Tofu Entrees

Scrambled "Eggs"
Curry Scramble
Baked Tofu
Sunny-Side Up "Eggs"
Scrambled "Eggs"
Ingredients:​Directions:
  1. Combine in non-stick pan.
  2. Saute over medium heat till excess moisture is all removed and tofu is slightly browned.
Curry Scramble
Ingredients:
  • 1 bar Extra-Firm Tofu
  • 1 T. Unrefined Extra Virgin Coconut Oil
  • 1 t. Chicken-style bouillon with 1 T. hot water to thin
  • 1 t. Curry Powder
  • 1 t. Basil, dry flakes
  • 1/8 t. Turmeric
Directions:
  1. In non-stick frying pan, add unrefined coconut oil and smashed tofu.
  2. In small bowl, combine the remaining ingredients with 1 T. hot water. Stir till bouillon is dissolved.
  3. Pour flavor ingredients over smashed tofu.
  4. Saute on medium heat till excess water is gone and tofu browns.
Baked Tofu
Ingredients:
  • 2 bars Extra-Firm Tofu, frozen, then thawed and drained completely
  • 3 T. Original Vegenaise
  • Unsweetened Soymilk (or water)
  • 1/2 c. Cornstarch
  • 1/2 c. Nutritional Yeast
  • 1 heaping t. Old Bay Seasoning
Directions: 
  1. Slice each bar of tofu into 8 to 9 slices.
  2. In a bowl combine vegenaise with enough soymilk (or water) to give it a thick, runny consistency.
  3. In another bowl, combine cornstarch, nutritional yeast, and Old Bay seasoning.
  4. Heat waffle iron.
  5. Dip each slice on tofu in vegenaise milk, then coat with Old Bay batter.
  6. Place each breaded slice onto a waffle iron and cook till iron says done.
  7. Alternatively, you can place breaded slices in oven at 375 degrees F for 20 minutes till browned.
Sunny-Side Up "Eggs"
Easy Peasy Sunny-Side Up "Eggs"

​What you need: Slice into 16 pieces one bar of extra firm silken tofu .
Saute on medium heat tofu slices in extra virgin olive oil on both sides till desired "done" level.
Then, add vegan eggy yolk at end and stir around to coat the tofu.
Please note, I can only fit 8 slices on my pan, so I use 1/2 vegan eggy yolk sauce for 8 slices.

We love to serve these with fried potatoes. 

Based on recipe by Mouth Watering Vegan. In her recipe, she gets pretty fancy and uses circle cutters to cut the tofu into circles and then cuts a circle out of the middle to pour the "egg" yolk. I used to do it this way, but I just don't have time now.

Beans, Seasoned

Down Home Pintos
Black Beans
Refried Beans
Black-eyed Peas
Chile Beans
Down Home Pintos
Saute in Extra Virgin Olive Oil OR vegan margarine...
  • 1/2 large yellow Vidalia onion, diced
  • 2 T. applesauce, unsweetened
  • 3 squirts Frank's Original Red Hot (cayenne pepper) Sauce
  • 2 T. Baco Bits
Add 2 cans of pinto beans with their juice. Simmer till beans soften.
Black Beans
Cumin Black Beans
​
Saute in Extra Virgin Olive Oil, 
  • 1/2 large sweet onion, minced
  • 1/2 t. cumin (heaping)
  • 3 squirts Frank's Red Hot Original (cayenne pepper) Sauce (or less if you don't like a little kick) OR 2 slices of jalapeno, chopped
  • 2 T. mango puree (baby food or squeeze puree pouch or canned mango blended)
  • 2 pinches cinnamon
Then add 2 cans of black beans with bean juice and simmer till beans are desired softness. Serve with fresh avocado over rice.

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Sazon-Lime Black Beans

Saute in extra virgin olive oil,
  • 1/2 large sweet onion, minced
  • 1 t. sazon seasoning
  • 2 shakes True Lime crystals
  • 1t. to 1T. jalapeno, minced (depending on spiciness tolerance)
  • 2 shakes of Lawry's Seasoned Salt
Then add 2 cans of black beans with bean juice and simmer till beans are desired softness. Optionally, top with fresh cilantro, fresh tomato diced, and shredded vegan mozarella. Eat alone or serve over rice.

