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! 

Seitan Stir Fry Lettuce Wraps

I have a serious love for stir fry. This is a variety that I first had at a friend's house years ago. We each just brought a few vegetables and we threw it all together with a bottled sauce. I've modified it a bit over the years and I absolutely crave it at times. So I give in. : )

Here's my method:

Chopped vegetables.

Saute in canola oil in non-stick pan until softened.

Add sauce and continue to cook until done, then add Seitan until warm.

Spoon stir fry into large Romaine leaves and enjoy!

And here's a loose recipe, but the type of vegetables and amounts are up to you.

Seitan Stir Fry Lettuce Wraps

Carrots

Zucchini

Onions

Green pepper

Red pepper

Canola Oil

1 package WestSoy Cubed Seitan

1 bottle Panda Express Mandarin Sauce

Salt & Pepper

Chop vegetables into even pieces, equal-ish amounts and sauté in oil until slightly softened. I sometimes like to add a can of sliced Water chestnuts and cut Baby Corn from the Asian section in the grocery store, but I was out at this time. But if I had, I would add them then after draining both cans. Then add the sauce, half a bottle for the amount of vegetables shown above. About 3 meals for me. Once the sauce is bubbly and thickened slightly and the vegetable are soft, add your Seitan to warm it up. I sometimes use tofu instead and it's excellent both ways. I do like to sauté the tofu separately first so it gets crispy and then add it. 

Once everything is warmed, season with salt and pepper to taste and spoon into washed Romaine lettuce leaves. I like to have the stir fry over brown rice, too. My sister prefers it just alone, but without the Seitan or tofu. ; ) 

And yeah, maybe it's a cop-out to use a bottled sauce, but it's easy and I haven't found anything I like better. So let me know if you have a favorite homemade sauce recipe, I'd love to try it. 

Bon Appetite! 

Homemade Veggie Pizza with Daiya Cheese

Hiya! So, I can't promise when I will be able to post recipes. I hope for once a week, but don't hold me to it! It'll help that I'm going to try to keep it short and concise. Ha! If you know me well, you'll know that's quite a challenge... ; ) Okay! Let's get to it. Recipe Two:


Homemade Veggie Pizza with Daiya Cheese

Unbaked vs. Baked

My life changed when my friend from Colorado posted her family's pizza dough recipe on her blog. Honestly? In the past I've been pretty lazy when it comes to pizza. Frozen. Pre-made crust. Whatever. Not that those are bad options, but homemade is always ALWAYS better. Seriously. And this dough is so awesomely easy, you really can't go wrong. 

Homemade Pizza Crust

from The Blanchard Bistro

Ingredients / Directions:
In a bowl add: 
2 cups 110 degree water 
1/2 Tablespoon sugar and sprinkle over
2 Tablespoons active dry yeast.  
Proof 5 minutes.

Then add:
1 Tablespoon sugar
1 Tablespoon oil
1/2 Tablespoon salt
About 4 cups flour (You can use AP flour or wheat or a combo, whatever you like. You've just got to watch the amounts - don't want to add to much!  I usually add about three cups and stir it in, then knead in more as it's needed to create a soft, but not sticky, dough.)

Knead dough.  Let dough rise in greased bowl, covered with a clean dish towel, for about 20 minutes, till doubled.  Divide into 2 sections.  Roll out on a floured surface to fit your pan.  Place on pizza pan  Cover with tomato sauce (I usually just use jarred, but you could get fancy and make your own), Daiya brand mozzarella cheese, and other desired toppings (I like green peppers, artichoke hearts, and sautéed extra firm tofu, but whatever floats your boat.).  Bake at 400 degrees for about 15-18 minutes, until cheese is bubbly and edges of crust are browned.

Makes enough for 2 large pizzas, but I generally make a half batch and freeze half of the dough before I let it rise. A quarter of this batch is the size of pizza I made that's in the picture. It's enough for 3 meals for me! 

If you've never used Daiya cheese, I highly recommend it! It's available at pretty much any health food store and it comes in 3 flavors: mozzarella, cheddar, and Pepper Jack (which is my favorite). The mozzarella is perfect for pizza. I like all of them better melted than not, but you can see what you like. The shredded is all I've seen so far, but I know they have more products coming out very soon. Give them a try! P.s. I'm not getting paid for this. I wish!! I'm just a fan. : )