Tag: tofu

Nutrition and Food, Recipes

Vegan French Toast Bake

Sarah Miller, RD

Ingredients

  • 1 loaf of Vegan Croissant Toast cut into 1 inch cubes
  • 12 oz silken tofu
  • 1, 13.5oz can of coconut milk
  • 2 tablespoons arrowroot
  • 1/2c sugar
  • 2 tbsp cinnamon
  • 2c frozen mixed berries

Instructions

  1. Preheat oven to 350F.
  2. Cut the bread slices into 1 inch cubes. Remove 2c of mixed berries and leave out on countertop to defrost a bit.
  3. Spray a 9×13 casserole dish with a nonstick spray and add bread cubes.
  4. Blend tofu, coconut milk, arrowroot, sugar and cinnamon in your high speed blender to make a custard.
  5. Pour custard over bread cubes. Push cubes down to ensure they all get wet, or leave some dryer areas if you like a crunchy crust.
  6. Place in oven and bake for 20min.
  7. Pour mixed berries over the top and bake for another 20min. It’s ok if the berries are still frozen when you add them.
  8. Remove from oven and serve immediately.

Tips

  1. Make sure your bread is dry- it works best if the bread is about 1 day past it’s best date. The dryer the bread the better the texture for this recipe. You can also substitute another type of french bread if you prefer.
  2. My husband and I like a mixture of texture so I like to only push down some of the bread and let other smaller areas remain untouched by the custard so that they come out a little crunchy. If you prefer soft texture make sure you have fully coated all of the bread pieces.
  3. Feel free to add more fruit if you like, 2c is an estimate of the amount I used.
  4. My husband really likes maple syrup on top; I prefer to keep it as is or to add some vanilla plant based yogurt ????
Nutrition and Food, Recipes

Easy Tofu Veggie Scramble

Sarah Miller, RD

Ingredients

  • 1/2 sweet potato or any other potato you have, diced
  • 1 yellow squash, cut into bit size pieces
  • 1 zucchini, cut into bite size pieces
  • 14 oz block firm tofu, drained
  • 1 tbsp olive oil
  • 1.5 tsp garlic (or more to taste; can sub garlic powder but use less since it’s stronger than fresh)
  • 1 tsp onion powder
  • 1.5 tbsp nutritional yeast
  • 1.5 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • black pepper to taste

Instructions

  1. Drain tofu well. I use my tofu press for about 20 minutes. Don’t worry about making the block have fissures or breaks- you’re going to be mashing this up once it’s drained anyway.
  2. Heat 1 tbsp olive oil and garlic over medium heat in a deep pan or a medium size pot.  Add diced potato.
  3. Once potato pieces are slightly browned (about 5-7 min), add in the yellow and zucchini squash.
  4. Once the potatoes look a bit darker and your squash has some browning, crumble in your drained tofu. Mix together with turmeric, onion powder, nutritional yeast, smoked paprika, cumin and black pepper.  Add more or less of each seasoning to taste- I like to have enough turmeric to make the tofu appear yellow but not so much that it’s a dominant flavor. 
  5. Stir together tofu, seasonings and vegetables to distribute flavors well (about 2-4min). Serve warm.

Tips

  1. Don’t be afraid of adding or omitting spices. You can make this taste like whatever you want- that’s the beauty of tofu!
  2. Try adding in fresh diced onion instead of onion powder, or other vegetables you might have in your fridge. 
  3. Want a little more comfort? Melt some vegan (or dairy if you prefer) cheese on top to make it a melted scramble.
  4. I like to make this in my soup pot because I sometimes stir a little vigorously ???? So if you’re like me (accident and kitchen mess prone) consider using your soup pot instead of a skillet. Know yourself. ????
  5. Serve with your favorite toast (I suggest avocado toast or toasted vegan croissant toast), coffee, and orange juice for a lazy Sunday brunch. Cheers!