Archive for Green Peppers

Greek Tofu Benedict and Diner Home Fries

Roasted Red Peppers - I should make them more...

I know what you are thinking. Another breakfast post? Again!? Yes. Believe it. The Veganomicon has yet to let me down. After work the other night I was actually in the mood to cook, but definitely wanted breakfast-ish food. I always want breakfast food, so that’s no surprise. In digging through both the fridge and my recipe books, I knew I have everything to make the Greek Tofu Benedict and Diner Home fries, along with Dill-Tahini dressing leftover that I had previously slathered all over kale. These are two things you definitely NEED to make from this book.

This was the first time I roasted my own red peppers and broiled my own tofu (or even used the broiler for that matter. I was always somewhat scared of it for whatever reason. I think I have childhood memories of my mom frying steak to a crisp in it – scary on multiple levels). Roasting your own red peppers is amazing. They smell great and they just feel and taste more authentic. It’s great to have them still warm from the oven when you go to eat them as well. It takes some time but it is totally worth it.

The combination of the tofu, roasted red peppers, dill-tahini dressing and Gimmie Lean Sausage is to die for. It looks nice all stacked up, and they compliment each other better than you would ever believe. It is impressive looking and colorful, and others would think you put a lot more effort into it than you really did. I think it would be really good in sandwich form as well, if you really wanted to mix it up a bit, perhaps with a couple of avocado slices as well. And let’s not forget about the diner home fries as well. Ridiculously simple to make, they are so good, and really taste like something you would get at any good breakfast place.  I liked the colors of the roasted red pepper from the tofu benedict next to the green peppers in the home fries too. Would I make this again? In a heartbeat!

Make this!


Scrambled Tofu

One of my favorite meals...

November has finally come upon us, and that can only mean one thing: Vegan MoFo. Well, that and a bunch of great vegetables are in season (squash, broccoli!), the leaves still have some leaves, and it hasn’t started snowing yet here in Buffalo. I figured I would kick off the month with a recipe probably everyone knows & loves, just for safe-keeping. I have tofu scramble at least two times a week, weather it be slapping it onto a plate or wrapping it into burrito-form. Either way, it is delicious and good for you!

Tofu scramble is one of the best things ever. It’s simple, delicious, and easy to turn to at any given moment. It’s warm, filling, smells great, and is highly adaptable as to whatever veggies you want to cook in it, or with whatever other food you feel like serving it with. It is even awesome as a stand alone dish. That being said, this was one of the first dishes I made out of Vegan with a Vengeance, and I have made it multiple times since. The spices are right on, and it is a fabulous recipe.

And here is the recipe:

  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, chopped
  • 2-3 cloves of garlic, minced (I used 2)
  • 1 pound extra firm tofu, drained
  • 1/4 cup of nutritional yeast
  • juice of 1/2 lemon
  • sprinkling of Daiya cheddar cheese


  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon ground paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt

The first thing you want to do is heat the oil in a skillet and saute the onions for 3 minutes. Then add the garlic, saute a little longer, then whatever veggies you choose to use, and then add the spice blend, cooking for about 15 seconds longer. It will smell great by this point. To deglaze the pan and get all the good stuff off the bottom, add 1/4 cup of water and scrape away.

Then you want to crumble the tofu into the skillet. The key here is to crumble it and not mush it. Bigger chunks have more of an egg-like consistency and feel to them, but also taste better. I have made tofu scramble a number of other times with mushy tofu and it doesn’t even compare. Then, let the tofu cook for 15 minutes, adding water if you need to get the tofu to stop sticking to the pan. Add the lemon juice and nutritional yeast. When you are about to be done cooking, sprinkle some Daiya over the tofu and mix.

I added in peppers (green and red) and sliced cherry tomatoes that I had from our farm share, along with a good handful or two of spinach. The cherry tomatoes were an amazing addition because they become just the right amount of soft while cooking, and add a hint of sweetness to the dish. Towards the end of cooking the tofu I sprinkled some Daiya shredded cheddar cheese over the pan and let it melt, incorporating it’s gooey, salty, cheesy greatness all over the entire thing. Because of it, I added slightly less nutritional yeast to the mixture while cooking. Also, another great plus of this dish is that it ended up being three meals for me.

