How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer

tofu to your diet will protect you against heart disease and some cancers? Tofu is high in protein and calcium, low in fat and sodium, and cholesterol-free. TOFU for more information on tofu. This recipe is great with toast, baked beans , and hashbrowns .
    ½ medium onion, chopped
    4-5 mushrooms, sliced
    splash of olive oil
    1 pkg firm tofu, crumbled
    1-2 tsp curry powder
    pepper (to taste)
    salsa (to taste)
    2 stalks green onions, chopped
    In a large saucepan, add the onions and mushrooms to a splash of oil and sauté on medium-high heat until the onions are translucent. Crumble tofu and add to saucepan. Add the curry and pepper. Sauté 10-12 minutes until moisture has evaporated. Add salsa and green onions and scramble on high heat for 2-4 minutes. Note: you could also add any other veggies you have kicking around. Makes 2 or more servings.
    GREEK SCRAMBLED TOFU
    A delicious Mediterranean variation on scrambled tofu. Serve with toast and hashbrowns.
    1 pkg firm tofu, crumbled
    1-2 tbsp Braggs or soy sauce
    turmeric (to taste)
    pepper (to taste)
    dried oregano (to taste)
    splash of olive oil
    6-8 Greek olives, chopped
    handful of sun-dried tomatoes, chopped
    ½ cup spinach, chopped
    In a large saucepan, add the tofu, Braggs, turmeric, pepper, and oregano to a splash of oil and sauté on medium-high heat for 10-12 minutes until moisture has evaporated. Add the olives, sundried tomatoes, and spinach. Cover and cook for 2-4 minutes, until spinach is tender. Makes 2 or more servings.
    SCRAMBLED EGGLESS EGGS
    Light and satisfying.
    ½ medium onion, chopped
    3 cloves garlic, minced
    splash of olive oil
    1 pkg medium tofu, crumbled
    ½ tsp turmeric
    tsp cumin
    2 tbsp Braggs
    gomashio (garnish)
    In a large saucepan, add the onions and garlic to a splash of oil and sauté on medium-high heat until onions are translucent. Add tofu, turmeric, cumin, and Braggs and mix together. Sauté on high heat for 5-10 minutes until tofu is lightly seared on one side. Stir and simmer on medium heat for 5-10 minutes until moisture has evaporated. Garnish with gomashio. Makes 2 or more servings.
    BARNARD’S BROWN RICE BREAKFAST
    This is a great recipe if you have leftover rice. I love making this one for breakfast. It’s fast, easy and oh so delicious.
    1 cup cooked brown rice
    ½ cup firm tofu
    splash of olive oil
    4 tbsp soy mayonnaise
    4 slices bread
    flax oil, Braggs, and ketchup (garnish)
    In a medium saucepan, add the rice and tofu to a splash of oil and sauté on medium-high heat until reasonably crisp. Toast bread and spread 1 tablespoon of the mayonnaise on each slice. Spoon the rice and tofu on top of toast and then garnish the way you like it. Eat and be happy. Makes 2 or more servings.
    HEARTY 3-GRAIN PORRIDGE
    A hot, hardy grain cereal perfect for cold winter mornings. Serve with soy milk, maple syrup, and sliced bananas.
    3 cups water
    ½ cup rolled oat flakes
    ½ cup barley
    ½ cup rice
    In a medium pot, bring water to a boil. Add all the other ingredients. Lower heat and simmer for 45 minutes to an hour, stirring occasionally. Makes 2 servings.
    RACY RAISIN RICE PUDDING
    This is a great breakfast recipe if you have leftover rice. Serve hot or cold with soy milk or cream.
    2-3 cups soy milk
    2 cups cooked rice
    1½ tsp cinnamon
    1 tbsp vanilla extract
    1 cup raisins
    ½ cup slivered almonds
    ¼ cup sweetener
    In a medium saucepan, add the milk, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil. Reduce heat and simmer on low heat for 15-20 minutes until pudding thickens to desired consistency, stirring occasionally. Makes 2 or more servings.

    CURRIED PAN-FRIED POTATOES
    Don’t have any o.j. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of Vitamin C. Pan-fried potatoes are a great side dish for any breakfast entrée. So eat your spuds! Serve with baked beans and toast.
    1 medium onion, chopped
    5 cloves garlic, chopped
    1-2 tsp mustard seeds
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