Vegan Tofu Egg Nog Recipes
VEGAN TOFU "EGGS"
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.
Provided by Plant Based Life
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
- Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 6.1 g, Fat 10.1 g, Fiber 3.2 g, Protein 19 g, SaturatedFat 1.4 g, Sodium 351.1 mg, Sugar 0.3 g
VEGGNOG
Easy Vegan Eggnog with no animal products and added protein. Scrumptious, light and healthy holiday drink with a rich, creamy flavor.
Provided by Tori Avey
Categories Drinks
Time 10m
Number Of Ingredients 11
Steps:
- For cold drink: In a blender, combine all ingredients including ice and blend for 45-60 seconds until the drink is creamy. Add additional ice for a frostier texture, if desired. Serve in glasses with a dash of nutmeg and a cinnamon stick for garnish.For hot drink: Omit the ice cubes prior to blending. Pour the blended mixture into a saucepan and heat slowly over medium, stirring frequently, until warmed through. Do not boil.NOTE: You can make the drink up to 1 day ahead by blending ingredients without the ice cubes, then chill in the refrigerator in a pitcher until ready to serve. If you find that your veggnog separates a bit after sitting for an extended period of time, just stir with a whisk or spoon until the ingredients are combined again.
Nutrition Facts : Calories 182 kcal, Carbohydrate 23 g, Protein 4 g, Fat 4 g, Sodium 200 mg, Sugar 21 g, ServingSize 1 serving
VEGAN MAPO TOFU
Spicy, delicious mapo tofu is usually made with ground pork, but for this vegan recipe, we use chopped shiitake mushrooms and haven't sacrificed any umami!
Provided by Sarah
Categories Tofu
Time 30m
Number Of Ingredients 15
Steps:
- In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
- Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
- Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes.
- Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
- Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
- Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
- Give everything a final stir, and taste for seasoning (you likely won't have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Nutrition Facts : Calories 272 kcal, Carbohydrate 14 g, Protein 9 g, Fat 22 g, SaturatedFat 12 g, Sodium 303 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VEGAN EGGNOG CHEESECAKE
The festive flavors of nutmeg and brandy are transformed into an eggnog cheesecake in this decadent but still slightly healthy vegan recipe.
Provided by Susan Voisin
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
- Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, Sodium 191 mg
VEGAN TOFU "EGG" NOG
A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender or food processor, combine all ingredients except nutmeg.
- Blend thoroughly, stopping occasionally to scrape down sides of bowl.
- Serve well-chilled and dusted with nutmeg.
Nutrition Facts : Calories 115.5, Fat 3.1, SaturatedFat 0.4, Sodium 35.5, Carbohydrate 15.8, Fiber 0.5, Sugar 13.2, Protein 5.5
More about "vegan tofu egg nog recipes"
EASY VEGAN EGGNOG - MINIMALIST BAKER RECIPES
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4.7/5 (42)Calories 117 per servingCategory Beverage
- Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.
- To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
- Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
- For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 - 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.
TOFU "EGG" PATTIES - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Category BreakfastTotal Time 20 mins
- Cut tofu into roughly ½” thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
- Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
- Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it’s handled too much.
VEGAN EGGNOG RECIPE (RICH, CREAMY & PLANT-BASED)
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5/5 (1)Category DrinksCuisine AmericanTotal Time 10 mins
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THE 20 BEST TOFU RECIPES - VEGAN HEAVEN
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THE BEST 37 VEGAN TOFU RECIPES (SIMPLE AND HEALTHY!) | THE ...
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5/5 (2)Published 2020-12-08Estimated Reading Time 6 mins
- Garlic Teriyaki Tofu. Don’t fall into a takeout rut! Some things are easy to make at home, like Garlic Teriyaki Tofu. Throw together some store-bought teriyaki glaze, garlic and soy sauce.
- BBQ Tofu Burger. This is the way to make a vegan burger! Tangy BBQ tofu grilled to perfection and topped with lettuce, tomato, crispy fried onions and garlic mayo.
- Scrambled Tofu. These tofu scrambled eggs go above and beyond a typical breakfast. Decked out with veggies, herbs and spices — you can complete the meal by adding toast and fruit.
- Chicken’ Noodle Soup. Who needs chicken in a noodle soup? No one will ever miss it in this amazingly well-balanced broth that is stuffed with tofu, aromatics, herbs and noodles.
- Loaded Tofu Tacos. Every good taco needs protein, veggies and a creamy sauce. This one’s got each aspect covered — crispy spiced tofu with kicked up cilantro cream and fresh veggies for crunch.
- Tofu “Chicken” Salad. There’s chicken salad, tuna salad, shrimp salad and salmon salad. The time has come for tofu salad! It’s the same concept — protein tossed with creamy mayo and veggies.
- BLT Sandwich. Ready to confuse the non-vegans in your life? Offer them a BLT. They’ll find out that tofu bacon rules in this sandwich and its flavor can be more nuanced than the real thing.
- Curry Ramen with Crispy Baked Tofu. Easy, inexpensive and versatile — that’s crispy baked tofu ramen. You don’t have to be a chef to make it but you should be ready for a line of hungry customers to appear.
