Vegan Tofu Scramble

Today I am writing about another vegan breakfast option, Tofu Scramble.  It is quick and easy to make and really can be served at any meal.  I know that this one may be a hard sell for some people but honestly when it is seasoned and prepared nicely, tofu is quite enjoyable.

Vegan Tofu Scramble

I have been trying to come up with some meals that are easy to make while camping in the RV and that all three of us will eat.  We have had 2 electric griddles since we got married 10 years ago.  I finally found a used for griddle number 2.  The RV even has an exterior plug so I can cook outside.  This summer I will be making pancakes, home fries and lots of tofu scramble.

The amazing mystery ingredient that I use is Nutritional Yeast AKA Nooch.  Nutritional Yeast is an inactive yeast that adds a pleasant nutty and cheese flavor to recipes.  I use it all the time in scrambles, on popcorn and to make a “cheese” sauce.

Vegan Tofu Scramble

What You Need:

1 block of firm pressed tofu

1 onion

2 cloves of garlic

2 or more Tablespoons of Nutritional Yeast

1 tablespoon of Turmeric (adds great color)

1-2 tablespoons of lime juice

salt and pepper to taste

What To Do:

First saute the onions and garlic in a pan or on a griddle.  I dry saute but you can add oil if you prefer.

Once the onions are soft, crumble the tofu on top of the onion and garlic.

Let that sit for a couple of minutes, until the tofu starts to brown.

This is when I add the turmeric and start mixing the tofu around.  If it seems dry add a splash of lime juice.

When the is still soft but starting to brown and the turmeric is well incorporated, add the nutritional yeast and another splash of lime juice.

Mix with a spatula until all ingredients are full combined.

Add salt and pepper to taste.


We then put ours in wraps and ate with a side of mixed fruit.  So delicious.

vegan tofu scramble with fruit

Have you tried tofu?  How have you eaten it and did you like it?


Sausage and Biscuits with Gravy Eggo Style (Recipe) #EggoWaffleOff

Today’s recipe for my week as Chief Waffle Officer is a twist on Sausage and Biscuits with Gravy.  Like all of my recipes, it’s pretty easy and hard to screw up…and using Eggo waffles means you save a ton of time! This recipe is always a favorite in our house for a hearty breakfast (especially on days when we have a big snow) or breakfast-for-dinner nights.

sausage and eggos with gravy


Sausage and Biscuits with Gravy Eggo Style:


1 roll sausage- I really like to use the Sage, you can use whatever suits your taste

2 TBSP butter

1/3 c flour (all purpose is fine)

pepper to taste

2 1/2 to 3 cups milk (we use 1%)

Eggo Waffles, toasted and cut up


Crumble sausage into skillet, cooking until no longer pink (I use a cast iron skillet because I like the “free” iron it adds to foods)

Drain fat from sausage, set cooked sausage aside.

With a wire wisk, melt butter in skillet, adding flour and pepper, gradually adding milk.  Once the gravy starts to thicken, add sausage in.

Simmer for 3-5 minutes, then pour sausage and gravy over cut up waffles on plates.  Serve with fresh fruit.

(The leftovers for this are almost better than the original meal.  Almost).


Don’t forget to enter YOUR waffle recipes for the Great Eggo Waffle Off on Eggo’s Facebook page-  where you can enter to win prizes up to $5000!! (I’m not eligible so I will cheer you on)

This post is sponsored by our friends at Eggo.  Opinions are my own.


My Plant Based Weekly Meals with Recipe

Quick and Easy Home Fries plus plant based weekly meals


One of the first questions asked when people learn that I am plant based is, “What do you eat?”  It is almost a hard question to answer because there are so many things I eat.  I decided to keep track of what I ate for a week.  Here are the results, all plant based, not all healthy.  :)


Breakfast at Whole Foods Market

  • Vegan Scone
  • fruit cup
  • coffee

Lunch: Ruby Tuesday salad bar

Dinner: Popcorn and wine :)


