Eggless Salad
Eggless Salad. Recipe by Chef Linda of Esther's Kitchen.
Eggless Salad
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s an easy Tofu Egg Salad that features Aquafaba Mayo. It’s so good served on a bed of lettuce or in a sandwich. Use a store bought egg-free mayo or make your own Aquafaba Mayo.
Cuisine: Esther Approved, egg-free, gluten-free, contains soy
Prep Time: 10 minutes
Yields: 1 lb 2 oz
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz (397g) package organic firm tofu, drained
1/3 cup egg-free mayo of your choice
1/2 teaspoon onion powder * 1/4 teaspoon garlic powder
1-1/2 teaspoons yellow mustard or Dijon mustard
1 teaspoon nutritional yeast
1/2 teaspoon Kala Namak black salt for eggy taste or sea salt, to taste
1/8 teaspoon coarse ground black pepper or to taste
1/8 teaspoon turmeric powder for colour
Preparation:
1. Slice the tofu in thirds lengthwise. Lay the pieces between a towel. Press them to remove most of the water.
2. Roughly chop the tofu in a mixing bowl with a knife to resemble chopped hard boiled eggs. Stir in the remaining ingredients.
3. Spread the Tofu Egg Salad on bread, toast, bagels or serve on a bed of lettuce greens.
4. Refrigerate the salad for up to 2 days in a sealed container. Stir before serving.
5. Make the aquafaba mayo.
ENJOY!
Esther the Wonder Pig's Eggy Tofu Scramble!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. Recipe courtesy of Chef Linda of Esther's Kitchen!
Today’s filling breakfast is Esther the Wonder Pig’s Eggy Tofu Scramble with Sun-dried Tomatoes, Baby Spinach, Field Roast Maple Breakfast Sausages and Sourdough toast. The baby spinach can be omitted if you just want an eggy tofu scramble. If you are shopping at Trader Joe’s this weekend, check out the Everything but the Bagel Sesame Seasoning blend. For a more eggy flavor, sprinkle Kala Namak as a finishing salt on your tofu scramble. Recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 11 minutes
Yields: 2 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon dairy-free, vegan butter
14 oz/397g package organic firm tofu, drained and not pressed
1/4 cup nutritional yeast
Dash ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 cup loosely measured sun-dried julienne cut sun-dried tomatoes from a store bought package
2 handfuls organic baby spinach
Field Roast Maple Breakfast Sausages, cooked to package directions
*ourdough toast with vegan butter
Preparation:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, turmeric, garlic powder, and black pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for 5 minutes. Stir in the sun-dried tomatoes and cook for another 4 minutes. Stir occasionally. Add the baby spinach and cook just until it begins to wilt.
For an eggy flavor, add Kala Namak salt at serving time.
4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!
Savory Fried Tofu Egg Breakfast Sandwich!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Try this Savory Fried Tofu Egg Breakfast Sandwich recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Egg-free, Contains Soy, Gluten-free (tofu egg only)
Prep Time: 10 minutes
Cook Time: 6-10 minutes
Yields: 2 Savory Fried Tofu Eggz, 1 or 2 breakfast sandwiches option
Author: Chef Linda | Esther's Kitchen
Our technique of spreading melted non-dairy butter on the tofu then pressing it in the seasoning blend takes tofu to another delicious level!
Ingredients:
2 (1/2” thick) slices firm tofu, sliced lengthwise from block, shaped into round disks with a metal biscuit or donut cutter, water lightly pressed out
4 grinds ground black pepper
3 teaspoons nutritional yeast
1/4 teaspoon Kala Namak sulphuric salt, add more at serving if desired
1/8 teaspoon smoked paprika
Pinch of ground cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 teaspoons nondairy buttery spread, melted in a small bowl or saucepan
1 - 2 non-dairy cheeze slices (Follow Your Heart Smoked Gouda was used here.)
1 or 2 Esther Approved English Muffins
Instructions:
1. Mix all of the seasonings in a small shallow dish. Level out the seasonings by shifting the dish.
2. Lightly brush the melted nondairy butter on each side of the tofu rounds. There will be remaining nondairy butter left that you will add later to the sauté pan.
3. Press the two tofu rounds into the mixture. Flip over and press again.
4. Heat a nonstick sauté pan over medium heat. Once the pan is hot, place the tofu rounds in the pan. Pour the remaining melted nondairy butter around each tofu round. Press the remaining seasonings on the top of each tofu round.
5. Fry each side for 3-5 minutes, turning only once.
6. Add the cheeze slices on each tofu after the first flip. Place the lid on the pan or tent foil over the tofu to melt the cheeze.
7. Toast your English muffins. Add the Fried Tofu Eggz. Enjoy as is or add meatless bacon, meatless sausage, sliced tomatoes, spinach, ketchup, hot sauce.
ENJOY!
Eggy Tofu Sramble and Easy Potato Hash
Try this delicious SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious EGGY TOFU SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!
