Vegetarian | vegetology

|recipe copyright of: Vegetology|

1/2 block firm tofu

1 egg

sea salt

black pepper

dried basil

1/2 fresh jalapeno, sliced

handful mushrooms, sliced

1 tsp ginger, minced

1 tsp garlic, minced

1/4 fresh yellow onion, chopped

olive oil

Press tofu on a plate in between a few layers of paper towels. Press until almost all the moisture has been extracted and the tofu can 'crumble.' Crumble all the tofu and set aside.

Heat a skillet pan on the stove over medium heat. Coat with olive oil, add the garlic, jalapeno, onions and ginger. Saute. Scramble the egg in a bowl and pour it into the pan. Pour the crumbled tofu in the pan, along with the fresh mushrooms. Top with sea salt and black pepper. Fold into a fresh tortilla, serve.

{Jalapeno Tofu Egg Scramble}

{Sea Salt & Pepper Tofu}

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{Vegan Alfredo}

|recipe copyright of: Vegetology|

(Serves 2-3)

8-oz fettuccine (1.5” in diameter)

2 Tbs olive oil + 1 additional Tbs

3 garlic cloves, crushed

8 oz. firm silken tofu

1 tsp. dried basil (fresh would be better!) + more for garnishing

couple shakes marjoram (approximately ¼-1/2 tsp)

½ tsp. garlic powder

¼ cup romano parmesan

1 Tbs non-dairy milk

sea salt to taste in sauce, plus additional when mixed with pasta

fresh cracked black pepper

Heat a pan over medium-high heat and add 2 Tbs olive oil. Add three smashed garlic cloves to the pan. Saute until the garlic is browned. Discard the garlics, and set aside the oil. In a food processor combine 1 package silken tofu, and the oil that was just sautéed. Process until smooth, adding in ¼ cup parmesan, 1 Tbs. milk, ½-1 tsp dried basil, ½ tsp garlic powder, few cracks of black pepper, dash of marjoram (1/4 tsp), and a little sea salt.

Next, bring water to a boil. Add a few cracks of sea salt. Cook the noodles in rapidly boiling water for 10-12 minutes, drain and run cold water over them so they do not stick together, reserving 1-2 Tbs pasta water. In a large skillet, add 1 Tbs olive oil, add the noodles (with about 1-2 Tbs pasta water). Add the entire mixture of silken tofu alfredo over the top of the noodles, and mix in the chicken. Add additional sea salt. Serve, and sprinkle fresh or dried basil over the top.

|recipe copyright of: Vegetology|

1/2 block firm tofu

sea salt

cracked black pepper

olive oil for frying

Slice tofu brick in half. Press tofu on a plate in between a few sheets of paper towels. Press multiple times until most of the moisture has been extracted from the tofu. Remove paper towels and set on the plate. Season with a thick layer of sea salt & black pepper on each side of the tofu. Slice the tofu, creating approximately twelve single slices. Allow to marinate for half an hour.

Prepare a pan with a thick layer of olive oil over medium-high heat. Place half of the tofu slices into the pan and fry until each side has browned, seasoning with more sea salt & black pepper. Place on a paper towel to remove excess oils. Repeat with remaining half of tofu. Serve with brown rice.

{Vegan Summer Salad}

|recipe copyright of Vegetology|

1 avocado, pitted and diced

1/2 yellow bell pepper, diced

1/2 can black beans, drained & rinsed

3/4 red tomato, diced

1/2-3/4 cup corn

handful cilantro

sea salt to taste

cracked black pepper to taste

kale *optional

Combine all ingredients and toss in a medium bowl. Eat as a refreshing salad, or top on a warm tortilla with fresh kale~