Recipe: Tofu Scramble

I was scrolling through some recipes and I came across this one. I had all of the ingredients (almost), so I decided to give it ago. I added a few extra veges to use up what had in the fridge.


500 Grams (14 Ounce) of Firm Tofu
3-4 Tablespoons of Tamari or Soy Sauce
2 Tablespoons of Sesame Oil
¼ Cup of Nutritional Yeast (also known as Savoury Yeast)
¼ Teaspoon of Garlic Powder
¼ Teaspoon of Salt
¼ Teaspoon of Tumeric
½ Teaspoon Ground Cumin

1 Small Yellow Onion, diced
¼ a Cup of Red Capsicum, diced
5-6 Large Sun-Dried Tomatoes, chopped into small pieces (the kind that are lightly seasoned, packed in olive oil – don’t use the dry ones!)
2 Cups of Washed Baby Spinach
10 Mushrooms, sliced
Plus additional Sesame Oil, Soy Sauce and Nutritional Yeast (to taste)


Put Soy Sauce, Sesame Oil, Nutritional Yeast, Garlic Powder, Tumeric and Cumin in a large mixing bowl and combine.

Squeeze excess liquid out of Tofu and crumble into pieces. Add to the mixing bowl and coat thoroughly with sauce.

Pit a little vegetable oil in a large frying pan/wok and heat. Add Tofu mixture and fry for about 10 minutes.


The Marinated Tofu

Place cooked tofu in a clean bowl and add a little more oil to the pan and add the vegetables.


The Veges

Cook until tender, then add in the Tofu. Combine.

Taste and add Sesame Oil, Soy Sauce and Nutritional Yeast to taste.


Ready to eat!

Verdict: Not bad. I think there was too much soy sauce, which made it a little too strong in both colour and flavour. For some reason it had a bitter flavour.



Recipe: Cashew Cream Cheese

For the 52 Weeks of Vegan Cooking on Reddit this week we are using nuts as the theme. Nuts are so very versatile, especially in vegan dishes. When I saw the theme my mind when instantly to cashew cream cheese. Now I have previously review a few of the commercially available vegan cream cheeses (here and here) and it basically boils down to this: I like my cream cheese savory and the vegan options I have tried are far too sweet and therefore taste terrible with pickle.

I used this recipe and altered it a little.


1 Cup of Raw Cashews, soaked.
2 Tablespoons of Nutritional Yeast. Can also be called Savoury Yeast.
1/4 a Cup of Lemon Juice.
1/2 a Tablespoon of Canola Oil.
1/4 Teaspoon of Salt.
1 Teaspoon of Apple Cider Vinegar.
1 Teaspoon of Minced Garlic.


Place Cashews in a food processor and process until smooth.


Cashews ready to be processed

Add all other ingredients and process until incorporated. I has to add some water to get it smooth but that’s due to the fact that my food processor isn’t powerful enough.



Taste and adjust flavours to suit your palate. I added a bit more salt.


On a cracker


Verdict: Very nice. I’m not too sure if the vinegar is needed as the lemon juice adds enough flavour on it’s own. I will leave it out next time. The smell of the final product is odd, it smells like the yeast which I find a tad off putting. Otherwise it’s great. Should go well in a pickle sandwich.

Recipe: Cauliflower Bread

So I’ve decided to add to my cooking by taking on some more challenges via reddit. This weeks challenge on the 52 Weeks of Baking subreddit is bread. I’ve made a few breads in my time with some success and I was originally just going to attempt focaccia, which is something I’ve wanted to try for a while, but the something turned up in my facebook feed. A recipe for Cauliflower Bread from Coach Shannon Lee’s page. The recipe was attached to a request from a fellow vegan to veganize the recipe so I decided to try it out.


1 Head of Cauliflower.
1/2 a Cup of Vegan Cheeze. I used Scheese Gouda Style.
1/4 of a Cup of Silken Tofu, drained and pressed. I used 1/2 a Cup but I think it was too much.
1 Teaspoon of Dried Parsley or Oregano or Basil. I used Oregano.
2 Cloves of Garlc, minced.
1 Tablespoon of Nutritional (Saboury) Yeast (optional).
Onion Powder, Salt and Pepper to taste.


Preheat the oven to 230C (450F).

Steam the Cauliflower florets and stems (not the core) until soft.


The cauliflower – pre cooking

Combine the other ingredients in a bowl.


