easy vegan tofu scramble recipe

Tofu Scramble

Delicious tofu scramble, simple, and the best vegan alternative to scrambled eggs. It’s super easy to make, and high in protein, you won’t miss your eggs after this 😉

 

easy vegan tofu scramble

 

I know eggs can be one of the foods you miss after going vegan, but this tofu scramble is a real game changer! The texture is on point and if you add black salt – it will almost taste too much like a real egg.
After adding basic ingredients you can customize it as you prefer – veggies, mushrooms, you name it.
This eggless vegan version is healthier, lower in fat, cholesterol-free, and with lots of protein.
You can serve it for breakfast or brunch over a warm toast, bagel, or with salad or fruits. And it only takes 15-20 minutes to make.

easy vegan tofu scramble recipe

vegan tofu scramble

Delicious vegan alternative to scrambled eggs - simple tofu scramble.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, kid friendly, lunch
Servings 4 servings

Ingredients
  

  • 200 g firm tofu
  • 1 tsp black salt (you can also use regular salt)
  • 1 tbsp nutritional yeast
  • ½ tsp turmeric
  • pinch of black pepper
  • ¼ cup soy milk
  • ½ tsp garlic
  • 1 tsp oil (optional for cooking)
  • onion or vegetables of your choice optional

Instructions
 

  • chop the onion or vegetables of your choice to small pieces
  • use your hands ( or fork ) to crumble the brick of tofu
  • heat a teaspoon of oil in a pan and add the tofu and all the remaining ingredients. ( If you are using veggies, onion or mushrooms, add them first and tofu after 5 minutes )
  • Stir and cook over medium-high heat for 5 minutes
  • Add soy milk and cook for another 5 minutes. Taste and add more salt if needed.
  • Serve the tofu scramble over toast topped with fresh parsley. Or if you like some heat I recommend some chili flakes also.

Notes

This recipe calls for black salt as also known Kala Namak. You can use regular salt instead but this salt gives that eggy smell and flavor. 
And if you want to cook oil-free, just use some water instead of oil.

 

Vegan Parsley-tahini salad dressing

Parsley-tahini salad dressing

This parsley tahini dressing recipe is one of my all-time favorites! I personally always double this recipe as it goes so fast 😉 Also making this dressing couldn’t be easier. Just add all the ingredients into a blender, and blend! ( Or you can use a food processor too ).

 

Vegan Parsley-tahini salad dressing

 

Home-made salad dressings and different types of vinegar are easy to make and to add to your daily greens.

 

Vegan Parsley-tahini salad dressing

Parsley Salad Dressing

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Prep Time 10 mins
Total Time 10 mins
Course Dips and Dressings

Ingredients
  

  • 40 g fresh parsley
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 tsp maple or agave syrup
  • 2 tbsp lemon juice
  • 1 tbsp tamari or soy sauce
  • 3 tbsp water (or more if needed)

Instructions
 

  • Add the ingredients in a bowl and use a hand blender or a food processor until the mixture is smooth and all the ingredients are well combined. Add more water if needed.

Notes

This dressing will thicken up after being in the fridge, simply thin it out with a bit of water if it becomes too thick for your liking.

 

vegan-cashew-cream-cheese-recipe

Cashew Cream Cheese

This simple and creamy recipe for cashew cream cheese is perfect as an everyday spread on bread or bagel or easy vegan dip for veggies. Great vegan and dairy-free substitute for classic cream cheese.

 

 

This Vegan cream cheese recipe is one of those foods you would find from my fridge every week 😉 It’s so easy to make and works with so many different foods.

 

You can make vegan cream cheese without Nutritional yeast also but it does give more “cheesy” taste. And it is full of vitamins and minerals, making it a perfect addition to a healthy plant-based diet. You can find it in most health food stores if you local shop doesnt have it. Or you can order it online.

Cashew Cream Cheese

This simple and creamy recipe for cashew cream cheese is perfect as everyday spread on bread or bagel or easy vegan dip for veggies. Great vegan and dairy-free substitute for classic cream cheese.
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Course Dips and Dressings

Ingredients
  

  • 200 g raw cashews
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 0,5 tsp salt
  • 1 garlic clove
  • 2 tbsp water
  • 1 tsp apple cider vinegar
  • chopped chives (optional)

Instructions
 

  • Soak the cashew in water overnight ( or at least 4 hours ) and then drain and rinse them. If you are in a hurry, put cashews in boiling hot water for 20-30mins and then rinse them. Soaking the cashews make them easier to blend and you will have a more creamy texture.
  • Place the cashews and rest of the ingredients ( except chives ) into a food processor. If you don't have a food processor, use a hand blender instead.
  • Blend until creamy and smooth. Add more water if needed. 
  • Taste the mixture and add more salt or lemon juice if you like. Garnish with fresh chive.
  • Let it cool in the refrigerator for at least 15 minutes before serving.

