Scrambled Tofu on Toast

Scrambled eggs are a staple at my house, but every once in a while I’m ready to mix things up, particularly when I have vegan friends staying over. Tofu is a great alternative and makes for a yummy scramble.

My favorite part is that this dish is so versatile. You can serve it on toasted bread, a bagel, a tortilla or even some toasted french bread. Vary the spices, top it with some fresh herbs or cook it along with your favorite veggies (onions and mushrooms would be yummy). Add a few tomatoes for color and you have a breakfast dish that’s sure to impress and fill you up.

Scrambled Tofu on Toast
 
Ingredients
  • 5 oz firm tofu
  • Pinch of turmeric
  • 2 tbsp vegetable oil
  • Toast
  • Salt and pepper
Instructions
  1. Drain the tofu and mash it with a fork until smooth. In a frying pan, heat the vegetable oil and add the tofu. Season with salt, pepper and turmeric and – stirring constantly - fry until hot and lightly brown.
  2. Serve immediately on toast together with fried tomatoes.

 

Scrambled Tofu on Toast for Breakfast

Sunday Morning Tofu Scramble

Ready for something a little different than eggs? Tofu makes a wonderful egg substitute in this filling Sunday Morning breakfast that’s not only tasty but good for you. This makes a great vegan alternative to egg scramble.

Mix up the tofu with some of your favorite vegetables. I like onions, tomatoes and peppers, but even leftovers from the night before work well. Come up with your own favorite combination and dig in. The turmeric not only gives this dish a nice color and flavor, it’s also a natural anti-inflammatory and antioxidant.

Tofu Scramble with Vegetables
 
Ingredients
  • 1 lb firm tofu, mashed
  • 1 cup of vegetables of your choice (mushrooms, onions, tomatoes, broccoli etc), sliced and diced
  • 1 tsp onion powder
  • ⅛ tsp turmeric
  • ½ tsp salt
Instructions
  1. Heat oil in a skillet and stir-fry the tofu for a few minutes. Add the remaining ingredients and stir well. Cook for a further 6 – 7 minutes until the vegetables are tender.

Sunday Morning Tofu Scramble

Tofu Stir Fry With Pineapple

As you may know, I’ve been keeping my daughter busy in the kitchen this summer. She’s been helping me do a lot of the cooking and has made quite a few of her own dishes and treats. She asked to cook something with tofu. We make tofu pudding quite a bit with soft tofu. She wanted to cook up some firm tofu for dinner. After some research and tweaking, we came up with some yummy tofu stir fry full of great flavors and veggies. To add a little sweetness, we added some fresh pineapple. The rest of the pineapple was dessert.

Fresh pineapple can be a bit pricey. Unless you can find it on sale, use canned pineapple instead. It’ll be just as yummy.

Tofu Stir Fry With Pineapple
 
Recipe type: Main Dish
Cuisine: Asian
Ingredients
  • 1 pack (12 oz) firm tofu
  • 2 thick slices of fresh pineapple (or 4 slices of the canned stuff)
  • 6 tbsp pineapple or orange juice
  • 2 tbsp rice vinegar
  • 2 tbsp soy Sauce
  • 1 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 2 tsp canola Oil
  • 2 cloves of garlic, minced
  • small piece of fresh ginger, grated
  • 1 to 2 red bell peppers
  • Broccoli, carrots, green beans or other leftover veggies from the night before (optional)
  • 3 cups mung bean sprouts (optional)
  • ½ cup Green Onions, sliced (optional)
Instructions
  1. Cut your tofu into bite-sized cubes. Slice your pineapple and cut it into chunks as well.
  2. Combine the juice, vinegar, soy sauce, ketchup and sugar to create a marinade and cooking sauce.
  3. Marinate your tofu with a little of the mixture (about 3 or 4 tbsp worth). Let the tofu soak up the flavor for at least 15 minutes.
  4. Add the cornstarch to the rest of the sauce and start heating a skillet over medium high heat. Add half the oil and allow it to get nice and hot so you get a nice browning of the tofu.
  5. Speaking of the tofu, pour any access marinade into your cooking sauce and add the tofu to the pan. Fry it until it is well browned on all sides. Remove it from the pan and set it aside.
  6. Add the rest of the oil and stir-fry the onion, garlic and ginger until the onion starts to soften and everything is nice and fragrant. Add the rest of the veggies and pineapple and cook to your preferred "doneness". I like a little bite left in my peppers and any other veggies I'm using.
  7. Put the tofu back in and cook it to heat it back up. Serve the stir fry right away. It's great as is, but also good served over cooked rice.

This recipe is very adaptable to use up whatever is sitting in your fridge. You can add all sorts of other fresh or cooked veggies. I looked through the fridge last night and added some leftover broccoli. Tofu Pineapple Stir Fry

 

TVP And Veggie Pasta Skillet

  • 2/3 cup TVP
  • 1 cube vegetable or beef bullion
  • 1 1/2 cups boiling water

Combine above and soak at least 1/2 hour.

@ cups diced veggies (onions, red or green pepper, summer squash, mushrooms, eggplant use your imagination.)

  • 1 -2 Tbsp olive oil.
  • 1 24 – 26 oz pasta sauce
  • 12 oz (1 can ) tomato or vegetable cocktail juice.
  • 2 cups whole wheat pasta (penne, rotini, shells)
  • 1/4 cup water (rinse the sauce container and add to pan)
  • 1 tsp dried basil or Italian seasoning.

Using a saute pan or electric skillet, over medium heat saute the diced vegetables. Add sauce, juice, seasoning and pasta. Drain and add TVP.

Reduce to low, cover and simmer for about 25 minutes stirring occasionally. If sauce thickens too quickly rinse the sauce container with 1/4 cup of water and add to the pan.

