Serves 2 | I dreamed this recipe into life—literally. I woke up one morning with a vivid recollection that I’d made this exact recipe in my dream and wouldn’t you know it, I had all the ingredients on hand! Now I make this scramble for breakfast any time I have leftover Enchilada Sauce!
1 lb firm or extra-firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1 tsp chili powder
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
1⁄4 tsp turmeric
1 tbsp nondairy milk
1⁄2 c sliced cherry tomatoes
1⁄4 c fresh chopped cilantro (optional)
1⁄4 c Enchilada Sauce
hot sauce (optional)
CHEF’S NOTE: For soft and “wet” scrambled eggs, use firm tofu; otherwise, use extra-firm tofu.
Drain excess water from tofu.
Add to the skillet and turn heat to medium.
Using a spatula, break tofu into chunks, then add nutritional yeast, mustard, and spices, stirring to combine. As you stir, break down the tofu more so it looks like scrambled eggs. (A potato masher works great for this, too.)
Cook for 2 to 3 minutes, until the tofu turns yellow and is warm.
Add a splash of nondairy milk if necessary to prevent sticking.
Add tomatoes and cilantro on top and cook for another minute or so, until tomatoes soften slightly.
Season with salt and pepper. (I like a lot of both!)
Plate scramble and spoon warm Enchilada Sauce over the top. Serve with hot sauce on the table.
CHEF’S NOTE: Tomato-based salsa can be substituted for the Enchilada Sauce in a pinch. Additionally, leftover pinto or black beans make a great addition and help extend the servings.
NUTRITIONAL INFORMATION 
175 Calories, 3.3g Fat, 15.9g Carbohydrates, 5.8g Fiber, 4.2g Sugars, 24.5g Protein
Serves 2 | Pictured here | This is my go-to meal for breakfast, lunch, and dinner when I don’t have much on hand or I’m in no mood to cook. It comes together quickly and it’s my favorite way to eat tofu. Plus it’s a great blank canvas, meaning you can add whatever beans and vegetables you have on hand.
1 lb firm or extra-firm tofu, drained
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp garlic powder (granulated)
1 tsp onion powder (granulated)
1⁄4 tsp turmeric
1⁄2 tsp ground cumin
nondairy milk or water, as needed
salt or black salt, to taste
black pepper, to taste
Place tofu in a nonstick skillet and break apart into large chunks with a spatula.
Cook over medium-high heat until tofu releases its water, about 3 to 4 minutes.
Add remaining ingredients, stirring to coat evenly. Break up any large remaining chunks until the tofu is crumbly and looks like scrambled eggs. (A potato masher works great for this, too.)
Continue to cook, stirring regularly, until all water has evaporated—about 10 minutes.
Mix in prepared and cooked vegetables and beans, if using, and continue to cook until everything is thoroughly warmed.
Add a splash of water or nondairy milk if necessary to prevent sticking.
Add salt (or black salt for a really eggy taste) and pepper as desired and serve immediately. (I like my “eggs” rather salty and peppery!)
NUTRITIONAL INFORMATION 121 Calories, 2.3g Fat, 7.1g Carbohydrates, 1.8g Fiber, 1.8g Sugars, 18.9g Protein
CHEF’S NOTE: Black salt is a pungent-smelling purplish rock salt and is the secret ingredient here for getting tofu to taste like eggs. You can find black salt at an Indian grocery store or in your supermarket if they have a Middle Eastern or Indian section. Black salt can also be found in spice shops and online. If you can’t find black salt, substitute a pinch of sea salt in its place. The taste won’t be the same, but it will do.
CHEF’S NOTE: Anytime I have leftover tomato sauce, I add 1⁄4 to 1⁄2 cup of it to my tofu scramble, depending on how much tomato flavor I want. I also tend to increase the nutritional yeast by a tablespoon or two when I do this—I find together they give the scramble a bit of a cheddary flavor.
CHEF’S NOTE: For a soy-free scramble, substitute 1 head of cauliflower for the tofu, using the shredding and cooking process in the Cheesy Cauliflower Hash. It’s not identical to tofu scramble, but it’s still a great alternative.
