Soyrizo Scramble

Here is what you would call a very quick and easy dish. After eating a pound of carrots thoughout the day (don't ask), I wanted something a little less... healthy?... for dinner. Not that this isn't healthy, but it is definatly a little more processed than I normally go.


I decided to put a scramble together. DR wanted sushi, I was tired and feeling lazy. This hit the spot. I put the scramble on a whole wheat bagel and added diced avocado on top. YUM.


Soyrizo Scramble

1 pound (or so) firm tofu, drained
1 - 12 ounce package soyrizo
1/3 cup nutritional yeast
Juice from 1 lemon
2 teaspoons dill
1 tablespoon soy sauce
Salt, pepper, and other seasons to taste (I use a non-salt spice and herb blend)
Bagels and avocado, to serve

In a preheated medium skillet, add soyrizo and fry a bit until warm. Add in tofu, mashing into small crumbles and mixing it into the soyrizo. Add nutritional yeast, lemon juice, dill, soy sauce, and spices and cook 5 minutes or so, until hot and everything is mixed together.

Place mixture on top of toasted bagel and top with avocado. YUM.

Teriyaki Double Take

Teriyaki double take! I made this sauce from vegweb.com and DR liked it so much I made two dishes with it!

First, teriyaki tofu wrap. Press, slice, marinade. Bake and wrap with some spinach. Second, I used the marinade to soak some homemade seitan (from vcon) before frying it up in a pan. I steamed some broccoli on the side and then tossed them together. Cashew bits completed the dish. Both were quick, easy, and very tasty!

BBQ Tofu with Mac and Kale-Shroom

This was a quick meal put together on the desire from the crew for something "tofu" and "mac'n'cheese"--a pretty standard love affair at my house.

The tofu is simply pressed and baked with bbq sauce from the store. I kicked myself afterwards since Vegan Table has a SIMPLE homemade recipe. Live and learn - at least the bottle will be fun to reuse!

Mac'n'cheese is also Vegan Table. I LOVE this recipe and my crew love the cheese sauce it makes. I like how light it is. It is also runny enough to slop up into the noodles.

Lastly, kale and mushrooms. I roasted the mushrooms in oil and vinegar and added them to the kale, which I like to make in my steamer (so easy!). Splash on a little more vinegar and you're set!

Mustardy Tofu with Quinoa and Kale

Another round of recipe testing. This time, a mustardy dressing that I decided to slather on some tofu. Looks cute, no?

Also tried my hand at the quinoa again, adding a lot more garlic. *drool* Good stuff!

The last bit here is my "go to" kale recipe. DR doesn't like kale but she'll eat it if I make it this way. Steam the kale and then drizzle with a touch each roasted sesame oil, rice vinegar, and soy sauce. Toss well and chow down!

Cajun Tofu Wrap

This wrap is too good for words. I'll stop typing now.

Actually, making this for the test kitchen reminded me of how YUMMY tofu is in a wrap. Yummy and easy. My mind was blown.

Herbed Tofu Lasagna with Zucchini

I made this for Easter dinner (see below post re: "Easter"). I asked DR what she wanted and this is what she gave me. The recipe is in the April 2006 VegTimes and I had to make some creative adjustments to deal with the fact that the grocery store I went to was having a bad produce day. I only had two zucchinis, so I added some frozen artichoke hearts. This was a good sub! I also forgot about picking up fresh herbs (well, half forgot: the parsley looked bad and basil was not found). As a result, I used some dried italian herbs in the tofu filling, which was suprisingly easy and tasty. The addition of some toasted pine nuts is what made it a winner. I think.

Tom Kha Tofu

I went though a few ideas for dinner tonight before stumbling across this recipe in the March '09 Vegetarian Times. I was on the hunt for a quick and easy noodle stir fry dish and discovered that the one I was thinking about making involved things I didn't have. I'm pretty flexible in subbing out veg and whatnot, but not so great at subbing out key condiments that don't have a viable sub. I ran across this soup and commented that it met the dinner requirement: used the veggies we had and tofu, which DR had started pressing while I was coming home from work. I've always been a bit iffy about coconut milk based soups, but I gave it a whirl. It was good! DR ate two bowls and kept making happy sounds. I better not loose this--I'm sure we'll be making it again. This reminded me of why I like VegTimes - lots of really quick recipes. I should be better about making recipes out of them more often!

Tofu, Carrots, Cabbage

I went on a big macrobiotic kick over winter vacation (always into something I guess!) and started to play around with macro cooking. I wouldn't say this is a great example of a macro meal, but it is more macro than anything else I normally make. I really like how simple macro meals are - no fuss, easy.

This meal is a scrambled tofu, boiled carrots, and fermented red cabbage (this is the kind of stuff that makes my dreams come true - it melts in your mouth AND is tangy!)

Baked Tofu with Asparagus

Quick and easy tonight. The tofu was iron chefed. I put soy sauce, balsamic vinegar, oil, oregano, and red pepper flakes in a baking dish and added some water and sliced tofu. It went into the oven for 20 minutes, got flipped, and then back in for another 20 minutes. It worked really well and I didn't even have to press it! I roasted some asparagus on the side, dressed with oil, salt and pepper.

Tortillas with Cilantro Sour Creme

I got a TON of cilantro to try out the cilantro sour creme in Veganomicon. I was planning on making some enchiladas (inspired by the vcon kale and potato enchiladas) but, in getting my 9x13 pan out, I discovered that it somehow got chipped and had to go to Pyrex heaven. So we went and got a vegan pizza instead.

So tonight I got out the cilantro and whipped up some of this tasty sauce. It made a ton and we might need to be eating it for the next year, but it was worth it. It's flexible and could be used in a lot of ways. I served it with some potato tortillas, which were corn tortillas stuffed with cumin, cilantro, and lime seasoned mashed potatos. It was delish!

Marinated Orange Tofu

Marinated orange tofu seemed like a really good idea at some point but I never got around to posting the picture. But then I found it in my "spring cleaning" (or would it be fall cleaning?) of the computer and decided to pop it on here. I love me some good tofu and advocate tofu love for all, so posting anything good and tofu related is good. Yes.

This night we had it with some stir fry veggies, noodles, and pot stickers.

Tofu Salsa Scramble

I figured out the fastest, easiest way to make tofu when you don't feel like cooking: scramble, add salsa, nooch. Heat and eat! So easy! So fast! Such a crown pleaser! But this time I went a big beyond this "easy" model and first fried up some hashbrowns, which added some potato goodness to the tofu scramble. DR was quite pleased by this, since she loves potatoes. I tossed a ripe avocado on top. I swear, for having few ingredients, this tasted fantastic! Much better than my crappy picture of it suggests. The avocado with the salsa-tofu.... totally yum.