Vegan Tofu Scramble

Waaay back in the day, I used to buy the boxed version of Tofu Scramble. It was basically just all the spices you would add to your tofu, which was cool for a (then) new vegetarian. I made tofu scramble often even though I also ate eggs. Now, I don’t buy eggs, I will eat them in some things but I’m really trying to move towards being vegan. Anyway, enough about me.

This is a super fast recipe. You can add whatever vegetables you’re feeling or what you have on hand. I like adding bell pepper and sometimes greens. I also like this scramble with either black beans or chickpeas too. For spices, you will need nutritional yeast, turmeric and if you choose, umami powder (I get mine from TJ’s) and, if you like it spicy, crushed red pepper flakes and possibly some Tajin.

  • 1 14oz pkg. extra firm tofu
  • diced red bell pepper
  • 1/2 C chickpeas
  • nutritional yeast
  • turmeric
  • umami powder (optional)
  • crushed red pepper flakes
  • 1-2 tsp canola oil
  • salt to taste

Directions:

Drain the tofu in a fine mesh strainer over a large glass bowl. You’re going to want to press all the water out of the tofu.

Once that’s done, break up the tofu a little bit with a fork. Don’t break it up too much though. Large pieces are encouraged. Add nutritional yeast and the rest of the spices. (You can eyeball this part and add however much you wish.) I also add a tiny bit of canola oil at this point so the spices will coat the pieces of tofu. Mix with fork until the tofu is well-coated.

Sauté the vegetables and chickpeas in whatever oil (or spray) you use, add tofu mixture and continue to cook for 5-7 min. This definitely makes enough for 2-3 people, or, multiple meals for one person.

Boom, breakfast is ready.

Vegan Ricotta “Cheese”

I wanted to make some vegan lasagna for my Christmas dinner and this recipe is the perfect consistency of ricotta cheese (from what I recall. I rarely ate it to begin with.) You can adjust ingredients to your taste as the recipe is easily adaptable.

  • 1 14oz pkg extra firm tofu
  • juice of 1/2 -1 lemon
  • 4TB nutritional yeast
  • basil, oregano to taste

  1. Make sure you fully drain and press out the liquid from the tofu. I placed the block in a fine mesh strainer and placed that over a bowl, then covered the tofu with a paper towel and pressed out a lot of liquid, more so than just draining the water out of the package.
  2. Transfer tofu to bowl and mash up with a fork.
  3. Add lemon juice, nutritional yeast and seasonings. I don’t think you need salt because the nutritional yeast is salty enough, but, that’s up to you!
  4. Mix until combined. You’re done!

I really love this “cheese” and I would even eat it on crackers as a cheese dip.

Next up: add this to the lasagna!

Yikes, I suck.

It’s been awhile!

I didn’t realize just how long it’s been either. A lot has happened in that time and I guess I just got caught up in life and forgot to post anything here. (Even though I know that no one reads this blog. Well, that’s not true because I think my Mom subscribes. Thanks, Mom).

I recently made some pumpkin pie bars for Thanksgiving (shortbread crust with pumpkin pie filling. So. good!) as well as some toasted pecan pumpkin biscuits (I even made my own vegan buttermilk [3/4 C. oat milk, couple {or three} teaspoons of lemon juice]). Those also turned out well, perfect for a cold winter morning’s breakfast. I will try to post more frequently here, I mean, I do pay for the hosting service, so, I should, eh?

Running and Me

I always laugh when I see photo spreads of people running on sneaker sites or in commercials. They look so happy and their form is just perfect and they don’t look like they’re tired at all. I laugh because that’s the opposite of what I look like, even after ten years of running.

I’ve been running pretty regularly since about 2008. I never thought I could do it, but, at the time I was going through a really rough patch and wasn’t sleeping so well. So, one morning, frustrated that I couldn’t fall back asleep, I got up around 4, had a cup of coffee and said, ‘let’s try it.’ I didn’t make it an avenue block or two without stopping and I was pretty winded, but, kept going for several more blocks anyway. It was definitely not easy, but, I was happy that I did it. And then, I kept doing it a few days a week. I started to perfect what worked for me–I bought better shoes, stopped listening to music while running (b/c I find it distracting and really super annoying. Plus, why carry a phone or iPod when I don’t have to?), focused on my foot placement, breathing and tried to be present. I found that I didn’t think about anything or, everything when I was out. I felt clearer afterward. Tired and really sweaty, but, a bit clearer in the head. Running isn’t easy, it’s hard, it’s exhausting….and I love it. It makes me be more present in the moment. I get to be up and outside when hardly anyone else is in the early morning hours. I get to witness beautiful sunrises and squirrels running about, birds chirping at each other…I also get to feel freezing cold air in my lungs, un-shoveled running paths, cars that will try to beat the light and almost run you over in the crosswalk, and, the worst, street harassment. (The positives definitely outweigh the negatives with running, but, one has to be aware of their surroundings and always have a plan in mind if confronted with harassment or asshole drivers.)

Now, I’m no marathoner and I’ve never signed up for a race. I don’t want to compete against anyone–and this sounds cheesy—but myself. My biggest accomplishment was last summer when I finally finished the alphabet of streets in my neighborhood which was about 9 miles rt. I almost cried when I finished and then I did the Liz Lemon thing of high-fiving myself because no one else was around. My goal is to run all the way to the boardwalk at Coney Island and jump in the ocean, which is just a bit further beyond Ave. Z. I don’t wear a watch to keep track of my pace because I’m not out to beat a time. Some days I’m faster than others (I notice this when I look at my microwave clock when I get home), but not every day is a good run. I go out a few days a week and just try to be present and thankful that my feet, legs and heart are working well and allow me to run. It’s one thing that I do just for me. If you’re wondering about running and don’t think you can do it, I say just try it. Let go of your fears and get out of your self-conscious mind (easier said than done, I know!). Who knows, you might become addicted to it like I did.

Black Bean, Edamame, Carrot and Corn Salad with Lime, Olive Oil and Mayo Dressing

Elote was one of my favorite restaurants in Brooklyn. Several a Saturday afternoon was spent in the backyard, consuming too many margaritas with friends. I also love eating elote, except not in public because I make such a mess of myself. Ha. Anyway, I was going to make my usual black bean, edamame and carrot salad, but went a different way. I’m glad that I did. Klass is a chili powder, lime seasoning that you should be able to find in your local grocery store. If not, online.

  • 1 can black beans, rinsed
  • 1 package edamame, thawed
  • 1/2 C carrots, sliced
  • 1 ear of cooked corn, sliced off cob
  • 1/4 C olive oil
  • juice from 2 limes
  • 3-4TB mayo
  • Klass seasoning to taste

For the edamame, I usually thaw it in a bowl with a little water in the microwave for a minute, then drain it. Add to the black beans, carrots and corn. Whisk up the olive oil, mayo, lime juice and seasoning. I added the juice of two limes, you could add more to thin out the mayo as well.

black bean, edamame, corn salad!

black bean, edamame, corn salad!

Klass seasoning & lime

I have Klass!