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Marissa Livoti

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Easy Blackstone Stir Fry: A Simple, Flavorful Vegan Meal

Cooking a delicious, well-balanced meal doesn’t have to be complicated, especially when you’ve got a Blackstone griddle on hand. Whether you’re whipping up a quick weeknight dinner or a laid-back weekend meal, the Blackstone makes it easy to cook all three components of this stir fry recipe. With just a few simple ingredients, you can have a vibrant, flavorful meal on the table in no time.

This stir fry recipe is as simple as it gets, requiring just three main ingredients: your favorite jasmine rice, a stir fry sauce of your choice, and a frozen bag of stir fry veggies. It’s the perfect quick-fix meal when you’re short on time but still want something tasty and nutritious. If you’ve got a bit more time, feel free to elevate the dish by using fresh vegetables and a homemade sauce. Either way, the Blackstone griddle ensures everything cooks up perfectly.

To get this recipe started, make sure to cook your jasmine rice ahead of time. If you need a refresher on how to achieve that perfect fluffy texture, check out my video and blog post on mastering jasmine rice on the stovetop. Pre-cooking the rice not only saves time but also makes the entire cooking process smoother, allowing you to focus on getting those veggies just right on the griddle.

How to get started

Prep:

  1. Cook the Rice: Start by cooking 2 cups of jasmine rice on the stove. (For a perfect stovetop jasmine rice recipe, check out my video and blog post.)
  2. Prepare the Veggies: Place your frozen veggies into a bowl, ready to be used.
  3. Get the Tray Ready: Set up a tray to hold your cooked ingredients.
  4. Preheat the Blackstone: Heat your Blackstone griddle to 375°F.

Cook:

  1. Oil the Grill: Spray a generous amount of avocado oil on the preheated grill.
  2. Defrost the Veggies: Add the frozen veggies to the grill and cook until they are fully defrosted.
  3. Add the Rice: Once the veggies are defrosted, add the cooked jasmine rice to the grill. Stir frequently to ensure everything is evenly mixed and heated through.
  4. Mix and Sauce: Combine the rice and veggies thoroughly. Add â…“ cup of teriyaki sauce and mix it all up, letting the flavors meld together.
  5. Final Cook: Continue cooking for about 5 minutes, stirring occasionally, until everything is heated through and slightly caramelized.

When it comes to cooking on the Blackstone, having the right tools can make all the difference. Here are a few of my must-haves:

In conclusion, this stir fry recipe is a fantastic way to enjoy a quick, satisfying meal with minimal effort. Whether you’re using frozen veggies and store-bought sauce for convenience or going the extra mile with fresh ingredients, the Blackstone griddle ensures everything turns out delicious. Don’t forget to check out my linked resources for more tips, tools, and tricks to make your cooking experience even better!

Black Bean Tofu Burgers with Grilled Veggies on the Blackstone

If you’re looking for a delicious and easy-to-make gluten free vegan meal, this Black Bean Tofu Burger with Grilled Veggies is perfect for you. Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze. Whether you’re hosting a summer BBQ or just craving a hearty, plant-based meal, this recipe will not disappoint.

Favorite Ingredients

For this recipe, I love using my favorite brand ingredients to ensure the best taste and quality. I recommend Kikkoman Tamari Soy Sauce Gluten-Free here, Bob’s Red Mill Vegan Egg Replacer here, It’s Just! Nutritional Yeast Flakes here, Bob’s Red Mill Old Fashioned Rolled Oats, Gluten-Free here, Schar Ciabatta Parbaked Rolls here, Hellmann’s Vegan Dressing here, and McCormick Grill Mates Garden Vegetable Seasoning here. These products help create a flavorful and satisfying meal every time.

Blackstone Tools

Using the right tools is crucial for a smooth cooking experience on the Blackstone. I rely on my 36 in. Blackstone here, Blackstone accessory kit here, Blackstone Silicone Spatula Mat here, Digital Infrared Thermometer Gun here, 16oz Oil Dispenser Bottle here, Blackstone 4-Piece Griddle Breakfast Kit here, and Carlisle FoodService Trays here. These items ensure that I can cook efficiently and keep everything organized.

