Hoff's Tofu Scramble II

Hoff's Tofu Scramble II
Yields: 4 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:

• 12 oz. block firm Tofu (pressed)
• 2 cups shredded Hashbrowns
• 15oz can Black Beans (rinsed & drained)
• 1 cup Soy Crumbles
• 1 tsp. Fennel Powder
• 1 tsp. Onion Powder
• 1 tsp. Salt
• 1 small Sweet/Red Onion (chopped)
• 1 Red Pepper (chopped)
• 1 cartoon Mushrooms (chopped)
• 1/2 cup sliced Black Olives (rinsed & drained)
• 1 cartoon fresh Spinach
• 1/4 cup Plant-milk (use if baking)
• 2 tbsp. Braggs
• 1/2 cup Nutritional Yeast
• 1 tbsp. Mustard
• 2 tsp. Hoff Seasoning
• 1 tsp. Black Salt

Directions:

1. Crumble Tofu into large Pyrex bowl, add Hoff Seasoning & Black Salt, put on lid, shake to combine, allow to “marinate” in the fridge for at least one hour
2. Rehydrate Soy Crumbles in enough Water to cover with seasonings to give it a “sausage” like taste
3. In a large stainless steel wok over medium-high heat, add Black Beans, Onions, Red Peppers, Mushrooms, Black Olives & Spinach (in that order), add Braggs, cover & let sit until veggies wilt 
4. Add Tofu, Soy Crumbles & Nutritional Yeast, Mustard
5. Toss everything together until thoroughly combined and heated through

Or

1. Add everything to a 9X13 baking dish
2. Cover & cook at 400 degrees for 40 minutes
3. Finish with a sprinkle of Black Salt

Hoff Thoughts: The Black Salt will yield an eggy taste.  The Mustard will give the Tofu a yellow egg-like color.  Sub in 1 tsp Turmeric for the Mustard if you prefer.

Hoff's Lentil Stew (Instant Pot)

Hoff's Lentil Stew (Instant Pot)
Yields: 5-6 servings
meat-free, dairy-free, egg-free, gluten-free

Ingredients:

• 4 cups Vegetable Broth 
• 2 cups dried Lentils
• 1 15oz. can diced Potatoes (rinsed & drained)
• 2 cups Sauerkraut (rinsed & drained)
• 2 Field Roast Sausages (chopped)
• 1 Sweet Onion (chopped)
• 2 Garlic Cloves (minced)
• 1 Bay Leaf
• 1 tbsp. Vegan Worcestershire Sauce
• 1 tbsp. dried Mustard
• Sea Salt to taste

Directions:

1.  Push "Saute" button on Instant Pot
2. When the pot indicates Hot, saute Onions in the inner pot until they are softened (adding a little Broth/Water to deglaze if necessary)
3. Add Garlic & stir for 30 seconds to prevent burning
4. Add everything else (except Salt) and stir to combine
5. Set Manual setting at High Pressure for 15 minutes
6. Manually release steam
7. Remove Bay Leaf, Season with Salt

 Hoff Thoughts: The Internet world is torn on whether to add Salt at the beginning of cooking or end.  Some say the beginning to infuse the flavor, others claim that will prevent the lentils from getting soft.  I have added at the beginning and have had issues getting the lentils to cook, so I add at the end.  However, if you add the Salt while the Lentils are still warm they will absorb the flavor.

Russell Brand - Awakened Man

Check out this tasty video snack!

Momentary Musings

Happy Easter!

Hoff's Chik'N Paprikash (Instant Pot)

Hoff's Chik'N Paprikash
Yields: 4 servings
meat-free, dairy-free, egg-free, soy-free

Ingredients:

• 2 cups of Water
• 1 1/2 cups Jasmine Rice
• 1 cup Veggie Broth
• 8 oz. Seitan Chicken Style (cut into bite size pieces)
• 1 15 oz. can Tomato Sauce
• 1 large Sweet Onion (chopped)
• 2 Garlic Cloves (chopped)
• 2 tbsp. Flour
• 1-2 tbsp. Paprika
• 1 tsp. Sea Salt

Sour Cream

• 1 cup Raw Cashews
• 1/2 cup unsweetened plain Almond Milk
• Juice from 1/2 Lemon
• 1 tsp. Apple Cider Vinegar
• Pinch Sea Salt

Directions:

1. Combine Rice & Water into Instant Pot
2. Close & lock lid
3. Set Pressure Valve to Sealing
4. Select Rice setting
5. Manually release pressure
6. Using a high speed blender (Vitamix/Nutribullet) blend all Sour Cream ingredients together until creamy, set aside
7. While Rice is cooking, sauté Onions in a medium stock pot, until softened, add Garlic and cook for 1 minute, stirring to prevent burning
8. Add Seitan & brown slightly, stir in Flour, Paprika & Salt to coat & cook a bit more
9. Stir in Broth, Tomato Sauce & Sour Cream 
10. Simmer until heated through
11. Serve over Rice

Hoff Thoughts: If you'd prefer to cook your Rice on the stove top: increase Water to 3 cups and
bring to a boil in a large pot, reduce to simmer, add Rice and cover, cook for 15 minutes, set aside.

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