Refried Beans
Thanks to Michaela at An Affair from the Heart, I finally have a way to make canned refried beans not smell or taste like dog food!
Saute in extra virgin olive oil,
  • 1 can refried beans
  • 1 heaping T. Vegenaise
  • 2 t. hot sauce
Black-eyed Peas
Option 1: Saute in extra virgin olive oil,
  • 1 T. minced garlic
  • (1/4 t. sesame oil, optional)
  • (1 t. Chili Garlic Sauce optional)
  • (1 yellow/red/orange bell pepper, diced optional)
  • 2 roma tomatoes, diced
  • 2 shakes Lowry's Seasoned Salt
  • 1 shake cayenne pepper or 2 slices jalapeno peppers
Then add 2 cans of black-eyed peas with its juice.
​Simmer till liquid thickens and beans soften.
Option 2: Saute in extra virgin olive oil,
  • 1/2 large sweet onion (yellow vidalia)
  • 2 T. unsweetened applesauce
  • 3 squirts Frank's Original Fire Hot (cayenne pepper) Sauce -- or less for less kick
Then add 2 cans of black-eyed peas with their juice. Simmer till liquid thickens and beans soften.
Italian-Style Black-eyed Peas
Sauté in extra virgin olive oil,
  • minced garlic
  • onions and peppers blend, frozen chopped
  • Italian seasoning
Then add 2 cans of black-eyed peas with its juice. Simmer, then serve.
Jamaican-Style Black-eyed Peas
Layer in a pot and simmer till greens are done:
  • Collard greens, frozen bag
  • 1 can of black-eyed peas
  • 1/2 large sweet onion, diced
  • 1/2 can coconut milk
  • 1 beef-style bouillon cube, Edward & Sons brand
  • 1 to 2 t. Scotch Bonnet hot pepper sauce
  • 1/2 t. thyme seasoning
  • 1/2 t. Jamaican Jerk seasoning
  • around 1 c. water to line bottom of saucepan
Chile Beans
I know I cheat a lot in cooking, not doing things from scratch, but I need to get things done quickly. So, here goes another one. I like to augment already seasoned things to take them to that home-cooked level.

Saute in extra-virgin olive oil
  • 1/2 medium sweet onion, chopped (we only do sweet onions in this house)
  • 4 squirts of Frank's Original Red Hot Cayenne Pepper Sauce
  • 2 t. black strap molasses
  • 1 c. Wegmans Don't Be Piggy crumbles
Add in 2 cans of seasoned chili beans. Bring to boil, then simmer.

We like to use these beans on haystacks.

Loaf Entrees

Special-K Loaf
Ketchup Meatloaf
Chickpea Scramble
Special-K Loaf
Preheat oven to 350 degrees F.
Mix 8 T. Follow Your Heart VeganEgg with approximately 1/2 c. water ( or more till thick pancake batter consistency).
Saute in extra virgin olive oil,
  • 1/2 c. white onion, diced
  • 1/2 c. celery, diced
  • 1/4 t. thyme powder
  • 1/4 t. sage powder
  • 1/2 t. rosemary
  • 2 no-chicken bouillons (Better Than Bouillon No-Chicken Base)
Then add to saute,
  • 4 T. vegan margarine (Earth Balance)
  • Follow Your Heart mixture
In large bowl,
  • Mash 6 c. Special K cereal.
  • Mash 1 block of firm tofu, drained
  • Mix in 1 c. walnuts, ground loosely
Then stir in saute into your large bowl dry mixture till all is evenly coated
Press mixture into a greased 9x9 baking pan (yes, it will fit), and bake at 350 for 45 minutes or till browned and firm.
This is an excellent side or main entre for a holiday meal.
Ketchup Meatloaf
Chickpea Scramble
Based on the "Chickpea Scramble" recipe by Sweet Simple Vegan (pin shown).
Whisk in a bowl...
  • 1/2 c. water
  • 1/2 c. chickpea flour
  • 1 t. nutritional yeast flakes
  • 1/2 t. kala namak salt
Saute 1/2 t. minced garlic in 1 T. extra virgin olive oil. Then pour sauteed garlic with oil into bowl and whisk together.
Then, pour entire mixture into non-stick pan on medium heat and allow to "set." Once set, start scrambling to desired dryness.
​Use in place of scrambled eggs! You can also make an omelette, by adding other things into it before it "sets."

Mushrooms

Oyster Sausage Bits
Shitake Italian
Basil Baby Bella 
Oyster Sausage Bits
Saute till brown and all water removed from mushrooms (almost crunchy),
  • 2 heads of oyster mushrooms, chopped
  • refined coconut oil
  • minced garlic
  • chile garlic sauce
  • 3 drops of sesame oil
  • fennel
  • sea salt
Shitake Italian
Saute till most water removed,
  • 2 c. shitake mushrooms, chopped
  • extra virgin olive oil
  • basil
  • sea salt
Saute sliced zucchini with the mushrooms. Then serve on a bun with fresh tomato and vegan mozarella cheese!
Basil Baby Bella 
I adapted this recipe by Haste's Kitchen based on what I had and what I feel okay using (limit vinegar, no dairy, limit starch, no sugar). It's amazing!!
Saute in butter till browned...
  • 20 oz. baby bella mushrooms, chopped
  • 1 T. minced garlic
  • handful of chopped fresh basil (or 2 heaping t. dry basil)
  • 2 pinches of salt
Mix in cup the following...
  • 1 T. Extra Virgin Olive Oil
  • 1/4 t. maple flavor
  • 1 dropper full Stevia Select Lemon (or 2 baby spoons Truvia)
  • 1 small shake Lemon Zest
Pour olive oil mixture into the mushroom pan and saute some more. You want to brown the mushrooms again, but this time you are infusing that maple to them. Try to leave some oil in order to coat your pasta!
Serve over cooked spaghetti squash or brown rice noodles (add pinch of salt to noodles). Because of how the mushrooms cook down, only serves 2.