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Tofu Scramble

First and foremost…the band is staying together!!! :D! All four of us made it into our first choice! :D!!!

I dragged myself out of bed early (6:30 a.m. :'( ) to help out with Thanksgiving breakfast at church last week. We made decorations, set the tables and cooked up a wholeee bunch of food. :] Kester was making this tofu scramble in the kitchen while we were making decorations and it was complete torture sitting there and smelling the delicious awesome-ness but not being able to eat any of it. The wait was worth it though.

This recipe makes about 2 1/4 cups! Kester got it from this book, which I think the church’s thrift shop sells. I really need to go there one of these days.

Tofu Scramble

Ingredients:
-1/2 cup onions, finely chopped
-1/4 cup water
-2 tbsp EVOO
-2 cups tofu, mashed
-4 tsp country-style seasoning (obtained from my church’s thrift shop downtown)
-1/2 tsp onion powder
-2 tsp nutritional yeast flakes
-1/4-1/2 tsp garlic powder
-1/4 tsp salt
-2 tbsp chives or parsley (or 1/4-1/2 tsp thyme!)

Instructions:
1) Rinse tofu in cold water. Drain + mash w/potato masher or fork.
2) In a skillet, saute onions in water + oil until soft. Add remaining ingredients and stir together well on medium heat for 5-10 minutes.

Thanksgiving breakfast!

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Pumpkin Tofu Lasagna

This is a cheese-less and meatless lasagna (the first one I’ve ever made!)! It was very much a “use whatever you have in the fridge” sort of deal, but I loosely followed this recipe right here. I’d love to follow it exactly someday, but as much as I love the game, my refrigerator didn’t need more Tetris-ing. It was somewhat time-consuming only in the respect that I’m kinda slow in the morning and tend to try to do a billion things at once, but in any case, I think this took a little over an hour to prepare? (I had the kind of lasagna noodles that you have to cook beforehand. If you want to save yourself the trouble, buy the no-boil ones or experiment with the liquid content of the sauce you’re using/making!)

Pumpkin Tofu Lasagna

Ingredients:
-6 lasagna sheets
-handful of walnuts, diced
(Zucchini Layer)
-2 medium zucchinis, thinly sliced
-2 cloves garlic, minced
-freshly ground black pepper, to taste
-1 sprinkle sea salt
(Spinach Tofu Layer)
<1 tbsp EVOO
-9 oz spinach
-1 lb silken tofu, cubed
-1/4 cup bell peppers diced
-nutritional yeast (enough to sprinkle over entire pan)
-freshly ground black pepper, to taste
-1 sprinkle sea salt
-1 clove garlic, minced
(Pumpkin Layer)
-2 15 oz cans pure pumpkin
-1 tbsp light brown sugar
-cinnamon
-ginger
-cayenne pepper
-chili powder
-2 cloves garlic, minced
-1 sprinkle sea salt

Instructions:
1) Preheat oven to 375 F.
2) (Zucchini Layer) Heat up some EVOO in a pan and saute garlic + zucchini slices until tender. Set aside in a separate bowl.
3) (Spinach Tofu Layer) In the same skillet, throw in the cubed tofu, spinach, bell peppers and all spices. Set aside in separate bowl.
4) (Pumpkin Layer) Add all ingredients into a medium-sized pot and stir until warmed through (~5 minutes).
5) (Assembly) Line a 9×13 pan with aluminum foil and spread ~1 cup of the pumpkin mixture on the bottom of the pan. Layer lasagna sheets evenly on top. Add the zucchinis, then the spinach tofu mixture and sprinkle nutritional yeast evenly over all of it. Layer lasagna sheets over that and spread the rest of the pumpkin mixture evenly over the top. Top with diced/crushed walnuts.

This kindasorta shows the layers.

Spinach tofu layer!

Baked Tofu

I usually don’t make anything with tofu because I live out in the middle of nowhere and it’s expensive. ;_; But  sometimes you happen to head out to another state and pass by a Trader Joe’s and you end up caving. :O In any case, I made 3 variations! The pictures are all from before they got baked.

Baked Tofu

Version 1
Ingredients:-1/3 block of extra firm tofu, cubed
-sesame oil
-garlic powder
-ground ginger
-paprika
-soy sauce

Version 2
Ingredients:
-1/3 block of extra firm tofu, cubed
-balsamic vinegar
-ground ginger
-garlic powder
-honey

 

Version 3
Ingredients:
-1/3 block of extra firm tofu, cubed
-paprika
-honey
-black pepper
-lemon juice
-EVOO
-ground cumin
-garlic powder

Instructions:
1) Mix ingredients in a shallow dish and coat tofu in it. (If you have time, let it marinate overnight.)
2) Transfer tofu to baking dish and set in toaster oven at 350 for ~20 minutes.