Vegan Protein

One of the great benefits of this Black Bean Tofu Burger is its high protein content. Tofu and black beans are both excellent sources of plant-based protein, making this burger not only delicious but also nutritious. Each serving provides a satisfying protein boost, which is essential for a balanced vegan diet.

Black Bean Tofu Burger with Grilled Veggies

Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Food Processor
  • 1 Flat Top Grill
  • 1 Burger mold

Ingredients
  

  • 1 tbsp egg replacer
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 15 oz. black beans can
  • 2/3 cup white mushrooms chopped
  • 2 tbsp tomato paste
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 cup gf oat flour or rolled oats
  • 1 tbsp avocado oil
  • 1/2 block extra firm tofu pressed

Burger Fixings

  • 1 sliced tomato
  • 6 pieces lettuce
  • 1 bottle vegan mayo
  • 1 pack Schar Ciabatta Parbaked Rolls

Veggies

  • 2 zucchini
  • 24 oz baby potatoes
  • 2 tbsp McCormick Grill Mates Garden Vegetable Seasoning
  • 2 tbsp avocado oil

Instructions
 

  • Prepare the Tofu: Press the tofu block to remove excess water before cutting it in half.
  • Cook the Mixture: In a pan, cook the black beans, soy sauce, tofu, and mushrooms until they release excess liquid. Let the mixture cool.
  • Prepare the Egg Replacer: Mix 1 tbsp of egg replacer with 2 tbsp of water until smooth and clump-free.
  • Blend Ingredients: Transfer the cooled bean, mushroom, and tofu mixture to a food processor. Add oat flour, nutritional yeast, smoked paprika, garlic powder, tomato paste, salt, egg replacer, and avocado oil. Puree until it becomes a thick mixture. Push the mixture on the sides down and blend for another 30 seconds.
  • Form the Burgers: Use a silicon burger mold for less mess and quicker shaping. Fill the mold with the mixture and spread it out with a spatula. This recipe makes 7 burgers.
  • Set the Burgers: Put the lid on the mold and flip it to set the burgers.
  • Prepare the Veggies: Chop both ends off the zucchini and slice. Cut red potatoes into quarters. Season both with your favorite spice blend and a few spritzes of avocado oil.
  • Preheat the Blackstone to 350-375 degrees Fahrenheit. Use a digital thermometer to monitor the temperature.
  • Cook the Potatoes: Spray oil on the flat top and add the potatoes, spreading them out. Cook for about 10 minutes, browning each flat side.
  • Cook the Zucchini: Add the zucchini to the center of the grill, laying them flat. Cook lightly on each side.
  • Steam the Potatoes: Squirt water on the potatoes and cover with a dome to steam and cook faster. Move the zucchini to a cooler area of the grill.
  • Cook the Burgers: Add the burgers to the back of the grill. Flip them after a few minutes. Mix the potatoes and test for doneness with a fork. Remove the zucchini and cover with foil.
  • Finish Cooking: Cover the burgers with a dome for 5 minutes to ensure they are fully cooked.
  • Assemble the Burgers: Dress the burgers with mayo, lettuce, and tomatoes.
  • Serve and Enjoy: Taste and enjoy your delicious Black Bean Tofu Burger with Grilled Veggies.
Keyword blackstone

I hope you enjoy making and eating this Black Bean Tofu Burger with Grilled Veggies as much as I do. It’s a delightful, protein-packed meal that’s perfect for any occasion. Don’t forget to like and subscribe for more gluten free vegan recipes and Blackstone cooking tips!

Super Crunchy Vegan Coleslaw

Are you ready to make the crunchiest, easiest, and most delicious vegan coleslaw ever? Our Super Crunchy Vegan Coleslaw recipe is perfect for those who love quick, hassle-free meals that don’t skimp on flavor. With just a few simple steps and ingredients, you’ll have a vibrant, refreshing side dish that’s sure to be a hit at any gathering. This recipe is not only super easy to whip up, but it also delivers an unbeatable crunch that will have everyone coming back for more!

