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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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 and dairy-free spinach crepes recipe

Spinach Crepes

Vegan 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.

vegan and dairy-free spinach crepes recipe

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.
easy vegan mexican chili recipe

Mexican Chili

Looking for an easy Mexican 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.

easy vegan mexican chili recipe

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
vegan indian green beans recipe

Indian-style green beans

A healthy green beans recipe with an Indian flavor. Super tasty but not too spicy.

 

 

Did you know: Flat beans are one of the healthiest vegetables for your heart. A good source of vitamin A, K, C, proteins, and folate.

vegan indian green beans recipe

Indian-style green beans

A healthy green bean dish with an Indian flavor. Super tasty but not too spicy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner

Ingredients
  

  • 400 g flat green beans about 20-22 peaces
  • 1 small onion
  • 2 tbsp vegetable/olive oil
  • 3 tomatoes
  • 2 garlic cloves
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • salt to taste

Instructions
 

  • Cut the beans into about 2-inch pieces and chop the onion finely.
  • Heat the oil in a pan.
  • Add the cumin seeds and chopped onion and fry for a few minutes.
  • Add the chopped tomatoes, garlic, turmeric powder, chili powder and a pinch of salt and mix well.
  • Add the green beans to a pan and mix well.
  • Cover the pan and let the dish simmer for 15-20 minutes.
  • Serve with rice or bread or eat as it is.
recipe for vegan falafels

Sesame-Coated Falafel

An easy and healthy falafel recipe that is crispy on the outside but soft on the inside.

 

 

Chickpeas are excellent vegan and gluten-free source of protein and fiber and also contain exceptional levels of iron, vitamin B-6, and magnesium.

recipe for vegan falafels

Sesame-Coated Falafels

An easy and healthy falafel recipe that is crispy on the outside but soft on the inside.
Prep Time 10 minutes
Cook Time 15 minutes
Course dinner, lunch
Servings 4 servings

Ingredients
  

  • 1 can of chickpeas 200 g when rinsed
  • 1/2 onion
  • 3 garlic cloves
  • big handful of fresh parsley 1-1 1/2 cups
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • 1 tsp baking soda
  • 4 tbsp graham flour all-purpose flour is also fine
  • 4 tbsp breadcrumbs
  • 1 tbsp tahini
  • a pinch of cayenne pepper

Instructions
 

  • Combine all ingredients into a bowl and use a hand blender to mix everything together.
  • Put the mixture into a fridge for 1-2 hours ( not mandatory but this helps you to create round falafels without the dough sticking to your hands.
  • Heat the oven to 175 degrees C
  • Roll the mixture into balls about the size of a golf ball and roll in the sesame seeds.
  • Bake the falafels in the oven for 15 minutes.
  • To make these extra crispy, fry with oil on a medium heat pan for a few minutes.
vegan hoisin tofu recipe

Marinated Hoisin Tofu

This hoisin tofu is a good combination of sweetness and saltiness. It works very well with different kinds of dishes or with snack-sized tofu pieces as in the picture.

 

 

Tofu is an excellent source of protein and contains all nine essential amino acids. 

vegan hoisin tofu recipe

Marinated Hoisin Tofu

This marinade for tofu is a good combination of sweetness and saltiness. It works very well with different kinds of dishes or with snack-sized tofu pieces as in the picture.
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 1 hour

Ingredients
  

  • 200-250 g extra firm or firm tofu
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp oil
  • 2 garlic cloves
  • 1 tsp onion powder
  • a pinch of cayenne pepper

Instructions
 

  • Slice the tofu into 1/2-inch thick pieces and lay them between paper towels to remove as much of the water as possible.
  • Mix the marinade ingredients in a bowl. Stir well.
  • Place tofu pieces in the marinade and refrigerate for at least 1 hour.
  • Cook or fry the pieces in medium heat for a few minutes on both sides until golden brown.
vegan mac and cheese recipe

Vegan Mac and Cheese

Healthy, amazing vegan mac and cheese recipe that is incredibly creamy and cheesy! This is the best Vegan Macaroni and Cheese recipe I have made so far. I have tried this recipe also for super picky kids and they loved it! So don’t be afraid of healthy ingredients, this vegan cheese sauce taste amazing!

 

vegan mac and cheese recipe

 

Apart from being healthy the best thing about this Vegan Mac and Cheese recipe is that it’s really quick and easy to make! You can boil potatoes, carrots, and cashews at the same time in one pot and then just put all ingredients in a blender and blend until it becomes a creamy vegan cheese sauce. When the pasta is al-dente, stir in the sauce and serve! It doesn’t get much easier or faster than that.

 

Note! Not only that it tastes super cheesy and delicious – Nutritional yeast is full of vitamins and minerals, being an excellent addition to a healthy plant-based diet.

