Simple Tofu Scramble

Before I became vegan, on my days off work I would often wake up late, naturally, and then make myself a breakfast burrito with scrambled eggs, cheese, vegetables, and sour cream all wrapped up in a flour tortilla. I don't miss those breakfast burritos, actually, because I've found something I enjoy even more: Tofu Scramble Breakfast Burritos! Really. Eggs were the last thing I "gave up" upon deciding to go vegan, not really on purpose but that's just how it happened. It really seems like a strange thing to eat, though now....

Anywho, a friend on Facebook asked for this recipe and I suppose it was time, although it changes often dependent upon what's in my fridge. I'll give you a general idea, though. :)

Here's a close-up:

And a few other variations. What? I told you I loved a good tofu scramble! ;)

Okay, so since it's pretty much just me eating breakfast everyday, the amount of this scramble are really just for one but it's totally easy to add more to make more. 

The following are just rough estimates, since I don't really measure things in this case. 

Simple Tofu Scramble

1/3 block Extra Firm Tofu, pressed & cubed

1/4 cup bell pepper, chopped into 1/4" pieces

1/4 cup zucchini, chopped

1/4 cup yellow onion, chopped

1 leaf Curly Kale, ripped into pieces

Daiya Cheddar cheese shreds

Tofutti sour cream

1 flour or whole wheat tortilla

Avocado

Salsa

Green tabasco sauce

Since I don't have a fancy tofu press, I usually just pile some books on top of a cutting board to squish the tofu with some folded up paper towels to soak up the liquid. ;) After that, I just cube up the tofu after all the veggies are chopped and toss it in a hot pan with some canola oil and sauté it all until browned and crispy and yummy. Then I sprinkle some Daiya Cheddar cheese shreds and let them melt. While that happens, I like to microwave my tortilla for about 10 seconds so they're nice and foldable. Next it's time to assemble! I spread some Tofutti sour cream on the tortilla itself in the middle, scoop the tofu scramble out of the pan onto the sour cream, and then top with whatever I feel like: salsa, avocado, taco sauce, green tabasco, tempeh bacon, etc. Fold into a burrito and enjoy! 

The Best Vegan Biscuits

You know when you want something bread-y and warm and comforting, but making actual bread sounds like way too much work? Welp. Here you go. Buttermilk biscuits! Vegan, of course. I make these biscuits every couple weeks and crave them basically all the time in-between. : ) They go really well with my Throw-together Chili, which is a post I've been meaning to do but it's not so much a recipe as "Let's-see-if-I-have-enough-stuff-in-my-cupboard-and-fridge-to-make-it-yummy", meaning it changes every time.   ; )

But the biscuits! Those do indeed have a recipe. 6 ingredients, 1 bowl, 30 minutes, DONE. Slather them with Earth Balance butter and Agave and just devour. Or with chili. You really can't lose either way. Here we go!

These babies are golden and gorgeous! 

I love how simple biscuits are. Cut in the butter (or Earth Balance) until crumbly, add liquid, mix, and just press it into a good thickness on a floured surface and cut circles. Easy peasy. The only real trick is not the over handle the dough. And I've been told to NEVER use a rolling pin. That's a no-no. If you can't work it with just your hands, then something ain't right. 

Here's that chili I was talking about with some biscuits. Beautiful. 

The Best Vegan Biscuits

from Minimalist Baker

• 2 cups unbleached all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
• 1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

1. Preheat oven to 450 degrees F.
2. Whisk dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to cut the butter into small pieces. Make sure your butter is cold. 
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture. Still until just combined. Dough will be sticky. 
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times - hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
7. Use a 1-inch thick dough cutter or any round cutter ( honestly, I just used a cup.) Press it straight down and twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch - this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits - you should have 7-8.
8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won't form a dome.
9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

And that's it! So just make it happen. Leftovers are a beautiful thing, too. I like to get creative, like so:

That is some Chickpea "Tuna" Salad on those amazing biscuits. Dang. That was GOOD. 

Whew. So go make some vegan biscuits! : )

 

Cream Cheese Corn Enchiladas

Enchiladas! Sort of. This is more of a cross between enchiladas and a burrito casserole. And it's awesome. I had a craving yesterday, so it became dinner! Super easy to throw together and then 20 minutes in the oven. Boom! : ) Hardest thing is making sure you have all the ingredients. Which I try to make sure is always. ; )

Ooey Gooey Cheesy!!