One of the best things about this recipe is how it uses everyday ingredients to create something truly special. We’re talking about a 14 oz. package of coleslaw mix, Hellmann’s vegan mayo, pure maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt. The Hellmann’s vegan mayo is a game-changer – it tastes just like regular mayo, providing the creamy texture and rich flavor that we all love, without any of the dairy. It’s the perfect base for our tangy and slightly sweet dressing that ties all the flavors together.

If you don’t have a coleslaw mix bag on hand, no worries! You can easily shred your own cabbage and carrots for this recipe. Using fresh ingredients adds a personal touch and ensures that your coleslaw is as crunchy and flavorful as possible. Whether you opt for the convenience of a pre-packaged mix or the freshness of homemade shreds, this coleslaw will turn out fantastic either way.

Super Crunchy Vegan Coleslaw

Are you ready to make the crunchiest, easiest, and most delicious vegan coleslaw ever? Our Super Crunchy Vegan Coleslaw recipe is perfect for those who love quick, hassle-free meals that don't skimp on flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 14 oz. coleslaw bag mix
  • 1/2 cup vegan mayo
  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp salt

Instructions
 

  • Rinse and Dry: Pour the whole coleslaw mix into a colander. Rinse under cold water. Set it aside to dry.
  • Prepare the Dressing: In a mixing bowl, combine vegan mayo, pure maple syrup, apple cider vinegar, Dijon mustard, and salt. Mix well until smooth and creamy.
  • Combine: Add the dried coleslaw mix to the bowl with the dressing. Blend until the coleslaw is evenly coated with the dressing.
  • Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve: Enjoy your super crunchy vegan coleslaw as a side dish or on its own!

Notes

Tip: For an extra crunch, consider adding some sunflower seeds or chopped nuts before serving.
Keyword cabbage, mayo

I hope you enjoy making and eating this Super Crunchy Vegan Coleslaw as much as I do! If you give this recipe a try, please comment below and let me know how it turned out for you. Did you stick to the classic version, or did you add your own twist? I’d love to hear your thoughts and any variations you might have tried. Happy cooking!

Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone

If you’re looking for an easy and delicious vegan recipe that will impress both vegans and meat-lovers alike, look no further than these Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone. This recipe combines the nostalgic flavors of a classic Big Mac with the fun and convenience of tacos, all while being entirely plant-based and gluten-free. Whether you’re cooking for a weeknight dinner or a family cook out, these tacos are sure to be a hit.

One of the standout features of this recipe is the homemade Big Mac sauce. It’s incredibly easy to make and uses simple ingredients you probably already have in your pantry. By using vegan Hellmann’s mayo, the sauce becomes completely vegan without sacrificing any of the creamy, tangy goodness that makes it so irresistible. Just mix together the mayo, organic ketchup, sweet relish, apple cider vinegar, onion powder, garlic powder, and a pinch of paprika, and you’ll have a sauce that tastes just like the original.

The plant-based Impossible Meat is the star of these tacos, providing a meaty texture and flavor that can fool even the most dedicated carnivores. Impossible Meat is known for its ability to mimic the taste and mouthfeel of real meat, and it does not disappoint here. When cooked on the grill, it develops a perfect crust that adds a delightful crunch to each bite, making these tacos not only tasty but also satisfying and indulgent.

To keep this recipe gluten-free, we’ve opted for corn taco shells. Corn tortillas are naturally gluten-free, making them a great alternative to traditional flour tortillas. They provide a slightly sweet and earthy flavor that complements the savory filling perfectly. Plus, they get wonderfully crispy on the grill, adding another layer of texture to these already delicious tacos. With this recipe, you can enjoy all the flavors you love in a Big Mac, without any of the gluten or animal products.

