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Marissa Livoti

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Tag Archives: tofu

Eating Gluten-Free Vegan at Moe’s in Bloomsburg, PA

On our road trip to Cleveland, Ohio, we made a quick and satisfying stop in Bloomsburg, Pennsylvania, at Moe’s Southwest Grill. It can be tough to find gluten-free vegan food while traveling, but Moe’s really came through. Watch my short video below to see exactly what I ordered and why I think this is a solid option for road trippers with dietary needs like mine!

Finding Healthy Food on the Road
Traveling with dietary restrictions isn’t always easy—especially when you’re trying to stay healthy and fueled for an athletic event. I was on my way to Cleveland to race in a half marathon, and I knew I needed a nutrient-rich meal that wouldn’t upset my stomach. Fast food is often a no-go for those of us avoiding gluten and animal products, so finding a place like Moe’s that offers customizable meals was a huge win. Stay tuned for upcoming blog posts where I share more vegan-friendly stops we discovered during our time in Ohio!

How Moe’s Works – Just Like Chipotle
If you’ve ever been to Chipotle, the setup at Moe’s will feel very familiar. It’s a made-to-order assembly line where you choose your base, protein, toppings, and extras. This kind of layout is perfect for people with dietary restrictions because you get to see exactly what’s going into your meal, and you can easily skip any ingredients that don’t work for your needs. I found the staff at this location to be helpful and patient as I asked questions about ingredients and cross-contamination.

My Vegan and Gluten-Free Bowl at Moe’s
I went with the Build Your Own Bowl option and packed it with satisfying and flavorful ingredients. My base was cilantro lime rice, and I added black beans, grilled peppers and onions, and roasted corn salsa. For protein, I chose the tofu, which was seasoned well and had a great texture. I topped it all off with shredded lettuce, black olives, and a generous scoop of guacamole. On the side, I grabbed their classic tortilla chips with salsa—simple and delicious. For a refreshing drink, I opted for an AHA sparkling water in lemon and lime, which came from their sleek, state-of-the-art drink machine.

Final Thoughts – Would You Try Moe’s?
 Overall, Moe’s in Bloomsburg was a great stop. The restaurant was clean, affordable, and quick, and I left feeling full without any stomach issues—a big deal when you’re eating on the go. I love that Moe’s makes it easy to build a meal that fits a gluten-free vegan lifestyle. Have you tried Moe’s? What do you usually order there? Leave a comment below—I’d love to hear your thoughts and any recommendations for other road trip-friendly vegan spots!

All 3 tofu scramble recipes in a bowl

3 Ways to Make Tofu Scramble: Italian, Southwest, and Loaded Veggie

Tofu scramble is the ultimate plant-based breakfast staple! It’s high in protein, packed with flavor, and completely customizable. Whether you love bold spices, Italian herbs, or a veggie-packed dish, there’s a tofu scramble for everyone. In this post, I’ll walk you through three delicious variations: Italian Tofu Scramble, Southwest Tofu Scramble, and Loaded Veggie Tofu Scramble. Watch my YouTube video to see step-by-step instructions on how to prepare each recipe!

Italian Tofu Scramble

This Italian-inspired tofu scramble is bursting with Mediterranean flavors, making it a perfect savory breakfast or brunch option. The combination of tomatoes and Italian seasoning gives it a rich, herby taste that pairs wonderfully with toasted gluten-free bread or roasted potatoes.

To make this scramble, medium-firm tofu is crumbled and sautéed with turmeric, garlic powder, and onion powder. Sun-dried tomatoes and spinach can be added for a pop of flavor and color, while a sprinkle of nutritional yeast enhances the dish with a cheesy, umami taste. A drizzle of balsamic glaze takes it to the next level!

View this recipe.

Southwest Tofu Scramble

If you love bold and smoky flavors, this Southwest tofu scramble is for you! This version is seasoned with chili powder, cumin, and smoked paprika, creating a hearty and flavorful breakfast that pairs well with tortillas, avocado, and salsa.

The tofu is crumbled and cooked with green onions, bell peppers, and black beans, making it both satisfying and nutritious. Add a squeeze of lime juice to brighten up the flavors or add a handful of fresh cilantro for a refreshing touch. Serve it in a breakfast burrito or on a plate with crispy hash browns!