Breakfast: Nugo bar, coffee

Lunch: Brown rice, Dal and sauteed greens

Dinner: Coconut Bacon BLT


Breakfast: Nugo bar, coffee

Lunch: Coconut Bacon BLT

Dinner: Moe’s Close Talker salad with Tofu


Breakfast: Nugo bar, coffee

Lunch: Coconut Bacon BLT

Dinner: Cereal with Almond Milk


Breakfast: Nugo bar, coffee

Lunch: Subway 6 inch Veggie Delite no cheese

Dinner: Home Fries, sauteed kale and steamed broccoli


Breakfast: Nugo bar, coffee, mango

Lunch: Peanut butter sandwich

Dinner: Indian Takeout Appetizers and Naan


Breakfast: Toast with Peanut Butter

Lunch: Moe’s Burrito Bowl with tofu

Dinner: Roasted Veggie and Hummus wrap with sweet potato fries

Snacks: Popcorn, carrots, baked chips, mango, tortilla chips dipped in Toffuti sour cream

My son is a very adventurous eater.  There are very few things that he does not like.  One food he balks at is baked potatoes, it is something about the texture.  Recently he tried home fries and really liked them.    Last week when we went shopping he picked out a couple of potatoes for me to cook up.  Here is what I made.

Homes Fries

3 Russet Potatoes washed

1 onion sliced

2 cloves of garlic

Earth Balance buttery spread

Ground pepper

smoked paprika


Wash the potatoes and cut up into bite size pieces.  Place is a microwave safe bowl.  Add desired amount of pepper, paprika and salt.  Top with about 2 tablespoons of Earth Balance.  Cover and microwave for 3 to 5 minutes.  The potatoes should begin to get tender but not too soft.

Meanwhile saute the sliced onion and garlic in a pan with a tablespoon of Earth Balance.  When the onions begin to brown, remove the mixture from the pan.  Add another tablespoon of buttery spread and place the potatoes in the pan.  Pack them down with a spatula and let cook for about 5 minutes on medium heat.  Then flip them over and cook again for about 5 minutes.  Add the onion/garlic mix and cook for an additional 3 minutes.    Taste and add more salt if needed.

We had ours with sauteed kale and steamed broccoli.  It was a quick, healthy and delicious meal.

home fries and greens

What is your favorite potato recipe?

Free Recipe and Craft eBooks

cookbookIf you enjoy cooking or crafts, then you’ll love these free eBooks! This list was just updated to bring you the newest ones. Some of these are about cooking and others are about crafts. Just pick and choose which ones you like best! They’re all FREE!

Free Craft eBooks:

Free Recipe eBooks:

The Copycat Recipes are my favorite! I just love making restaurant inspired dishes at home. :) Enjoy! And don’t forget to check out the other craft projects and easy recipes I’ve posted.

Thanks Freebie Spot!

DIY Frozen Hot Chocolate (Recipe)

DIY frozen hot chocolate recipe finished

It’s winter. It’s time for cold weather, playing in the snow, snuggling under blankets by the fire to get warm.  Except…it isn’t very cold in Connecticut this week. It’s about 55 degrees.  So I decided to try something NEW today. I made Frozen Hot Chocolate- which I’ve heard about but never tasted.  I thought this would be a nice way to celebrate “winter” not being here yet.  Even though it should be.


You’ll want your blender.


And you’ll want 1 1/2 cups of ice.


1/2 cup milk (I use 1% because that’s what we have. I’d imagine if you use whole milk you’ll have a creamier taste)

1 cup hot cocoa mix (Yes, I do use the premade.  I’m not reinventing the wheel :) )

diy frozen hot chocolate recipe step 1

Put all of the ingredients into the blender.


Turn on blender.


Run blender (I use “medium” speed) until smooth.

diy frozen hot chocolate recipe step 2

Now, you can just enjoy this frozen loveliness all by itself, but you can also go all fancy pants and add some whipped cream (I used lowfat) and even some festive cookie decorations to make these over the top and way too fancy for an early morning cookie swap like I did.

diy frozen hot chocolate ready to drink

You’ll probably want a spoon or straw with this delightfully chocolate treat.


Any way you serve this, it’s delicious.  Jenni tasted it too and she agreed that the “best” part is when a little bit of the frozen hot chocolate melts and kind of sits underneath the frozen stuff.  YUMMY.

A note: you really, truly do NOT want to drink this much at one time.  I filled the glass for the photo.  Small servings.  Better.  Healthier.  (Unless you have half my size glass and then have seconds. That’s not so healthy).