Vegan Gluten-Free Big Mac Smashed Tacos

If you're looking for an easy and delicious vegan recipe that will impress both vegans and meat-lovers alike, look no further than these Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Equipment

  • 1 Blackstone griddle
  • 1 Avocado oil can

Ingredients
  

Big Mac Sauce

  • 1/2 cup vegan mayo
  • 1/4 cup organic ketchup
  • 3 tbsp sweet relish
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika

Taco Filling & Shells

  • 12 oz. Impossible Meat
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp salt
  • 6 yellow corn taco shells

Condiments

  • 1 cup shredded iceberg lettuce
  • 1 cup white onions

Instructions
 

  • Prepare the Big Mac Sauce: In a bowl, mix vegan mayo, organic ketchup, sweet relish, apple cider vinegar, onion powder, garlic powder, and paprika. Stir until well combined.
  • Prepare the Vegetables: Chop iceberg lettuce and white onion.
  • Prepare the Impossible Meat: In a bowl, mix 12 oz. of Impossible Meat with 1 tbsp vegan Worcestershire sauce and ½ tsp salt. Mix thoroughly.
  • Form the Meat Patties: Weigh out 2 oz. portions of the meat mixture and place each on a soft corn taco shell. Use a spatula to spread the meat evenly on one side of each shell.
  • Preheat the Grill: Preheat your Blackstone grill to 350°F. Spray the grill top with avocado oil and check the temperature.
  • Cook the Tacos: Place all 6 taco shells on the grill, meat side up, to get them crispy outside. Cook for about 5 minutes. Flip the shells and press them with a spatula to create a nice crust. Flip them over again to ensure even cooking.
  • Assemble the Tacos: Bend the shells into taco holders. Dress the tacos with shredded lettuce, chopped onions, and the prepared Big Mac sauce.
Keyword blackstone, tacos

In conclusion, these Vegan Gluten-Free Big Mac Smashed Tacos are a fantastic addition to your recipe repertoire, offering a fun and flavorful twist on a fast-food classic. With the easy-to-make Big Mac sauce, the savory and perfectly crusted Impossible Meat, and the crisp corn taco shells, this dish is both delicious and inclusive for those following vegan and gluten-free diets. Cooking on a Blackstone griddle makes the process quick and efficient, perfect for any meal occasion. Give this recipe a try and delight in the nostalgic flavors with a modern, health-conscious twist. Don’t forget to share your creations and let us know how you enjoyed them.

Blackstone Vegan Gluten Free Southwest Quesadillas

If you’re looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve. The combination of fresh veggies, spices, and dairy-free cheese creates a flavorful filling that grills to perfection on the Blackstone.

For this recipe, we’re using Mission brand gluten-free wraps, which are slightly smaller than your standard size wraps. Don’t worry, though—these quesadillas can be made with any type of wrap you prefer. The Mission wraps hold up well on the grill and provide a great texture that complements the crispy, melty goodness of the quesadillas.

We also love using Violife’s Mexican shredded plant-based cheese for this recipe. It melts beautifully and adds a rich, cheesy flavor that perfectly complements the spicy and savory filling. If you haven’t tried plant-based cheese before, this recipe is a great introduction—it’s so delicious, you won’t miss the dairy!

Blackstone Vegan Gluten Free Southwest Quesadillas

If you're looking for a simple and delicious meal, these Southwest Quesadillas are a breeze to cook on your Blackstone flat-top grill. With just a bit of prep and a few minutes on the grill, you can have a tasty and satisfying dish ready to serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Servings 6

Equipment

  • 1 Flat Top Grill

Ingredients
  

  • 1 cup peppers chopped
  • 1 Roma tomato chopped
  • 1/2 cup corn canned or frozen
  • 1/2 cup black beans canned or frozen
  • 1 cup white onion or shallots
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 avocado spray
  • 1 package gluten-free wraps
  • 1 package dairy free Mexican cheese shredded
  • 8 oz. dairy free sour cream

