Gluten-free Vegan Breakfast Tofu Saute Recipe with Nutritional Yeast

November 9th, 2011 yum Posted in Dairy Free, Egg Free, Nutritional Yeast, Soy, Vegan, breakfast, tofu 2 Comments »


Susan of the Fat Free Vegan Kitchen recently wrote a great post introducing readers to the joys of nutritional yeast. This ingredient is wonderful for any vegan looking to boost their B vitamins or just add some tasty umami flavor to their recipes. It can add a cheesiness to recipes that is very satisfying. Ironically, I read her post as I chowed down on a big plate of gluten-free pasta, topped with homemade tomato pasta sauce, pine nuts, and a generous dash of flaked nutritional yeast. My first encounter with nutritional yeast as a college student was on popcorn, and it left me wanting more. Luckily there are a lot of ways to use nutritional yeast. Recently I made a great tofu scramble/saute for breakfast along with some home fries. I devoured the tofu scramble and Toddler Yum couldn’t get enough of the home fries, so it was a success all around.

I have lots of recipes using nutritional yeast:
Un-chicken Roasted Vegetable Soup with nutritional yeast
Nutritional yeast gravy
Yum nutritional yeast sauce
Nutritional Yeast Coated Baked Tofu Strips
Pan Fried Southern Fried Nutritional Yeast Tofu
Mashed Cauliflower with Nutritional Yeast Cheesiness
Dairy-Free Cheesy Nutritional Yeast Spinach Pie

Have you tried nutritional yeast? What is your favorite recipe using nutritional yeast?

My friend Alisa of Go Dairy Free has also Written about Nutritional Yeast

My favorite cookbooks with Nutritional Yeast Recipes (not strictly gluten-free but largely adaptable):

Vegan Tofu Saute Breakfast Recipe
Ingredients
1 tbsp. Grapeseed Oil
1/2 firm tofu block sliced horizontally in half and pressed between towel for 30 minutes or overnight kept in the fridge
1/4 large onion, diced
1 large carrot, peeled and grated
handful of chard or kale, washed, de-veined and sliced into thin strips
favorite herbal seasoning blend, especially a dill or shallot based one like Penzey’s Sunny Paris
dash of gluten-free soy sauce
nutritional yeast to taste, from 2-4 tbsp.
herbamare
pepper
Directions
Dice your pressed tofu into small cubes.

Preheat a nice pan and add your grapeseed oil. Sautee your onions until they lose their crunch and then move them to the side. Add a little more olive oil if necessary and heat before adding your tofu cubes. Pan fry until golden brown on one side and then turn. Season tofu with your herbal seasoning blend and herbamare if desired. When both sides of tofu are golden brown, Add your grated carrot and chard or kale. Cook until softened, taste, and drizzle a little gluten-free soy sauce on your tofu if desired. Add generous amount of nutritional yeast on top, heat and then flip over tofu mixture so nutritional yeast is evenly distribute. Taste. Adjust seasonings as needed. Add pepper. Those who have grown-up taste buds can dab with srirachi hot sauce as they like. Avocado cubes would also be tasty on top.

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Easy Gluten-free Vegetarian Soy-free Breakfast Burrito Recipe

May 22nd, 2011 yum Posted in Amy's Kitchen, Blog Event, Chebe, Chickpeas, Corn Tortillas, Potatoes, breakfast 15 Comments »

When Diane of the Whole Gang invited me to participate in her 30 days to Easy Gluten-free Living, I said yes immediately. I had recently been impressed by the latest cool gluten-free convenience product- the gluten-free frozen burrito. I had visions of a Bobby Flay style showdown. After all, what is easier than popping a burrito in the microwave for an easy and super-fast gluten-free meal? GlutenFreeda has an awesome line of gluten-free burritos in a thin and relatively traditional tortilla made with corn and rice, as well as a new Pizza Wrap. Three of their burritos/pizza wraps are vegetarian. Amy’s kitchen has jumped on the bandwagon with two quite respectable gluten-free burritos with a thicker bean flour-based tortilla, and one is even dairy-free AND soy-free. These are all good emergency staples, perfect for making the gluten-free diet easy in a pinch, but as much as I love them, I decided rather than focusing on gluten-free convenience food you can buy, I’d share one of my favorite easy tricks for making a non-corn tortilla with Chebe mix. I also wanted to make my own soy-free, dairy-free AND rice-free vegetarian take on a breakfast burrito. *Neither Amy’s Kitchen nor Glutenfreeda have a gluten-free, vegetarian burrito that is rice-free.* Somehow I got the idea to use chickpeas instead of soy or egg in a “scramble”, and I was glad that I did. This dish is satisfying, tasty, and easy to make for your family. Chebe is easy to work with, but if you don’t feel like pressing or rolling out tortillas, just use the filling for tacos made with gluten-free corn tortillas. I like La Tortilla Factory’s Organic Sonoma Corn tortillas. They are slightly larger than normal, although not quite as big as a traditional flour tortilla, and have great flavor. This filling shows that it is easy to be gluten-free, vegetarian, and even easy to avoid the top eight allergens and still eat great real food. Hope you enjoy!

Diane from The Whole Gang organized an incredible month of easy gluten-free living. Here is the schedule for the entire month of May.

Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling
Ingredients
1 tbsp. olive oil
1/2 cup diced onion
generous handful or two of grated carrot
2 medium yellow potatoes, cooked and cubed
1 can chickpeas, drained, rinsed and mashed with a potato masher
generous handful or two of fresh arugula, cleaned and chopped
3 tbsp. nutritional yeast
pepper
herbes de Provence
herbamare or your favorite salt
1 tbsp. liquid mustard (I like Annie’s)
3 tbsp. tahini, qhisked with water to make a smooth sauce
1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue)

Directions
Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish.
Notes
Would be good served with hot sauce or srirachi sauce to taste.
Gluten-free Dairy-free Chebe Burrito Tortilla Recipe
Ingredients
1 package All Purpose Chebe Mix
2 tbsp. olive oil
2 eggs
4 tbsp. dairy-free or regular milk
Directions
Combine all ingredients and mix thoroughly. I usually knead the dough with my hands for a few minutes until I have a smooth, round ball of dough. Separate into four balls of dough for large tortillas or six to eight balls if you are using a tortilla press for smaller tortillas. Place a ball of dough between two layers of parchment paper (NOT Wax paper- it sticks) and roll it into a thin tortilla. Heat a pan (nonstick, cast iron etc.) on medium and brown your tortilla on each side until lightly browned. Place warm tortilla on a plate and continue to make the rest. If you are using them for burritos, fill each tortilla while still soft and warm and fold around your ingredients. It will cool and stay in the shape you folded it into. Don’t let the tortillas cool and harden without filling them if you plan to use them for burritos.
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