 

Onion and Herbs Vegan Cream Cheese

You can modify the cream cheese recipe above and add different herbs to it. I recommend 1 teaspoon of each:

  • dried chives

  • dried parsley

  • dried dill

  • onion powder

  • And pinch of black pepper.
vegan-cheese-dip-recipe

Vegan Cheese Dip

Tasty and healthy vegan cheese dip recipe! Perfect for pizza and lasagna, vegan fondue, or as a Mexican dip for nachos or veggie sticks.

 

 

This whole food, dairy-free version of cheese dip is so amazing I do this almost every week. And about the special ingredients inside this recipe. If you don’t have tapioca starch you can make this without, then it’s not just so stretchy but the taste is as amazing. I buy my tapioca starch from asian stores, if you have one close buy go and see if they have it, or you can order it online in most countries.

Nutritional yeast will give this dip that cheesy taste. And it is full of vitamins and minerals, making it a perfect addition to a healthy plant-based diet.

 

Vegan Cheese Dip

Tasty and healthy vegan cheese dip recipe! Perfect for pizza and lasagna, vegan fondue, or as a Mexican dip for nachos or veggie sticks.
5 from 1 vote
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Course Dips and Dressings

Ingredients
  

  • 100 g cashew
  • 2 carrots ( about 150 g)
  • 4 potatoes ( about 300 g)
  • 1/2 cup nutritional yeast
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dijon mustard
  • salt to taste
  • 1 tbsp lemon juice

Instructions
 

  • Peel and cut the potatoes and carrots in smaller pieces and put in a pot.
  • Add cashews and cover with water until all barely covered.
  • Add 0,5 tsp salt and boil for about 10 minutes until carrots and potatoes are fork-tender.
  • Put everything to a blender ( with cooking water included ). Add rest of the ingredients and blend until smooth.
  • Serve hot or cold and store in a airtight container in the fridge.

How to make Vegan Chili Cheese Dip?

You can easily turn this vegan cheese dip recipe to vegan chili cheese dip and have more kick to it. Just add chili powder 1 teaspoon at a time until you get spiciness you like. I like to add both chili powder and chili flakes for the texture.

vegan-simple-salad-dressing

Apple Cider Vinegar Dressing

This oil-free vinaigrette is something I always keep available in my fridge. It is simple and quick to make and works best with all different kinds of green salads.

 

 

Home-made salad dressings and different types of vinegar are easy to make and to add to your daily greens.

 

Apple Cider Vinegar Dressing

This oil-free vinaigrette is something I always keep available in my fridge. It is simple and quick to make and works best with all different kinds of green salads.
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Course Dips and Dressings

Ingredients
  

  • 1/2 cup lemon juice
  • 1/2 cup apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp agave
  • 1 clove of garlic finely minced (optional)

Instructions
 

  • Add everything to a jar and shake it up. That's it 😉
  • Store in the fridge and mix well every time before using it.
vegan-mexican-salsa-recipe

Mexican Salsa

This homemade salsa is perfect to be served with tortilla chips or with other Mexican food, like tacos or burritos. It’s also a great party dip with guacamole and chips.

 

 

Different kinds of dips are easy to make and work well for both plant-based and meat-eaters. Best party snacks ever!

 

 

Mexican Salsa

This homemade salsa is perfect to be served with tortilla chips or with other Mexican food, like tacos or burritos. It's also a great party dip with guacamole and chips.
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Course Dips and Dressings

Ingredients
  

  • 5-6 tomatoes
  • 100 g tomato puree
  • 1/2 red onion
  • 1 tbsp white wine vinegar
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder

Instructions
 

  • Chop the tomatoes and onion finely and mince the garlic.
  • Combine all ingredients in a bowl and store in a fridge until you are ready to serve.
simple vegan hummus recipe

Simple Hummus

Looking for the best recipe for homemade hummus? This Lebanese hummus recipe is easy to make and takes less than 10 minutes. It is a classic Middle Eastern dip that is perfect with fresh bread, veggies, or falafels. Hummus is also naturally vegan so no need to make any tricks or use substitutes.

 

simple vegan hummus recipe

 

Hummus recipe from canned chickpeas is the easiest and fastest way to make it. Canned chickpeas are also easier to digest so if you have a sensitive stomach I recommend using canned beans and rinsing them well before using. And I promise you, this creamy and smooth hummus recipe or so much tastier than store-bought ones

 

Chickpeas are high in protein and make an excellent replacement for meat in a vegan diet.