Instructions
 

  • Prep the Veggies: Start by cleaning and chopping the peppers, tomatoes, and onions or shallots. Get ready for a burst of fresh flavors!
  • Rinse and Drain: Drain and rinse ½ cup of corn and ½ cup of black beans. Portion them out and get them ready for the grill.
  • Preheat the Grill: Head outside and preheat your Blackstone to 350 degrees. Use a digital thermometer to get it just right!
  • Oil the Grill: Spray a generous amount of avocado oil spray across the grill top. Let’s get sizzling!
  • Cook the Peppers & Onions: Add the peppers and onions to the grill. Cook until they’re beautifully softened and fragrant.
  • Add the Goodies: Toss the chopped tomatoes, black beans, corn, minced garlic, cumin, and chili powder. Mix thoroughly and cook until everything is hot and delicious.
  • Remove & Prepare Wraps: Transfer the cooked mix to a bowl. Spray more avocado oil on the grill top and lay out the 6 gluten-free wraps.
  • Assemble the Quesadillas: Add a generous amount of dairy-free Mexican cheese and the veggie mixture to one side of each wrap. Fold the other side over.
  • Grill to Perfection: Cook each quesadilla until the wrap is crispy and the cheese is perfectly melted. Flip them carefully!
  • Serve and Enjoy: Cut each quesadilla in half with a pizza cutter. Serve with a dollop of dairy-free sour cream for an extra touch of deliciousness.
Keyword Black Beans, Quesadilla

Feel free to customize this recipe with your favorite veggies. Whether it’s adding some bell peppers, mushrooms, or zucchini, the possibilities are endless. Don’t be afraid to get creative and make these quesadillas your own. The versatility of this recipe makes it a perfect go-to for any meal, any time.

Vegan Potato Salad Recipe: Extra Veggies for Extra Flavor!

If you’re looking for a delicious and creamy vegan potato salad that’s perfect for any occasion, you’ve come to the right place! This recipe not only delivers the classic taste of potato salad but also includes extra veggies to boost the flavor and nutrition. Let’s dive into the details!

Ingredients

Vegan mayo tastes remarkably similar to regular mayo, offering the same creamy texture and rich flavor that mayo lovers enjoy. Made from plant-based ingredients, it replicates the tangy, slightly sweet taste of traditional mayonnaise without using any animal products. The smooth, velvety consistency ensures that it blends well with other ingredients, making it a perfect substitute in any recipe. Whether you’re using it in a potato salad, a sandwich, or a dip, vegan mayo delivers the familiar taste and texture of regular mayo, ensuring you don’t have to compromise on flavor while enjoying a vegan lifestyle.

Mix

Extra Veggies for Extra Flavor

What sets this potato salad apart is the addition of extra veggies. The combination of shallots, sweet peppers, celery, and carrots not only enhances the flavor but also adds a delightful crunch and a burst of color. These veggies make the salad more nutritious and enjoyable, turning a simple side dish into a star on your dining table.

Vegan Potato Salad Recipe: Extra Veggies for Extra Flavor!

This recipe not only delivers the classic taste of potato salad but also includes extra veggies to boost the flavor and nutrition. Let's dive into the details!
Print Recipe Pin Recipe
Prep Time 50 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 2 lb. russet potatoes
  • 1/2 cup vegan mayo
  • 2 tbsp sweet relish
  • 1 shallot
  • 1 cup carrots
  • 1 cup celery
  • 1 cup sweet peppers
  • 1 tsp dill
  • 1 tsp vegetable blend
  • 1 salt and pepper

Instructions
 

  • Peel and Chop: Start by peeling your russet potatoes and chopping them into evenly sized pieces. This ensures they cook uniformly.
  • Boil: Bring a pot of water to a boil and carefully add the potatoes. Cook them until a fork goes through easily, which should take about 10-15 minutes.
  • Cool: Once the potatoes are tender, drain them and rinse with cold water to stop the cooking process. Place them in the refrigerator for at least 30 minutes to cool down completely.
  • While the potatoes are chilling, let's prep our veggies:
    Shallot: Dice one shallot. Shallots add a mild, sweet onion flavor that complements the potatoes perfectly.
    Sweet Peppers: Dice one cup of sweet peppers. These not only add vibrant color but also a sweet, fresh crunch.
    Celery: Dice one cup of celery. Celery provides a crisp texture and a subtle, earthy flavor.
    Carrots: Dice one cup of carrots. Carrots add a slight sweetness and a satisfying crunch.
  • Mix the Salad
    Combine Ingredients: In a large bowl, add the cooled potatoes, diced shallot, sweet relish, carrots, celery, and sweet peppers.
    Add Mayo: Next, add half a cup of vegan mayo. This is the key to the creamy texture we love in potato salad.
  • Season: For extra flavor, you can add one teaspoon of dill and one teaspoon of vegetable blend, but these are optional. Finally, season with salt and pepper to taste.
  • Mix Everything
    Mix everything thoroughly until the potatoes and veggies are well coated with the mayo and seasonings.
  • Serve and Enjoy: Your vegan potato salad is now ready to be served immediately. This salad is perfect for picnics, barbecues, or as a side dish for any meal.
Keyword Potatoes

