You guys! I have been writing this blog for 7 years. 7 years! I can hardly believe it. I have grown so much as a cook, writer and photographer. Thank you so much for being here, for connecting with me, and most importantly, for cooking my recipes. It means the world to me. Truly. And […]Continue reading "It’s my 7-year Blogiversary & Vegan LEO: Carrot Lox, Tofu Scramble & Onions"
I had to try an oil free version of my scrambled tofu. I have made this in infinite combinations depending on what I have in the house. The first time I made this oil free, I had to throw it away. The issue is that it needs a lot of extra flavor. I used two […]Continue reading "Oil Free Tofu Scramble"
I don’t think this post needs too much explanation. I started making tofu scrambles with leftover pesto because there is always leftover pesto. Sometimes I freeze it in ice cube trays and, once frozen, pop them into a freezer bag making for an easy pesto pasta lunch. Or, I just scramble up the tofu and […]Continue reading "Pesto Tofu Scramble (or What To Do With Leftover Pesto)"
In honor of Cinco de Mayo! 1 package firm tofu1 onion1 small zucchini1 carrot1/4 tsp chili powder1/4 tsp cumin1/8 tsp turmeric1/4 cup tomato sauce1 tbsp freshly squeeze lime juice (about 1 lime)1 tablespoon chopped fresh cilantroS and P3 corn tortillas1 avocadoAvocado oil Preheat the oven to 400. Press the tofu. Slice tortillas into strips and […]Continue reading "Mexican Tofu Scramble"
Tofu Scramble is the total vegan brunch standard. This is my version. So easy and tasty. 1 big onion Salt Tumeric Dill Paprika Garlic powder 1 box extra firm tofu, pressed 1 box fresh baby spinach (serves 3 to 4) Drain and press the tofu. Chop and saute the onion in olive oil with a […]Continue reading "Tofu Scramble"