I veganized this recipe and it was awesome before, but now it ROCKS. And the absence of dairy-based cheese means I'm not all phlegmy and glued up inside after eating it. Gross, right? Well, it happens. Or used to. Ha. But no more! Here goes.

Cream Cheese Corn Enchiladas

adapted from Cassie Craves

  5 ounces Tofutti cream cheese, softened 

  1/4 cup Tofutti sour cream

  2 cups prepared salsa, divided

  1 cup shredded Daiya cheddar cheese, divided

  1 cup shredded Daiya pepper-jack cheese, divided

  1 cup frozen corn kernels, thawed

  1/2 teaspoon chili powder

  1/4 teaspoon cumin

  Salt and pepper

  4 scallions, thinly sliced ( I never have these so I use regular onion if I'm so inclined)

  8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese, sour cream, 1/2 cup salsa, 1/2 cup of each type of cheese. Toss in the corn, cumin, chili powder, salt, pepper, and half of the scallion and stir to combine. 

3. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and tuck in the sides, then put in dish seam side down. Repeat process for remaining tortillas.

4. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

5. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

I've kinda gotten to the point where I can just eyeball amounts and throw everything in a bowl and roll it all up in a tortilla super quick. It's great. Since it's generally just for me, I half the recipe, hence the 8"x8" pan, which is perfect. The full recipe fits perfectly in a 9"x13". The Tofutti cream cheese and sour cream that I use are awesome. They are tofu-based, have the same textures and tastes of the "real thing", and mix and melt just great. I get them at Whole Foods or my local Sprouts health food store. They can be pricey, so I use them sparingly, but it's worth it! I hope you'll enjoy these enchilada/burrito/delicious things. : )

Single Lady Pancake, Vegan Style

Do you know Joy the Baker? Cause you should know Joy the Baker. She's awesome. She's one of my favorite people ever and also one of my idols. I've been a faithful follower of hers for years. Wanna know a funny story? I "discovered" her through another one of my favorite people, Maureen Johnson. She's an author, vegetarian, and the Queen of Twitter. Really. But anyway, she posted a recipe for a Vegan chocolate cake with Avocado buttercream. I wasn't even vegan then, but intrigued, I followed the link and found Joy. Literally and figuratively. : )  Joy the Baker, or Joy Wilson officially, is not vegan, but an awesome cook and a fantastic writer. She does have some vegan recipes on her blog, though, like the chocolate cake I mentioned. Others can be tweaked! Yay! For instance, this pancake recipe that I love so much, I have it memorized. The Single Lady Pancake. That's Joy's name for it because it only makes one massive pancake, instead of a large batch meant for more than one person. It's my favorite thing to make on my day off and I do it a couple times a month. Join me. Indulge. Eat a ginormous pancake full of chocolate at 11am cause you just woke up. Or maybe that last part is just me. ; )

The Single Lady Pancake (Vegan style)

adapted from Joy the Baker

1/3 cup all-purpose flour (or you can use whole wheat flour)

1 Tablespoon dried oats (quick cooking or regular)

2 teaspoons granulated sugar (or any other sweetener. I've used maple sugar in the past)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

1 Tablespoon plus 2 teaspoons vegetable oil

1/4 cup plus 2 Tablespoons Almond Milk

dash of vanilla extract

handful semi sweet vegan chocolate chips**

In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt.  In a separate bowl whisk together oil, vanilla extract and almond milk.  Combine the wet and dry ingredients and stir to combine.  The mixture will be thick.  Fold in the chocolate chips.

Heat a small frying pan with a teaspoon of oil.  Pour in the pancake batter and spread some with the back of a spoon.  Cook over medium heat until bubbles form and pop on the surface of the pancake.

Flip.  It’s totally cool if it's a mess. No one's enjoying it but you! 

Cook until golden brown and then slide the pancake onto a plate. I like to enjoy my pancake only with a smear of Earth Balance and a glass of almond milk, but syrup works, too. 

Grab a fork and dig in! 

**You can add in bananas, pecans, berries, or anything else that tickles your fancy. I just like to keep it simple with chocolate chips.