CHEF’S NOTE: Leftover scramble makes an awesome breakfast pizza. Spread a little pizza sauce or marinara on the surface of a whole-wheat pita. Top with scramble and any other toppings you desire. Gently heat on warm in your toaster oven.
Serves 1 | When I lived in Charleston, SC, I fell in love with the city’s signature dish, shrimp and grits, and have been trying to re-create it since going vegan. After many ill attempts, I decided to borrow the flavors and apply them to the grits alone, rather than fuss with making a shrimp analogue. The result was perfect—and so simple it was criminal.
1 c water
1⁄4 c quick grits
1 tbsp nutritional yeast
1⁄4 tsp Cajun Seasoning
salt and pepper, to taste
Bring water to a boil and slowly stir in grits.
Reduce heat to low and continue to cook, stirring occasionally until all the water is gone and the grits are thick like oatmeal, about 5 minutes.
If the grits get too thick, add a little hot water to thin out.
Add nutritional yeast and Cajun Seasoning, stirring to combine.
Taste, adding salt and pepper or more Cajun Seasoning as desired, and serve.
CHEF’S NOTE: “Quick grits” are grits that cook in 5 minutes. If you can’t find quick grits, use regular grits but note that the cooking time will be longer (see the back of the box for instructions).
NUTRITIONAL INFORMATION 65 Calories, 1g Fat, 10.5g Carbohydrates, 3.5g Fiber, 0.8g Sugars, 5.2g Protein
Serves 4 | I was addicted to spinach and artichoke dip in my pre-vegan days and had a hunch these two ingredients would make a fabulous frittata. They sure do! This dish is delicious and requires so little effort. It also presents beautifully, making it ideal for brunch with family and friends.
2 12.3-oz pkg Mori-Nu tofu
1⁄4 c nutritional yeast
1⁄4 c cornstarch
1 tsp salt
11⁄2 tsp garlic powder (granulated)
11⁄2 tsp onion powder (granulated)
1 tbsp Dijon mustard
11⁄4 tsp Italian seasoning
1⁄4 tsp turmeric
1 14-oz can artichoke hearts, drained and quartered
3 to 4 c coarsely chopped spinach
CHEF’S NOTE: All Mori-Nu tofu is essentially the same, and any firmness can be used here.
Preheat oven to 375°F.
Grease an 8-inch square or round pan and set aside.
Put tofu, nutritional yeast, cornstarch, salt, garlic powder, onion powder, and mustard in a blender or food processor and puree until smooth and creamy, stopping to scrape sides as necessary.
Transfer to a mixing bowl and mix in Italian seasoning and turmeric.
Stir in artichoke hearts and spinach; mix until well combined.
Pour batter into prepared baking dish and bake for 45 minutes to 1 hour, or until thoroughly cooked through to the middle and the top is firm and golden.
Make Ahead 
You can make this Frittata ahead of time and gently reheat it in a warm oven or serve it at room temperature as a “quiche.”
CHEF’S NOTE: A special thanks to Alicia Simpson, author of Vegan Celebrations, who showed me how to make frittatas with Mori-Nu tofu.
NUTRITIONAL INFORMATION 148 Calories, 1.9g Fat, 20.5g Carbohydrates, 6.7g Fiber, 2g Sugars, 13.6 Protein
Serves 2 | These crumbles are so quick and easy and they can be added to any meal.
1 tsp fennel seeds
1 8-oz pkg tempeh
2 tbsp low-sodium soy sauce
1 tsp rubbed sage (not powdered)
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
1⁄2 tsp dried oregano
1⁄2 tsp dried thyme
dash of black pepper
Grind fennel seeds into a fine powder using a mortar and pestle or electric spice grinder; set aside.
Shred tempeh using a cheese grater and mix with low-sodium soy sauce and spices (adding fennel last).
Add to a nonstick skillet and cook for a few minutes over medium-high heat, stirring constantly, so the crumbles crisp up a bit.
