Tag Archives: tofu

So Many Carrots Carrot Cake Cupcakes

11 Jul

Calling all sweet teeth.

Calling all sweet teeth.

What do you do when your man buys a five-pound bag of carrots (because he was on a carrot kick), but is unable to consume them fast enough, thus leaving the produce drawer filled with root vegetables on the verge of ruin?

Have you guys met my boyfriend?

Have you guys met my boyfriend?

Some less neurotic souls might let the carrots falter and move on with their lives. But not Aunt B. Because throwing away food makes me irrationally miserable.

So, instead, I made and froze a huge vat of carrot soup, which I plan to consume when it’s not surface-of-the-sun hot outside (recipe coming later), shredded multiple bags of carrots for salads, and whipped up way more carrot cake cupcakes than a household of two requires.

This was not only my first vegan carrot cake, but my first carrot cake attempt period, and also my first go at homemade frosting. So I was a little wary. Luckily, I followed two fantastic recipes from Jannequin Bennet’s “The Complete Vegan Kitchen,” a birthday present from my lovely friend Alex (thanks, Al!), and all was well.

Based on the ingredients I had on hand, I had to make a few slight alterations. But the end result was delightful. These little cakes are not only really moist and flavorful — they’re also a yummy, cool treat on a hot day when you eat one right out of the fridge. Plus, making tiny, adorable frosting carrot decorations was super fun.

Not-a-Pro-Tip: Don’t have a piping bag? No problem. Fill up a sandwich bag with icing and cut off one of the corners. Bingo. You are now authorized to ice.

Big ups to my main squeeze, Miles Pfefferle, for taking pics of my food and really liking carrots. Smooch.

Carrot Cake Cupcakes
Makes 18 cupcakes (or two 9-inch round cakes or one 9×13-inch cake)


  • 1 3/4 cup whole wheat flour
  • 1/2 cup chickpea flour (Ms. Bennet calls for soy flour)
  • 1/4 cup shredded coconut
  • 3/4 cup walnuts
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 allspice
  • 1 tsp lemon juice (Ms. Bennet uses the zest of one lemon)
  • 3 Tbsp apple sauce (or canola oil)
  • 1 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup raisins
  • 2 1/2 cups grated carrots (I shredded and the diced mine in a food processor because ain’t nobody got time for grating)

Patty cake, patty cake, baker people…

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spray your cupcake pan (or cake pans).
  3. In a large mixing bowl, combine all the dry ingredients and mix well.
  4. In another bowl, combine the raisins, carrots and liquids, and whisk until the mixture is light and bubbly.
  5. Combine the two mixtures (dry and wet) in one bowl, and stir until just combined. Be sure not to over mix.
  6. Spoon the batter evenly into your cupcake wells, and bake for 20 minutes (30 to 40 if you’re making a cake).
  7. Let the cupcakes cool in the pan for a couple minutes, then carefully flip the pan over and dump them out onto a plate to finish cooling.
  8. Once they’re cool, frost them with the recipe below…

Tofu Walnut Frosting


  • 1/4 cup + 2 Tbps walnuts
  • 1/2 pound tofu, drained
  • 2 Tbsp + 2 tsp maple syrup
  • 2 Tbsp shredded coconut
  • 1/2 Tbsp vanilla

How to frosting

  1. Whir the walnuts around in a food processor until they’re a fine powder.
  2. Add the tofu and blend until combined.
  3. Add the maple syrup, coconut and vanilla and blend until combined.
  4. If the frosting seems too thick, add in a little almond or soy milk.
  5. Let the frosting cool off in the fridge for a few minutes before use.

Note: If you’re frosting two 9-inch round cakes or one 9X13-inch cake, double the amounts above.

Bon appétit!


Vegan Brunchapalooza: Hashbrown Tartlets and Cheesy Herb Drop Biscuits

5 Jul

Brunch is served!

Brunch is served!

Allow me to introduce you to what may just become your new favorite way to start the day at noon: hashbrown tartlets and cheesy herb drop biscuits.

