Ingredients: 1 Box Mori Nu Tofu (extra firm) 4 Tbs vegetable oil (optional) 1 Tbs lemon juice 1 1/2 tsp honey 1/2 tsp salt Directions: Blend all ingredients until smooth and creamy Lasts up to 5 days in a refrigerator
Tofu “Egg” Sandwiches
Ingredients: 3 Tbs oil (opt) 1 large onion, chopped 2 Tbs pimento, chopped 1 green pepper chopped 1/2 tsp salt (regular or I like the "black salt" which has sulfur in it and gives it a more egg like flavor. It's available on amazon) 1 container water packed tofu crumbed (I use extra firm) 1 … Continue reading Tofu “Egg” Sandwiches
Potato Tofu Hash
Flickinger, H. “Potato Tofu Hash.” Hixson Dinner with the Doctor. Unpublished, 2015. Ingredients: 1 block water-packed, extra firm tofu 2 Tbs Braggs liquid aminos (or low sodium soy sauce) 3 medium potatoes 2 Tbs olive oil 1/4 tsp garlic powder 1/2 tsp salt (or to taste) 1/2 medium onion, diced Directions: Preheat oven to 350. … Continue reading Potato Tofu Hash
Scrambled Tofu
Prettyman, M. “Scrambled Tofu.” Breakfast by 3ABN Volume 1. Ingredients: 1 package (16 ounces) water-packed tofu, firm 3 green onions, diced 1/2 cup liquid from canned ripe olives 10 olives, sliced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 Tbs nutritional yeast Pinch of turmeric for color 1/2 tsp salt (or to … Continue reading Scrambled Tofu
Tofu Ricotta
Ingredients: 1 pound tofu 1 10 oz package frozen spinach 2 Tbsp lemon juice 1 tsp basil 2 tsp parsley ½ tsp onion powder ¼ tsp garlic powder ¼ tsp turmeric ¼ tsp cumin ⅛ tsp oregano ½ tsp salt Directions: Cook spinach and drain. Crumble tofu in a large bowl, add drained spinach, and … Continue reading Tofu Ricotta
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