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
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.
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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Gluten Free Menu Swap: Garam Masala Indian Tofu Scramble Recipe

August 2nd, 2009 yum Posted in Gluten Free Menu Swap Monday, Indian, Menu, Menu Plan Monday, Soy, Vegan, Vegetarian, tofu 6 Comments »

tofuscramble2This week the Gluten Free Menu Swap is hosted by the Gluten Free is Life with a theme of cherries. You can find more menus with Org Junkies menu swap, hosted this week by the Happy Housewife.

Monday: Asian
Julie’s Corn Lemongrass Stir Fry
Brown Rice
Cucumber Salad

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Mexican
Veg Fajitas with homemade corn tortillas

Thursday: Italian
Grilled Chebe Pizza

Friday: Japanese
Veg Onigiri

Gluten Free Baked Goods: Rebecca reilly’s cherry cake

I haven’t been cooking much these days, but I did make up this delicious garam masala Indian tofu scramble. A new mommy needs her vegetarian protein and this was a great, fast way to get it.

Garam Masala Tofu Scramble Recipe
olive oil or other favorite oil for pan
1/2 onion, diced
2 small carrots, diced (or 1 large)
1/4 apple, diced
1/2 package lite firm tofu, pressed in towel for at least 10 minutes and diced and/ or crumbled
generous sprinkle garam masala spice blend(i used penzey’s punjabi)
1/4 to 1/2 inch fresh ginger root, peeled and grated with microplane
lemon pepper to taste or lemon zest, fresh ground pepper, powdered garlic
salt to taste
handful fresh spinach
generous handful nutritional yeast(optional)
Heat oil (about 1/2 to 1 tbsp.) in nonstick or cast iron pan on medium. Add diced onion and carrots and begin to soften. Add apple. A minute or two later, throw in your tofu and distribute evenly over pan. Season generously with garam masala, ginger, lemon pepper, and salt. As tofu begins to brown, throw in your spinach and finally nutritional yeast, folding into other ingredients. When it starts to brown lightly, remove from heat and enjoy!
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