Posts tagged tofu
I hope everyone had a wonderful Thanksgiving and was able to spend time with their families. I had a great time at my sister’s house, with a feast fit for 2 vegans, 6 vegetarians, and 4 meat-eaters. For Thanksgiving dessert, I made this vegan cheesecake recipe that I found on Alicia Silverstone’s website, The Kind Life. Originally a pumpkin cheesecake recipe, I adapted it to suit my butterscotch craving. Of course, you can make your own pie crust if you want, but I didn’t have the time so I bought a delicious pre-made Arrowhead Mills graham cracker pie crust. Here is the cheesecake recipe with my alterations:
- 1 package silken tofu (roughly 14 oz.)
- 8 oz. Tofutti vegan cream cheese
- 1 package vegan butterscotch chips (I found that Food Lion and Lowe’s Foods brand butterscotch chips are vegan, but Nestle’s are not, so double check the package)
- 1/4 cup agave nectar
- dash ground nutmeg
- dash ground cinnamon
- Puree all ingredients in food processor until very smooth, about 3-5 minutes.
- Pour into crust and bake at 350 F for 50 minutes.
- Chill completely in refrigerator at least 3 hours, up to overnight.
This is a fantastic dessert, and pretty simple if you go with the pre-made crust. It doesn’t have the exact consistency of cheesecake; I would say it’s more like if cheesecake and flan had a baby. Yum!
For a hearty Sunday morning breakfast, I made pancakes, Trader Joe’s hash browns, and a tofu scramble. If you can brave the crowds in Trader Joe’s, head to the frozen foods section for their crispy hash browns. Buy many packages. Hoard them. You will devour them in no time.
The pancakes are made with a regular mix, substituting soy milk and flax seed for milk and eggs. I topped them with a dollop of Earth Balance and drizzled with maple syrup.
A tofu scramble is an excellent alternative to scrambled eggs. Packed with protein, the dish looks and feels like eggs, but contains no cholesterol and it’s easy to toss in your favorite veggies. You can also use turmeric to spice if you don’t have the mustard or curry powders.
Tofu Scramble with spinach and tomato
- 2 tbsp olive oil
- 1 cup fresh chopped spinach
- 1/2 block firm tofu, drained
- 1/2 small onion, chopped
- 1 clove garlic, diced
- 1 medium tomato, diced
- 1/4 tsp curry powder
- 1/2 tsp mustard powder
- salt and pepper to taste
Heat olive oil over medium heat in pan. Add onion and crumble tofu into medium pan. Add spinach, garlic, and spices. Sautee 5 minutes or until spinach is limp. Add tomatoes last. Enjoy!
My Mom and I recently tried a Good Housekeeping recipe for Lo-Mein Primavera. I love seeing tofu as a main ingredient in traditional carnivore magazines.
And this recipe is delicious – the sauce is light, but the tofu makes it hearty.