Although “tartlet” may hold some dessert-y connotations, versus the obviously eggy “quiche,” I went with it for three reasons:

  1. It sounds adorable.
  2. It reminds me of one of my all-time favorite TV shows, “Friends.” (For those of you who don’t recall, Jon Lovitz guest-starred in an early episode and wore the word out in a very humorous fashion. Video below for your viewing pleasure).
  3. Whateva whateva. I do what I want.
Click for (hilarious) vodeo.

Remember when Jon Lovitz was Monica’s stoned almost-employer?

Anyhoo, the cool thing about these crustless mini quiches tartlets is that they’re very customizable. You can throw in any veggies, herbs or faux meats you have sitting around. My favorites so far are the fresh chopped dill and mushrooms version, the veggie sausage, red onions and spinach combo (below) and the green pepper and soyrizo version pictured above. You could also add a little Daiya or Teese for some extra cheesetastic oomph.

Hashbrown Tartlets
Serves six (use six half-cup ramekins or one 9″ pie dish)

  • 1 pound extra firm tofu, drained and pressed
  • 2 large potatoes, shredded
  • 1/4 small red onion, diced
  • 14 oz. veggie sausage (I used Gimme Lean)
  • 1 cup fresh spinach, chopped
  • 2 Tbsp olive oil
  • 2-3 Tbsps almond milk
  • 1/4 cup nutritional yeast
  • 1 Tbsp dried dill (or 1 tsp fresh, chopped)
  • 1 Tbsp dried parsley (or 1 tsp fresh, chopped)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black salt
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1/4 tsp turmeric
Tartlet time!
  1. Preheat your oven to 350 degrees and grease your ramekins (or 9″ pie dish).
  2. Heat the oil in a skillet over medium heat.
  3. Break up the veggie sausage into the skillet, add in the red onions, and cook until the sausage is browned and the onions are soft. Remove from heat.
  4. To make your eggy casserole base, start by taking the drained tofu for a spin in a blender or food processor until it’s broken up into small crumbles.
  5. Start slowly pouring the almond milk into the liquid feeder, until the mixture is the consistency of frosting.
  6. Add in the nutritional yeast, salts, herbs and spices, and pulse a few times until it’s all combined.
  7. Dump the lot into a large mixing bowl, and add in the sausage and onions, shredded potatoes and spinach.
  8. Once the mixture is well combined, scoop equal portions into your ramekins and smooth the tops with a spatula.
  9. Place the ramekins on a foil-lined cookie sheet and bake uncovered for 35 to 40 minutes. 45 to 50 if you’re using a pie plate.
  10. Let the tartlets cool for before serving.

Cheesy Herb Drop Biscuits
Serves 8


  • 2/3 cup whole wheat pastry flour
  • 1 cup all purpose, unbleached white flour
  • 1 Tbsp aluminum-free baking powder
  • 1 tsp sea salt
  • 1/3 cup vegan butter, melted (or vegetable oil)
  • 2/3 cup unsweetened almond milk
  • 1 Tbsp dried dill
  • 1 Tbsp dried parsley
  • 1 Tbsp nutritional yeast

Drop it like it’s hot!

  1. Preheat the oven to 475 degrees and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the dry ingredients and whisk together.
  3. Combine the melted butter (or oil) and milk in a separate little bowl, then slowly stir into the flour mixture until just combined. Be sure not to over mix, as your biscuits won’t be as fluffy! Don’t worry, the dough is supposed to be super sticky.
  4. Space eight little equally sized lumps of dough onto the cookie sheet and bake at 475 for 10 minutes, then lower the temperature to 400 and bake for another five minutes (until the biscuits are starting to brown on top).
  5. That’s it. Eat up!

The One with The Bonus Recipe: Spareparts Breakfast Sammy

The day after your successful brunchapalooza (or later that day), just slice a biscuit in half and top it with a half tarlet popped out of a ramekin. You can also freeze them and heat them up later (thaw then wrap them in foil and bake at 350 for 10 to 15 minutes).

