Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa

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The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder

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Directions

1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil. 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice 🙂

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Pumpkin Spiced Pepper Stuffed Tofu Scramble

Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!

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The Recipe

Yields 1 serving

1/5th block of extra-firm tofu

1 cup broccoli, chopped

1/2 cup shredded carrots

1/2 large green bell pepper

1/2 cup mushrooms, diced

1 tsp olive oil

1/2 tsp black pepper

1 tsp pumpkin spice

1/2 tsp cinnamon powder

1/2 tsp cumin seeds

 

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Directions

1. Stir-fry all of the tofu and vegetables together. Spice them up!

 

2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.

 

Most Decadent Vegan Raspberry “Cheesecake”

I went to Hangawi with my family in New York City a week ago. I have to say, best vegan/vegetarian food ever. The portion sizes were really small, but the food was just phenomenal. Anyway, I’m not trying to write a restaurant review. The reason I am bringing this restaurant up is because that night, for dessert, I had a soy tofu cheesecake that was made in-house. Oh my god, I cannot even describe to you how delicious it was, especially for a vegan cake! I ended up having two despite the large dinner I had already had 😛 And, I’ve been craving to have another slice ever since so I decided to experiment with making my own version of a homemade tofu “cheesecake”! I wasn’t sure how this would come out, but man, was it delicious. I made a raspberry flavored “cheesecake” because I just love that fruit. Ah, this recipe is to die for honestly. I made this cake for a family dinner. Everyone loved it, which was surprising! And the guests didn’t even believe it was vegan and made out of tofu! When I told them, my mom’s friend first reacted with hesitation, afraid that it wouldn’t taste that good. She told me after eating it that she loved the crust, the creaminess, the texture, and the sweetness. Both her husband and her as well as my parents agreed that it wasn’t too sweet and just perfect that they wanted to surprise others with this cake without telling them first that it is vegan and made out of tofu. I couldn’t find a recipe online that I liked so I tried to make my own and used all natural sugars and increased the amount of cashews and tofu I used instead of using vegan cream cheeses or sour creams like most recipes. This way, the cake was healthier and more guilt-free – in fact, each slice is only ~ 200 calories, has a whooping 10g of protein, and only 2g of saturated fat, which is so low compared to your typical cakes or even store-bought vegan cakes! 🙂 Let me know if you like it! I was overjoyed when I had my slice and so were the guests so I really hope you are too.

** If you want to make a raw cake, follow steps 1 – 8 and then simply place your cake covered with some saran wrap into the fridge and it will harden and you can enjoy it in a few hours!
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The Recipe

Yields 9 ” cake (~ 10 – 12 servings)

3/4 cup cashews, soaked either overnight or for about four hours till soft

3/4 block extra firm tofu (~12 oz)

1/2 – 3/4 cup agave nectar, honey, maple syrup, or barley malt syrup

1 cup fresh raspberries

1 tbsp lemon juice

1 tbsp vanilla extract

1/2 cup almonds (you need a total of 1 cup nuts so I used half of almonds and half of walnuts, but you may choose to use your own blend of pecans, almonds, walnuts, etc.)

1/2 cup walnuts 

12 deglet noor dates or 8 medjool dates, pitted

1 tsp cinnamon powder

1/2 cup shredded coconut

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Directions

1. Soak the cashews overnight or for ~ 4 hours till they are expanded and soft.

2. Preheat the oven to 350 F. Soak the dates in some water for a few minutes.

3. In the meantime, as the dates are soaking, grind your choice of one cup of nuts, cinnamon powder, and coconut together.

4. Throw in the dates and grind the entire mixture again. It should become sticky.

5. Spray a 9″ inch pan slightly and press the nut and date mixture onto the pan to form a nice crust layer.

6. Drain the cashews. Blend them together with the tofu, your choice of natural sugar sweetener (I used agave nectar), vanilla extract, and lemon juice.

   

7. Once you have a creamy texture, throw in your raspberries and blend together. 

8. Using a spatula, pour the blended “batter” into the pie crust and spread evenly, making a swirl pattern. 

9. Bake for ~ 20 minutes at 350 F and if you want to bake the crust some more (but be sure to periodically check to make sure it doesn’t get burnt), you can bake for an additional 10 – 15 minutes at a lower temperature – I used 250 F. 

10. Store in the refrigerator by covering with some saran wrap or in an air tight container.

11. The delicious raspberry “cheesecake” is ready to serve the next day! Just cut and yummmm!!

Peanut Tofu Stir-Fry w/ Brown Rice

For dinner today, I really wanted some thai food, but didn’t have any coconut milk in my house so I decided to make a peanut tofu stir-fry. But, instead of using chopped peanuts, I water downed some peanut butter and used it as a sauce to cook the vegetables. It was really tasty, to be honest, and gave the vegetables a nice texture. Most thai food that you eat in the restaurants is full of soy sauce, oil, and sodium but I wanted to stick to making pure and healthy food choices like I read about in The Kind Diet. Therefore, I altered the definition of “thai” stir-fry in this dish. Therefore, if you feel that it is not “thai” enough for you, feel free to sauté the vegetables in some soy sauce in addition to the peanut butter! Remember: if you plan on making this recipe, be sure to soak the brown rice overnight or for several hours before you plan on cooking your meal. Enjoy!