View this recipe.

Loaded Veggie Tofu Scramble

For those who love their breakfasts loaded with fresh veggies, this tofu scramble is the perfect choice! Packed with broccoli, mushrooms, tomatoes, bell peppers, and spinach, it’s a nutrient-dense meal that keeps you energized throughout the day.

This scramble starts with a base of steamed onions followed by a colorful mix of vegetables. The tofu is crumbled in and seasoned with turmeric, garlic powder, and onion powder. It’s a great way to use up any leftover veggies in your fridge while creating a delicious and satisfying breakfast! Get the full recipe here.

View this recipe.

No matter which version you choose, tofu scramble is an easy and delicious way to start your day! Each of these recipes offers a unique twist, from classic Italian flavors to bold Southwest spices and nutrient-packed veggie goodness. Watch my YouTube video to see how I prepare them, and let me know in the comments which one is your favorite!

Loaded Veggie Tofu Scramble in a bowl

Quick & Easy Loaded Veggie Tofu Scramble: Vegan & Gluten-Free

Looking for a delicious, protein-packed breakfast that’s both vegan and gluten-free? This loaded veggie tofu scramble is the perfect way to start your day! Packed with vibrant veggies and flavorful spices, it’s a nutritious and satisfying alternative to traditional scrambled eggs. Whether you’re meal prepping for the week or whipping up a quick weekend brunch, this recipe is a go-to for a hearty and healthy meal.

For this recipe, I like to use medium or soft tofu blocks. Using a softer tofu gives it that fluffy, egg-like consistency that’s just perfect for a scramble. The texture is light and airy, making every bite deliciously satisfying. I always try to buy organic tofu whenever possible to ensure I’m getting the best quality and avoiding any unwanted additives.

Pressing tofu is an essential step to achieve the perfect texture, and I highly recommend using a tofu press to get the job done efficiently. A large press, like this one I use for blocks weighing 12-16 oz, makes the process quick and easy: Large Tofu Press. Removing excess moisture allows the tofu to absorb all the amazing flavors you’re about to add!

One of the best things about this recipe is its versatility—almost all the ingredients can be swapped to suit your preferences or dietary needs. Not a fan of broccoli? Try zucchini or asparagus instead. Want to add more protein? Toss in some chickpeas or black beans. You can even swap spinach for kale or arugula for a different flavor profile. The possibilities are endless, so feel free to get creative!

To make this recipe as easy and enjoyable as possible, I rely on some of my favorite kitchen tools. Here’s what I use: Anolon Advanced Home Hard Anodized Nonstick Pots and Pans for even cooking, my go-to Tofu Press to get the perfect texture, and the WÜSTHOF Gourmet 16-Piece Knife Block Set for effortless chopping. These tools make prepping and cooking a breeze, ensuring a smooth process every time.

Loaded Veggie Tofu Scramble in a bowl

Quick & Easy Loaded Veggie Tofu Scramble

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast
Servings 6

Equipment

  • 1 3-quart saucepan with lid
  • 1 tofu press

Ingredients
  

  • 1 cup white mushrooms chopped
  • 1 cup sweet peppers chopped
  • 1/2 cup green onions chopped
  • 1 cup plum tomatoes chopped
  • 1/2 cup fresh spinach chopped
  • 1 cup broccoli chopped
  • 16 oz. medium firm tofu block pressed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 cup water
  • salt and pepper to taste

Instructions
 

  • Prepare the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture. Once pressed, pat it dry and crumble it into a bowl.
  • Chop the Veggies: Clean and chop the green onions, sweet peppers, mushrooms, tomatoes, broccoli, and spinach.
  • Season the Tofu: Add garlic powder, onion powder, and turmeric to the crumbled tofu. Mix well until evenly coated.
  • Sauté the Veggies: Heat a nonstick pan over medium-high heat and add 1/4 cup of water. Toss in the green onions, mushrooms, sweet peppers, and broccoli. Cook for a few minutes until they begin to soften.
  • Add More Veggies: Stir in the fresh tomatoes and spinach, mixing everything together.
  • Combine with Tofu: Add the seasoned tofu to the pan and cook until all the liquid has evaporated and the tofu is heated thoroughly.
  • Serve and Enjoy: Serve immediately with your favorite gluten-free toast or wrapped in a tortilla. Add salt and pepper to taste for the perfect finishing touch.