Good Morning Pina Colada Smoothie! (Recipe)

Well hello my new friend. The breakfast Pina Colada Smoothie. If you LOOOOOVE Pina Coladas as much as I do, then you must try out my new smoothie recipe!  It will instantly put you in an island state of mind! pina-colada-smoothie




  • 3 cups of Ice
  • 1 Package of Vanilla Carnation Instant Breakfast
  • 6 oz can of Pineapple Juice
  • Freshly chopped pineapple (about 1 cup)
  • Goya Cream of Coconut – (Found in the Goya section at your supermarket, be sure to stir well before using)

1.  Fill your blender with ice – I fill mine up to the 3 cup mark.  Add the Instant Breakfast and the can of Pineapple Juice.


2.  Blend until completely smooth.

3.  Add 3 Tablespoons of Cream of Coconut and 1 Cup of freshly chopped Pineapple







4.  Blend until smooth.  Enjoy!


This Recipe makes 2 large smoothies.  For those counting calories, each serving is 300 calories.

*Tip – I make these in the morning and drink one and freeze the other.  My husband takes the frozen one out before bed and puts in in the refrigerator.  On his way out the door in the morning he grabs it out of the fridge and has a nice breakfast on the go!


Valentine’s Day Freebies, Deals, Crafts and Recipes! (with coupons)

valentines dayHere are some Valentine’s Day Freebies, Deals, Crafts and Recipes just in time for Valentine’s Day (5 days and  counting) that won’t break the bank!!

Deals and Gifts:

Valentine’s Day on a Dime: Ideas to make it special without breaking the bank

Is your Valentine a movie lover?  Grab a few DVDs and snuggle up on the couch!

55% off or more on Designer Fragrances – makes a great Valentine’s gift!

Printable coupons for games and toys for your Valentine

$2.00 off Valentine's Day Titles

Browse Amazon for the perfect gift!
FREE Cookie at Quiznos on Valentine’s Day!
$1.50 off two Mars Seasonal Items$1.00 off one bag of M&M'S Pretzel


Craft and Kid Ideas: [click to continue…]

Perfect Potato Soup For A Winter Day

Why not make soup for dinner tonight. It’s January, it’s cold and snowy. What could be better than a cheesy, bacony, potatoey bite of deliciousness. Try out this potato soup recipe. You’ll love it!potato soup recipe

  • 1/2 cup chopped onion ( I mince my onion and celery- I love the flavor added but not the texture)
  • 1/2 cup chopped celery
  • 8 tablespoons butter
  • 5 cups diced peeled potatoes
  • 2 (14 1/2 ounce) cans chicken broth
  • 12 ounces shredded sharp cheddar cheese (I like the shredded cracker barrel cheese- extra sharp cheddar)
  • 1 pint light whipping cream
  • 2 cups water
  • 8 ounces of cooked bacon plus more for garnish
  • 4 tablespoons flour
  • 1/2 teaspoon white pepper
  • 1 teaspoon paprika
  • 1 tablespoon dried parsley



  1. Chop onions and celery.
  2. In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
  3. Add potatoes and broth, bring to a boil.
  4. Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
  5. In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
  6. To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
  7. Stir in the cheese, bacon bits, parsley, pepper and
  8. Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
  9. Garnish with extra bacon, if desired. OR, toss it all into the crock pot on low for 6-8 hours. Add cheese in the last hour of cooking.

** Makes 5 servings, 4 ww points or 5 ww points+   Want more Weight Watchers Recipes? Check out Slap Dash Mom’s Weight Watchers Recipe Collection!

Everyday Happy Herbivore Cookbook Giveaway

Everyday Happy Herbivore is Lindsay Nixon’s 2nd wildly popular vegan AKA plant based cookbook.  I began following and chatting with Lindsay on Twitter about 2 years ago.  I have been making recipes from her website,,   all along and I was actually a tester for many of the recipes in this new cookbook. And, much to my great pleasure and surprise my name is listed in the acknowledgements.   So, I can tell you these recipes are easy to make and taste great.  I can also tell you that since following a plant based diet I have lost 20 pounds.  I have tried at least half of the recipes in this book and they are recipes I go back to time and time again.  The book is loaded with colorful photos and each recipe comes with nutritional information.  Check out the Sweet Potato Dal recipe in this post.

About Lindsay

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies.

After vegan chef Lindsay S. Nixon wrapped up her popular cookbook The Happy Herbivore Cookbook last year, she went back to her kitchen in her new home of St. Maarten. Island living encouraged Nixon to come up with simpler fare, which led to a follow-up cookbook focusing on recipes that bring tasty back to quick-and-easy.
[click to continue…]