As I mentioned last week, my husband got tired of the plain tofu with chicken seasoning that I grew up with. So he got creative. This recipe is pretty much his creation. And you will have to forgive my estimates… I never measure for things like tofu–I just taste a bit to see if it has enough seasonings or not. This recipe is also gluten free!

My Favorite Tofu

1 lb tofu, diced
1/2 – 1 tsp ground cumin
mild chili powder to taste
2-3 tsp chicken seasoning
1 clove garlic, pressed or minced
several squirts of Bragg’s Liquid Aminos (soy sauce will give a different flavor, but would probably work)
salt to taste (if needed)
squirt of lime or lemon juice (optional)

Mix together in a bowl and set aside to marinate. I usually test a piece to see if it has enough salt and seasonings, adding whatever I feel it needs. In the mean time, chop or dice the following:

1-2 tsp coconut oil
2 roma tomatoes or more
1/2 yellow onion
bell pepper (as much as you wish of any color you need)
1/4 cup chopped cilantro

Heat the oil over medium heat and add the chopped onion and tomato. Saute until tender, then add the bell pepper and tofu. Add water as needed to make it “juicy,” as my husband calls it–I use the rinse water from the bowl the tofu marinated in. Simmer for a couple of minutes to allow the flavors to blend well, then turn off and add the cilantro. Serve hot.

This goes well in place of scrambled eggs… we eat it over sweet potatoes, diced potatoes, baked cornmeal, whatever we feel like. Last time we had it, we added sunflower seed sour cream. Was that ever tasty!

Credit: Allrecipes.com

This recipe is a modification of one I found on Allrecipes.com. The original recipe is delicious (made with Veganaise), but I rarely have mayo around anymore. I think my husband actually created the version below. It’s not quite as simple as the original, but it’s still very easy.

1 Eggplant, washed and sliced in 1/2″ slices
soy sauce
Coconut oil (preferably solid but not too hard)
breadcrumbs

Dip the eggplant in soy sauce, both sides, then spread coconut oil on it as thinly as possible. Then dip it in the breadcrumbs and put on a cookie sheet. Bake at 400° about 20 minutes or so until it sinks in the middle and is thoroughly cooked. There is no need to flip it part way through unless you want to.

We usually serve these with pasta. Let me tell you, these taste so much better than the Olive Garden’s fried eggplant, not to mention they are so much better for you!

You can use just about any breading for this. Sometimes I mix dry breadcrumbs and nutritional yeast flakes. If I don’t have bread crumbs handy, I often just pour out roughly equal portions (I don’t usually measure) of yeast flakes, wheat germ, and coarsely ground corn meal and mix. This is by far the cheapest breading I have ever used!

Check back every Monday for more of my delicious Vegan Recipes, or just subscribe to the blog so you will never miss a post! Next week, Vegetarian Guiso.

Maybe you’ve heard of the health benefits of coconut oil. Then again, maybe you are still one of those who thinks of saturated fat when you think of coconut oil. It’s true: coconut oil is high in saturated fat. But not the same kind that causes build-up in the arteries. It’s a healthy kind that actually boosts the metabolism while satisfying your body’s need for healthy fats.

But my purpose in this post is not to tout the benefits of coconut oil. The research is out there, and those links are just a start. What I want to do is tell you a not-so-well known tip on how to use coconut oil.

Besides using it for sauteing most everything that needs sauteing, I also put it on the table some days. Two favorites are lentil and split pea soups. We add a spoonful of Nutiva coconut oil to the soup and stir. It will melt quickly, because coconut oil melts at 76°. Usually we throw in a spoonful or two of nutritional yeast. This combination makes delicious soup absolutely mouthwatering! At least we think so.

Works for me!