Our news letter is growing, I have been thinking over migrating this blog to my main site - to be completely honest I wasn’t sure was Substack was when I first started using it. It seemed like the new wave of social media that other food creators were using to share their recipes. Now that have become comfortable with Substack I am wondering how it is different from my website and if it happens to be a little bit redundant - I would love to hear your thoughts. I don’t want it to be confusing for my followers. For the time being ill keep posting here and maybe do a little transition from here to my site, posting in both places till I can achieve a full migration from here to there.
The Weekly Round-Up !
Today on my social media we revisited an oldie but a goodie my classic Tofu Scramble. The last time I made tofu scramble for a video was literally April 2023 so I felt no shame reintroducing her. This was my first vegan recipe I think I ever really worked on and perfected ( to my preferences ) myself after I had first gone vegan. Since then this has been a staple in my house.
I was vegetarian for 3 years before going vegan and before I ever even bought my first block of tofu to experiment with.
During my vegetarian years I had tried it once - the way it was prepared at the restaurant was just not for me. I didn’t look or try tofu for 3 years before I was ready to give it another go. When I made tofu scramble I was instantly hooked and weirdly enough I never even really liked eggs. But I did miss the nostalgic eggs, toast and coffee in the morning and this started my whole tofu obsession. So if you don’t love tofu and don’t love scrambled eggs, you may still love tofu scramble.
Tofu Scramble
Ingredients - Tofu Scramble
1 - block tofu
3 Tbsp - soy sauce
2 Tbsp - dijon mustard
2 Tbsp - garlic, chopped
1 tsp - black pepper
½ tsp - dried sage
¼ tsp - black salt ( optional )
2 tsp - adobo
2 Tbsp - nutritional yeast
1 ½ tsp - turmeric
Oil for sautéing
Instructions
Step 1
Press the water out of your tofu by squeezing firmly, then crumble with your hands into a bowl and mix in all the ingredients for the marinade.
Step 2
Saute your favorite veg that you like in your “eggs” I like to saute some diced onions and peppers and then add in my tofu scramble. Cook until the moisture from the tofu has dissipated and is no longer soggy and is somewhat dry.
Check out my Instagram if you missed my video as it makes for a great visual aid.
“Crab Cakes“
I am going to be honest - I am not the biggest sea food lover but I do love these vegan crab cakes. I even shared them this week with friends and some reported back that they never would have guessed which is exactly the goal.
I am excited to share this recipe because this is one of the few plant-based “seafood” recipes I have shared. If you have not tried my heart of palm ceviche - you’ve got to !
I been vegan 10 years and I hate when vegan food has silly names or says vegan 20 times in front of each ingredient. I think we all know by now that if Im sharing the recipe and its going on my blog - its plant based. So with that being said let me blow your mind with these - they are made from heart of palm and marinated artichoke hearts.
I am a little bummed I didn’t get the best pictures of the remoulade sauce that I used as a dressing for the slaw and was also accompanied with the dish but I promise they go hand in hand with the crab cakes so don’t skimp out !
Ingredients - Crab Cakes
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