Bon appetit!

Veggieful Oven-Fried Rice

2 Jul

Veggieful Vegan Oven-Fried Rice

You want me. You need me.

I love rice, but I don’t have a rice cooker, and making it the old-fashioned way just takes too damn long for this baby of the 80s. I want what I want when I want it, which was 10 seconds ago and why are you so slooooooow?!

Much like this little pony, I want it NOW!

But this dish is lickety split fast. If you have the bouillon and soup mixes on hand, it takes less than 10 minutes to throw together. If you don’t have those at the ready, never fear. Just click the links below for some easy make-it-yourself recipes that will only add about five more minutes to the process. You are welcome.

The other great thing about this meal is that it’s a real refrigerator cleaner. Got some veggies that are getting long in the tooth? Throw ’em in here. An old sock you’ll never find the mate to? Toss it in — broth makes everything delicious!

I found this recipe on Food.com, courtesy of TheDancingCook. As it was practically perfect already, I only made one change: add some yummy tofu.

Veggieful Oven-Fried Rice
Serves 6-8

  • 2 cups whole grain brown rice
  • A buttload of chopped vegetables, your pick (mushrooms, carrots, celery, green peppers, onions, frozen peas, frozen corn, broccoli, onions, etc., etc., etc.)
  • 1/2 pound tofu, drained, pressed and cut into cubes
  • 1 packet or preparation of onion soup mix
  • 3 tablespoons vegan chicken bouillon
  • 1/4 cup olive oil
  • 3 cups boiling water
  • 4 tablespoons soy sauce or tamari (for a soy free dish)
Oven-Fry it Up
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in a 2-quart casserole dish.
  3. Bake uncovered for one hour.
  4. Scarf it all down in one sittingLet it cool and serve.

Bon appétit!

The vegan fried, dippity egg

15 Jun

Dip away, my dears. Dip away.

Dip away, my dears. Dip away.

This is real. And I'm so happy for all of us.

This is real. And I’m so happy for all of us.

I was wandering through a book store in Astoria not long ago, when I happened upon this gem: “Betty Goes Vegan” by Annie and Dan Shannon. Now, on account of recently moving across the country and having to re-buy pretty much everything a house needs, I’m broke. So I didn’t actually purchase the book just then (but I assure you all, I certainly will).

However, I did, while flipping through its magical pages, discover a dish I thought was out of my grasp forever when I gave up animal bits: the dippity fried egg.

You may know them as simply “over easy” or “sunny side up” eggs. But when I was growing up, on the rare occasions when my father would cook the only meal he ever cooked for us (breakfast), he usually made us fried eggs with ever-so-slightly pink yolks — perfect for little rugrats to dip toast into. We loved them and dubbed them dippity eggs. And dippity eggs they will forever be.

As you can probably imagine, I was beyond stoked to find this recipe. I may or may not have skipped across the shop, shoved the book up to Miles’ nose and said the phrase, “lookey lookey!” Despite my lack of funds, I had to get these non-eggs into my belly ASAP.

And so I did.

Ron Popeil sold me through quite a few bouts of insomnia once upon a time.

Ron and his rotisserie got me through quite a few bouts of insomnia once upon a time. Not pictured: Flavor injector.

Annie and Dan’s recipe calls for a flavor injector, a slightly wacky device that some of you might recall from the late-night countertop rotisserie commercials starring Ron Popeil. I know I do. Only instead of pumping a bird’s carcass full of marinade, the Shannons use this little doohickey to pump their yolk replacement (a vegan cheese sauce) into the middle of a tofu block. Ingenious.

Unfortunately, while I’ve placed an order for my very own flavor injector (of course), I was not patient enough to wait for it to arrive before attempting these tofeggs. Instead, I scraped out a couple little craters in my pressed tofu blocks, and filled them with my own yolk sauce (recipe and instructions below). And, my friends, I was not disappointed.

I think the key to the yolk sauce success is black salt. While not aptly named (it’s really more of a reddish brown), it’s eggy, sulfurous smell and taste are pretty much perfect for this application. I got mine off of Amazon, but you might be able to unearth some at an Indian market or health foods store.

