Sriracha Tofu on Rosemary & Sage Crackers

Cracker Ingredients
• Almond pulp (I had this left over from making almond milk)
• Rosemary to taste (I used about 1 tbsp)
• Sage to taste (I used about 1 tsp)
• 3 – 4 tbsp Olive Oil

Directions
1. Mix together well,  should be a wet consistency but not runny
2. Put pulp mixture in between two sheets of parchment paper
3. Use rolling pin over the parchment paper and roll pulp out to thin layer
4. Place in dehydrator for about 10 hours (according to mine)
5. After dehydrated, you can break the pull into cracker like shapes

Tofu Ingredients
• Extra firm tofu
• Vegan mayonnaise
• Sriracha sauce
• Pepper to taste
• Salt to taste

Directions
1. Mix all ingredients together,  where consistency looks like egg salad
2. Pick a garnish
3. Top crackers with garnish and tofu mixture

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Tofu Salad

I just realized that I do a lot of cooking with mushrooms, especially portobello ones. Also, I recently found out I am severely vitamin D deficient, like so many of us are. So I’ve decides to up my mushroom intake, plus a vegan supplement. For those of you that don’t know some mushrooms are grown in ultraviolet lights to produce vitamin D. Each cup of mushrooms grown like this can give you about 400 IUs of Vitamin D. My philosophy is the less supplements I need to take the better. Outside of having the potential Vitamin D benefit, mushrooms also are a source of B vitamins (including B6 & B12).

So here’s the tofu salad recipe with portobello mushrooms!

Ingredients:
• 1 portobello mushroom cap
• handful of cherry tomatoes (varied colors)
• half of a firm tofu square (about 4 ounces)
• one large spoonful of Earth Balance Mayo
• salt
• pepper
• paprika
• chiptole seasoning

Directions:
1. Slice and steam mushroom cap until tender
2. Chop tomatoes and crumble tofu
3. Put all ingredients into bowl and add serve
4. Stir until mixed
5. Chill for 1-2 hours and serve

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Tofu Avocado Wraps

This recipe is great for easy lunch wrap sandwiches!

Ingredients

  • Super firm tofu (1 package)
  • 1 avocado
  • 1 chopped small onion
  • 1 medium cucumber seeded and chopped
  • Vegan Mayonnaise (about 2 tbsp)
  • Lemon Juice (about 1 to 2 tbsp)
  • Salt to taste
  • Pepper to taste
  • Optional: Carrots or Cranberries
  • Tortilla Wrap (heat for about 15 seconds to make the wrap easier to fold)
Directions
  • Drain Tofu and crumble into small pieces (I use a fork to sort of mash them)
  • Mash the avocado
  • Mix all ingredients in a bowl and chill before serving
  • Serve with your choice of wrap

Tofu Mushroom Salad

Need a quick easy meal, give this a go!
Ingredients
– Portobello Mushroom
– 1/2 cup cubed Tofu
– 1/2 cup black beans
– 1/4 cup finely chopped red pepper
– 1/4 cup of Daiya Mozzarella Cheese
– Less than 1/4 cup chopped onion
– Peanut Sauce to taste (about 1/4 cup for my tastes)
-Salt and Pepper to taste
– I also add Chia seeds and Vegan omega blend
Directions
– Cook black beans, onions, peppers,salt, pepper in medium sauce pan on low heat for about 15 minutes stirring occasionally
– Remove from heat and cool, chop mushroom
– Mix Tofu, Mushroom,  and black beans together. Serve cold and enjoy!
– If you’re adding omega blend add when cool

NoEgg Salad

Ingredients
– Cubed Tofu
– Chopped Onions
– Chopped Green Peppers
– Spoonful of Vegan Mayonnaise
– Chopped Zucchini
– 1/4 Cup of Peanut Sauce
– 2 Tbsps of Hot Sauce

Directions
– Mix ingredients together until mayonnaise and peanut sauce are well blended.
– Serve cold with your choice of bread
– You can use noncubed Tofu but mash it thoroughly while mixing ingredients