Vegan Chili Cheese Tofu Scramble Recipes

VEGAN CHILI CHEESE FRIES

Vegan Chili Cheese Fries image

An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there's nothing greasy about it. Get your forks ready!.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Beans and Peas

Time 1h30m

Yield 4

Number Of Ingredients 28

Ingredients

25 ounces russet potatoes
¼ cup texturized vegetable protein (TVP)
½ cup hot vegetable broth
2 tablespoons olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
1 clove garlic, minced
1 (10 ounce) can Mexican-style diced tomatoes with green chiles
canned black beans, drained
⅓ cup canned kidney beans, drained
⅓ cup canned white beans, drained
⅓ cup canned pinto beans, drained
½ tablespoon blackstrap molasses
1 teaspoon New Mexico chili powder
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon smoked salt
½ teaspoon ground black pepper
1 tablespoon olive oil
salt and ground black pepper to taste
½ cup shredded vegan Cheddar-flavored cheese
¼ cup unsweetened soy milk, or more as needed
1 teaspoon vegan butter
¼ cup minced red onion
1 jalapeno pepper, sliced into rings
3 tablespoons minced cilantro

Steps:

Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
Place TVP in a bowl. Cover with hot vegetable broth.
Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 66.4 g, Fat 15.6 g, Fiber 14.5 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 1245.5 mg, Sugar 5.5 g

VEGAN CHILI-CHEESE TOFU SCRAMBLE

Vegan Chili-Cheese Tofu Scramble image

Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!

Provided by Missy Jones

Categories Everyday Cooking Vegan Breakfast and Brunch

Time 45m

Yield 4

Number Of Ingredients 22

Ingredients

2 (14 ounce) cans full-fat coconut milk (such as Thai Kitchen®)
¼ cup nutritional yeast
4 tablespoons cornstarch
1 tablespoon finely chopped fresh cilantro
2 teaspoons sea salt
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne powder
1 teaspoon rice vinegar
¼ teaspoon liquid smoke
2 tablespoons olive oil
1 (16 ounce) package extra-firm tofu - drained, patted dry, and mashed into small pieces
2 tablespoons nutritional yeast
2 teaspoons ground turmeric
¼ cup canned vegan chili
¼ cup halved cherry tomatoes
1 avocado, sliced
¼ cup fresh cilantro, or to taste
salt and ground black pepper to taste

Steps:

Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.
Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.
Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.
Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.

Nutrition Facts : Calories 713.7 calories, Carbohydrate 28.8 g, Fat 62.7 g, Fiber 10.6 g, Protein 21.6 g, SaturatedFat 40 g, Sodium 1013.7 mg, Sugar 1.7 g

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