In fact, my little dippity tofeggs were amazing, and now that I have a ready supply of yolk sauce, I plan to make them all the time. I hope you like ’em too!

Vegan Dippity Fried Eggs
Makes 4 Eggs

Mmm. Eggy salt.

Mmm. Eggy salt.


  • 2/3 16-oz. block of organic, extra firm tofu, pressed
  • 2 Tbsps olive oil
  • Four spoonfuls of vegan yolk sauce (below)
  • A pinch of black salt

Vegan Yolk Sauce Ingredients

  • 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 2 1/2 tsps vegan butter (as always, I rock the Earth Balance)
  • 1/2 tsp Dijon mustard
  • 1/4 to 1/2 tsp black salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp flour (I used Bob’s Red Mill gluten free)
  • A dash of turmeric (or until it’s as yellow as you like)

To make the sauce, place all the ingredients (minus the tofu, naturally) in a blender or food processor and pulse until you have a smooth liquid. You’ll have some left over. Store that in an airtight container in the fridge for your next batch of fried dippity eggs.

Two little tofeggs, getting ready for the skillet.

Two little tofeggs, getting ready for the skillet. And, also, a little bit of my thumb. My bad.

Get Ready to Get Dippity!

  • Preheat your oven to 350 degrees.
  • Cut your block of pressed tofu into thirds, set one third aside for other use, and then cut the leftover two blocks in half, length-wise. What you want in the end is four rectangles of tofu that are roughly the size of a fried agg and about 1/2-inch thick.
  • Take a spoon and carve out little yolk craters on each of the tofu blocks. Be careful not to dig through the tofu, or your yolk sauce will escape!
  • Heat the olive oil on medium heat in a cast-iron skillet until it crackles when you toss a drop of water in. Then fry your tofeggs, flipping over occasionally until they start to brown and crisp.
  • Sprinkle the tofeggs with a pinch of black salt.
  • Now, spoon some of your yolk sauce into crater of each egg, and place the skillet on the bottom rack of the oven for about three minutes to set the “yolks” up.
  • Scoop them out of the pan and onto a plate, and serve with some toast for dipping!

Bon appetit!

Super Green Thai Curry Tofu

22 Mar

"It's actually easy being green." - My curry

Delightfully tasty and yet somehow still good for you. No lies.

Green Thai curry tofu is one of my more healthy obsessions. (Versus the compulsive re-watching of “One Tree Hill,” which probably falls into the “unhealthy” category).

I have been known to order this dish melt-my-tongue-out-of-my-skull-spicy style from my favoritest Thai take-out place three times a week. Three times.

As you can imagine, this addiction to spice got real expensive real fast, and I’ve been forced to learn how to do this little old thing myself.

This was only my first go at a curry dish, so I wussed out and bought some green Thai curry paste (fish-oil-less, natch). I did, however, promise myself that if it went well, I’d make the paste from scratch next time. And it did! So, stay tuned for a from-scratch adjustment to this post down the road.

As you can see, when I say “green” curry I don’t play. This ingredient list reminds me of Diddy’s white party, only all the VIP veggies are dressed in green. In my imagination Oprah is a bell pepper.

Eat your greens.

Well, that’s what I heard him say anyway.

Why so much green, you ask?

Well, turns out Popeye was totally right about not just spinach, but all green veggies, especially the leafy kind. Aside from being loaded with minerals including iron, calcium, potassium, and magnesium as well as vitamins K, C, E, and many of the B vitamins, the nutrients in green veggies help protect cells from damage, improve immune function and can help protect our eyes from age-related disease. Vitamin K alone can help regulate blood clotting and may help prevent and reduce inflammation, protecting us from inflammatory diseases including arthritis. And they’ve even been linked to reductions in certain forms of cancer.

Bottom line? Eat yo’ greens.

