Game-changing tofu scramble


Have you ever heard of Kala Namak?

I read about it somewhere on the internet and decided to buy some on Amazon. Basically, it’s a black salt that comes from India, and it smells like eggs.


It doesn’t smell that strong in the jar, but the smell intensifies when you add it to hot food.


I crushed mine up in my Magic Bullet, but you could probably use a nut grinder too.

kala namak

The other day I made a tofu scramble recipe from Food52 Vegan cookbook. The recipe calls for tahini and Dijon mustard, which adds so much flavor. I will post the recipe below because you have to try it.

Anyway, I added Kala Namak to the scramble and it went from pretty good to amazing! I highly recommend you go find some and add it to anything egg-y that you’re making: omelets, scrambles, egg salad, quiche…!

As promised, the Food52 Tofu Scramble:

Serves 4

  • 1 T olive oil
  • 1 C diced onion
  • 1 clove garlic, minced
  • 2 C diced veggies
  • 2 T tahini
  • 1 T tamari (I used regular soy sauce)
  • 1/2 t ground turmeric
  • 14-16oz extra-firm tofu, crumbled
  • 1/4 C nutritional yeast
  • 3 C baby spinach or other greens (I did kale)
  • 1/4 C minced fresh parsley
  • pepper
  1. Heat the oil in a large skillet over medium heat. Add the onion and saute until tender, 5-6 minutes. Add the garlic and sautee for 2 minutes. Add the veggies and saute until tender.
  2.  In a small bowl, whisk together the tahini, tamari, mustard, and turmeric. Add to the skillet and stir to combine, then stir in the tofu. Cook, stirring frequently, until the tofu is heated through, about 4 minutes. Sprinkle the nutritional yeast over the top and stir it in. Add the spinach (or greens) and cook, stirring frequently, until just wilted.
  3. Serve topped with parsley and a few grinds of pepper.

Hope you love it!

Spaghetti Squash & Sausage Pasta Meal Prep Recipe


We’re in the midst of ALL-PUMPKIN-EVERYTHING season, so what better time than now to post a recipe using spaghetti squash!

I like preparing squash by microwaving it first to soften it, because I don’t trust myself enough to cut through one without the knife slipping and accidentally stabbing myself.I’m not particularly weak or anything so I don’t know how other people cut through raw squashes.

Serves 4 (if you are really hungry) to 6


  • 2 medium spaghetti squash
  • 1 can of tomato sauce
  • 1 package of Italian Field Roast sausages*, sliced into 1-inch coins
  • 2 T pesto
  • 2 cloves garlic, minced
  • 1 T olive oil
  • vegan cheese (optional topping)

Prepare the “noodles”:

Preheat the oven to 450 degrees.

To make the squash easier to cut through, microwave each one at a time for 5 minutes each, turning them over halfway through.

Let them cool for 10 minutes, or until they are cool enough to handle.

At this point, the squashes should be soft enough that you can cut through them with a knife somewhat easily. If not, microwave for an additional 1-2 minutes.

Cut each squash in half and place on two baking sheets, rind side down. Bake for 50 minutes.

Prepare the sauce:

In the meantime, sautée the sausage in olive oil for 5 minutes over medium heat.

Add the garlic and cook for an additional minute.

Add the tomato sauce and pesto, increase the heat to medium-high, and bring to a light simmer.


Once the squash is done, let them cool for 15-20 minutes, or until it’s cool enough to handle. Take a fork and scrape the flesh of the inside to get the spaghetti and collect in a large bowl. If the squash cooked all the way, you should be able to get everything all the way to the rind.

Mix some of the spaghetti “noodles” with the sauce, top with vegan cheese, and serve.

Stored separately, the sauce and noodles will keep in the fridge for 1 week.

* You could also use a package of vegan ground meat.

Father’s Day vegan food roundup

Modified photo by Peter Baker on Flickr

Father’s Day is approaching! I’ve rounded up some recipes for if you’re planning to celebrate, or just wanna do something nice for him that isn’t, say, buying yet another necktie that he doesn’t really want.

I think cooking for someone is one of the most generous things you can do, so whether or not your dad is a vegan, these are some vegan dishes he’ll enjoy.

‘Filet’ with Caramelized Onion Gravy (Ms. Vegan)

No need to go to a steakhouse when you could make a faux filet mignon at home. This dish looks like steak, but it’s made with Gardein Beefless tips (which are delicious BTW).

Australian Meat Pie (Ms. Vegan)

I had no idea that “meat pie” was an Australian dish, but apparently it’s considered “iconic” in both Australia and New Zealand. I made these a few months ago and they are SO hearty, warm and filling. Kinda feels like getting a hug from the inside, but not in a creepy way 🙂

Pasta carbonara with shiitake bacon (Chef Chloe) 

This recipe is from Chef Chloe, who won Cupcake Wars a few years ago with a vegan cupcake. She now has a super popular vegan restaurant in NYC which I am dying to visit. Anyway, she came up with this amazing dish which she went on the TODAY show to make, and I also saw it in a magazine a few months ago, so it must be a crowd-pleaser! “Carbonara” is a name for an Italian pasta dish containing egg, cheese/cream, and bacon/ham.

Meatball sliders (Chef Chloe)

Another recipe from Chef Chloe. This is what she says about them:

I made these once for a pack of far-from-vegan guy friends and they scarfed them down. They were shocked to learn that they were vegetarian, let alone vegan!

I’m sold!

Cauliflower wings (Conveniently Vegan)

Wings — a classic pub favorite. My fellow blogger friend Meredith came up with a way to vegan-ize them AND make them healthy. If your dad enjoys wings, then it’s a win-win-win… is that the correct number of wins?

Vegan Guinness chocolate cake (Wallflower Kitchen)

Did you know that some types of Guinness beers aren’t vegan? There’s a part of the filtration process that involves using fish bladder, and there are trace amounts of it in the final product. The company is reportedly in the process of removing that step, making the beer vegan.

Anyway, this chocolate cake recipe looks delicious, and I personally don’t know many men who don’t like beer, so if you’re able to find a vegan lager, why not make it for the dad in your life?

Chocolate Chip Cookies (The Vegan Zombie)

Who doesn’t love chocolate chip cookies, especially when they’re freshly warm out of the oven!

I hope you have an awesome Father’s Day!