Tofu scramble

This actually has as consistency that is remarkably similar to scrambled eggs!!

Ingredients:

• one cube tofu
• 1 tablespoon cooking oil
• onion (roughly chopped)
• 2 handfulls of chopped kale
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1 teaspoon curry
• 1 teaspoon adobo
• Salt and pepper to taste

Instructions:

• Cut up the tofu into 1/2 inch cubes and let the water strain away from tofu for about 10 minutes. Pour away excess water.
• pour oil into the pan and put onion in with it. Stir to brown onions
• Add in kale and stir. Add about 2 tablespoons of water to help steam the kale.
• Add tofu (make sure you have strained as much water away from the tofu as you can)
• Sprinkle on garlic, cumin, curry, and adobo
• Smash the tofu to make it crumble, mixing in the spices as you do so
• Add salt and pepper to taste
• Serve warm. It's delicious over bread.

I also like it with peppers, tomatoes, spinach, and mushrooms.

Baked Tofu

This is a nice way to de-liquidify tofu and make it more firm and very tasty for use in noodle dishes or stir fry dishes as a meat substitute.

Ingredients:

• One cube tofu
• Two tablespoons soy sauce (I like to use dark soy)
• One tablespoon sesame oil

Instructions:

• Cut up tofu into 1/2 inch cubes and let the water drain out of it for about 10 minutes.
• Strain the water away from the tofu and place in a ziplock bag to marinate with the soy sauce and sesame oil.
• Marinate for 30 minutes or overnight
• When you are ready to cook, preheat the oven to 350
• Place cubes of tofu so they are not touching on top of parchment paper and bake for about 30 minutes.
• Serve warm by itself, or refrigerate to use another day.

Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients (already adjusted for less sweetness):

• 1 1/2 cups coconut oil
• 1.5 cups packed brown sugar
• 1 (15 ounce) can pumpkin puree 
• 2 tablespoons of nut milk 
• 1 teaspoon vanilla extract 
• 4 cups all-purpose flour 
• 2 cups quick-cooking oats 
• 2 teaspoons ground cinnamon 
• 2 teaspoons baking soda 
• 2 cups miniature chocolate chips

Directions:

• Preheat oven to 375 degrees F 
• Beat coconut oil and sugar together in a bowl until creamy. 
• Add pumpkin, egg, and vanilla extract; beat until smooth.
• Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl
• Stir into liquid ingredients until combined. 
• Fold chocolate chips into batter. 
• Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
• Bake in the preheated oven until the edges of each cookie are lightly browned, 9 minutes.

Vegan Miso Grits

Ingredients:

• 6 tbsp. Coconut oil
• 1 tbsp. finely minced garlic
• 3 tbsp. white miso paste
• 2 1/2 tbsp. water
• 1 1/2 cup cashew milk (or other nut milk)
• 1 cup quick-cook grits
• 1 salt and freshly ground black pepper to taste
• 2 tbsp. finely chopped shallots
• 8 ounces sliced shiitake mushrooms
• 1 1/2 tsp. white pepper
• 2 tbsp. soy sauce

Directions:

• In a large saucepan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. 
• Add miso and water; stir until miso dissolves. 
• Add cashew milk. 
• Increase heat to high and bring to a low boil.
• Add grits, stir, and return to boil, then reduce heat to low and cover. 
• Cook for 5 minutes or until grits are thickened. 
• Season with salt and pepper to taste and keep warm.
• Meanwhile, in a large non-stick skillet, melt 2 tbsp coconut oil over medium-high heat. 
• Add shallots and cook until softened and fragrant, about 1-2 minutes. Add mushrooms and cook, stirring, until starting to soften, about 2 minutes.
• Cook, stirring, until mushrooms are tender, about 2 minutes. 
• Serve mushrooms over grits and season with additional freshly ground pepper if desired.