And now…

Green Thai curry tofu
Serves 4


  • 1 lb extra firm tofu, drained and cubed
  • 2 cups coconut milk
  • 3-4 Tbsp green curry paste
  • 1 cup + 2 Tbsp vegetable broth
  • 2 Tbsp soy sauce or Tamari
  • 1Tbsp lime juice
  • 5 green onions, finely chopped, dark green parts separated from white and pale green parts
  • 2 garlic cloves, minced
  • 4 cups spinach, sliced into ribbons
  • ½ cup green beans
  • ½ cup broccoli florets
  • ½ green pepper, diced
  • 1 can bamboo shoots, drained
  • 2 asparagus spears, cut into 1-inch pieces
  • 1 Tbsp fresh basil, minced
  • 1 1/2 Tbsp fresh cilantro, minced and divided
  • 1 cup brown rice
  • 1 tsp agave nectar
  • Sea salt, to taste

Get your spice on!

  1. Heat a large, non-stick wok or pan and add the white and pale green portions of the chopped onions and 2 tablespoons of veggie broth. Cook the onions until they start to get soft.
  2. Add the garlic, curry paste and a tablespoon of the cilantro and cook the lot until you can smell the amazing curry smell. (That should take about a minute).
  3. Stir in the coconut milk, vegetable broth, soy sauce and tofu.
  4. Bring the mix to a boil, then reduce the heat and simmer for about 5 minutes.
  5. Stir in the lime juice and agave nectar and salt to taste.
  6. Add your many, many greens (spinach, green beans, broccoli, green pepper, bamboo shoots, dark green bits of the onions, asparagus, basil and the remaining cilantro) and stir well.
  7. Cover the pan and simmer, stirring every so often, until the veggies are tender enough for your taste.
  8. Serve over brown rice.

Bon appetit! 

Before I go, I’ll share with you the three important lessons I learned while making this dish:

1) More spice is always better for B. I only used two tablespoons of my curry paste, and while the result was yummy, it was not nearly hot enough for my taste. My eyes didn’t even water! Thusly, I’ve doubled the amount. Good luck!

2) I need a wok. Or a larger frying pan. Or a frying pan with a lid that fits. I made quite a mess.

3) I also need a rice cooker. This dish would have been super quick to throw together if the rice hadn’t taken 45 minutes. Curse you, rice! Any recommendations from the peanut gallery?

Tofubacue with home fries and cheezy broccoli

9 Mar

Barbecue tofu bake

Tofu, is that you?

You guys, this is all you need to know: barbecue, taters and cheddar.

Just kidding, there’s a whole dinner recipe a’comin, but weren’t those three words enough to make your tums go, “Um, yes please?” I thought so.

But before I get started, here’s an open letter to tofu:

I swear to you this is edible.

What.Is.This? Seriously. Is this soylent green??

My dearest Tofu,

How I love you. Yes, to the untrained eye you may appear to be an ominously gelatinous and colorless blob of yuck. But I know better.

To begin with, you’re crazy versatile. Should I bake you, fry you, include you in pasta, or turn you into dessert!? I don’t know. I just don’t know. There are so many options!

And you’ve always got my back, tofu. I know that you Judo chop my bad cholesterol and even suit up for the fight against cancer. Plus, you give my bones a boost, help prevent premature aging and come big with the vitamin E. In short, you’re a rock star, tofu, and I’m sorry not everyone knows it.

Forever yours,
Aunt B

So, back to the recipe.

Tofubacue (or TBQ) with Home Fries and Cheezy Broccoli
Serves 4


  • 15 ounces tofu, pressed
  • 2 cups barbecue sauce (recipe below)
  • 2 cups broccoli, steamed
  • 1 tsp nutritional yeast (if you’re being good) or a handful of vegan cheddar cheese (if you’re being me)

Barbecue Sauce Ingredients

  • 1 1/2 cups ketchup
  • 3 tablespoons agave nectar
  • 1 tablespoon molasses
  • 1 tablespoon olive oil
  • 2 tablespoon tamari
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tsp liquid smoke

Bake that tofu with your bad self!

