Baked vegan tofu frittata

This dish might sound complicated, but it isn’t. Feel free to substitute your favorite vegetables or what you have on hand. Definitely worth a try for a fun brunch or dinner.

Ingredients

• olive oil
• onion (red onion, if available), diced
• sweet pepper, diced
• mushrooms, chopped
• broccoli, chopped
• greens (such as spinach, kale, chard leaves), chopped
• parsley, chopped
• firm or super-firm block of tofu
• nutritional yeast (about ¼ cup)
• unsweetened plant milk (such as soy or oat; about 2.5 oz)
• cornstarch (about 1 tablespoon)
• dried basil
• turmeric powder
• curry powder
• cumin powder
• salt or black salt (kala namak)
• red pepper flakes or ground chile powder
• black pepper
• tomato, diced; sun-dried tomatoes, chopped; or some store-bought tomato-based salsa
• green onions, sliced
• sliced Kalamata olives or other sliced olives

Method

1. In a dutch oven or large oven-safe pan over medium heat, warm some olive oil, making sure the oil is distributed throughout the bottom of the pan. Add the onion and cook until softened. Add the sweet pepper, mushrooms, broccoli, greens, and parsley. Cook until everything is just softened.
2. Preheat the oven to 375ºF.
3. In a blender (preferably a high-speed blender), add the tofu, nutritional yeast, milk, cornstarch, basil, turmeric, curry powder, cumin, salt, red pepper flakes, and black pepper and blend until smooth.
4. Pour the tofu mixture into the vegetables and fold until combined. Stir in the tomato, green onions, and olives.
5. Bake until the frittata is firm and starting to brown around the edges, about 45 minutes. Check a few times as it bakes to make sure it is cooking evenly (cover if needed to prevent burning). When done the way you like, allow to rest for 5 minutes before serving.

Vegan easy, tasty lemon vinaigrette

This recipe is flexible and simple — one step that requires only a jar with a lid or a bowl and a whisk. Use it to dress a green salad, potato salad, or bean salad. As a sauce for pasta or rice dishes. To jazz up steamed or roasted vegetables, including artichokes, asparagus, beets, broccoli, cauliflower. There are so many possibilities! 

Ingredients

• zest of 1 lemon
• juice of 1 or 2 lemons
• Dijon mustard
• jarred crushed garlic or garlic clove, minced
• freshly ground pepper
• nutritional yeast
• add-ins of choice: miso, red pepper flakes, and/or minced fresh herbs (basil, cilantro, dill, mint, oregano, or parsley)
• extra-virgin olive oil

Method

• If using a jar: Add the lemon zest, lemon juice, mustard, garlic, pepper, nutritional yeast, any add-ins, and the olive oil. Tighten the lid and shake until emulsified. If using a bowl and whisk: Whisk together the lemon zest, lemon juice, mustard, garlic, pepper, nutritional yeast, and any add-ins. While whisking, slowly pour in the olive oil and continue whisking until emulsified. Taste and adjust the seasoning and chill, if desired, before using.

Vegan quick cabbage salad with creamy dressing

Just a couple of steps to add a tasty, anytime side salad to your meal. Great served with a favorite sandwich or burrito.

Ingredients

• cabbage (green or napa), cut into shreds
• red onion, diced, or green onion, sliced
• red radish, sliced, or daikon radish, diced
• carrot, diced
• super-firm tofu, diced
• dried dill, or fresh dill, chopped
• parsley, chopped
• sunflower seeds and/or sesame seeds
• caraway seeds
• mayonnaise of choice
• prepared mustard of choice
• vinegar of choice

Method

1. In a large bowl, add the cabbage, onion, radish, carrot, tofu, dill, parsley, sunflower seeds, and caraway seeds.
2. Whisk in a small bowl before pouring onto the salad or directly spoon onto the mayonnaise, mustard, and vinegar onto the salad. Toss until well-combined and serve.

