Coconut Kale and Sriracha Honey Baked Tofu


I first tried this coconut kale–inspired by this recipe–at my wonderful friend Meghan’s home. (Meghan also happens to be a fantastic cook and you should 100% check out her blog.) As soon as I tasted it, I knew: I was a kale convert. I mean, I would eat kale before, but it was never something I craved…until this recipe changed me. It’s crispy, it’s a little salty and a little sweet, and it’s mad healthy. And, it goes perfectly with some tasty tofu. I suggest serving it over rice, which I did, but you can’t see the rice in these pictures…trust me though, it’s there.


(yields 2-3 servings)


  • 2 cups kale, stems removed and torn into bite-sized pieces (I used Trader Joe’s bagged kale, which comes pre-torn for you!)
  • 1/2 cup unsweetened coconut flakes (be sure it’s flakes and not shredded coconut)
  • 1/2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1/2 tsp sriracha
  • 1/4 cup olive oil



1) Preheat oven to 350°F

2) Spread kale and coconut flakes evenly on a baking sheet lined with parchment paper


3) In a small bowl, whisk together remaining ingredients (soy sauce, olive oil, sesame oil, sriracha)


4) Drizzle sauce over kale/coconut, and toss to coat

5) Bake for 15 minutes


That’s it, easy peasy! While your kale cools, move on to the next recipe…


(yields 2-3 servings)


  • One 14oz package firm tofu, drained and cut into 1 inch thick slices
  • Scant 1/2 cup canola (or vegetable) oil
  • 1 Tbsp sriracha
  • 1 Tbsp soy sauce
  • 1/2 tsp honey
  • sesame seeds, if desired



1) Preheat oven to 400°F

2) Lay tofu strips out on a greased baking sheet

3) In a small bowl, whisk together oil, honey, sriracha, and soy sauce; drizzle the sauce over the tofu


4) Bake for 30-35 minutes or until browned, flipping the tofu over (and sprinkling with sesame seeds, if desired) halfway through


BAM. You just made yourself a super healthy meal with minimal effort. Great job!! For an extra burst of flavor, drizzle it with some hoisin sauce.

Now go post that dish on instagram!




Vegan Tofu Quiche with Brown Rice Crust

Photo Apr 19, 7 49 49 PM

This is a dish that needs little introduction.  It’s savory and delicious, can be eaten for breakfast, lunch, dinner, or brinner, and is a definite crowd pleaser (probably…I plan to eat the entire thing myself).  This recipe and this recipe helped guide me in creating this dish.  I will write this recipe with the veggies I used, but really any vegetables will do.  So, without further ado…



  • 2 cups brown rice
  • 1 block firm silken tofu (approx 12-14 oz, depending on the brand)
  • 1/3 cup grape or cherry tomatoes, sliced in half
  • 1 cup broccoli and/or cauliflower, cut into small pieces
  • 1 leek, thinly sliced (or small yellow onion, diced)
  • 3 cloves garlic, minced
  • 1/2 cup sliced mushrooms
  • 1 cup spinach
  • 2 Tbsp chopped green onion
  • Olive oil
  • 1 tsp oregano
  • 2 Tbsp nutritional yeast
  • Black pepper, to taste
  • Salt, to taste



1) Preheat oven to 425

2) Cook the rice, then press it firmly into a greased pie pan to desired thickness.  Make sure you press it down pretty well – I didn’t press mine enough, and the crust came out a bit crumbly.

Photo Apr 19, 6 18 29 PM

3) Bake for 15 minutes, then remove from oven.


4) Drain tofu by spreading it between two towels and setting a heavy book on top.  You could do this while the rice cooks.

5) Roast broccoli, cauliflower, and tomatoes: drizzle with olive oil, sprinkle lightly with salt and pepper, and toss to coat.  Bake for 20 minutes at 425 (you could bake it along with the crust).

Photo Apr 19, 5 38 34 PM

6) Remove roasted veggies from oven, set aside, and lower heat to 375.

7) Add approximately 2 tsp olive oil to a skillet along with leeks and garlic, and heat on medium heat for 2-3 minutes.  Add mushrooms, and cook until most of the moisture is gone (about 10 minutes).

Photo Apr 19, 6 25 55 PM

8) While your veggies cook, put tofu into a food processor and process until smooth.  If it doesn’t become smooth, add a splash of non-dairy milk.