Give It a Try!

I hope you give this vegan potato salad recipe a try. It’s a simple, delicious, and nutritious dish that’s sure to be a hit with everyone. If you enjoyed this recipe, feel free to share it with your friends and family. Happy cooking!

Impossible Burgers with Smashed Potatoes on the Blackstone Griddle

Today, I’m bringing veganism to the Blackstone Griddle with a delicious meal of Impossible Burgers and Smashed Potatoes. Let’s get started!

Prep

Ingredients

  • Impossible Burgers
  • Steam-in-the-bag baby potatoes
  • Worcestershire sauce
  • Ciabatta rolls
  • No-salt seasoning
  • Lettuce
  • Mayo
  • Dill pickles
  • Tomato

Step-by-Step Preparation

  1. Defrost the Impossible Burgers:
    • Start by defrosting the Impossible Burgers. Once defrosted, use a fork to poke a few holes in them to help them absorb more flavor.
    • Add ½ teaspoon of Worcestershire sauce and sprinkle on some no-salt seasoning. Mix well and set aside.
  2. Steam the Potatoes:
    • Place the baby potatoes in the microwave. Normally, these take 8-9 minutes to fully cook, but we’ll pre-cook them for 6 minutes to make them soft enough to smash on the grill.
    • If you can’t find microwavable potatoes, simply bring them to a boil and then drain before placing them on the grill.
  3. Organize on Trays:
    • Arrange the prepped burgers, potatoes, and corn on trays. Now, we’re ready to head outside and start cooking!

Cook

Grilling Instructions

  1. Preheat the Blackstone Griddle:
    • Preheat your Blackstone grill to 375 degrees. Use a thermometer to keep track of the temperature across different sections of the grill. The preheating process should take about 8 minutes.
  2. Cook the Potatoes:
    • Spray some avocado oil on the grill top. Add the potatoes first and let them cook for about 5 minutes on each side.
    • Use a spatula or a press to smash the potatoes. If they’ve been pre-cooked, this process will be easy.
  3. Cook the Impossible Burgers:
    • Now, it’s time for the star of the show: our Impossible Burgers. Place them on the grill where the temperature is around 350 degrees. Cook for about 5 minutes on each side until they develop a nice brown crust.
  4. Flip and Toast:
    • Flip the potatoes after a few minutes to get them lightly crispy on each side. Add a bit more avocado oil if needed to prevent sticking.
    • Flip the burgers to ensure even cooking on both sides.
    • Place the ciabatta rolls on the back edge of the grill where the temperature is lower to give them a light toast.
  5. Final Steps:
    • After about 10 minutes, the potatoes should be done, crispy on the outside and soft on the inside. The burgers should also be perfectly cooked. The rolls only take a few minutes to toast.

Serve

Plating and Enjoying

  1. Dress the Burgers:
    • Dress your burgers with fresh lettuce, juicy tomato slices, crunchy dill pickles, and a dollop of mayo.
  2. Serve the Sides:
    • Plate the smashed potatoes alongside the burgers. Add a pinch of coarse salt and a pat of butter to the potatoes for extra flavor.
  3. Enjoy Your Meal:
    • Everything is cooked to perfection! The Impossible Burger is juicy and flavorful, the potatoes are lightly crispy on the outside.

How to Make a Delicious and Easy Tofu Scramble

Welcome to our kitchen! Today, we’re going to show you how to make a delicious and easy tofu scramble. This vegan dish is perfect for breakfast, brunch, or any meal of the day. Let’s get started!

