Category Archives: Tofu

Vegan Scrambled ”Eggs”

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Here’s a vegan version of scrambled eggs… it’s made of tofu. The bright yellow color is from turmeric (by the way it’s good for you, so try to add some in many recipes..) It’s delicious and you’ll be able to fool anyone with that vegan version. In fact my husband thinks it’s tasting better than the real deal.. hehe, +1 point for vegan recipe here!!

I served the ”eggs” with some homemade corn tortillas (you can find my recipe HERE)

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Guess who is 3 months old since Feb 28…. baby Axel 🙂 She’s growing so fast! Today she laughed for the first time. Like with my two other kids it was a magical moment. There’s nothing in the world that I love more than my 3 kids!!

Servings

2 adults

Ingredients

* Olive oil

* 1/2 medium onion, chopped

* 3-4 garlic cloves, minced

(I love garlic.. A LOT, you can use less than me, hehe)

* 1 small zucchini, peeled and diced

* 1/4 cup water + more depending on how mushy you love your ”eggs”

* 1/4 pound extra-firm tofu, crumbled

(I used seaweed tofu)

* 1 teaspoon ground turmeric

* 1 cup of fresh spinach, chopped

* Salt and pepper, to taste

* Scallions

(for topping, it’s optionnal, but like with garlic, I’m a huge fan!)

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babyspinach  turmeric

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Directions

* In a bowl, combine the crumbled tofu with the turmeric. Set aside.

* In a pan, heat oil. Cook the onions until they are starting to be golden brown. Add the garlic, the water and the diced zucchini. Continue to cook for few minutes until the zucchini become all mushy.

* Add the tofu and the spinach. Continue to cook until the spinach are cooked and the tofu is heated through.

* Serve and Enjoy 🙂

* I served the ”eggs” with sliced scallions on top. I also served them with homemade corn tortillas that I cutted in ”chips” and fruits. You can serve them the way you want, with the toppings you want. You can also eat them in a sandwich or a morning burrito.. the possibilities are almost endless.

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Vegan Asian Soup (slow cooker)

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First of all, that dish is kind of spicy, not the spicy that makes you drink a gallon of water but just enough. My 11 months old son liked that soup, but he like spicy food, especially Indian food, hehe.

I love using the slow cooker, it’s so easy, so quick, doesn’t use a lot of electricity and few hours later everything is done, how fun is that! I found a recipe that looked like that in a book I have about vegetarian slow cooker recipes, so I kept the idea in mind. Next time I’ll try with enoki mushrooms, you know that long and thin weird looking white mushrooms.. The funny thing is that almost all the spicy flavor is when you eat the bok choy, hehe. My husband (sine just like me he’s working out each day and is kind of dieting) was very pleased with that soup, not a lot of calories, he was feeling full after and it’s only good thing for him (and the rest of the family too).

I love soups, especially during winter.. because in Quebec Spring doesnt look like if it was coming any days.. we had a storm last week and now it’s cold. Sunny but not hot to make all that snow melt. I cannot wait to be spring/summer so I’ll be able to work on my garden with my big girl. Send us some sunshine hereeeeee! Buh!

Servings

4

Ingredients

* 3/4 pound (350 g) of bok choy

(I used 2 mini boy choy)

* 1 pound extra firm tofu, pressed and diced

(Pressing is optional, but I always do it here)

* 1/2 pound (225 g) white mushrooms, sliced

(You can use another kind too such a crimini)

* 5 garlic cloves, minced

* 4 cups water

* 4 cups vegetable broth

* 1 teaspoon sambal olek

* 1 teaspoon crushed chili peppers

* Salt (to taste)

* 1/4 pound (115 g) shitake mushrooms, sliced

* 250 g rice vermicelli (4 squares)

(I used spinach pasta, but you can use regular too)

bokchoy firmtofu

mush shitake

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Directions

* Separate the leaves from the bok choy and wash them. Place them all on the bottom of the slow cooker.

* Add the rest of the ingredients on top of the bok choy.

