The Sexy Vegan Cookbook (8 page)

2 tablespoons extra-virgin olive oil

1 cup thinly sliced scallions

1 cup diced red bell pepper

Salt

4 cloves garlic, chopped

Two 14-ounce blocks extra-firm tofu, drained (see Tip,
page 35
)

4 tablespoons Scramble Seasoning (see recipe,
page 209
)

4 Roma tomatoes, diced

2 cups drained freshly cooked or rinsed canned black beans

1 cup fresh or thawed frozen corn kernels

1 cup Not Yo Mama’s Cheeze Sauce (optional; see recipe,
page 216
)

1 avocado, thinly sliced

Eight 6-inch corn tortillas, warmed

In a large skillet, heat the oil over medium-high heat. Add the scallions, bell pepper, and a pinch of salt. Saute for 2 to 3 minutes. Add the garlic and cook for 2 more minutes. Crumble the drained tofu into a scramble-esque texture, add it to the pan, and toss it with the scallions, bell pepper, and garlic. Let the tofu mixture cook on one side for 4 or 5 minutes — and don’t you dare touch it. We’re trying to get some brownage, without stickage, so you must leave it be.

Now that you’ve obeyed my commands, stir in the scramble seasoning, and let the mixture cook for 2 to 3 more minutes. Stir in the tomatoes, beans, corn, and cheeze sauce, and cook for 3 more minutes, until all ingredients are warmed through. Pile it up on a serving plate, top it with the sliced avocado, and serve it with the warmed corn tortillas.

½ cup Hollandaze Sauce (see recipe,
page 212
)

4 teaspoons extra-virgin olive oil

2 tablespoons Scramble Seasoning (see recipe,
page 209
)

Four 3-by-3-by-¼-inch-thick slices drained extra-firm tofu (see Tip,
page 35
)

2 English muffins, halved and toasted

Vegan margarine for muffin slathering

4 slices Pretend Canadian Bacon (see recipe,
page 34
), fully prepared and kept warm

4 thick slices beefsteak tomato

4 sprigs fresh parsley, for garnish (optional)

In a small pot, gently heat the Hollandaze Sauce over low heat. In a medium skillet, heat the oil over medium-high heat. Spread out the scramble seasoning on a plate, pat the tofu dry, and dredge both sides of each slice in the seasoning. When the oil in the pan is hot, carefully add your tofu slices. Cook, without moving the tofu, for 4 to 5 minutes, or until browned on one side. Flip and cook the other side for 4 to 5 minutes, or until browned.

Set the toasted English muffin halves on 4 separate plates. Slather them with margarine, and top each half with 1 slice of Canadian Bacon, 1 slice of tomato, and 1 slice of tofu. Artfully drizzle the hollandaze sauce over the top. Garnish each serving with a parsley sprig.

2 avocados, diced

1 teaspoon extra-virgin olive oil

1 teaspoon your favorite hot sauce

Salt and pepper

4 slices bread, toasted

8 strips Tempeh Bacon (see recipe,
page 32
), fully prepared and kept warm

12 thin slices tomato

In a bowl, combine the avocados, olive oil, and hot sauce. Fold the ingredients together, mashing the avocados slightly, and season with salt and pepper to taste. Spread the avocado mixture evenly on the toasted bread, and top each slice with 2 strips of tempeh bacon and 3 slices of tomato. Sprinkle more salt and pepper on the tomatoes, and serve.

1 medium russet potato, peeled and diced

1 tablespoon olive oil

½ cup thinly sliced scallions

½ cup diced red bell pepper

Salt

One 14-ounce block extra-firm tofu, drained (see Tip,
page 35
)

2 tablespoons Scramble Seasoning (see recipe,
page 209
)

2 packed cups baby spinach

2 cups Tempeh Chorizo (see recipe,
page 36
), fully prepared

Four 12-inch flour tortillas, warmed

1 cup Not Yo Mama’s Cheeze Sauce (see recipe,
page 216
) or other vegan cheese

2 medium avocados, thinly sliced

2 medium Roma tomatoes, diced

Pepper

In a small pot, cover the potato with cold water and bring to a boil. Boil until fork-tender, about 6 minutes. Drain and let drip-dry in a colander for 2 to 3 minutes. Set aside. In a large skillet, heat the oil over medium-high heat. Add the scallions, bell pepper, potato, and a pinch of salt, and saute for 4 to 5 minutes, until the potato begins to brown. Crumble the drained tofu into a scramble-esque texture, add it to the pan, and toss. Let the tofu mixture cook on one side for 4 to 5 minutes, or until it begins to brown. Add the scramble seasoning, and toss everything together. Let it cook for 3 to 4
more minutes, then stir in the spinach and the tempeh chorizo. Cook until the spinach is wilted and the chorizo is warmed through, about 4 more minutes, then remove from the heat.

Lay out one warmed tortilla, and as you look at it, imagine you’re looking at a compass. The fillings should be placed halfway between the midpoint and the southern end of the tortilla. First spread out about one-quarter of the cheeze sauce, then add one-quarter of the tofu-chorizo mixture, and top that with one-quarter of the avocado and tomato. Fold in the east and west sides of the tortilla first. Then roll the southern end northward. Repeat with the remaining ingredients to make 4 burritos.

1 tablespoon plus 1 teaspoon extra-virgin olive oil

½ cup diced yellow onion

Salt

3 cloves garlic, minced (see Tip, next page)

¼ pound cremini mushrooms, sliced

4 packed cups baby spinach

One 14-ounce block extra-firm tofu, drained (see Tip,
page 35
)

cup unsweetened soy milk

½ teaspoon Dijon mustard

2 tablespoons Scramble Seasoning (see recipe,
page 209
)

¼ teaspoon chili flakes

2 tablespoons minced fresh Italian parsley, plus more for garnish

6 strips Tempeh Bacon (see recipe,
page 32
), fully prepared and roughly chopped

4 Pretend Breakfast Sausage Patties (see recipe,
page 30
), fully prepared and diced

¼ teaspoon paprika

Preheat the oven to 375°F. In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the onion and a pinch of salt, and saute for 3 minutes. Then add the garlic and cook for 1 minute. Next, add the mushrooms and cook for 4 minutes. Finally, add the spinach and cook until it’s wilted, about 2 minutes. Remove from the heat.