 

This Vegan macaroni and cheese recipe is naturally gluten-free if you choose a gluten-free pasta to serve it with. I recommend chickpea pasta if you like to add a little more protein to this dish.

vegan mac and cheese recipe

Vegan Mac and Cheese

Healthy and easy Vegan Mac and Cheese recipe that is incredibly creamy and cheesy! This is the best Vegan Macaroni and Cheese recipe I have make so far. I have tried this recipe also for super picky kids and they loved it! So don't be afraid of healthy ingredients, this vegan cheese sauce taste amazing!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, kid friendly, lunch
Servings 4 servings

Ingredients
  

  • macaroni of your choice
  • vegan mac and cheese sauce:
  • 1 cup about 150 g cashews
  • 2 carrots 150 g
  • 4 potatoes 300 g
  • 1/2 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dijon mustard
  • 0,5 tsp salt
  • 1 tbsp lemon juice
  • 1 - 2 cups of water if possible, first use the cooking water you used for potatoes and carrots

Instructions
 

  • Peel and cut the potatoes and carrots in smaller pieces. Carrots cook slower than potatoes so I recommend keeping the potato cubes a bit bigger than the carrot slices. The smaller pieces you make, the faster they cook.
  • Place potatoes, carrots, and cashews in a large saucepan or pot. Add enough cold water to cover everything. Add 1/2 tsp salt to the water. Turn the burner on high and bring water to boil. Reduce the heat to medium-low. Boil for about 15 minutes until carrots are fork-tender.
  • Pour the cooking water to a separate bowl and place all the cheese sauce ingredients in a blender ( including the cooked potatoes, carrots, and cashews ). Add 1 cup of cooking water and start blending. Add more water slowly if needed until you get a creamy cheese sauce consistency.
  • Cook the pasta al dente in salted boiling water. It usually take about 5-7 minutes depending on what kind of pasta you are using. Look at the cooking time listed on the package of your pasta and cut down from that for a few minutes. Taste the pasta, it should feel firm but not too crunchy. Drain the pasta and rinse quickly under cold water to stop it from overcooking. Return the pasta to the pot and stir in the cheese sauce a few spoonfuls at the time until you like the consistency.
  • Add salt and pepper to taste if needed.
  • Sprinkle some ground paprika and bits of green onion on top ( optional ) and serve.

 

 

 

 

 

vegan coconut curry recipe

Coconut Curry

 

This vegan coconut curry recipe is to die for! If you have ever liked Thai food you will love this one 😉

 

 

You can use any veggies you have for this dish – the sauce is the thing!

 

 

vegan coconut curry recipe

Coconut Curry

This coconut curry sauce is to die for! If you have ever liked Thai food you will love this one 😉

Ingredients
  

  • 1 tbsp coconut oil
  • 1 large red bell pepper
  • 2 medium carrots
  • 250 g firm tofu
  • 1/2 medium yellow onion diced
  • 3 cloves minced garlic
  • 2 tsp ginger paste or finely minced fresh ginger from a one-inch piece
  • 1 tbsp yellow curry powder
  • 2-3 tablespoons red curry paste
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp sugar
  • 1 can coconut milk
  • 1/2 juice of lime
  • 1 tsp soy/tamari sauce
  • 1/2 cup cashew nuts optional

Instructions
 

  • Chop the vegetables and tofu to bite size pieces.
  • Heat the oil in a frying pan and add veggies, tofu, onion and garlic.
  • Cook on medium-high heat for about 2 minutes and then start adding spices ( ginger, curry powder, red curry paste, coriander, salt and sugar ).
  • Mix all the spices with veggies and cook for about 5 minutes.
  • Add coconut milk, lime juice, soy sauce and cashews to a pan and let it simmer on low heat for about 10 minutes ( or until the carrots are fork-tender ).
  • Serve with rice, noodles or quinoa or eat as it is.

 

 

 

 

vegan Butternut Squash Noodles recipe

Butternut Squash Noodles

 

Looking for great recipe for Butternut squash noodles? You came to the right place 🙂 Butternut squash as pasta is a healthy and tasty gluten-free alternative to regular pasta. And with a spiralizer you can achieve the texture and look of a perfect al dente tagliatelle. This butternut squash recipe is Asian style noodles but you can use same technique for other vegan pasta or noodle recipes.

 

 

Spiralized vegetables are amazing and there are so many different options and sauces you can create with them. You can also mix different veggies of your choice. For example squash, carrots and zucchini noodles work great together!

 

I recommend trying Butternut squash noodles. It is an excellent source of many vitamins, minerals and fibre, but low in calories. And texture is perfect for making pasta or noodle recipes.

 

HOW TO SPIRALIZE A BUTTERNUT SQUASH?

