Tofu Scramble

This is one of my favorite tofu dishes. I often prepare this at home for breakfast or brunch. It’s a great alternative to scrambled eggs. People really enjoy it! Ingredients 1 (14–16-ounce) block extra-firm tofu 3 tablespoons extra-virgin olive oil (or your favorite cooking oil) ½ teaspoon turmeric 1 cup chopped onions ½ cup diced…

Brown Rice Pilaf with Sautéed Veggies & Tahini Sauce

In this recipe I incorporated many of the different whole food groups (grains, legumes, vegetables, nuts and seeds) into one dish.  It’s hearty, tasty–and satisfying! Ingredients 2 cups cooked short-grain brown rice* 3 tablespoons olive oil or your favorite cooking oil 1–2 tablespoons chopped or minced garlic 1 cup chopped onions 1/2 cup cooked black…

Frittata

This is my vegan version of frittata. I’ve always loved quiche, so decided to experiment with a frittata recipe, which is like a crustless quiche. I was pleased with the results. For a thicker frittata, double the recipe. Ingredients 2 tablespoons extra-virgin olive oil 2 cups chopped or very thinly sliced onions 1 cup finely…

Thai Coconut Curry Vegetables with Tofu

The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. This is my version of Thai red curry. People really enjoy this dish! Ingredients 1 (14–16-ounce) block of tofu, cubed and baked* 2 tablespoons extra-virgin olive oil…