! So, what are you waiting for? Why not have "Sausage", "eggs" and biscuits for breakfast?

Ingredients

1 lb. Extra Firm Tofu

3 Tablespoons Olive Oil

2 Tablespoons Nutritional Yeast Flakes

1 1/2 Teaspoon Kala Namak Black Salt

Directions

1. Pour the olive oil into a non-stick skillet over medium high flame.
2. In the meantime, divide block of tofu into four smaller sections, then mash with a fork. The thickness or fineness of the finished dish is up to you. I like to have my vegan eggs mostly fine with a few medium pieces!
3. Add the tofu to the warmed oil and leave undisturbed for 5-7 minutes; you may need to adjust the range heat accordingly.
4. Then begin to turn the tofu over on itself, making sure to cover each piece with some of the olive oil. Allow to cook more and stir occasionally to prevent sticking.
5. After about 5-7 more minutes, check that all of the water has escaped from the tofu and has evaporated from the skillet. 
6. Add the Nutritional yeast and Black salt and mix it in. Cook for 3-5 more minutes to allow the tofu to absorb the flavors.

And as always, enjoy!

Mash Tofu

Adding tofu to warmed oil

Adding tofu to warm oil

Begin to turn over tofu from bottom 

Add Yeast flakes and black salt

Enjoy!

Vegan Garden Delight Omelets

Ingredients
 
Omelet
1 box (12 oz.) Mori-Nu soft tofu
1/2 cup Plain Soymilk
1/4 cup Nutritional Yeast flakes
1 Tbsp. Sesame Tahini
2 Tbsp. Flax oil
1/2 tsp. Black Salt
2 Tbsp. Cornstarch
1 tsp. Onion powder
1/2 tsp. Garlic powder
1 Tbsp. Lemon Juice
1/8 tsp. Paprika

topping of your choice (saute in a little olive oil or water and sprinkle over omelet)
chopped onions
chopped red or green or orange or yellow sweet peppers
imitation bacon bits
chooped green onions
chopped mushrooms


Kitchen Supplies and Utensils 

- High Powered Blender
- Measuring Cup set
- Measuring Spoon set
-  Non-Stick Skillet
-  Spatula for flipping
 

Way to go...
 

1. Add all the ingredients to the blender and blend on high until it is smooth and creamy. 
2. Set aside for 10 to 20 minutes. 

3. Heat and lightly oil a non-stick pan. 

4. Pour omelet mix into the pan in portions you desire,

5. Cook over medium high heat. Keep checking the underside of the omelet to see when it is a deep golden brown color. When it is carefully flip it over and cook that side until it is golden brown too.

Enjoy with ketchup, baked beans, and English muffins!

Hunan Braised Tofu with Spring Onions and Carrots

This dish is one that your prepare when you want to enjoy an authentic traditional Chinese main course. The vegetables may be swapped for whatever you have on hand, and you can even add more veggies than are suggested.

Ingredients

Extra Virgin Olive oil
Roasted Sesame oil
2 cloves fresh Garlic minced
2 Spring onions, chopped into medium-sized pieces
3 medium-sized Carrots, sliced into 1/4" wheels
1 cup Bell Pepper, chopped into larger random shapes
1 lb. Extra Firm Water Packed Tofu, cut into cubes, rectangles or shapes of your choice

Sauce
2 Tablespoon Brown sugar
1/3 cup Bragg's Liquid Aminoes or Soy Sauce
1 Massel Chicken Bouillon (don't worry, its vegan)
1/2 Tablespoon Mat Sol Sol seasoning ( read about Mat Sol Sol seasoning here)
1 cup Water

Cookware and Utensils

- Cutting Board

- Non-Sick Skillet

- Your favorite chopping knife

- Wok, or second skillet

- Large cup or small sauce (to mix the sauce in)

- Large mixing spoons

Way To Go...

1. Prep all ingredients: mince garlic, chop spring onions, slice carrot, chop bell peppers, and cut tofu.

2. Drizzle 1 1/2 tablespoons of olive oil into your wok or skillet. Swirl a small amount of roasted Sesame oil into the olive oil. Heat oil over a medium low flame until warm.

3. Sprinkle in your Garlic and Spring onions, and saute until they are warmly fragrant and slightly browned.

4. Add the carrots and cover the pot and saute for about 5-7 minutes, Stirring occasionally.

5. In the meantime, in your non-stick skillet, lightly brown your tofu in a small amount of olive oil, over medium low heat.

6. Mix in the browned tofu to the pot with the veggies.

Now comes the fun part!

7. Mix up the sauce ingredients. And pour it over the stir-fry and simmer down for about 15-20 minutes over a low flame.

Serve with Steamed Jasmine rice and a big tossed salad.

享受

Xiǎngshòu

("enjoy" in Chinese)