Mushroom & Broccoli Scrambled Tofu


Serves: 2


-1, 16 oz. container of extra firm tofu, drained

-1 cup chopped mushrooms

-1 cup chopped broccoli

-2 cloves garlic, minced

-2 tsps turmeric powder

-1 tsp salt

-1 tsp cracked black pepper

-hot sauce (optional)

In a non-stick skillet, add the mushrooms, broccoli, and a bit of water until the vegetables are steamed and cooked through. You can add more water until fully cooked if needed. This way, you don’t need to use any added oils or fats.

Add the garlic and cook for another 10-20 seconds. Crumble the tofu straight into the pan, and then add the seasonings. Cook until some of the moisture from the tofu has evaporated; around 2-3 minutes. Taste for seasoning and serve warm. I love putting some hot sauce on top, but serve however you prefer. Enjoy!

After a long hiatus: super simple tofu and kale foil packets


So yeah, it has been quite a long time since my last post. Life has changed a lot; but my love of cooking has stayed solid. I thought I’d start back out with a very simple, quick side dish recipe that I love to do on busy week nights or weekends.

Serves: 2


-3 cups kale; chopped

-1, 16 oz package tofu

-2 cloves garlic; minced

-1 tablespoon olive oil

-1 tsp italian seasoning

-1 tsp salt

Preheat the oven to 425 degrees. Drain excess liquid from the tofu container, and wrap with paper towels. Place something heavy on top of the tofu for 20 minutes, or until water has been adequately pressed out.

Chop kale into bite sized pieces. When tofu has been dried out, cut into 1/2 inch cubes. Toss the kale and tofu with the minced garlic, olive oil, italian seasoning, and salt. Place onto a sheet of aluminum foil and roll up the sides, leaving the center open so that it gets crispy.

Cook in the oven for 20-25 minutes, or until the kale and tofu are crispy. Enjoy!



Mung Bean Noodles with Tofu and Bok Choy (gluten free, vegan, yummy)


So I realize that these noodles kind of look like little worms. But, I can promise you they don’t taste like them! (Actually, I can’t because I’ve never tasted worms before–but I know that THESE are delicious).

I first had mung bean noodles a few years ago when a friend who lived in NYC at the time began seeing them on a lot of menus in Brooklyn. He brought some back to Syracuse and made a delicious stir fry with them. The texture is different than regular, wheat noodles, but I think is pretty similar to other gluten free fettuccine/linguini pasta that I’ve tried. It’s a little bit chewy, has a nice texture to it, and has a mild flavor.

I thought that I would have a hard time finding them at the grocery store. But, at the end of the “Asian Food” aisle at Wegmans, there they were! They are not too expensive, either. The noodles double in size so despite the small size of the bag, it actually makes an adequate amount of pasta.

I have used these noodles in a variety of cuisines–Italian, Chinese, American–and they are great in all of them. Their taste is not overpowering in any capacity, so whatever you flavor them with, they’ll taste like. I love making this super easy tofu and bok choy stir fry with them. It’s filling, healthy, & I love all of textures! (I’m a texture freak).

Serves: 4

  • 1 package Mung Bean & Edamame noodles (I use these that I found at Wegmans, but you can find them at a local Asian market or food co-op)
  • 1, 16 oz. package of extra firm tofu, cut into bite-sized pieces as shown
  • 1/2 lb. baby bok choy or regular bok choy, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup gluten free soy sauce
  • 1/2 tablespoon honey
  • 3 tablespoons vegetable oil
  • 1 and 1/2 tsps powdered ginger

Boil the noodles per package instructions, or until they are the firmness that you prefer. Drain them well and set aside.

In a large skillet on medium heat, add 1 tablespoon vegetable oil. Add your cut tofu pieces and lay them flat in the skillet so that they can brown on each side–about 2/3 minutes on each side. Add the roughly chopped bok choy and cook until tender but not TOO soft. You want the stems (the non-leafy part) to be crunchy still. So this should take about 3-4 minutes. Turn off the heat and add the garlic. Stir for about 1 minute.

In a small mixing bow, whisk together the 1/2 cup gluten free soy sauce, the 1/2 tablespoon honey, the 2 tablespoons vegetable oil, and the powdered ginger. Whisk until the oil and soy sauce have combined, then add this to the tofu/bok choy mixture. Stir well, then add your mung bean noodles, and stir well yet again! Serve warm & ENJOY!

P.S–> Don’t know what a mung bean is? Neither did I when I first heard of these noodles! Here, read for yourself about this cool lil’ bean!