Vegan potato-onion-kale baked pancake (gluten-free)

Baking one large pancake — instead of forming and cooking individual pancakes — makes this an attractive potato latke recipe. Shredding the potatoes and onion can take time, but a spiralizer or food processor can make the process fun. Serving options: Top with vegan cheese or yogurt, sauerkraut, hot sauce or salsa, mashed avocado, sliced tomato, green onions, tahini, applesauce, honey, jam — or your own idea!

Ingredients

• 2 really large potatoes, unpeeled
• 1 onion
• rounded ¼ cup flour of choice 
• 1 teaspoon baking powder
• kosher salt and pepper
• 2 kale leaves, cut into thin ribbons
• chile powder, garlic powder, or seasoning of choice
• olive oil, for brushing

Method

1. Preheat the oven to 425º F. Line a large baking sheet with parchment paper.
2. Using a spiralizer with the finest shred blade, a food processor with the shredding disk, or a box grater, shred the potatoes and onion. If the onion is difficult to spiralize or grate, slice into very thin shreds. Transfer the shredded vegetables to a kitchen towel and wring out as much liquid as possible. Transfer to a large bowl. Stir in the flour, baking powder, salt and pepper, kale, and chile powder until well-combined.
3. Transfer to the prepared baking sheet and spread into one even, thin layer. Brush with oil.
4. Bake until golden brown, about 20 minutes. Cut into quarters and flip over. If desired, brush the second side with oil. Bake until browned, checking that if the outer edges brown faster than the middle to switch the middle sides to the outside. For more crispness, broil for a couple of minutes, watching closely so the pieces don’t burn. 
5. Remove from the oven and let cool a minute or two before serving topped with your favorite toppings (see headnote for ideas).

Vegan Mexican tofu salad

You might have heard of tofu “egg” salad or tofu “tuna” salad. Here’s one filled with flavors from Mexican cuisine to scoop on a green salad or into lettuce cups, spread on a sandwich, fill a taco, or dip into with tortilla chips as an appetizer. The ingredient list is long — but use only what you enjoy and have on hand. Consider using super-firm, high-protein tofu by Wildwood, O Organics, or Trader Joe’s because it is so tasty and chewy.

Ingredients

• super-firm, high-protein tofu (see note above)
• radishes, minced
• green onion, thinly sliced
• red onion, minced
• bell pepper, diced
• cilantro, chopped
• fresh oregano, chopped, or dried oregano
• fresh thyme, chopped, or dried thyme or za’atar
• sunflower seeds
• ground cumin
• coriander powder
• chili powder
• garlic powder
• smoked paprika or chipotle powder
• turmeric
• salsa or hot sauce
• mayonnaise of choice
• one or more vinegars of choice
• nutritional yeast
• black pepper

Method

1. Crumble the tofu into a large bowl. Add the remaining ingredients. Toss until well-combined.
2. Taste and adjust the seasonings.
3. Refrigerate or serve.

Vegan bean + vegetable casserole with crispy cornbread topping

This satisfying combo of beans, veggies, and cornbread is a total winner with great taste and texture. The recipe calls for cooked or canned beans and cooked winter squash, so if you have those leftovers in your fridge, feel free to use them — or cook up the beans and roast or microwave the winter squash first. Inspired by a post on veggieinspired.com.

Ingredients: Casserole

• olive oil
• onion, diced
• mushrooms, chopped
• veggies of choice (such as sweet pepper, potato, golden beet, zucchini, fennel bulb, etc.), diced
• cooked dried beans or canned beans of choice (two or more varieties, if you like)
• super-firm tofu, cubed
• tomato sauce or pasta sauce and/or chopped fresh tomatoes
• winter squash (such as butternut, honeynut, delicata, etc.), microwaved or roasted and flesh scooped out
• tamari, soy sauce, or Bragg aminos
• sriracha
• balsamic vinegar or vinegar of choice
• prepared mustard of choice
• liquid smoke or smoked paprika
• turmeric
• freshly ground pepper
• greens (such as kale, chard, collards, or beet greens), slivered
• dried or fresh oregano
• fresh cilantro, chopped
• garlic, minced
• green onion, thinly sliced