Photo Apr 19, 6 29 00 PM

9) Add roasted veggies, processed tofu, spinach, green onion, nutritional yeast, oregano, and salt and pepper to taste to the skillet, and mix until all veggies are coated with tofu.

10) Spoon filling into crust, and spread it evenly.

Photo Apr 19, 6 41 06 PM

11) Bake for 35 minutes, until top is golden brown.

Photo Apr 19, 7 20 28 PM

12) Allow to cool for 15 minutes, then serve!

Tastes good alone, or with sriracha or salsa on the side!  Optionally, garnish with green onions or herbs!

Photo Apr 19, 7 49 19 PM

Vegan Soondubu (Korean Tofu Soup)

photo 2 (3)

To say that I had any hand in creating or even preparing this recipe would be a complete lie–all credit goes to my dear friends Donna and David, who wanted to prepare one of their favorite dishes for me.  Some of the ingredients might be unfamiliar to anyone not used to preparing Asian (specifically, Korean) cuisine, but don’t worry: a quick trip to a Korean or general Asian market should do the trick.  And who knows, you might discover other fun new foods!

It looked so good, even David had to get a shot:

photo 5 (2)

This dish is typically prepared with a flavoring that is not vegetarian, and also can have egg in it, but Donna and David crafted a vegan version just for me, and now I am happy to share it with you!!  Other vegetables can of course be used in this recipe, as with most soups, but here is what we used:


(makes: one serving)


  • 1 cup vegetable broth (or a little more if needed)
  • 2 dried shitake mushrooms
  • 1/2 cup diced zucchini
  • One small square (approx. 2in x 2in) dried kelp, cut into small strips (it will expand in the water)
  • 1/2 cup diced yellow onion
  • 1/2 tsp Gochujang (Korean hot pepper paste, pictured below)
  • 1/2 tsp Doenjang (soybean paste, pictured below)
  • 1 tsp sesame oil
  • 4 oz (1/3 12oz block) extra soft tofu
  • 2-3 Bok choy leaves
  • Salt, to taste
  • 1/4 cup chopped green onion, for garnish



1) In a small pot, simmer the broth for 1-2 minutes until it heats up.  Add the kelp and mushrooms to rehydrate them, and simmer for an additional 2-3 minutes.


2) Add any non-leafy vegetables (onion and zucchini in this case), simmer another 3-5 minutes.


3) Add the gochujang (hot pepper paste) and doenjang (soybean paste) and stir, then continue to simmer until the vegetables are soft, adding more broth if needed.


4) Add the bok choy (or other leafy greens) and sesame oil, and cook until the leaves are soft and wilted.  Also add salt to taste, if necessary.  The sesame oil is added towards the end because it gives the soup a nice flavor, while the bok choy just cooks super fast.

IMG_1991 IMG_1992

5) Drain and rinse your tofu, then add it in small scoops into the broth, breaking up larger pieces with a spoon.  Simmer an additional 5 minutes.

IMG_1993 IMG_1994 IMG_1995

6) If you have a dolsot (stone pot in which this dish is traditionally served, pictured below), heat it on a separate burner on medium heat while the tofu is simmering.


7) Ladle the soup into the dolsot (or regular bowl if you don’t have one), garnish with green onion, and serve with rice! Be careful handling the dolsot though, as it will be hot!  It should come with a little tray you can use for serving.

IMG_1998 IMG_1999

photo 5

If you’re feeling fancy, you can also eat this dish with seaweed squares by using chop sticks to sort of sandwich some of the soup and rice and then putting the whole thing in your mouth, as pictured here:

photo 5 (3)

photo 1 (4)

Vegan Tofu Scramble


I make this for breakfast almost every weekend, so it’s about time I actually posted the recipe on here.  I really love breakfast foods, and I was afraid I would have to give them up when I became vegan because nearly all of them incorporate eggs in some way.  But guess what: I didn’t have to because tofu is a thing!!  Is it nutritious?  Kind of!  Is it vegan?  You bet!  You can add whatever you want to this, or remove all veggies, do what you wan’t I’m not your mom.  OR AM I?  No, I’m not.