 

Homemade Hummus

Looking for the best recipe for homemade hummus? This Lebanese hummus recipe is easy to make and takes less than 10 minutes. It is a classic Middle Eastern dip that is perfect with fresh bread, veggies or falafels. Hummus is also naturally vegan so no need to make any tricks or use substitutes.
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Course Dips and Dressings

Ingredients
  

  • 400 g canned chickpeas (or garbanzo beans)
  • 1 tbsp olive oil (optional)
  • 2 garlic cloves
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 3 tbsp water (add more if needed)
  • ground paprika (for serving)
  • 1/2 tps salt (add more if needed)

Instructions
 

  • Rinse the chickpeas well in cold water and put them in a bowl.
  • Add the rest of the ingredients and use a hand blender or a food processor until the mixture is smooth and all the ingredients are well combined. Add more water if your hummus is too thick.
  • For serving you can add some olive oil on top and finish with sprinkled ground paprika for some color.

CAN YOU MAKE HUMMUS WITHOUT TAHINI?

Yes, you can make hummus without tahini. Tahini is a smooth liquid paste made from ground sesame seeds. I love the taste of tahini but if you don’t or you don’t have it, just leave it away. You maybe need to add more olive oil or water instead to this hummus recipe to get the smooth end result.

vegan-dairy-free-tzatziki-recipe

Dairy-Free Tzatziki

This Middle Eastern vegan tzatziki recipe is perfect with fresh bread or with falafels.

 

Traditional tzatziki is made with Greek yogurt but you can turn that as a vegan tzatziki dressing by just using non-sweetened vegan yogurt.

Tzatziki is a perfect side dish but also helps the burning in your mouth if the food is too spicy for you 😉

Dairy-Free Tzatziki

This Middle Eastern vegan tzatziki recipe is perfect with fresh bread or with falafels.
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Course Dips and Dressings

Ingredients
  

  • 400 g non-sweetened soya yogurt
  • 1-2 garlic cloves
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1-2 tbsp fresh mint
  • 1 tbsp olive oil

Instructions
 

  • Grate the cucumber and squeeze out any excess liquid as much as possible.
  • Crush the garlic and chop the mint.
  • In a bowl, mix the yogurt, the cucumber, the garlic, the mint and the olive oil.
  • Season with salt and black pepper.
  • Refrigerate for at least 30 minutes before serving.
  • Note! If you don’t have vegan yogurt you can use tofu instead.
pinaattiletut_resepti

Spinach Crepes

This is a spinach dish kids love! The crepes are easy to make and eat as is. You can also make these as bigger savory crepes with the filling of your choice.

 

 

Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Spinach Crepes

This is a spinach dish kids love! The crepes are easy to make and eat as is. You can also make these as bigger savory crepes with the filling of your choice.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course lunch
Servings 4 servings

Ingredients
  

  • 150 g frozen spinach
  • 1 3/4 cup vegetable milk
  • 1 cup wheat flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • margarine or oil for frying

Instructions
 

  • Let the spinach melt in a bowl.
  • Pour the plant-based milk into a bowl and add the remaining ingredients. Whisk until well combined.
  • Let the dough sit for 10 minutes.
  • Heat the frying pan to medium heat. Add a tiny amount of oil or margarine and pour the batter in ( you can make small ones as in the picture or bigger crepes with the size of your pan ).
  • Once set, turn over and cook until slightly crispy on the edges.
  • To keep the crepes warm, cover them with another plate or with foil.
mexican_chili_resepti

Mexican Chili

Looking for an easy chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!

 

 

Chili peppers are very high in powerful antioxidants, which is important for the immune function.

Mexican Chili

Looking for an easy chili recipe? This simple and cheap vegan chili with the perfect Mexican flavor is one of the dishes I make almost every week!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Servings 4 servings

Ingredients
  

  • 800 g tinned chopped tomatoes
  • 1 red bell pepper roughly chopped
  • 2 medium carrots peeled and finely chopped
  • 1 onion thinly sliced
  • 4 cloves of garlic
  • 300 g canned corn
  • 400 g canned kidney beans
  • 1 vegetable cube
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp sugar
  • 1 tsp white wine vinegar
  • Salt and pepper to taste
  • Fresh cilantro on top optional

Instructions
 

  • Chop the onion, bell pepper, carrot and garlic.
  • Fry the veggies and onions in a pot with a little bit of water ( you can use oil if you like it better ) for 5 minutes.
  • Add chopped tomatoes, vegetable cube and all the spices. Mix well and let it simmer under the lid on medium heat for 10 minutes.
  • Drain and rinse the red kidney beans and add those and corn to the pot and let them simmer for 5 more minutes.
  • Season with salt and pepper.
  • Serve with rice or quinoa and garnish with fresh cilantro.