Notes

Tips:
  • For an extra kick, add a pinch of smoked paprika or nutritional yeast.
  • Store leftovers in an airtight container for up to 3 days.
  • Perfect as a filling for wraps burritos, or as a topping for breakfast bowls.
Keyword Tofu

I hope you give this loaded veggie tofu scramble a try! It’s a wholesome, delicious, and customizable meal that’s perfect for any time of day. If you do, I’d love to hear how it turned out—leave a comment below and let me know what substitutions you made and how you enjoyed it!

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Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble: A Bold and Flavorful Vegan Breakfast

If you’re on the lookout for a hearty, flavorful breakfast or brunch option, this vegan and gluten-free Southwest Tofu Scramble is a must-try. Packed with vibrant veggies, protein-rich tofu, and a perfect blend of spices, this dish delivers bold southwestern flavors in every bite. Whether you’re new to plant-based eating or a seasoned pro, this recipe is simple, satisfying, and perfect for sharing with family or friends. Let’s dive into how you can make this dish your own!

For this recipe, I like to use medium or soft tofu blocks. The softer tofu creates a fluffy, egg-like consistency that’s ideal for scrambles. It’s an excellent substitute for traditional eggs while maintaining a light and airy texture. I always opt for organic tofu to ensure I’m choosing a high-quality, non-GMO product that aligns with my values and nutritional goals.

To achieve perfectly pressed tofu, I recommend using a tofu press, like the Large Press. It’s designed to handle tofu blocks weighing 12-16 ounces and is incredibly easy to use. Pressing the tofu removes excess moisture, ensuring it absorbs all the delicious seasonings and doesn’t end up soggy in your scramble. If you’ve been skipping this step, trust me—it’s a game-changer!

The ingredients in this recipe combine to create the ultimate southwest flavor profile. Sweet peppers, green onions, black beans, and corn bring a variety of textures and tastes, while the seasoning blend of paprika, chili powder, oregano, and turmeric ties it all together beautifully. The addition of dairy-free Mexican-style cheese makes the dish indulgent and satisfying. Plus, this scramble is a fantastic meal prep option. Store leftovers in the fridge, and you’ll have a delicious breakfast or lunch ready to go for the next couple of days.

I’m always excited to share the tools that make my cooking process smooth and enjoyable. For this recipe, I used my Anolon Advanced Home Hard Anodized Nonstick Pan, which ensures even cooking and an easy cleanup. To press the tofu, I relied on my trusted tofu press. And when it comes to chopping veggies, my go-to is the WÜSTHOF Gourmet 16-Piece Knife Block Set. These tools have become staples in my kitchen and elevate every recipe I make.

Southwest Tofu Scramble on a plate with wrap

Southwest Tofu No Egg Scramble Recipe

Perfect for weekend brunches or meal prep, this recipe features fluffy tofu, vibrant veggies, and dairy-free cheese for a satisfying dish everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 4 people

Equipment

  • 1 3-quart saucepan with lid

Ingredients
  

  • 1 cup sweet peppers
  • 1 cup green onions
  • 1 cup corn
  • 1 cup black beans
  • 1/2 cup black olives sliced in halves
  • 1 cup dairy free Mexican cheese
  • 16 oz. medium-firm tofu
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp turmeric

Instructions
 

  • Press the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture.
  • Prepare Vegetables: Clean and chop the green onions and sweet peppers.
  • Crumble Tofu: Pat the pressed tofu block dry, then crumble it into a bowl.
  • Season the Tofu: Add the garlic powder, onion powder, oregano, paprika, chili powder, and turmeric to the tofu. Mix until evenly coated.
  • Cook the Vegetables: Heat a nonstick pan over medium-high heat. Add ¼ cup water, then toss in the green onions and sweet peppers. Cook for a few minutes until softened. Add the corn and cook for an additional 2-3 minutes.
  • Cook the Tofu Mixture: Add the seasoned tofu mixture to the pan. Stir well and cook until the liquid has evaporated.
  • Add Beans and Olives: Stir in the black beans and black olives until evenly combined.
  • Melt the Cheese: Sprinkle the dairy-free Mexican cheese over the mixture. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt.
  • Serve immediately with toast or in a wrap. Add salt and pepper to taste.