CHEF’S NOTE: If you think tempeh has a “raw taste” about it, bring a pot of water to a boil and add 1 tablespoon of low-sodium soy sauce and the tempeh, breaking in half if necessary. Boil for 10 minutes. Let cool before handling.
CHEF’S NOTE: These crumbles can be tweaked to fit other sausage flavors. For example, add a little pure maple syrup for a sweeter breakfast sausage, 1 teaspoon of Italian seasoning for an Italian-flavored sausage, or cayenne powder to taste for a spicy sausage.
NUTRITIONAL INFORMATION 121 Calories, 6.3g Fat, 7.5g Carbohydrates, 0.6g Fiber, 0.5g Sugars, 11.3g Protein
Makes approximately 2 cups | Serves 2 | Pictured here | I really love this gravy—so much that I often eat it as a soup! (Oops!) You can round out this home-style meal with Tempeh Sausage Crumbles.
1 15-oz can navy beans, drained and rinsed
1⁄4 c vegetable broth
2 tbsp nutritional yeast
1⁄2 tsp onion powder (granulated)
1⁄2 tsp garlic powder (granulated)
1⁄4 tsp Cajun Seasoning
1⁄8 tsp black pepper
Combine everything in a blender and puree until silky smooth, adding more broth as necessary to achieve the desired consistency. You don’t want to thin it out too much: it should be creamy and gravy-thick.
Transfer to a pot and gently heat over low heat until thoroughly warm.
Taste, adding more pepper, or salt, as desired.
CHEF’S NOTE: For a little kick add another 1⁄4 teaspoon of Cajun Seasoning, and for a bit of a cheesy flavor add more nutritional yeast.
CHEF’S NOTE: Any white bean, including butter bean and cannellini, can be substituted for the navy beans in the gravy.
NUTRITIONAL INFORMATION (WITHOUT BISCUITS) 169 Calories, 0.4g Fat, 29.4g Carbohydrates, 6g Fiber, 3.8g Sugars, 11.1g Protein
Makes 5 | Pictured here | In The Happy Herbivore Cookbook, I used a cold banana in place of shortening to make fat-free biscuits. A few of my fans (called “Herbies”) asked if I could revamp the recipe so the biscuits don’t have a banana flavor, which is what I did here. I dare say I like these biscuits better!
1 c white whole-wheat flour
1 tsp baking powder
pinch of salt
1⁄4 c unsweetened applesauce
1⁄4 c nondairy milk
Preheat oven to 425°F.
Grease a cookie sheet or line with parchment paper and set aside.
In a large mixing bowl, combine flour, baking powder, and salt, and whisk to combine.
Add applesauce and stir until the batter is lumpy with several small and medium chunks of dough. A light flour dusting is okay but make sure there are no pockets of flour on the bottom or sides of the mixing bowl. Also be careful not to overstir—those lumps are important.
Add nondairy milk, stirring until a wet, thick, doughy batter forms.
Drop 5 spoonfuls on your cookie sheet, leaving a few inches between each so they can spread. For round biscuits, use clean fingers to smooth out each drop into a circular shape.
Bake for 7 to 10 minutes, or until the edges turn golden.
NUTRITIONAL INFORMATION (1 BISCUIT) 93 Calories, 0.4g Fat, 19.4g Carbohydrates, 2.6g Fiber, 2.5g Sugars, 3.6g Protein
Serves 6 | At La Samanna, where I consulted as a vegan chef in St. Maarten, I developed a recipe for spicy red pepper mini tofu quiches that everyone just loves. I borrowed the flavor from that recipe and applied it to this frittata, adding beans to make it a more balanced meal.
2 12.3-oz pkg Mori-Nu tofu
3 tbsp nutritional yeast
4 tbsp cornstarch
1 tsp sea salt
11⁄2 tsp garlic powder (granulated)
11⁄2 tsp onion powder (granulated)
1 tbsp Dijon mustard
1 tsp Old Bay seasoning
1 red bell pepper, seeded and diced
11⁄2 c black beans
1⁄4 c cilantro, chopped (optional)
CHEF’S NOTE: Since all Mori-Nu tofu is fairly similar in terms of firmness, any can be used, but the firmer, the better.
