This has become my go-to breakfast when I’m craving something savory. It’s super simple to make and takes less than 10 minutes! Feel free to experiment/tweak this recipe to your liking, you can add in different veggies or whatever you want really!
- ½ block tofu
- 1 tbsp. nutritional yeast
- ½ tsp. turmeric
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- Salt and pepper to taste
- Vegan bacon (optional)
Other optional toppings: avocado, sriracha
- Begin by cutting your block of tofu in half; use paper towels to press out as much of the moisture as you can.
- Crumble the tofu up, using your hands, into a non-stick pan.
- Turn the burner on medium heat, and add in all your seasonings/spices, stirring them around until thoroughly mixed. The turmeric will give it a yellow color, resembling scrambled eggs.
- If you’re using vegan bacon, tear it up into small pieces, and add it in. This is optional, but I find that it gives the scramble great flavor!
- Fold your kale (if desired, you can also add spinach) into the tofu.
- Cover the pan with a lid, and allow the kale to cook down, about 5 minutes (if you use spinach it will take less time). Stir it a few times in between to make sure the tofu doesn’t burn!
- Once the kale has cooked down, you’re done! I like to top with a ton of salsa, sriracha, and half an avocado if I have a ripe one.
Ready in 25 minutes
Makes 24 cookies
½ cup white sugar
½ cup brown sugar
½ cup vegan butter
1 tsp vanilla extract
1 cup flour
⅔ cup cocoa powder
1 tsp baking powder
¼ tsp salt
2 to 3 tbsp. plant-based milk
- Preheat oven to 350 degrees
- Add white sugar, brown sugar, butter, and vanilla to a mixing bowl and cream together with an electric mixer
Melt butter to make mixing easier.
- Sift flour and cocoa into your bowl and mix
- Add salt, baking soda, and milk to bowl and mix
Do not worry if your mixture seems somewhat dry; that is how it is supposed to be.
- Shape dough into balls, and place on a cookie sheet covered in parchment paper
If your dough is too dry to form balls when you squish it together, then add a bit more milk.
- Bake for 8 minutes
About halfway through, flatten cookies with a spoon
- Remove from oven, let cool, and then dust with powdered sugar
- Serve & enjoy!
Approx. Time: 45 mins
Spice Level: Medium
Dal is an Indian stew made with lentils and can be served in a bowl or on top of rice or bread. This specific kind of dal uses red/pink lentils called Masoor lentils. The recipe is completely vegan and is great for anyone who likes or wants to try Indian food.
2/3 cup pink Masoor lentils
2 2/3 cups water
2 tomatoes (chopped)
1 onion (chopped)
2 teaspoons salt
Cook above items in pressure cooker for two steams (if you have a pressure cooker that steams, rests, and steams again) or for 15 minutes with a consistent steam. Allow to cool. When ready, loosen top.
4 cloves garlic (chopped)
1 inch ginger (chopped)
1 whole dry chili
1 stem curry leaf (Can find at small Indian grocery stores)
1/2 teaspoon black mustard seed
1/2 teaspoon grey cumin seed
1/2 teaspoon turmeric
1 tablespoon oil
Cilantro leaves (for garnish)
Place a small “fry” bowl over a low flame.
Place oil and mustard seeds in the bowl.
When seeds start popping… add chili, garlic, ginger & cumin seeds.
When the garlic begins to brown, add curry leaf, then turmeric.
Remove fry bowl from flame, and immerse bowl and contents into cooked lentil mix. Hold pressure cooker lid over the pot to catch the steam and flavors. You should notice a smoky, rich flavor in the steam that escapes.
Dal is ready to serve and is nice with cilantro as a garnish.
Approx. Time: 20-30 mins
My family was given this recipe by a friend, and we have since made some tweaks to the original. It’s a delicious, low calorie Indian snack. Excellent for parties!
1 tbsp. coriander
1 tbsp. cumin
½ tsp. turmeric
¼ tsp. garam masala
1 tbsp. lemon juice
½ tsp. red chili
1 can of chickpeas
2 small tomatoes, grated
¼ cup onion, chopped
½’’ ginger, grated
1 green chili, halved
¼ cup oil
Step 1: Fry onions, green chili, ginger, and tomatoes in oil. Stir for 5-6 minutes.
Step 2: Add spices, and stir for 2-3 minutes. Add chickpeas (drained) and steam 15 minutes.
Step 3: Garnish with a few onion slices, lemon wedges, and/or a few stalks of cilantro, and enjoy!