Ingredients: Cornbread topping

• 1¼ cups cornmeal or polenta
• ¾ cup white whole-wheat flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1¼ cups unsweetened plant milk of choice
• 3 tablespoons olive oil

Method

1. For the casserole: In a large dutch oven, ovenproof frying pan, or regular frying pan over medium heat, warm the olive oil. Add the onion and cook, without stirring, until starting to brown. Add the mushrooms and veggies of choice and cook until softened. Add the cooked beans, tofu, tomato sauce, winter squash, tamari, sriracha, vinegar, mustard, liquid smoke, turmeric, and pepper. Stir well and simmer, stirring occasionally and adding water if the mixture starts to stick, 15 minutes. Add the kale, oregano, cilantro, garlic, and green onion and stir to combine.
2. Preheat the oven to 400º. If not using a dutch oven or ovenproof pan, pour the bean mixture into a casserole dish.
3. For the cornbread topping: In a medium bowl, whisk the cornmeal, flour, baking powder, and salt. In a large bowl, whisk the milk and olive oil. Pour the dry ingredients into the wet ingredients and stir to combine. Gently pour the cornbread topping over the top of the bean mixture and lightly smooth into an even layer so the cornbread stays on top of the bean mixture as much as possible.
4. Bake, covered with a lid or aluminum foil, until a toothpick inserted into the middle of the cornbread topping comes out clean, about 25 minutes. If desired, broil uncovered to crisp up the topping. Let rest, uncovered, for 10 minutes before serving.

Vegan spicy potato salad with broccolini + quick-pickled onion

This potato salad is easy to make, despite the seemingly unending list of ingredients. A quick pickle of the onion in a mild vinegar, like white balsamic (at Trader Joe’s), turns the onion slices from intense to sweetly tangy. The dressing is a little spicy from harissa paste (also at Trader Joe’s or at well-stocked grocers). And steaming the tofu firms it to stand up to the potatoes and broccolini. Turmeric helps against inflammation and nutritional yeast gives a cheesy flavor, so that’s why they are in the ingredient list.

Ingredients

• onion, thinly sliced into half-moons
• white balsamic vinegar, fruit vinegar, or other mild vinegar
• super-firm tofu, cut into cubes
• waxy potatoes, such as Yukon gold, cut into chunks
• broccolini or broccoli, coarsely chopped
• garlic cloves, smashed and sliced
• Dijon mustard or mustard of choice
• vegan mayonnaise or extra-virgin olive oil
• store-bought harissa
• turmeric (optional)
• nutritional yeast (optional)
• freshly ground pepper
• toasted sliced almonds

Method

1. Put the sliced onion in a glass container, cover with white balsamic vinegar, and chill while you prepare the rest of the salad.
2. In a large saucepan, bring a couple of inches of water to a boil and add the tofu. Cook for a couple of minutes. Using a slotted spoon, transfer to a large bowl.
3. Return the water to a boil. Steam the potatoes in a steamer basket until just fork-tender. Using the slotted spoon, transfer the potatoes to the bowl with the tofu.
4. Return the water to a boil again and steam the broccolini and garlic in the steamer basket and steam until fork-tender, about 8 minutes. Transfer to the bowl with the potatoes and tofu.
5. Using the slotted spoon, transfer some of the pickled onions to the salad along with some of the pickling vinegar. Add a spoonful each of mustard, mayonnaise, and harissa. Toss until combined. Taste and adjust the seasoning. Sprinkle with turmeric, nutritional yeast, and pepper. Toss again, top with almonds, and serve.

Vegan roasted broccoli salad with farro + tahini-lemon dressing

The tahini-lemon dressing really ties this simple salad together: Use about the same amount of tahini and lemon juice and about twice as much olive oil. To cut the farro’s cooking time, use precooked farro (10-minute farro from Trader Joe’s) or soak the farro for a couple of hours — either way, be sure to toast the farro before simmering. If you prefer to use legumes instead of farro, think green or brown lentils.