  1. Make your barbecue sauce in a sandwich-sized container with a lid, then carefully squish in your block of tofu, cover it, and let it marinate in the refrigerator for at least a half an hour (flip the tofu over about halfway through). I let mine hang out over night.
  2. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or tin foil.
  3. Cut your marinated tofu into eight slices, place them on the cookie sheet, and then smother them with the rest of the sauce.
  4. Bake the tofu for 30 minutes on each side, flipping them over (carefully) halfway through. I recommend spooning some of the sauce back onto the tofu blocks after you flip them over. Waste sauce, want sauce, I always say have never said before.
  5. Either sprinkle some nutritional yeast on your broccoli to give it a cheesy flavor and boost of B12, or throw on a handful of vegan cheddar (such as Daiya) if you’re feeling less responsible.

If you want some potatoes to round out the meal (of course you do), I recommend this lovely recipe for oil-free oven-fried potatoes. FYI: The second time I made these, I let the potatoes marinate overnight (Not on purpose. Some friends called from the bar around the corner, and the meal was, of course, put on hold). Anyway, they came out even more delicious.

Finally, I know I just babbled on and on about how much I love tofu (and I meant every word!), but I think I shall make this with tempeh in the near future. If you beat me to it, let me know what you think.

Bon appetite!

Mama mia! Vegan spaghetti pie

25 Jan

Spaghetti pie

A pie made out of spaghetti. And it’s vegan. Now you’ve seen it all.

Me and my mama.

Me and the mama.

If you could translate a hug into food, it would probably become spaghetti pie. It’s warm, comforting, familiar, simple and, like the very best embraces, noodley. (Note: I may have abnormal hug preferences).

The story of spaghetti pie begins with my mother, who I am like in most every way. We both love classic films and jet-fuel-strength black coffee. We both become apoplectic in crowded situations. And we also both have a tendency to burst into made-up-on-the-spot lyrics when frustrated. In short, we are both a little odd (and okay with it).

Little Lloyd Dobbler

This is Little Lloyd Dobbler. To be fair, you’d spoil him too.

My mama does not, however, share my love of cooking.

She’s good at it, no doubt, but would just rather focus her energies in other areas, such as spoiling her dog rotten.

So when I was growing up and she did spend time in the kitchen, what resulted was usually a treat. One of my very favorite dishes was spaghetti pie, probably because it’s also a bit of an oddball. Noodles in a dessert dish? Wah?

At my mom’s genius suggestion, I devised a vegan version of this comfort food champion for all of us plant-eaters, replacing cottage cheese with crumbled tofu, swapping in vegan butter for the cow kind, and calling for egg and meat substitutes.

For the meaty part you could use chopped mushrooms, seitan, or vegan beef crumbles.

I chose to use a combination of baby bella mushrooms and diced up Tofurky Italian sausage, which I am kind of obsessed with.

Serves 6



Your ingredients stand at the ready.

  • 8 ounces spaghetti
  • 2 Tbsp vegan butter (Earth Balance is uh-may-zing)
  • 2 flax eggs (Dissolve 2 Tbsps ground flax seed in 1/2 cup super hot water, then set in fridge for 15 minutes to thicken)
  • 1 cup drained and pressed tofu, squished through your fingers until it resembles cottage cheese
  • 1 pound vegan beef substitute (I used finely diced Tofurky Italian sausage)
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 1/2 cups spaghetti sauce
  • 1/2 cup shredded vegan mozzarella cheese (I am a member of the Daiya cult)
  • A couple shakes of Italian seasoning, if you so desire

Build a Pie

Noodle crust and tofu "cheese" base.

This here is your noodle crust and tofu “cheese” base.

