The very best tofu scramble in the world

This is not hyperbole. Slightly tweaked from ThePPK.com because Isa Chandra Moskowitz is a genius. 


Incredible Tofu Scramble


Ingredients:
-1 package extra firm tofu, drained and pressed -1 tablespoon olive oil
-1 medium chopped white onion
-2 cups mushrooms, of your choice (I like baby bellas and cremini), thinly sliced
-2 cloves garlic, minced
-1/4 cup  + 2 tbsp.nutritional yeast
-juice of a lime + zest
 
Spice mix:
-2 teaspoons cumin
-1 teaspoon paprika
-dash of cayenne
-1/2 teaspoon tumeric
-1 teaspoon salt


Method:

1. Heat oil in skillet over medium-high. Saute onions until softened (about 4-5 min). Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice mix and mix it up. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
2. Turn down heat to medium and crumble in tofu and mix well. Make sure not to pulverize the tofu, just fold it in gently.  Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice and zest as well as nutritional yeast and mix it up. If it seems too dry add tiny splashes of water. (The moistness really depends on how much water the tofu was retaining before you added it.)
3. Serve with guacamole, avocado slices, or salsa. I also like to sprinkle with jalapeno hot sauce or chipotle Tabasco.

Chocolate and Peanut Butter - Cupcakes and Frosting

First time posting in a long while but these cupcakes just need to be shared. They are AMAZING - I made both the chocolate and the peanut butter, as well as both kinds of frosting, and mixed and matched. Enjoy!


Chocolate Cupcakes with Peanut Butter Frosting (and vice versa!)

Ingredients for chocolate cupcakes:

-1 1/2 cups flour
-1 cup sugar
-1/2 cup + 1 tbsp. vegan butter, melted
-1/2 cup  + 1 tbsp. non-dairy milk (I used cashew milk)
-1/3 cup water + 1 tsp flax seeds
-1 tsp vanilla extract
-1/3 cup cocoa powder
-1/8 tsp cinnamon
-1 tbsp baking powder
-1/2 tsp salt
-1/4 tsp apple cider vinegar

Ingredients for PB cupcakes:

-1 1/2 cups flour
-1/4 cup rolled oats
-1 cup sugar
-1 tbsp vegan butter, melted
-1/3 cup creamy peanut butter
-1/2 cup non-dairy milk (I used cashew milk)
-1/2 banana, mashed
-1/3 cup water + 1 tsp flax seeds
-1 tsp vanilla extract
-1/8 tsp cinnamon
-1 tbsp baking powder
-1/2 tsp salt
-1/4 tsp apple cider vinegar

Ingredients for chocolate frosting:

-2 tbsp creamy peanut butter
-1/4 cup cocoa powder
-1/3 cup vegan butter, chilled
-3/4 cup powdered sugar
-a few drops vanilla extract
-2-3 tbsp non-dairy milk

Ingredients for PB frosting:

-1/3 cup creamy peanut butter
-1/3 cup vegan butter, chilled
-1 cup powdered sugar
-a few drops vanilla extract
-2-3 Ttsp non-dairy milk

Method:

1. For each cupcake recipe, combine the dry ingredients in a large bowl with a whisk.

2. Combine wet ingredients well in another bowl.

3. Pour wet mixture into the dry and mix well with a hand mixer.

4. Pour into a lined cupcake/muffin tin and bake about 20-22 minutes at 350F. A toothpick should come out clean (I found that the PB cupcakes needed a minute or two longer than the chocolate ones).

5. Once the cupcakes are completely cool, you can frost them: make each frosting by beating the ingredients together with a hand mixer. You can tailor to your preferred consistency by adding a couple of teaspoons of non-dairy milk or more powdered sugar.