The other ingredients

Press the cooked Cauliflower in a tea towel / cloth to remove as much water as possible.

Put Cauliflower in a food processor and process until it is a mashed potato consistency.

Combine Cauliflower with other ingredients, then place mixture evenly on a large greased tray.


In the oven

Baked for 15 – 20 minutes until the top begins to brown. This too nearly 40 minutes for me as a) I think my mixture was too wet and b) I have no idea how the use the fancy convection oven in my new place.


Out of the oven

Cut up and enjoy.


On the plate

Verdict: Quite simple despite the fact that I don’t have a proper food processor and I have to steam the Cauliflower in the microwave. My mix was too wet so next time I will try and remove more water from the Cauliflower and add less tofu. I also over did it with the Pepper and the Onion Powder so my finished product has a very strong flavor. Other than that it’s a good recipe. I was concerned that the Cauliflower would make it too sweet but I was wrong. It tastes nice though I’m not sure this is actually a bread.


Recipe: Mac and Cheese

I’ve based my mac and cheese on the Chef Chloe recipe but I’ve made a few alterations of my own.


1 500 Gram packet of Pasta, any smaller shape will do.
Salt for water.

1/4 Cup of Nuttlex (Vegan Margarine).
1/3 Cup of Plain Flour.
2 Cups/500ml of Vegetable Stock.
1 Cup of Soy Milk (or other non dairy milk).
1/2 Cup of Nutritional Yeast (called Savory Yeast in Australia).
2 Tablespoons of Tomato Paste.
1 Teaspoon of Garlic Powder.
1 Teaspoon of Paprika or Sweet Paprika.
Lemon juice, Salt and Sugar to taste. For the Sugar you can use Agave or Stevia, I used Raw Sugar this time.

You can also add 1 Teaspoon of Turmeric Powder for color if you want to.


Boil water and add some Salt and the Pasta. Turn down to low heat and cover. Cook for time specified on pasta packet.

Melt Nuttelex in pan and add Flour and mix into a roux.

Add Vegetable Stock and Soy Milk 1 cup at a time. Use a whisk to incorporate all of roux into the liquid.


Stock, milk and roux

Add the Tomato Paste, Garlic Powder, Paprika and Nutritional Yeast. Whisk in thoroughly and taste, then add sugar, salt, pepper and lemon juice to gain desired flavor. Be careful with the sugar and lemon juice as too much will taste odd.


The sauce

Cook on a low heat whisking constantly to thicken a little. This shouldn’t take long.

Add cooked Pasta and stir through until pasta is covered in sauce. Eat.


The finished product

Verdict: Yummy as always. Unfortunately I made a mistake with my ingredients and accidentally added 1 Teaspoon of chilli powder in place of the paprika. Not a good thing as it made it very spicy. I made up a batch of this every few months with the intention of keeping portions on the freezer for when I can’t be bothered cooking.  I usually eat all of it within 2 to 3 days of making it.


Recipe: Simple French Toast

This is my entry for week 2 of the Reddit 52 Weeks of Vegan Cooking challenge, This weeks challenge was breakfast.

For the challenge I decided to attempt to reinvent a family favorite: French Toast. Now vegan french toast has already been done but all the recipes I’ve read seem to have the same issue for me. Too over complicated. Sauces, sugar, compotes, millions of toppings. In our house french toast was eggs and a little milk, then topped with a pinch of salt once cooked. So I had a look around at various different recipes and then tried to invent my own.


1 cup of Soy Milk.
1/4 tsp of Garlic Powder.
2 tsp of Nutritional Yeast (also called Savory Yeast).
1 tsp of Egg Replacer (I use Ogran No Egg).
1/4 tsp of Mustard Powder.
2 tbsp of Chickpea flour.
Pinch of Salt and Pepper.


Soaking the bread


Place all ingredients ingredients in a small pan and whisk until combined and thicken slightly. If over thickened add a little water to loosen.

Pour batter into mixing bowl and place a slice of bread in mixture to soak thoroughly.

Fry bread on both sides in oil or vegan butter (I used Nuttelex).



Sprinkle with a little salt. Eat.


The result

Verdict: The garlic powder was a mistake. You could smell it strongly and the taste was weird in the mix. I think my batter was still too thick and it burnt a little in the pan. If I made this again I would make the batter in a blender instead of in the pan. The final texture was weird and kind of doughy. Overall it wasn’t french toast as I remember it but it still tasted okay.