Tofu Scrambles
1 bell pepper, diced
1 14oz. package of extra firm tofu
1/4 tbs. turmeric
1/4 tbs. basil
1/4 tbs. cilantro
salt and pepper, to taste
oil for sautéing
1. sauté peppers in oil, until soft
2. Drain tofu
3. Crumble tofu into peppers
4. Add seasonings.
5. sauté for 3 minutes, or until desired temperature.
Breakfast Burrito
Wheat wraps
Vegan Cheddar cheese
salsa
tofu scramble mixture (recipe above)
Assemble all ingredients and wrap up and ENJOY!
Cream of Carrot Soup
4-5 large carrots, sliced or diced
1 medium onion, diced
oil for sautéing
2 garlic cloves, minced
4 C. vegetable broth
fresh dill
salt and pepper, to taste
1 14 oz. package of soft/silken tofu
1/2 C. soy milk
1. sauté carrots and onion until soft and translucent.
2. Add broth, bring to boil, then simmer until carrots are thoroughly cooked.
3. In blender, combine tofu and soy milk
4. Add soy mi
lk/tofu mixture to broth.
5. Add 1/2 C. fresh dill.
6. Blend soup in batches.
7. Garnish with fresh dill spring and enjoy.
Vegan Tofu Cheesecake
1 14oz. package firm tofu
1/2 C. soy milk
1/2 C. sugar
1 tbs. vanilla extract
1/4 C. maple syrup
1 8oz. container of vegan cream cheese
vegan graham cracker crust
1. Pre-heat oven, 375
2. Blend all ingredients, except crust.
3. Pour into crust.
4. Bake for 50 minutes, or until top begins to turn golden.
5. Chill, for at least one hour.
6. Can be topped with any of your favorite fruits!
Anatomy of a Green Kitchen (Episode 1) from Heather M. Davis on Vimeo.