Easy Potato Hash
Cuisine: Esther Approved Breakfast, Side, Gluten-free
Prep Time: 15 minutes
Cook Time: 22 minutes
Yields: 6-8 servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 Tablespoon olive oil,
1 medium onion, diced,
3 garlic cloves, sliced,
5 medium yellow potatoes, sliced in half lengthwise then sliced into 1/4” slices,
1 medium sweet potato, peeled and sliced in half lengthwise then sliced into 1/4” slices,
1 jalapeño, de-seeded and sliced, optional,
1 teaspoon dried herb of choice: thyme or rosemary (Or 1 Tablespoon fresh rosemary or couple sprigs of fresh thyme)
Salt and black pepper to taste
Preparation:
1. Sauté the onions in the olive oil over medium high heat for five minutes or until translucent. Stir in the jalapeño and garlic. Sauté for one more minute.
2. Reduce the heat to medium. Stir in the potatoes and choice of dried or fresh herb. Cover the pan with the lid and cook for approximately 10 minutes or until the potatoes are tender. Stir occasionally. Remove the lid once the potatoes are tender. Turn up the heat to medium high and sauté for another 5 minutes to crisp the edges. Salt and pepper to taste. Serve.
Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 4 Servings
Author: Chef Linda | Esther's Kitchen
Ingredients:
15.5 oz package organic firm tofu, drained
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon curry powder
1/2 teaspoon Kala Namak salt
2 dashes ground turmeric
1/4 teaspoon ground black pepper
1 Tablespoon nondairy butter
2 Tablespoons warm water
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, seasonings, salt and pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of nondairy butter in the pan. Add the tofu mixture and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks.
3. Sauté the tofu scramble on medium heat for about 8 minutes. Remove from the burner and serve with additional salt and pepper. For an eggy flavor, add Kala Namak salt at serving time. 4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!
Esther's Eggy Tofu Scramble!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious ESTHER'S EGGY TOFU SCRAMBLE recipe courtesy of Chef Linda of Esther's Kitchen!
What condiment would you put on this breakfast sandwich? Lightlife Smart Bacon is featured today. It’s tasty! To make this sandwich, fry the meatless bacon per package directions; set aside. Add additional non-dairy butter to the pan and prepare the tofu scramble. Place the fried bacon on a sub roll or bread, add the bacon, tofu scramble and cheeze. Pop it under the broiler for a few minutes to melt the cheeze.
Cuisine:
Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 11 minutes
Yields: 2 Servings
Author: Chef Linda | Esther’s Kitchen
Ingredients:
• 14 oz/397g package organic firm tofu, drained
• 1/4 cup nutritional yeast
• 1-1/2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
• 1/4 teaspoon ground turmeric
• 1 Tablespoon dairy-free butter
• 2 Tablespoons warm water
• 1/4 teaspoon ground black pepper
•1/4-1/2 teaspoon Kala Namak salt
Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, Adobo seasoning and ground turmeric. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for about 10 minutes.
3. Serve the tofu scramble with additional salt and pepper. For an eggy flavor, add Kala Namak salt at serving time.
4. The cooked tofu scramble can be stored in the refrigerator for 2 days.
ENJOY!
Tofu Fried Eggz!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Try this delicious TOFU FRIED EGGZ recipe courtesy of Chef Linda of Esther's Kitchen!
Recipe:
Fried Tofu Eggz
Cuisine: Esther Approved, Breakfast, Lunch or Dinner, Gluten-free
Prep Time: 30 minutes
Serves: 4 Fried Tofu Eggz
Author: Chef Linda | Esther’s Kitchen
Nutrition information:
Each Tofu Fried Egg contains 7.5g of plant protein with no cholesterol! One large fried chicken egg contains 6g of protein and upwards of 215mg of cholesterol. Think cholesterol is harmless? Read this.
Ingredients:
* 7 oz Firm Tofu (14 oz block that has been sliced in half and do not squeeze out the water)
* 1/3 cup unsweetened almond or neutral tasting dairy-free milk
* 1/2 teaspoon Kala Namak salt* or pink Himalayan salt
* 1 teaspoon garlic powder
* 1/4 cup Tapioca flour (do not omit)
* 1/4 cup nutritional yeast
*Note: Kala Namak salt enhances the flavour to make them taste like eggs. This salt has a sulphuric aroma like cooked eggs.
Preparation:
1. Add the tofu eggz ingredients in a blender or food processor. Blend on high until smooth.
2. Pour the tofu eggz batter into a small mixing bowl and scrape off the sides of the pitcher with a spatula. Add this to the bowl. This will be easier to scoop out the 1/4 cup portions when frying.
3. Add 3 teaspoons olive oil or nondairy vegan butter to a hot non-stick skillet over medium high heat.
4. Pour 1/4 cup of the tofu eggz batter in the skillet into the size of a fried egg. Fry each side for 3 minutes.
5. Serve with toast or as a breakfast sandwich.
6. The batter will keep in the refrigerator for 3 days in a sealed container.
ENJOY!