The Happy Herbivore Cookbook Read Free Page B

extra-firm tofu, drained
1 ⁄ 4 c nutritional yeast
1 1 ⁄ 2 tsp Dijon mustard
1 tsp granulated onion powder
1 tsp granulated garlic powder
1 ⁄ 4 tsp turmeric
salt, to taste
pepper, to taste
1 ⁄ 2 to 1 c chopped vegetables
or other ingredients
    1. Preheat oven to to 400°F. Grease or spray a shallow 9-inch pie dish and set aside.
    2. Crumble tofu in a large bowl with your hands until it looks like feta cheese.
    3. Stir in nutritional yeast, Dijon mustard, onion powder, garlic powder, turmeric, plus salt and pepper to taste until well combined.
    4. Mix in vegetables or any other additional ingredients you’re using.
    5. Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight.
    6. Bake for 20 to 25 minutes, until the top is firm and slightly brown.
    7. Let frittata cool for 5 minutes on the counter before serving.
    8. Place a dish over top and quickly, but gently, flip frittata out.
    NUTRITIONAL INFORMATIONCalories 67 ; Calories from Fat 10; Total Fat 1.1g; Cholesterol 0mg; Total Carbohydrate 4.9g; Dietary Fiber 1.5g; Sugars 1.2g; Protein 10.3g

Nomelet

    Serves 2 | Pictured opposite and on pg. 21 | Unlike other vegan omelet recipes, this nomelet is baked, freeing up your time to make home fries for brunch or get ready for work if it’s a weekday.
    112.3-oz package Mori-Nu
extra-firm silken tofu
1 ⁄ 2 tsp granulated onion
powder
1 ⁄ 2 tsp granulated garlic
powder
3 ⁄ 4 tsp turmeric
2 tbsp chickpea flour
2 tbsp cornstarch
1 ⁄ 4 c non-dairy milk
2 tbsp nutritional yeast
salt, to taste
pepper, to taste
    1. Preheat oven to 350°F. Grease a shallow 9-inch pie dish and set aside.
    2. Blend all ingredients except salt and pepper together until smooth and creamy.
    3. Add salt and pepper to taste and re-blend.
    4. Divide batter in half, pouring one half into the pie dish and setting the rest aside for a later use.
    5. Bake for 25 to 35 minutes or until golden and firm to the touch.
    6. Let cool for 5 to 10 minutes before serving.
    7. To remove omelet, place a plate over the top and flip out.
    8. Remaining batter can be used to make another Nomelet. If not using immediately, store in an airtight container in the refrigerator for up to 5 days, baking as directed above.
    CHEF’S NOTE: If you want to add vegetables or other toppings to your omelet, add them on top halfway through baking, but the toppings should already be cooked and prepared. Uncooked batter will keep in the fridge in an airtight container for up to 4 days .
    NUTRITIONAL INFORMATIONCalories 168; Calories from Fat 22; Total Fat 2.4g; Cholesterol 0mg; Total Carbohydrate 20.4g; Dietary Fiber 3.4g; Sugars 3.2g; Protein 16.8g

Tofu Scramble

    Serves 2 | Pictured on pg. 22 | If you’ve never had tofu before, this is the recipe to break in your tofu shoes with. It’s easy, delicious, and versatile. It’s quick enough that you can make it for breakfast during the week, but I love serving it at brunch alongside French Toast (pg. 24), Breakfast Sausage Patties (pg. 140), Pancakes (pg. 28), or Corn Cakes (pg. 249), and fresh squeezed orange juice. Jazz up this basic recipe by adding 1 cup of chopped vegetables, mushrooms, spinach, or vegan meat.
    1lb firm or extra-firm tofu,
drained
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp granulated garlic
powder
1 tsp granulated onion
powder
1 ⁄ 2 tsp turmeric
1 ⁄ 2 tsp ground cumin
1 c vegetables, mushrooms,
spinach, or vegan meat,
chopped (optional)
salt, to taste
pepper, to taste
    1. Place tofu in skillet and break apart with a spatula into large chunks.
    2. Cook over medium-high heat until tofu releases its water, about 3 to 4 minutes.
    3. Add nutritional yeast, dijon, garlic powder, onion powder, cumin and turmeric, stirring to coat evenly.
    4. Break up any large remaining chunks of tofu until the tofu is crumbly and looks like scrambled eggs.
    5. Continue to cook, stirring regularly, until all water has evaporated, about 10