- BBQ Tofu Wrap. Whether you’re going to a potluck or a picnic, these crispy BBQ tofu wraps will be a hit. Set up an assembly line and make a whole slew of them.
- “Egg” Salad Sandwich. It’s not the tofu but the Dijon mustard that does all the heavy lifting in veganizing this egg salad. It gives the zing and the flavor while tofu just sits back and relaxes.
VEGAN EGGNOG - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (12)Total Time 10 minsCategory DrinksCalories 255 per serving
- Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
- Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).
VEGAN EGGNOG RECIPE: A NEW HOLIDAY FAVORITE
From tofubud.com
5/5 (1)Total Time 10 minsServings 4
- To make your own dairy-free milk, soak the nuts of your choice overnight in a bowl of cool water. To speed up the nut soaking process, cover the nuts with hot water and soak for 1 hr instead. We like to use a cashew-almond milk blend for this recipe, as it gives an extra creamy, decadent flavor to the eggnog without milk.
- Drain your nuts and rinse well, then add them to a high-powered blender with the desired amount of filtered water. For a creamier milk, use 3/4 c. raw soaked cashews, 3/4 c. raw soaked almonds, and 4 c. water. Adjust as needed to your taste and consistency preferences. Strain the blended mixture through a nut milk bag and set aside.
- Add the rest of your eggnog ingredients - 3 c. dairy-free milk, full-fat coconut milk, pure maple syrup, ground cinnamon, ground nutmeg, pure vanilla extract, and cardamom, if using - to a high-powered blender.
- Blend the mixture on high until it's creamy and smooth, 1-2 mins. Taste and adjust the eggnog's flavor as needed, adding more eggnog spices for warmth or pure maple syrup for sweetness.
VEGAN EGGNOG - LOVING IT VEGAN
From lovingitvegan.com
5/5 (12)Calories 481 per servingCategory Beverage, Drinks
- Then pour out into a saucepan and gently heat, whisking constantly until it just reaches a simmer. You will notice it will thicken quite a bit during this process.
- Blend with an immersion blender directly in the pot to remove any lumps that have formed while it was heating. Alternatively you can strain it.
VEGAN FRIED EGG!? • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
4.8/5 (23)Calories 182 per servingCategory Breakfast
- Turn the block of tofu on its side and cut into 4 - 6 thin slices. Use the tip of your knife to cut off the corners of the tofu making it a rough circle. You could alternatively use a round cookie cutter, or just leave it as a rectangle.
- Melt the vegan butter in a frying pan over medium heat. Add in the tofu slices in a single layer (you may have to work in batches). Fry the tofu a couple of minutes per side until lightly browned around the edges, flip and repeat on the other side.
- Once the tofu slices are cooked, remove from pan and place directly onto plates or serving dishes. Use a small round cookie cutter, a shot glass, or the tip of your knife to cut a small circle in the middle of the fried tofu slices. Serve the slices on a plate and fill the holes with the Vegan Toast Dipping Sauce. Garnish with salt and pepper as desired. You can serve any leftover dipping sauce in a small dish on the side.
51 TASTY TOFU RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Easy BBQ Flavored Baked Tofu. Calling for just two ingredients, it couldn't be easier to prepare this BBQ tofu for vegan guests at your cookouts. Use a store-bought BBQ sauce (or use your favorite homemade recipe) to flavor firm tofu for baking in the oven and stuff into wraps or buns with lettuce, tomatoes, and relish.
- Easy Vegan Crispy Fried Tofu. Transform a block of tofu into crispy, golden-brown nuggets of goodness with this easy 10-minute appetizer. Flavor cubed tofu simply with a little salt, garlic, and nutritional yeast, before frying in olive oil.
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- Crispy Sesame Tofu With Vegetables. Crispy sesame tofu has a crunchy exterior and soft, yielding interior that makes for a wonderful eating experience. Make it for dinner in 30 minutes, tossing sesame-crusted tofu slices in a hot pan with colorful fresh veggies and ginger, plus a little oil and Asian-style sauces.
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- Vegan Blackened Grilled Tofu. Crispy blackened tofu is so full of flavor, you won't miss the meat. Marinate pressed tofu in plenty of the seasoning mixture before cooking it quickly on a hot grill.
- Vegetarian Tofu Chili. Vegetarian chili makes a winning potluck dish or a fabulous family dinner. This version has both tofu and beans, with loads of hearty flavor from bell peppers and mushrooms; chili powder and paprika adding welcome spice.
- Vegan Tofu Veggie Burgers. Build a better veggie burger by combining well-pressed, drained tofu with diced onions, scallions, wheat germ, garlic powder, soy sauce, and a little flour.
- Vegan Baked Korean BBQ Tofu Recipe. Enjoy the bold flavors of Korean BBQ without the meat by marinating pressed tofu in a flavorful mixture of soy sauce, rice vinegar, ketchup, maple syrup, sesame oil, and a little sugar.
- Vegan Buffalo Tofu Hot Wings. Whether you eat vegetarian or just want to include more meatless meals in your routine, these Buffalo tofu "hot wings" are sure to become a favorite.
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Brand Superior NaturalAvailability In stock
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