Makes 1 dozen
- 2 cups flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh or frozen blueberries (not thawed)
- Zest of 1 lemon (optional)
- 1 ½ cups dairy-free milk
- ⅓ cup vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons vanilla extract
- Preheat oven to 400oF. Lightly grease a muffin tin or line tin with paper cups.
- Stir together flour, sugar, baking powder, and salt in a medium bowl. Toss in blueberries and lemon zest, if using.
- Separately, whisk together dairy-free milk, vegetable oil, lemon juice, and vanilla extract.
- Gently mix the wet and dry ingredients together. Spoon mixture evenly into prepared muffin tin, filling each tin about two-thirds of the way.
- Bake for 20-25 minutes or until tops are golden brown. Remove the pan from the oven and let muffins sit 5 minutes before removing from tin.
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 ½ cups dairy-free milk
- 2 tablespoons vegetable oil
- Heat a non-stick skillet over medium heat until a drop of water gently sizzles and pops.
- Mix together the dry ingredients in a large bowl. Whisk in the wet ingredients, being careful not to over-mix. If there are lumps, allow the batter to sit for a minute so they can break down.
- Fill a quarter cup and pour batter onto the skillet. Cook over medium heat. Flip when the edges begin to dry and bubbles on the top start to pop.
- Cook for another 1-2 minutes and serve with vegan butter, such as Earth Balance, maple syrup, agave syrup, or fresh fruit.
Tofu French Toast
Makes 6-8 pieces
- 8 ounces silken tofu
- ½ cup dairy-free milk
- 1 teaspoon agave or maple syrup
- ½ teaspoon cinnamon
- 1 ripe banana
- Vegan butter, such as Earth Balance, or mild-flavored oil for cooking
- 6-8 slices of bread
- Heat a non-stick pan over medium heat.
- In a bowl, blend the tofu, dairy-free milk, syrup, cinnamon, and banana on high until smooth. If too thick add a few tablespoons extra dairy-free milk or water. Pour the coating mixture into a shallow dish and dip the bread into the mixture, thoroughly coating both sides.
- Melt a teaspoon of oil or vegan butter on the hot skillet, then add your soaked bread.
- Cook for 2-3 minutes and flip to cook the other side once the edges begin to turn golden brown. Repeat with remaining bread.
- Serve with fresh fruit, powdered sugar, or maple syrup.
Maple Nut Granola
Makes 6-8 pieces
- 2 tablespoons flaxmeal
- ½ cup maple syrup
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups oats
- ½ cup pecans or walnuts
- Pinch of salt
- ½ cup golden raisins
- Preheat oven to 325oF.
- In a medium bowl, whisk the flaxmeal with the maple syrup. Allow to sit for a few minutes, then whisk again until flax becomes sticky. Add the oil and spices and mix thoroughly. Add the oats, nuts, and salt and toss to coat completely.
- Spread granola on a parchment-lined tray and bake 15-20 minutes. Allow to cool on pan. Toss in the golden raisins and store in an airtight container. Enjoy with some dairy-free milk or sprinkled over vegan yogurt and fresh fruit.
Savory Breakfast Sandwiches
Makes 4 sandwiches
- ¼ cup apple cider vinegar
- 3 tablespoons Bragg Liquid Aminos or soy sauce
- ¼ cup olive oil
- 1 ½ teaspoons black pepper, divided
- 1 14-ounce package firm tofu, drained and cut crosswise into 8 slices
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 8 ounces button mushrooms, sliced
- 1 medium tomato, chopped
- 2 cups baby spinach leaves
- ½ teaspoon dried thyme
- 1 teaspoon salt
- Vegan butter, such as Earth Balance (optional)
- 4 English muffins, toasted
- Preheat oven to 450oF.
- In a shallow baking dish, mix together the vinegar, Bragg Liquid Aminos or soy sauce, olive oil, and ½ teaspoon of the black pepper with a whisk. Place tofu slices in a single layer in the dish, then turn over to coat on all sides. Allow tofu to marinate for 20 minutes, turning slices occasionally.
- Place baking dish in oven for 20 minutes. Flip tofu slices over and continue to bake for an additional 10-20 minutes until crispy and most of the liquid has been absorbed.
- Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until onion begins to soften. Add mushrooms and continue cooking until they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pepper. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to medium low if the vegetables are browning too quickly. Adjust seasoning.
- To assemble sandwiches, spread vegan butter on English muffins, if using. Then add 2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with 2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out.
- 1 14-ounce package extra firm tofu, drained
- 2 tablespoons vegetable oil or vegan butter (try Earth Balance)
- ½ pound white button mushrooms, sliced
- 1 bell pepper, chopped
- 1 packed cup fresh spinach
- 2 green onions, diced
- ½ cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground turmeric (for color)
- ½ teaspoon black pepper
- Heat the oil or butter in a medium-sized frying pan over medium-high heat. Crumble the tofu into the pan and sauté, stirring occasionally for 8-10 minutes.
- Add the remaining ingredients. Lightly toss in the pan until well-cooked, about 5 more minutes.
- Adjust spices to taste and serve hot.