There are about a zillion vegan tofu scramble recipes out there; here’s mine. It’s simple and straightforward, as good comfort food should be. (Please excuse the mediocre night-lit photo. September is not an easy month and I’m struggling to keep up with Vegan Mofo. Scroll down for a cute photo. XO.)
1/4 block of firm tofu, patted with a towel and gently squeezed, but not pressed
1/2 tbsp nutritional yeast
salt and black pepper
squeeze of fresh lemon (~1/4 small lemon should do it)
generous handful of arugula
toast for serving, optional
Heat olive oil in a small frying pan over medium heat and crumble in the tofu with your hands. Season with nutritional yeast and a bit of salt, and stir to mix. Heat for a few minutes, stirring frequently, just until lightly browned. Stir in arugula and lemon juice, then turn off heat. Season with pepper and a bit more salt (if needed) and serve topped with tomatoes, on toast if desired.
Yield: 1 serving
This is less a recipe and more a friendly PSA to remind you that peaches are still in season.
almond butter (my favorite)
pinch of flaky salt (such as fleur de sel)
drizzle of maple syrup
Spread almond butter on toast and sprinkle with pinch of flaky salt. Top with peaches, maple syrup, and a dusting of cinnamon.
Like most vegetarians (and, well, people) my love for avocados is strong, and you can find me eating some variation of avocado toast pretty much every weekend. Here’s my late summer version of the wildly popular dish– because now is the time to stuff your face with tomatoes, cucumber, and basil in all their pre-fall glory.
2 slices of bread of choice, toasted
1/2 ripe hass avocado
1-2 Tb hemp seeds
salt and pepper
a few basil leaves, torn
optional: drizzle of balsamic vinegar OR fresh lemon juice OR hot sauce OR sliced olives
Mash avocado on toast, sprinkle with salt, then add everything else. Season with a bit more salt and some pepper, or as desired.