I love scrambled tofu so much. The spice mixture is spot on. I was never really a fan of real scrambled eggs, but this stuff is amazing – and healthy!

Orange Pan-glazed Tempeh

I love tempeh. I know I said it before, but I really wish it was used more. When I found this recipe for Orange pan-glazed tempeh I was excited – I had all the ingredients, and the recipe called for orange juice and maple syrup, which are two of my favorite things, especially together.

Here’s the recipe:

  • 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons soy sauce
  • 1 1/2 tablespoons mirin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground coriander
  • 2 small garlic cloves, crushed
  • roughly 10 ounces of tempeh (or extra-firm tofu)
  • 2 tablespoons olive oil
  • 1/2 lime (I used the lime juice equivalent)
  • a handful of cilantro leaves
  • 1 green bell pepper
  • 2 carrots, diced

First, combine the orange juice and grated ginger into a bowl. The original recipe said to squeeze the juices from the ginger and discard the pulp, but I threw it all in because I really like the taste of ginger. To this, add the soy sauce, mirin, maple syrup, ground coriander and garlic. Mix it all together and set it aside for now.

I crumbled the tempeh up rather than cutting it into neat little triangles, and placed it into the pan with the olive oil, frying it until it turned golden brown, for approximately 12 minutes. Then, pour the glaze over the pan and let it simmer for 10 minutes, letting the sauce thicken.

I served the tempeh with some sauteed carrots and green peppers, because carrots always go well with orange juice and maple syrup.

It was delicious! I swear, orange juice and maple syrup were made for each other. I’m really happy I added carrots to the mix because I think the went really well with the glaze. This was a perfect dish on its own, but I could also see serving it with rice or quinoa also!

More sweet than sour

Pineapple and tofu were made to be together. I am even more of a believer in this ever since I made Sweet and Sour Tofu following a recipe from Nasoya’s website, to go along with some left over Jamaican Tempeh Patties with the things I had in the refrigerator or cupboard.

I was pleasantly surprised! This ended up being super good (but how could it not, with pineapple in it) and really filling, and it went well the patties. It also came together relatively quickly, which is always a good thing. It also fed me for about 5 meals as well, which was great seeing as how I never want to cook right when I get home from work. Here’s the recipe:

1 pkg Extra Firm Tofu
2 tsp Cornstarch
1 20 oz. can of pineapple chunks
1 tbsp vinegar
1 tsp maple syrup
2 tbsp soy sauce
1/2 tsp ginger, grated
¼ tsp pepper
¼ tsp salt
2 tbls vegetable oil
1 onion, chopped
1 large carrot, thinly sliced
1 green pepper, chopped

After running outside and pulling onions from the garden, which I LOVE being able to do, I started cooking.

First, you dissolve your cornstarch in 2 tbsp of water, and then drain the pineapple while saving the juice. Mix the juice with 1/4 cups of water, your vinegar, maple syrup, soy sauce, ginger, salt and pepper. Then, in a large skillet saute the onion in the vegetable oil for 3 -5 minutes. Toss in the green peppers and carrots, and saute for another two minutes. Then add in the tofu that you have sliced into bite-sized cubes, and add to the skillet, cooking until the tofu has browned. Then, cover your skillet, reduce heat to low and let it simmer until the carrots are soft. Once this occurs, and 2/3 cup of pineapple chunks to your liquid and spice mixture. Continue cooking until your sauce has thickened.



While I served this with the leftover patties, it would be great with noodles, rice or even quinoa. It was the right amount of sweet from the maple syrup and pineapple, and the ginger really rounded out the dish. Plus, the aroma of it was enough to get me to make it again. In paging through other Nasoya recipes, many of them seem tasty, so keep an eye out for more tofu dishes!