As a vegan, choosing tofu for breakfast offers numerous health benefits that align with a plant-based lifestyle. Tofu is an excellent source of plant-based protein, low in saturated fat, and completely free of cholesterol, making it heart-friendly. It’s rich in essential nutrients such as calcium, iron, and magnesium, and contains isoflavones that may reduce the risk of heart disease and alleviate menopausal symptoms. Additionally, tofu is low in calories, highly versatile in recipes, and perfect for those avoiding animal products and allergens like eggs.

On the other hand, while eggs provide high-quality protein and essential nutrients, they are not suitable for a vegan diet due to their animal origin. Eggs do offer benefits like vitamin B12, vitamin D, choline, and antioxidants that support brain and eye health, but they also contain cholesterol, which might be a concern for some individuals. For vegans, tofu provides a nutritious, cruelty-free alternative that fits perfectly into a healthy, balanced, and compassionate diet.

How to Make a Delicious and Easy Tofu Scramble

This vegan dish is perfect for breakfast, brunch, or any meal of the day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast
Servings 6

Equipment

  • 1 tofu press

Ingredients
  

  • 1 16 oz. tofu block extra firm
  • 3 small sweet peppers mushrooms
  • 4 white mushrooms diced
  • 1/2 cups water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp turmeric
  • 1 pack green free wraps

Instructions
 

  • First, we need to prepare our tofu. Take your block of tofu and press it. If you're unsure how to press tofu, check out our video on the process. This will take about 15 minutes, so set a timer.
  • While the tofu is pressing, let's move on to our veggies. Clean, pat dry, and dice the sweet peppers and mushrooms.
  • Add the water, diced peppers, and mushrooms to a pan and cook on medium-high heat. Let them cook down; the mushrooms will release some liquid as well.
  • Once the tofu is pressed, dry the outside of the block with a paper towel. Then, crumble the tofu into small, bite-sized pieces. It should resemble scrambled eggs.
  • Next, add the garlic powder, onion powder, and turmeric to the crumbled tofu. Mix until the tofu is evenly coated with the spices.
  • Add the seasoned tofu mix to the pan with the veggies. Cook for about 8 minutes, allowing any remaining water in the tofu to evaporate.
  • Microwave the gluten-free wraps for 20 seconds. This step is very important as it prevents the wraps from breaking when you assemble them.
  • Now, it's time to make the wraps. I like to add a pinch of salt and pepper, and occasionally some ketchup. Fill the wraps with the tofu scramble and fold them up.

Notes

Optional: nutritional yeast, kale, spinach, cherry tomatoes

Mmm, so good! This recipe is a staple in my household, and I make it every Saturday. This tofu scramble yields breakfast for 2-3 days, making it perfect for meal prep.

Quick and Easy Vegan Bean Burgers with Augason Farms Bean Burger Mix

When I first transitioned to a vegan lifestyle, I searched for convenient, nutritious, and delicious meal options. The first product I purchased was the Augason Farms Bean Burger Mix, and it’s been a staple in my kitchen ever since. Today, I’m excited to share with you how I whip up these bean burgers quickly and effortlessly.

Ingredients and Equipment

Before we dive into the cooking process, let’s gather what we’ll need:

Step-by-Step Instructions

Preparing the Mold

First, we need to prepare our burger mold. Spray both sides of the mold with avocado spray and use a paper towel to spread it evenly. This step ensures that the mix doesn’t stick to the mold, making it easier to handle.

Portioning the Mix

For this recipe, I’m making eight burgers, which requires two cups of the dried bean burger mix. Measure out the mix and get ready to add water.

Mixing and Setting

Add water to the mix in your bowl and stir until the mixture is thoroughly wet. Pour the mixture into the bottom half of the open mold and let it sit for 10 minutes. This resting period allows the mix to harden slightly, making it easier to shape into burgers. While the mold is not essential, it simplifies the process, especially since the mix can be quite sticky.