(makes one pretty big serving)


  • 1/4 of a 1lb block of firm tofu (so, 4oz of tofu)
  • 1/2 green bell pepper, diced
  • 1/2 cup sliced white mushrooms
  • 1/4 cup diced yellow onion
  • 1 clove garlic, minced
  • 1 cup fresh spinach (I just grabbed a handful out of the bag)
  • 1 small tomato, diced and drained of juices
  • 1 Tbsp olive oil
  • 1 tsp soy sauce
  • 3 Tbsp nutritional yeast
  • 1/8 tsp curry powder
  • 1/8 tsp cracked black peppercorns
  • Sriracha, to taste (optional, but who doesn’t love sriracha?)


1) Drain your tofu: squeeze it over the sink to get most of the water out, then slice it into about 1/2 in thick slices and put slices between two towels, placing a heavy book on top.  Allow it to sit for at least 20 minutes.  While the tofu drains, you can prepare the rest of the ingredients.

2) Chop up your onion, mushrooms, and green pepper, and set aside.Image

3) Heat olive oil in a pan on medium heat, add in minced garlic, and allow garlic to cook until it begins to become toasted (will start to turn brown).


4) Toss in your vegetables, and cook them on medium high heat for about 3-4 minutes.  Then, crumble in the tofu.


5) Add in the spices, sriracha, soy sauce, and nutritional yeast.  Mix well, and allow scramble to cook for about 2 minutes.


6) Toss in the spinach, and allow the scramble to heat until the spinach has cooked down.


7) Finally, add the tomato, and cook the scramble for another 30 seconds or so–enough time for the tomato to heat up.

That’s it!  I like to eat mine with some faux sausage patties and hash browns, and a glass of pineapple juice.  Toast and diced avocado are also good side dishes. Enjoy!


Vegan Migas


I don’t know how I’ve gone my entire life without trying migas.  It’s apparently a very popular breakfast dish in the southwest, and now in my apartment.  The non-vegan version uses eggs instead of tofu, but I’d say this version turned out to be pretty spectacular.  I used this recipe to learn how the regular non-vegan version is made, then switched it up to make it vegan.  And omg guys I don’t think my life will ever be the same.


(makes 4 servings)


  • 1/2 package firm tofu, drained
  • 1 small onion, chopped (I used yellow onion)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large ripe tomato, diced
  • 1 jalapeño pepper, finely chopped (and with seeds removed if you CAN’T HANDLE THE HEAT)
  • 1 package shredded vegan cheese (I used a “fiesta blend” of pepperjack and cheddar. So fun!)
  • 1 Tbsp non-dairy butter (I use Earth Balance)
  • Canola oil (about 1/2 cup)
  • 3 corn tortillas, cut into bite-sized pieces
  • 1/4 cup fresh cilantro, chopped (optional, but recommended)
  • Salt, to taste (optional)
  • 1 whole ripe avocado, pitted and diced (for garnish)


1) Drain your tofu–I always start with this step when making a tofu dish, because It’s better to get alllll the water out.  First, I squeeze it over the sink to get all the water out.  Then, slice it, and put it between two towels, and place a heavy book on top.  Let it press for at least 20 minutes as you prepare the other ingredients.  You can store the rest of the tofu in a plastic baggie or container with some water.


(Clearly I’m putting my recipe book to good use…)

2) Chop up all of your vegetables, keeping the tomato and the jalapeño separate as they will be added separately.


3) Take a moment to mourn the pepper family you just murdered.  They had high hopes for their little son Peño.


4) Now, fry your tortillas.  Fill a large pan with about 1/4 inch of oil, and heat on medium high.  Add your tortilla pieces and fry them for about 30 seconds or until golden and crispy, then flip them over and fry on the other side for about 30 more seconds.  When they are done, remove them from the oil with a slotted spoon and set them aside.


5) In a large skillet, heat butter and about 1 tablespoon of oil on medium high heat, and add bell peppers and onion.  Heat for about 2 minutes, then crumble in tofu and continue to cook until vegetables begin to brown but aren’t too soft.


6) Add tomatoes, and heat for about 30 seconds until tomatoes are warmed up.  Then, toss in the tortillas and jalapeño, and reduce heat to medium.  Gently fold mixture over with your spatula so all ingredients are combined.


7) Lastly, add your “cheese” and continue to gently fold the migas until the cheese is melted.  Add salt if extra flavor is needed.


8) Remove from pan with a slotted spoon to drain any excess liquid, garnish with cilantro and fresh avocado.

Enjoy!!  It’s sooooo good you’ll never wanna eat anything else ever again.