* Close the lid and cook for 6 hours on low. Add the shitake and cook for another 15-20 minutes to prevent the shitake mushrooms from getting mushy.

* Cook the rice vermicelli.

* In a bowl, place the noodle first, then the soup.

* Serve and Enjoy.

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Vegan Stuffed Peppers

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Tonight’s dinner was stuffed bell peppers. It was delicious (not only because I’m a stuffed peppers fan but because it was really great). When I cook that I always use the trick of the muffin pan to hold the peppers, it’s so great! That way no more peppers that got all mushy because they felt on their side in the baking dish.

My husband didn’t wanted a salad, but for myself I did a baby spinach and strawberry salad, with balsamic vinegar, avocado slices and hemp seeds (I loooooove hemp seeds!) There is never too much veggies! haha!

For the past 8 weeks I’m working out every day, I eat less, well I mean, smaller portions and almost no snacks during the evening. I couldn’t feel better. My husband is working out too and is very pleased with the fact that I’m cooking great healthy food, haha! If he was alone he would totally eat junk or unhealthy food. I hope my big girl will stop soon being such a picky eater (it started not long ago, before that she was loving everything!) and my son, well, he loves everything! Especially beans and avocado.

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Servings

4 servings (of 1 bell pepper each)

Ingredients

* 4 orange bell peppers

(you can use another color if you want to)

* Olive oil

* 4 cloves garlic, minced

* 1 small onion, chopped

* 2 cups mushrooms, chopped

* 1 cup baby spinach, chopped

* 1/2 cup cherry tomatoes, diced

* 1/2 cup cooked basmati rice

* 150 g extra firm tofu, shredded

* 1 teaspoon Herbes de Provence

* Salt and pepper (to taste)

* 1/4 cup flat-leaf parsley, chopped

* 4 teaspoons lemon juice

orangebellpepper firmtofu

rice smalltomatoes

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Directions

* Preheat oven to 350’F

* To prepare the peppers, slice the top and core. Place peppers in a large muffin pan (or in a baking dish). Set aside. I kept the top, I chopped them, well not the stems, to use in another recipe.

* In a pot, heat oil over medium heat. Cook the garlic and the onion for 2-3 minutes.

* Add the rest of the ingredients and cook for another 4-5 minutes or until everything is kind of soft. Remove from heat.

* Cover with foil and cook  in the oven for 50-55 minutes. Remove the foil and cook another 15-20 minutes to have a more crispy top.

* Remove from the oven, garnish (optional), serve and enjoy!

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Vegan Enchiladas

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I cooked vegan enchiladas for tonight’s dinner. It was very tasty and delicious. Even Auguste liked that flavorful combination.

I don’t know what happened but I became a massive lime fan, hahaha! not that I didn’t liked lime before, but not that much.  Now I use it on almost everything, especially in fresh juices. It happen sometimes with me.. like the time when I finally started to like cilantro. Awwww one of the best days of my life, hahah! Now I cannot live with that awesome herb! (It’s soooooooooooooooooooooooooo good!)

Eating some Mexican-inspiration dish made us forget the snow storm outside.. (can Spring arrive please? damn you Canadian winter!!!!! No more snow!!!!!!)

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Servings

4 servings (of 2 rolls each)

Ingredients

SAUCE

* 2 tablespoons all-purposed flour

* 2 tablespoons chili powder

* 1 teaspoon Mexican chili powder

* 1 1/2 teaspoons cumin powder

* 1/2 teaspoon dried oregano

* 2 teaspoons garlic powder

* Salt (to taste)

* 1 teaspoon pure cocoa powder

* 2 cups vegetable broth

* 3 cups crushed tomatoes

(I used diced and I crushed them myself, so I was able to leave some chucks)

FILLING

* 2 cups cooked black beans

* 8 oz extra firm tofu, crumbled

* 2 cups fresh baby spinach, coarsely chopped

* 4 garlic cloves, minced

* 1/2 lime (juice)

* 1 tablespoon chili powder

* 6 green onions, sliced

* 1 medium ripe avocado, diced

* 1/2 cup cherry tomatoes, halved or chopped

ASSEMBLY

* 8 small whole wheat tortillas

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tortillas tomato

Directions

SAUCE

* In a pot, combine all the dry ingredients (flour+cocoa+spices). Add the broth and the crushed tomatoes. Over medium-high heat bring to boil, reduce the heat to medium and cook for 10-12 minutes. It will thicken a bit.