  1. Cook the spaghetti according to the package instructions and drain.
  2. Mix your butter into the still-hot spaghetti until it’s all melted.
  3. Stir in the flax eggs until the noodles are coated.
  4. Place the mixture in a buttered 10-inch pie pan/tin, and form it into a crust-like shape.
  5. Spread the crumbled tofu over the bottom of your spaghetti crust.
  6. Cook up your meat replacement of choice in a skillet, along with the onions, mushrooms and peppers, over medium heat until the meat replacer is browned and the veggies are soft.
  7. Add the spaghetti sauce and heat the mixture through.
  8. Pour the skillet mixture into the pie pan, and bake uncovered at 350 degrees for 20 minutes.
  9. Sprinkle the pie with the mozzarella cheese and some Italian seasoning, if you wish, and bake for another 5 minutes or until the cheese is melty and browning and calling your name.

That’s it! Let it cool for about 10 minutes before digging into your very own noodly hug.

Bon appetit!

You gotta frittata

31 Dec


You have to eat this immediately, right?

I like rhymes and puns and also scrambled tofu. If that sounds gross to you, I say 1) I understand and once felt the same but 2) you are wrong because 3) you just haven’t eaten well-made tofu scramble yet and, finally, 4) puns and rhymes are where it’s at.

Also, I present this vegan Italian frittata that has made many of my mornings (and evenings, and afternoons) much sunnier/yummier. I found it during one of my trips down the rabbit hole we like to call Pinterest, here.

One additional note: this meal is carnivore and veggie-eschewing-boyfriend approved, so if you don’t like it…you’re probably broken. Best of luck with that.


  • 1 lb extra firm tofu (drained)
  • Half or whole link of Tofurky italian sausage (your call, chef)
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons olive oil
  • 1/2 cup onion, diced
  • 1/4 cup mushrooms, chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 Tbsp lemon juice
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup fresh basil leaf, chopped
  • A handful if Daiya mozzarella cheese, if you wish

Gets to cookin’…

Frittata mixture
All mixed up. In a good way.
  1. Preheat the oven to 400 degress.
  2. In a big mixing bowl, crumble the tofu through your fingers until it looks like white-ish scrambled eggs or ricotta cheese
  3. To give the tofu a yellowish tint and eggy flavor, mix in the soy sauce, mustard, nutritional yeast and turmeric, and combine well.
  4. Warm the olive oil in a medium skillet (I prefer cast iron, as we’re putting this in the oven and broiler, and they’re also better to bonk burglars over the head with), and sauté the onions for 2 minutes.
  5. Add the Tofurky sausage, mushrooms, tomatoes, and thyme, and sauté for 3 more minutes.
  6. Add the garlic and sauté for 1 minute.
  7. Squirt in the lemon juice, mix and remove from heat.
  8. Mix the cooked veggies and sausage in with your tofu in the bowl, then fold in spinach and basil leaves.
  9. Smush the whole mixture back into the skillet, pressing down firmly with a spatula.
  10. Bake for 20 minutes.
  11. Sprinkle with Daiya cheese, if you like, and pop the whole shebang into the broiler to melt the cheese and brown the top (no more than 2 minutes).
  12. Let the frittata sit for 10 minutes before serving.
  13. Cut into pie-like slices, if you’re fancy. Or, if you’re me, just stand over the stove and eat it out of the skillet with a fork.

Yummy, right?


two brunette sisters busy with crafting, cooking, teaching, reading and living

Milking Almonds

100% plantbased food 4 life

A Veganable Feast

My personal answer to the question, "Vegan? Really?? But what do you eat?!" ********************************************* Follow me on facebook at https://www.facebook.com/AVeganableFeast

What's Your Healthy



Check it out! TheSkepticalVegan.com

Better Bites

My experiments in healthy eating, cooking, and living

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

Awesome Åshild

Did You Do A "Something Every Day" Today?

Gabriel Lucatero

Fiction Writer


I'm smarter than a 3rd grader but no one will believe me.

cancer killing recipe

Just another WordPress.com site


Fast, Easy and Healthy! It can't get easier than this.

Awesome. Vegan. Blog.

Dedicated to health and wellness!

Vegan in Cleveland

Vegan recipes and restaurant reviews from Cleveland

The Pint-Sized Pantry

A repertoire of recipes for the cramped cook.

%d bloggers like this: