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ABSOLUTELY delicious
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 Tofu MayoSauces, Spreads DescriptionThis low-fat mayonnaise substitute is made with silken tofu for a rich, creamy texture that is free of all the cholesterol and saturated fat found in conventional egg-based mayonnaise. You can try this low-fat, egg-free mayo on sandwiches, wraps, potato salad, pasta salad, and as a base for creamy mayonnaise-based dips and dressings. You will save up to 85 calories per tablespoon when compared to conventional mayo! Ingredients1 12.3-ounce package of firm silken tofu ¾ tsp sea salt ¾ tsp onion powder ½ tsp garlic powder ½ tsp raw or date sugar 2 tsp dijon mustard 1 TBSP apple cider vinegar DirectionsCombine all ingredients in a blender and process until smooth. Chill thoroughly before using (best the second day). You can refrigerate for up to 10 days.
 Vegan FrittataBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionFrittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito! Ingredients2 14oz containers of extra firm tofu ½ cup nutritional yeast 4 tsp dijon mustard 2 tsp onion powder 3 tsp garlic powder ½ -1 tsp oregano ½ tsp turmeric Herbamare ® or salt and pepper to taste 2 cups of chopped vegetables – I used mushrooms, baby spinach, onions, peppers DirectionsPreheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Miso Soup with Shiitake MushroomsMain Courses, Soups, Tofu, Gluten-free DescriptionQuick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum! Ingredients5 cups vegetable broth ½ cup white mushrooms, diced 1 cup frozen shiitake mushrooms 2 garlic cloves, crushed ⅓ cup carrots, diced ¼ cup dried wakame, torn 2 inch pieces 1¼ cup firm tofu, cut into small squares 2 TBSP green onions 3 TBSP white miso Tamari sauce to taste DirectionsBring the broth to a boil in a medium saucepan. Add the carrots and cook for 3 minutes. Add the garlic and mushrooms, and wakame and cook for 3 minutes. Add the tofu and cook for 2 minutes. In a small container, dissolve the miso in ¼ cup of broth and mix well. Add miso to soup and remove from heat. Serve with green onions. Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.
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Tex-Mex Tofu ScrambleBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionTofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings. Ingredients2 14 oz extra firm tofu blocks, drained ½ tsp turmeric Herbamare ® (or salt and pepper) to taste 1 tsp oregano ½ tsp liquid smoke ½ cup onion, diced ½ cup red/orange peppers, diced 5 garlic cloves, crushed 1 cup mushrooms, sliced ¼ cup corn 2 cups Baby Kale, chopped ¼ cup salsa 1 cup grape tomatoes, diced cilantro to taste (optional) DirectionsDrain the tofu well and cut into small cubes. Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times). Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes. Add the onions, pepper and garlic and cook for 2 minutes. Add the mushrooms, and corn, stir well and cook for 2 minutes. Add the spinach or kale and salsa. Cook on low heat for 3 minutes. Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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