* Remove from heat and set aside.

FILLING

* In a pot (or a large skillet)over medium heat, heat the garlic, the spinach, the chili powder, the salt and the lime juice. Add the tofu and the black beans. Cook for 3-4 minutes. Add the avocado, green onions and tomatoes. Continue to cook for 2-3 minutes. Remove from heat.

ASSEMBLY

* Preheat oven to 350′F.

* In a large baking dish spread some sauce on the bottom. On a flat surface, lay tortillas then add some of the black bean mixture (divide well to have enough for 8!). Roll the tortillas and place them seam-side down in the baking dish.

* Pour the rest of the sauce all over the tortillas.

* Bake for 25-30 minutes.

* Remove from the oven and serve. You can garnish with chopped avocados, cilantro, parsley, lime juice…

* Enjoy!

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Tofu & Chickpea Curry

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-VEGAN-

Like always, I love easy, delicious meals.. especially curries.. I’m such a fan!

Faithful to my habits, I calculated the cost per portion, hehe! It wouldn’t be me if I was not doing that! So under 5 $ I have a minimum of 4 large servings, so around 1.25$/portion. Where can you eat something that good for that price? 😉

So..

1.25$ for the big tofu bloc (I buy them at Costco, 5$ for a box of 4),

0,50$ for the chickpeas (yeahh I used canned tonight, with dried beans it would be cheaper, haha),

1$ for the two big bell pepper & the onion

1.25$ for the coconut milk

1$ (It’s less than that, we all buy in big quantities) the rice, the spices, the oil, the garlic

Big total of 5$! Yay! I love calculating everything, it’s so awesome to see what you can eat for such a small amount of money. I just wanna cry where I hear people saying that you cannot eat well without a ton of money, that’s soooooooo not true!! You just have to cook! People are buying way too much already made food, it’s almost scary. In my house, we never buy pre cooked meals, I cook everything, not only because it’s cheaper, but because it’s healthy, more delicious and more fun (hey I love cooking, not my fault, hehe)

Stop buying already made, start cooking!

Servings

4 (a minimum of 4)

Ingredients

* 3-4 tablespoons olive oil

* 4 cloves of garlic, minced

* 1 large onion, sliced

* 2 large red bell peppers, diced (or yellow/orange peppers..)

* 500 g tofu, pressed and diced

* 1 1/2 cups cooked chickpeas

* 2 1/2 teaspoons chili powder

* 3 teaspoons curry powder

* 1 teaspoon cumin powder

* 1 teaspoon turmeric powder

* 1 can of coconut milk (you can use regular or light)

* 2 cups uncooked Basmati rice (to serve over)

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Directions

* Cook the rice (Awwww in my new rice cooker, yay!)

* In a pot over medium-high heat, heat the oil, then cook onion, garlic and bell peppers until everything is tender (3-4 minutes). Add the diced tofu, cooked chickpeas and all the spices. Combine well. Continue to cook for 2-3 minutes, stirring well.

* Add the coconut milk, cook for another 1-2 minutes, then reduce heat to medium. Simmer for at least 10 minutes. (After the 10 minutes, I put the lid on and stopped the heat)

* Remove from heat and serve over rice.

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Note:

I press my tofu (hehe in the homemade super strong press my husband made for me) because it really change the texture of the tofu. In fact I always put it in the freezer first, at least one day. I thaw it, then press it. the texture is so different then super fresh tofu, it’s more meat-look a like. Pressing the tofu removes the excess water/moisture in it. If you don’t have a press, try a big jar or can… to sit on your tofu (in a plate with something between the can and the tofu, parchment paper for example)

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