Shaping the Burgers

After the mix has been set, place the top part of the mold on and flip it over. Open the mold, then close it again to ensure the burgers are well-formed. Once this step is complete, you’re ready to cook.

Cooking the Burgers

Heat a 10-inch nonstick pan over medium heat. Place all eight burgers in the pan and cook each side for five minutes, making sure each side is well-browned.

Serving Suggestions

I love serving these burgers on a ciabatta bun, topped with pickles, ketchup, mustard, and sliced tomato. The combination of flavors is simply irresistible.

These bean burgers are not only quick and easy to make but also incredibly delicious. We’ve grown to love them so much that we now buy the mix in a 4-gallon bucket, saving 0.94 cents per ounce.

For more cooking tips and delicious vegan recipes, check the description for links to the products I used in this video. Don’t forget to like and subscribe for more! Enjoy your cooking and see you next time!

How to Use a Plastic Tofu Press for Perfect Tofu: A Step-by-Step Guide

Tofu is a versatile ingredient that can be transformed into a variety of delicious dishes, but achieving the right texture often requires pressing out excess moisture. In this blog post, we’ll show you how to use a plastic tofu press to prepare perfect tofu for your favorite recipes. Let’s dive in!

Step 1: Choosing the Right Tofu Press

Before you begin, it’s important to select the appropriate tofu press for the size of your tofu block. Tofu presses typically come in two sizes:

  • Small Press: Suitable for blocks of tofu weighing 8-12 oz.
  • Large Press: Suitable for blocks of tofu weighing 12-16 oz.

Using the correct size press ensures effective moisture removal and better results. Avoid making the mistake of trying to fit a larger block into a small press, as this can hinder the pressing process.

Step 2: Understanding the Tofu Press Components

  • A typical plastic tofu press consists of four main parts:
  • Top Lid: Covers the tofu and applies pressure.
  • Large Strainer: Holds the tofu block and allows water to drain out.
  • Spring: Provides the pressing force.
  • Collection Tray: Catches the expelled water.

Familiarize yourself with these components to streamline the pressing process.

Step 3: Preparing the Tofu

  • Start by gathering your ingredients and tools:
  • A plastic tofu press
  • A block of tofu (extra firm House Foods and Wegmans are great choices)
  • A few paper towels
  • A knife
  • A timer

Unwrap the tofu over the sink, cut a few slits in the package, and gently squeeze out the excess liquid. If you prefer, you can rinse the tofu under cold water to remove any packaging residue.

Step 4: Setting Up the Tofu Press

Place the tofu block in the large strainer component of the press. Position the strainer over the spring, ensuring it sits securely. Then, place the top lid on the tofu block and push down until the handles lock into place. This setup ensures even pressure distribution across the tofu block.

Step 5: Pressing the Tofu

Set a timer for 15 to 30 minutes, depending on how firm you want your tofu. For most recipes, pressing for 15 minutes is sufficient to achieve a firmer texture without drying it out too much. Allow the tofu press to do its work while you prepare other ingredients or take a break.

Step 6: Removing the Tofu from the Press

Once the timer goes off, carefully open the tofu press and remove the block of tofu. You’ll notice that the tofu is now firmer and ready for cooking. Use a paper towel to pat the tofu dry, removing any remaining moisture on the surface.

Step 7: Cooking the Tofu

With your tofu perfectly pressed, you can now slice, dice, or crumble it according to your recipe needs. Pressed tofu is ideal for various cooking methods such as frying, baking, or adding directly to dishes.

Here are some of my favorite tofu recipes:

Tofu Scramble: Crumble the tofu and cook it with your favorite vegetables and spices for a delicious breakfast.

BBQ Tofu Burgers: Slice the tofu and marinate it in BBQ sauce before grilling.

Buffalo Tofu Bites: Cube the tofu, coat it in a buffalo sauce, and bake until crispy.

Conclusion

Pressing tofu is a simple yet essential step in many recipes, and using a plastic tofu press makes the process easy and effective. By following these steps, you’ll achieve the perfect tofu texture every time. For more cooking tips and delicious recipes, don’t forget to like and subscribe to our blog.