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!



Vegetarian Stuffed Peppers with Tofu & Zucchini

Stuffed Pepper

Yield: 4 stuffed peppers

-4 peppers, I prefer to use red/yellow/or orange because they are sweeter

-1 large zucchini, diced

-1/2 white onion, diced finely

-2 cloves garlic, minced

-1 tsp cumin

-1 tsp cayenne pepper

-1 tsp salt

-1 package extra firm tofu, crumbled

-1/2 cup Red Hot Buffalo Wing Sauce

-2 cups shredded extra sharp cheddar cheese

-2 tablespoons olive oil

Preheat the oven to 375 degrees.

Cut the tops off of each of the peppers and remove the seeds from the insides of the peppers. Place them in a large glass pan with about 1/4 inch water on the bottom. Cover the pan with aluminum foil and place the peppers in the oven for 10 minutes. Remove them from the oven and set aside until we fill them later.

In a large skillet, turn the heat to medium-high and add 1 tablespoon olive oil. Add the diced onions and diced zucchini to the pan. Stir frequently until they get tender, then add the minced garlic, salt, cumin, and cayenne pepper. Stir well until the seasoning is evenly distributed. Turn off the heat and set aside.

In another skillet, add the remaining 1 tablespoon of olive oil on medium-high heat. Crumble the tofu so that it resembles small pieces of feta cheese. Add the tofu into the skillet and cook until it begins to caramelize and brown a little bit. Add the buffalo wing hot sauce and stir well. Cook for another 2-3 minutes then turn off the heat.

To fill the peppers, place about 1 tablespoon of cheddar cheese on the bottom of each pepper, then rotate spoonfuls of the zucchini mixture and the tofu mixture back and forth in the pepper. Once the peppers are full, top with another 1 tablespoon of cheddar cheese. Cover them with aluminum foil again and cook for another 30 minutes, until the peppers are tender. I took the aluminum foil off for the last 5 minutes so the cheese on top would get golden brown. Enjoy!