Vegan Tofu Dinner Scramble

2 tbsp canola oil

1/3 onion, diced

1 Impossible spicy sausage, thawed and diced or 5-10 oz Beyond Steak

16 oz firm tofu

1/4 cup water

2 tbsp nutritional yeast

1/2 tsp garlic salt

1/2 tsp vegetable bouillon powder

1/2 tsp onion powder

1/2 tsp paprika

1 tbsp minced garlic (I used bottled)

1/2 tsp freshly ground pepper

1/4 cup Daiya cheddar shreds

Heat canola oil over medium heat. Cook onion half way, add sausage, and cook until orange oil releases from sausage. 

Cut tofu into two slabs and dice into 16 cubes making 32 cubes. Add to pan and coat in oil. 

In a measuring cup, whisk water, nutritional yeast, garlic salt, bouillon, onion powder, paprika, and minced garlic.

Pour over tofu, mix until incorporated, and cook until some of the mixture is absorbed into the tofu. Grind pepper evenly over tofu, mix in half of the cheddar shreds until melted, top with remaining shreds and cover until melted.

Makes 3-4 cups. 

Vegan Chopped Salad

2-3 cups Romaine lettuce (green and red)

1 Alpha chik'n patty

2 tbsp Mizkan sesame dressing

2 tbsp Follow Your Heart parmesan or Daiya mozzarella shreds

Diced avocado (1/2 to 1 avocado)

Diced tomato (Small tomato)

Diced cucumber (1/2 cucumber)

Prepare Alpha chik'n patty according to instructions (I microwaved for 1 minute)

Dice patty into 1/2 inch cubes and set aside

Layer 2/3 to 1 cup lettuce and 1/3 of ingredients with dressing and layer two more times until out of ingredients.

Can sub out lettuce, tomato, cucumber for Luna Grill house salad (mine was leftover from Veggie Kabob plate)

For variation use Alpha sizzlin' spicy chik'n and buffalo sauce or ranch for dressing with cheddar shreds

Vegan Easy Kimchi Fried Rice

1 tbsp canola oil

1/4 onion, peeled and diced

1/3 cup Seoul kimchi (Target)

2 cups leftover brown rice (I used takeout)

1 tbsp Yamasa low sodium soy sauce

1/4 cup Daiya cheddar shreds (optional)

Heat oil over medium heat

Add onion and kimchi and saute for 2 minutes while stirring (add kimchi later if you want to cook the onion longer)

Crumble in cold rice, mashing to separate chunks of rice to coat each grain in oil

Add in swirl of soy sauce and cook for 1 minute while stirring

Mix in shreds if using until melted