Salad

• broccoli or broccolini
• farro (see headnote above)
• vegetable broth or water
• red onion, diced
• silvered or sliced almonds
• turmeric
• freshly ground pepper

Dressing

• extra-virgin olive oil
• tahini
• fresh lemon juice
• nutritional yeast
• miso

Method

1. Preheat the oven or toaster oven to 425ºF. Line a baking sheet with parchment paper or aluminum foil.
2. Peel any large broccoli stems and cut into half-inch pieces. Cut the broccoli crowns into small florets. Transfer the stems and florets to the prepared baking sheet and roast until tender and browned a bit, about 20 minutes. Set aside.
3. Meanwhile, in a dry saucepan, toast the farro until slightly browned. Add the amount of liquid per the package instructions. Bring to a boil, then reduce the heat and simmer until the farro is cooked but not mushy. Remove from the heat.
4. For the dressing, whisk together the olive oil, tahini, lemon juice, nutritional yeast, and miso. Thin with broth or water, as needed, to make the dressing pourable.
5. In a large bowl, add the broccoli, farro, onion, almonds, turmeric, and pepper. Pour over the dressing and toss until well-combined. Taste, adjust the seasoning, toss, and serve.

Vegan banana walnut bread (date-sweetened!)

Here’s a healthy, moist, and sweet loaf — without dairy, eggs, or sugar! If you happen to have frozen ripe banana pieces in your freezer, feel free to use them (plus their juices after defrosting) instead of fresh bananas. Try a piece of the dessert loaf with my fresh-fruit jam made with just fruit, cinnamon, cloves, and lemon juice.

Ingredients

• oil, for greasing
• 1 cup pitted dates, soaked in hot water at least 20 minutes
• 2 or 3 very ripe bananas, broken into chunks
• ¼ cup applesauce
• 2 teaspoons pure vanilla extract
• juice of 1 lemon or 1 orange
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• ¾ cup walnuts
• ½ cup raisins

Method

1. Preheat the oven to 350ºF. Line a loaf pan with enough parchment paper to overhang the sides. Lightly grease the parchment.
2. Drain the dates (reserving the liquid to add later if needed or for another purpose). Transfer the dates to a food processor or to a large bowl if using an immersion blender. Add the bananas, applesauce, vanilla, and lemon juice. Process or blend until smooth.
3. In another large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. With a wooden spoon or spatula, mix the date-banana mixture into the flour mixture until the flour is fully hydrated and uniform (adding a little of the reserved date soaking liquid if needed). Be careful not to overmix. Stir in the walnuts and raisins.
4. Pour the batter into the prepared loaf pan and even out the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool 20 minutes in the pan, then transfer to a cooling rack to cool.
5. Store airtight on the counter or in your pantry.

Vegan spicy cabbage slaw (gluten-free)

This simple and delicious slaw works great in tacos or as a summery side dish or potluck offering. With store-bought harissa or Sriracha, prepared vegan mayo, and your favorite vinegar, the dressing takes no time to make. And the only necessary ingredients are cabbage and dressing — the rest are nice to try!

Ingredients

• slivered green cabbage leaves
• slivered red cabbage leaves
• salad vegetables of choice (such as green onions, radishes, white salad turnips, sweet pepper, cucumber, baby bok choy), sliced or chopped
• cilantro, chopped
• caraway seeds
• sunflower seeds
• pepitas (pumpkin seeds)
• sesame seeds
• store-bought harissa or Sriracha
• vegan mayonnaise
• vinegar of choice

Method

1. In a large bowl, add the cabbage, salad vegetables, cilantro, caraway seeds, sunflower seeds, pepitas, and sesame seeds.
2. Stir in a dollop each of harissa and mayo and drizzle with vinegar or whisk the dressing ingredients separately and drizzle over the salad. Toss to combine. Taste and adjust the seasoning and serve.