 

First, pick the best shape possible 🙂 A squash with a long and thick neck works best with spiralizer. The bottoms of the squash ( wider part ) have the seeds inside in the middle so it is hard to spiralize. And you do need to remove the seeds.

 

I recommend using the “neck part” for squash noodle recipes and cut the bottom part to cubes and use them fried next to the noodles or use in another recipe.

 

Cut the butternut squash where the neck starts to get wider. Trim the top off and peel the neck part with a vegetable peeler. Get rid of all the green parts so that you end up with beautiful yellowish squash. ( If the skin is too hard to peel, you can put the squash in a microwave for a minute and then let it cool. It makes the skin softer and easier to peel. )

 

Cut the squash smaller if needed. This totally depends on what kind of spiralizer you are using.

 

vegan Butternut Squash Noodles recipe

Butternut Squash Noodles

Butternut squash as pasta is a healthy and tasty gluten-free alternative to regular pasta. And with a spiralizer you can achieve the texture and look of a perfect al dente tagliatelle.
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, lunch

Ingredients
  

  • 500 g butternut squash spiralized
  • SAUCE INGREDIENTS
  • 2 tbsp tahini
  • 4 tbsp peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp apple sider vinegar
  • 1/3 cup water
  • 2 tsp sesame oil
  • 1/2 tsp chili powder optional
  • 1/2 lime juice keep the other half to sprinkle in some more later

Instructions
 

  • Making the sauce can't be any easier. Just add all sauce ingredients in a bowl and whisk until well combined. Let it sit while preparing the butternut squash.
  • Use the spiralizer to shape it to "noodles". If you don't have a spiralizer you can use a knife and cut long thin strips. The taste will be as good as when using a spiralizer, but of course, the texture is not like noodles.
  • Heat the large pan and add the spiralized squash noodles and a few tablespoons of water ( or cooking oil). Fry the squash noodles in medium-high heat for about 10 minutes until a bit softer but not too mushy. Use cooking tongs so you don’t break the noodle texture. Squash noodles are ready when they still have a bit crunchy bite in it. You don’t want it to be too soft as they will keep softening and cooking when you add the sauce.
  • Add the sauce into the pan and mix gently with the squash noodles. Let it all heat for 3-5 minutes and taste. Add more salt or chili if needed.
  • Serve hot. Sprinkle some additional lime juice on the top if needed.

 

 

 

 

vegan tofu stir-fry recipe

Tofu Stir-Fry

This tofu stir-fry recipe is quick and easy to make. It’s flavor-packed and delicious dish you can make in 20 minutes. Crispy tofu and vegetables with a mouth-watering sauce!

 

Broccoli tofu stir fry is one of my favorite combination when making vegan stir fry recipe. I like to eat eat as it is but you can serve this recipe with rice or noodles or fresh salad on the side.

And remember, You can use any veggies you have for this dish – delicious vegan stir fry sauce is the key! If you don’t like tofu, use tempeh or seitan instead. Or just use more vegetables.

 

How to make gluten-free tofu stir-fry?

This tofu stir fry is naturally vegan and also gluten-free if you use gluten-free tamari or soy sauce. I used also nutritional yeast for this sauce recipe to get extra vitamins and because I like the taste but that is totally optional.

 

vegan tofu stir-fry recipe

Stir-Fry Tofu

This tofu stir-fry recipe is quick and easy to make. It's flavor-packed and delicious dish you can make in 20 minutes. Crispy tofu and vegetables with a mouth-watering sauce!
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, lunch

Ingredients
  

  • 1 tbsp oil
  • 250 g firm tofu
  • 2 medium-sized carrots chopped
  • a big handful of broccoli
  • 1 small onion
  • 3 garlic cloves
  • sesame seeds on top optional
  • INGREDIENTS FOR THE SAUCE:
  • 2 tbsp peanut butter
  • 2 tbsp nutritional yeast optional
  • 7-9 tbsp water
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground ginger
  • 1 tbsp soy sauce or tamari
  • 1/2 juice of lime
  • Chili powder to taste optional

Instructions
 

  • Drain the tofu. Use paper towels and pat dry, or press the tofu lightly with hands to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
  • Chop the onion and vegetables to bite size pieces and mince the garlic.
  • In a frying pan, heat the oil to medium-high heat.
  • Cook the veggies and tofu on medium-high heat for about 10 minutes until the vegetables are fork-tender. You can also add a few tablespoons of water if you want them to be a bit softer.
  • Add all ingredients for the sauce, except water, to a small bowl. Stir until a thick paste is formed and then add in water 1 tbsp at a time until you have a creamy sauce.
  • Pour the sauce over veggies and stir gently.
  • Sprinkle some sesame seeds on the top. Serve hot with rice or noodles or eat as it is.