Notes

  • For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
  • This dish is great as a meal prep option! Store in an airtight container in the refrigerator for up to 3 days.
  • Pair with avocado slices or salsa for extra flavor.
Keyword Tofu

I hope you give this Southwest Tofu Scramble a try! It’s a versatile, flavorful dish that’s perfect for any time of the day. Whether you’re enjoying it fresh off the stove or reheating it for a quick meal, it’s sure to satisfy. Let me know how it turns out by leaving a comment below. Happy cooking!

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Italian Tofu Scramble plated to eat

Vegan Italian Tofu No Egg Scramble Recipe

Looking for a breakfast recipe that’s flavorful, satisfying, and totally plant-based? This Italian Tofu Scramble checks all the boxes! Packed with fresh tomatoes, gooey dairy-free mozzarella, and aromatic Italian seasoning, it’s a dish that brings bold flavors to your table. Whether you’re enjoying it solo or wrapping it up for breakfast on the go, this tofu scramble is a must-try. Bonus: It’s vegan, gluten-free, and incredibly easy to make.

For this recipe, I like to use medium or soft tofu blocks. Why? Because the softer texture creates that fluffy, egg-like consistency that’s perfect for a scramble. Medium tofu strikes the right balance—it’s sturdy enough to hold together while still being soft and creamy. If you’ve only tried firm tofu for cooking, this recipe will show you a whole new side of this versatile ingredient.

When it comes to preparing tofu, having the right tools makes all the difference. I recommend using a large tofu press for blocks weighing 12-16 ounces, like this one: Large Press. It efficiently removes excess moisture, allowing the tofu to soak up all those delicious seasonings. Pressing tofu might seem like an extra step, but trust me, it’s worth it for the flavor and texture boost.

Here’s what you’ll need to make this recipe: 16 ounces of medium-firm tofu, fresh diced plum tomatoes, dairy-free mozzarella, Italian seasoning, garlic powder, onion powder, and a pinch of turmeric for that golden color. The turmeric not only adds color but also enhances the dish’s depth of flavor. You’ll also need a bit of water to cook the tomatoes before adding the tofu mixture.

To bring this recipe to life, I rely on a few trusty kitchen tools that make cooking a breeze. My go-to nonstick pan is from the Anolon Advanced Home Hard Anodized Nonstick Pots and Pans set; it ensures nothing sticks and cleanup is effortless. A tofu press is essential for prepping the tofu, and my WÜSTHOF Gourmet 16-Piece Knife Block Set keeps chopping the tomatoes quick and precise. Investing in quality tools not only saves time but also makes the cooking process much more enjoyable.

Italian Tofu Scramble on a plate with wrap

Italian Tofu Scramble Recipe

This Italian tofu scramble is packed with flavor, super easy to make, and perfect for breakfast, lunch, or dinner. Enjoy it on its own, with toast, or wrapped up for an easy breakfast on the go!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Servings 6

Equipment

  • 1 3-quart saucepan with lid

Ingredients
  

  • 1 16 oz. medium-firm tofu pressed
  • 1 cup fresh diced tomatoes plum
  • 1 cup dairy free mozarella shreds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1 tsp Italian Seasoning
  • 1/4 cup water

Instructions
 

  • Press the Tofu: Place the tofu block in a tofu press to remove excess moisture. Leave it in the press for 15 to 30 minutes, depending on how firm you like it.
  • Prepare the Tomatoes: While the tofu is pressing, dice your fresh tomatoes. Plum tomatoes work best for their meaty texture.
  • Crumble the Tofu: Pat the pressed tofu dry with a paper towel. Crumble it into small, bite-sized pieces that resemble scrambled eggs.
  • Season the Tofu: Add Italian seasoning, garlic powder, onion powder, and turmeric to the crumbled tofu. Mix until evenly coated.
  • Cook the Tomatoes: Heat a nonstick pan over medium-high heat. Add 1/4 cup of water and toss in the diced tomatoes. Cook for a few minutes until they soften and release their juices.
  • Cook the Tofu Mixture: Add the seasoned tofu to the pan with the tomatoes. Stir everything together and cook until the liquid has evaporated.
  • Add the Cheese: Sprinkle a generous cup of dairy-free mozzarella over the tofu mixture. Cover the pan and let the cheese melt beautifully.
  • Serve your Italian tofu scramble immediately. It’s perfect on its own, with toast, or wrapped up for an easy breakfast on the go. Add salt and pepper to taste if desired.