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The Recipe

Yields 1 Serving

Serving Size: 1 dinner entree bowl

1/2 cup cooked brown rice, long grain

1 cup bok choy leaves

1/2 cup broccoli heads, diced

1/5th extra firm tofu, diced

1/2 yellow bell pepper, sliced (you can use any color you wish)

1 – 2 tbsp creamy unsalted peanut butter

1 tbsp seaweed kelp (optional)

1 tsp garlic powder

1 tsp onion powder or 2 tbsp of onion, chopped

1/2 – 1 tsp salt

1/2 tsp fresh black pepper

1 – 2 tsp fresh grated ginger root

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Directions

1. Soak your brown rice overnight or for several hours (~ 6 hours) in a pan with twice the amount of water. Cook them in a rice cooker. I like to cook my rice and quinoa with a tbsp or two of seaweed kelp (that is the brownish string that you see in the brown rice), but you don’t need to do this since it doesn’t add to the taste – it’s more just for nutrition since sea vegetables are good for your digestion!

2. Chop all the vegetables and mix together in a pan. 

3. Take your tbsp of peanut butter and put it in a small cup or plate. Add approximately 2 tbsp of water and water down the peanut butter to make it a sauce. You can add more water and peanut butter depending on if you want your stir-fry to be more watery and nutty.

4. Throw in your spices and grated ginger followed by the watered down peanut butter. Cook everything together.

5. Serve the tofu stir-fry with the brown rice. 

Veganified Palak Paneer (Delicious Spinach Indian Dish)

the delicious indian dish made vegan

For dinner today, I was really craving something with tofu. Well, there is this DELICIOUS indian dish called Palak Paneer which is basically a blend of spices, spinach, and chunks of paneer. It was my childhood favorite and now my siblings love it. Paneer, for those of you who don’t know what that is, is chunks of cheese that looks just like tofu. Well, to make this dish vegan, my mom and I transformed the classic Indian dish. We used grains to make the spinach blend more hearty and healthy and used tofu instead of paneer. It tasted just as good and, in fact, is healthier – can’t go wrong in a situation like that!!

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The Recipe

Yields 4 Servings

Serving Size: 1 bowl

2 large handfuls of raw spinach leaves (~ 6 cups raw)

1 cup quinoa cooked

1 large red pepper

1/2 tomato

1 large onion

6 oz extra-firm tofu (if you don’t want this to be vegan, feel free to use paneer in place of tofu and make the traditional palak paneer dish instead)

2-3 garlic cloves

1 tsp coriander powder

1 tsp cumin seeds or cumin powder

1 tsp fenugreek leaves

1 tsp garam masala (indian spice) (optional if you want some spice)

1 tbsp olive oil

1 tsp turmeric powder

1 tsp salt

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Directions

1. Blend together the spinach, quinoa, onion, tomato, red pepper, and garlic cloves.

2. Pour the blended “paste” into a pot and heat. Sprinkle in all of your spices and stir. 

3. Cut your tofu or paneer into cubes and put into the pot. Let the spinach “paste” bubble a little to indicate that it is all cooking. The dish should end up more thicker than watery – that is when you know it is done.

4. Serve hot with bread or rice! Yumm

Tofu Quinoa Veggie Salad

I personally love this dish so much because it’s easy and quick to make and it’s full of nutritious foods – protein, whole grains, and vegetables. The first time I made this, I was studying for my linear algebra final, which you can probably see at the top of the picture. This dish didn’t take that much time to make and it was delicious – totally made studying a bit better! I think it’s a very flexible dish in terms of what vegetables you want to use and what spices. I always stick to my typical garlic, oil, cumin seeds, and turmeric powder. But, you may want to add some other spices as per your own taste. Personally, however, I would try to stick to using sesame oil because it tastes perfect with tofu, but if you don’t have that at home, use olive oil. Enjoy!

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The Recipe

Yields 1 Serving main dish or 2 Servings side dish

1/2 cup cooked quinoa

1/4 firm tofu, cut into small cubes

1 cup raw spinach

1/4 bell pepper any color, diced

1/2 cup raw white mushrooms, diced

1/2 cup raw broccoli florets

2 tsp sesame oil

1 tsp garlic powder

1 tbsp cumin seeds

1 tsp turmeric powder (optional)

1 pinch of salt (optional)

black pepper (optional)

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Directions

1. Wash all the vegetables carefully. On the side, cook the quinoa.

2. Place all the vegetables and the tofu into a sauce pan and stir fry everything together with the sesame oil and the spices. You can add or remove spices depending on your taste.

3. After the vegetables and tofu are cooked, spoon them on top of your bed of quinoa.