Homemade Soy Milk

I just recently made Soy Milk. 1/2 half pound of soy beans makes about 12 gallon of milk.

Soak beans 24 hours, change water once in a while. rinse beans after soaking, rub them in your hands to loosen hulls, measure beans, use 1 part beans to 3 parts water.
put 1 cup beans in blender and add 2 cups water. puree as fine as possible,
pour this mixture into large pan, rinse out blender with 1 cup water.
Repeat until all beans have been blended.
Bring water to boil and simmer for about an hour, strain this mixture through cheese cloth or any porous cloth.
Let drain and then squeeze as much more “milk” out as possible.

You now have Soy milk.

The “grits” or paste that is left is called Okara and can be used in different recipes, such as cakes or cookies, I added about 1 cup full to a 4 loaf recipe for banana bread and it doesn't even show and adds extra protein. It can be added to meatloaf or any ground beef recipe to boost the protein. It takes on the flavor of whatever it is mixed with although it is visable in some mixtures such as meat sauce for spaghetti.

Ounce for ounce Soy has more protein than meat and is a staple in a Vegan diet.

Banana Date Tofu Pudding

  • 12 to 14 oz box of soft tofu
  • 1/4 cup corn oil
  • 1/4 cup water or soy milk
  • 2 very ripe bananas
  • 10 whole, pitted dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.

Vegetarian Chicken Noodle Soup

This is an easy TVP recipe that could be adapted with a variety of spices and veggies depending on what is on hand. I have served this to many meat-eaters who have come back for seconds and thirds, and my daughter has loved it since she could eat solid food.

Ingredients:

1 cup TVP granules
2 cups noodles (rotini, shells, or egg noodles)
5 cups vegetable stock
2 cups water
2 tbsp olive (or other vegetable) oil
1 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup frozen peas
1/4 cup nutritional yeast flakes
1 tsp dried thyme
1 tsp dried sage
1 tbsp dried tarragon
1 bay leaf
1/4 tsp ground black pepper 1 tsp salt (optional, omit if sodium is an issue for you)

Directions
In a large saucepan, heat oil and cook onion, carrot, and celery until tender, stirring frequently. Meanwhile, prepare dry ingredients. Add vegetable stock, water, TVP, noodles, herbs, salt and pepper. Increase heat to high until boiling, then reduce heat and simmer five minutes. Add frozen peas, and simmer five minutes more, or until noodles are tender. Remove from heat. Stir in nutritional yeast and remove bay leaf just before serving.

Note:
TVP is an inexpensive alternative to meat protein, and does not spoil. Nutritional yeast, while inexpensive, is not widely available in many grocery stores. It can be purchased at any health food store, or online. It can also be omitted from the recipe entirely, if necessary.

Breakfast Soy Grits

On a recent trip to the Thumb region of Michigan, I stopped by and bought a 40 lb sack of soy grits from the Thumb Oilseed Company in Ubly, MI, for only 40 cents a pound! I’ve been experimenting with how to use it, but surprisingly, the easiest way is to mix it with equal parts of oatmeal, add a dash of salt, cinnamon, and Splenda, and cook in the microwave 2-3 minutes, stirring halfway through the cooking time. It makes a great-tasting, high protein breakfast.

Banana Date Tofu Pudding

  • 12 to 14 oz box of soft tofu
  • 1/4 cup corn oil
  • 1/4 cup water or soy milk
  • 2 very ripe bananas
  • 10 whole, pitted dates
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.

Maple Tofu Pudding

I love this simple tofu pudding. It’s a lot quicker to make than any other homemade pudding and since it’s mostly tofu, it’s a great source of protein. Perfect for days when dinner is light or when you’re trying to get a picky eater to eat something that’s good for them.

At the same time, this is fancy enough for guests. Put the finished pudding in dessert glasses, add a few chopped walnuts and a drizzle of maple syrup and you have a fancy dessert that’s sure to be a crowd pleaser.

Maple Tofu Pudding
 
Ingredients
  • 12 to 14 ounces soft tofu
  • ¼ cup corn oil
  • ⅓ cup maple or pancake syrup
  • Pinch Salt
  • ¼ teaspoon vanilla extract
  • ¼ cup finely chopped walnuts (optional)
Instructions
  1. Drain the tofu and cut it into small pieces. Place the pieces in a blender.
  2. Add the oil, maple syrup, salt and vanilla.
  3. Put the lid on the blender. Process the mixture for a minute or two, or until the pudding is quite smooth.
  4. If necessary, turn off the blender, and scrape down the sides of the blender jar. Then put the lid back on and process some more.
  5. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.

 

A small bowl of tofu pudding flavored with maple syrupChill until serving time, or serve right away if desired. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding. I prefer black walnuts, but any type will do.

Soft tofu makes the best puddings. If you only have firm tofu, you can try to make the recipe with it, but you will need to add a little water (maybe 1/4-cup or so), and blend it for about twice as long. Even then, the pudding may have a slightly grainy texture,

although, it will taste just as good. This is one of the best recipes on this website, especially with walnuts sprinkled on top. The pudding is rich and creamy and very satisfying.

Chocolate Tofu Pudding

  • 12 to 14 oz box of soft tofu
  • 1/4 cup corn oil
  • 1/4 cup water or soy milk
  • 1/3 cup cocoa or carob
  • 1/2 to 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • Dash salt

Open up the tofu, and drain off the water. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, cocoa, sugar, vanilla and salt. Process for a minute or two, or until the mixture is smooth. You may have to stop the blender, and scrape down the sides a few times during blending. When everything is smooth, pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. The pudding is very rich and chocolaty. Great for midnight snacks.