Notes

Tofu Type: Medium or soft tofu blocks are ideal for this recipe as they create a fluffy, egg-like consistency.
Variations: This is one of many ways to make tofu scramble. Check out my other tofu scramble recipes for more inspiration!
Keyword Tofu

I hope you’ll give this Italian Tofu Scramble recipe a try! It’s a delicious way to start your day with something hearty and nutritious. Don’t forget to leave a comment below and let me know how it turned out for you. If you make any creative tweaks, I’d love to hear about those too. Happy cooking!

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What I Ate in Davis, West Virginia on a Gluten-Free, Vegan Diet During a Half Marathon Weekend

Last weekend, I ran a half marathon in Davis, West Virginia, and let me tell you, it was an adventure both on the trail and in the kitchen! While I was excited about the race, I quickly realized that finding local gluten-free, vegan food in such a remote area would be nearly impossible. We were staying in a small hotel with no kitchen, so I had to be prepared with all my meals. Here’s a rundown of what I ate and how I managed to stay fueled and energized for the big race.

On the Road – Harrisburg, PA Pit Stop

Before we even made it to West Virginia, we took a break in Harrisburg, Pennsylvania. Luckily, we found a Red Robin on the way. If you follow a gluten-free, vegan diet, you probably already know how tricky it can be to eat out, but Red Robin is a great option. I ordered their veggie burger with a gluten-free bun, and topped it with pickles, lettuce, tomato, and ketchup. The best part? Their endless fries, which are also vegan and gluten-free! This was the perfect road trip meal to keep me satisfied until we arrived at our hotel.

Breakfast – Tofu Scramble with Gluten-Free Wraps

Once we arrived in Davis, I knew I had to stick to my pre-planned meals since there were no local restaurants catering to my dietary needs. For breakfast, I made a tofu scramble ahead of time and brought gluten-free wraps with me. The scramble was packed with fresh vegetables like peppers and kale to keep things nutritious and flavorful. I quickly heated the wraps in a microwave, stuffed them with the tofu scramble, and had a delicious, filling breakfast each morning. This meal was packed with protein and fiber, which helped me stay energized throughout the day, especially before the race. You can find the full tofu scramble recipe on my blog for all the details!

Lunch – 7 Bean Burgers

Lunch was all about convenience, and I found a fantastic option in the 7 bean burger mix by Augason Farms. It’s a dehydrated mix that only requires water. After adding water and allowing it to hydrate, I cooked the burgers in a nonstick pan until they were crispy and browned on both sides. These bean burgers were perfect for a quick, hearty lunch in the hotel, and they packed a ton of flavor. The best part? You can make these at home, too! Check out my blog for step-by-step instructions.

Dinner – 4-Ingredient Taco Mix

For dinner, I kept things super simple but incredibly tasty. I made a 4-ingredient taco mix using black beans, corn, diced tomatoes, and a taco seasoning packet. This versatile mix can be used in a gluten-free wrap, like a taco, or eaten on its own as a bowl, similar to chili. Either way, it was a delicious, warming dinner after a long day. Plus, it was easy to store in the mini-fridge in our hotel room.

Snack – Fresh Mango

Lastly, for a sweet and refreshing snack, I cut up two ripe mangos before the trip. Mangos are a great portable option, and they were the perfect snack to satisfy my sweet tooth after meals or during breaks between race prep.

Staying Fueled While Traveling

While Davis, West Virginia didn’t have many local food options that fit my gluten-free, vegan diet, I was able to stay on track by planning ahead and preparing all of my meals. It’s not always easy to find plant-based and gluten-free food in remote areas, but with a little prep work, you can still enjoy delicious, nutritious meals no matter where your travels take you. If you want to recreate any of these meals, check out my blog for all the recipes!

Let me know in the comments if you’ve ever been in a similar situation, and how you managed your diet while traveling. Happy eating and running!

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!

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.

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.