Tofu Ricotta

I love(d) ricotta cheese. One of my favorite ways to enjoy it was with a sprinkle of sugar mixed in, on top of a big bowl of pasta. Those days are behind me but when a dish calls for a creamy ricotta like ingredient, it's easy to substitute with a quick homemade tofu ricotta. Here is how I make mine...

Tofu Ricotta

• 1 block firm tofu
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

Crumble the tofu into a bowl. (Tip: I use a potato masher to mash the tofu.) Your tofu should have the consistency of ricotta cheese (duh). Mix in the spices until completely combined. Use immediately or cover and refrigerate.

Tofu Scramble

This morning was super busy. I managed to drink my usual couple (2 or 3 or 4..?) cups of coffee while getting some errands done (bike ride, farmers market, Whole Foods, re-arranging cabinet items, pizza dough making, etc). Sometime around noon I realized I hadn't eaten a thing yet, and man was I starving. I decided to whip up a quick tofu scramble with my recently purchased Daiya pepperjack shreds!! (Which are by the way, amazing!)

Tofu Scramble

• 1 spring onion, roughly chopped
• 5 mushrooms, sliced
• 1/2 block extra firm tofu, drained but not pressed
• tumeric to taste
• garlic powder to taste
• salt & pepper to taste
• Daiya shreds (optional)

Lightly spray a large pan with cooking spray and quickly saute the onions and mushrooms over medium high heat about 3-5 minutes. Crumble tofu into the pan and give it a quick mix. Don't worry about the liquid from the tofu, you need that moisture in the pan. Generously sprinkle with tumeric (Really no measuring needed here. I like a lot, so use your own judgement and taste buds. Don't trust yourself? Just use a teaspoon or so). Add garlic powder to taste (or about 1/2 teaspoon) and sprinkle with salt and pepper. Cook for about 3-5 minutes or until most of the moisture has cooked down. If using, sprinkle Daiya shreds on top of the tofu and turn the heat off. Turn once or twice just to melt the shreds. I made my scramble into a burrito with an Ezekiel wrap and topped with lots of yummy salsa.

"Because people like to say salsa." 

Tofu Breakfast Sandwiches

Back in the day I used to love egg and cheese breakfast sandwiches. There are times when I crave that breakfast-y yum and I've found the perfect solution. Tofu sandwiches. Super easy, quick and delicious. Although these make for a great breakfast food, feel free to enjoy at any time of the day.

Tofu Breakfast Sandwiches

• 4, 1/4" slices of extra firm tofu 
• garlic powder
• tumeric
• crushed red pepper
• salt
• pepper
• 2 slices sprouted whole grain bread

Heat a large skillet over high heat and spray lightly with cooking spray. Season one side of your tofu slices with the spices, I am usually very generous with the tumeric and then go light on the others. No measuring needed here, just go ahead and sprinkle it on, eyeballing as you go based on your own taste preferences. Once pan is hot (shouldn't take long) place each tofu slice seasoned side down on the pan. Turn down the heat to medium/medium high. Now season the second side of your tofu. You'll want to cook each side of tofu until it's a nice golden color, but be careful not to burn it. Toast your bread slices and when the tofu is done, arrange it on your bread to make a perfect sandwich. 

Now, keep in mind this is for a basic sandwich. My favorite way to have this is with a generous helping of cheddar Daiya all melty in between the slices of tofu. I also enjoy adding some vegan bacon strips from time to time. 

Here's a handy list of other possibly topping and spices:

Toppings

-vegan bacon

-tempeh

-tomato slices

-cheddar Daiya 

-sauteed onions

-salsa

Seasonings

-parsley

-oregano

-chili powder

-cumin

-smoked salt

-Old Bay

-smoked paprika

Other possible sandwich vehicles

-whole wheat wrap

-corn tortilla

-bagel

-english muffin

-biscuits

Miso Soup & Garlic Toast

 I was sent home early today with a fever. Good thing I made that soup last night! It made for a delicious and soothing breakfast this morning when my throat was on fire. Anyway...
After a quick stop at the co-op for some of my go-to cold remedies, (garlic, ginger, lemons...) I came home to another steaming hot bowl of miso. I completed my lunch with some garlic toast, one of my favorite snacks and sore throat remedy. I'll be in bed the rest of the day with my tea...

Feeling a cold coming on? Try this...

Ginger Miso Soup
-water (about 6 cups)
-Bragg's liquid aminos (or tamari/soy sauce), to taste
-1 generous tablespoon miso paste (whatever kind you prefer/have around)
-1/2 block of extra firm tofu, cut into small cubes
-fresh grated ginger, to taste
-1 small piece kombu, rinsed and cut into thin slivers (optional)

Combine water and Braggs in a soup pot over high heat. Mix miso paste with a little bit of warm water in a glass or measuring cup until miso is dissolved. Add miso to water with tofu, ginger and kombu if using. When the soup begins to boil, turn it down to low and simmer until you are ready to eat.

Garlic Toast
-2 slices whole grain bread
-Earth Balance margarine
-2 garlic cloves, finely minced or grated
-dash of freshly cracked sea salt

Toast your bread and while still hot spread with Earth Balance and garlic. Sprinkle with salt and enjoy while still warm.

Time for me to gargle some cayenne...