Preheat oven to 375°F.
Grease an 8- or 9-inch square or round pan.
Place tofu, nutritional yeast, cornstarch, salt, garlic powder, onion powder, and mustard in a blender or food processor and puree until smooth and creamy, stopping to scrape sides as necessary.
Transfer to a mixing bowl and mix with Old Bay seasoning. If the mixture doesn’t look speckled, add more Old Bay seasoning (more is better than less: be generous), and set aside.
Stir in red bell pepper, beans, and cilantro, if using.
Bake for 45 minutes, or until golden across the top and thoroughly cooked in the middle.
Make Ahead You can prepare this quiche up to 12 hours in advance. Cover it with plastic wrap and store it in the fridge until you’re ready to bake it.
CHEF’S NOTE: A special thanks to Alicia Simpson, author of Vegan Celebrations, who showed me how to make frittatas with Mori-Nu tofu.
NUTRITIONAL INFORMATION 380 Calories, 2.2g Fat, 67.9g Carbohydrates, 12.2g Fiber, 4.5g Sugars, 24.8g Protein
Serves 2 | Most mornings I’m in no mood to fuss with cooking of any kind—even oatmeal feels too cumbersome. Enter this French toast. It takes minutes to whip up the night before. And then the morning of? All you need to do is pop it in the oven. It’s so easy and totally worth the little forethought required. You want to use hearty whole-wheat or multi-grain bread slices here.
3⁄4 c nondairy milk
2 tbsp chickpea flour
1 tsp ground cinnamon
1⁄4 tsp salt
1⁄4 cup apricot marmalade
6 slices of whole-wheat or multi-grain bread, sliced diagonally
pure maple syrup, for dipping
fresh fruit topping (optional)
CHEF’S NOTE: Chopped pecans or walnuts make a nice addition. If serving this at brunch, also consider adding sliced strawberries on top for added color and presentation.
If using a baguette instead of sandwich bread, cut diagonally into 1⁄2-inch thickness.
Whisk or blend nondairy milk with flour, cinnamon, salt, and marmalade until well combined into a thin liquid.
Lightly grease a 13 x 9-inch casserole dish and line with your bread slices. Completely cover the bottom of the dish. A little overlap is fine, but just a little.
Pour mixture over the top, making sure every piece is well and evenly coated.
Cover with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 350°F.
Garnish the bread with a few sprinkles of cinnamon, and bake for 20 to 30 minutes, or until your bread is golden brown and somewhat crusty and warm.
Serve with pure maple syrup and fresh fruit (if desired).
CHEF’S NOTE: Any light-colored marmalade such as peach, orange, or apricot will work here. Don’t use heavy and dark-colored marmalade like blackberry or grape.
NUTRITIONAL INFORMATION (WITH WHOLE-WHEAT BREAD) 384 Calories, 3.7g Fat, 73.5g Carbohydrates, 8.6g Fiber, 28.1g Sugars, 16.7g Protein
Makes 6 | I don’t know why I never thought until now to blend my love for carrot cake with my love for pancakes. These pancakes take the cake—literally! And they add a vegetable to breakfast. That’s what I like to call a win-win!
1 c white whole-wheat flour
1 tbsp baking powder
pinch of salt
1⁄2 tsp ground cinnamon
dash of ground cloves
dash of ground ginger
2 tsp light brown sugar (optional)
1⁄2 c nondairy milk
1⁄2 c water
1⁄4 c shredded carrots
pure maple syrup, for dipping
In a mixing bowl, whisk flour, baking powder, salt, and spices together.
Add brown sugar if using, nondairy milk, and water, and stir to combine.
Let batter rest for 10 minutes.
Meanwhile grate carrots as finely as possible and heat a nonstick skillet or spritz a frying pan with cooking spray. When a drop of water fizzles on the skillet, it’s ready.
Turn heat down to low and mix carrot pieces into your batter.
Pour pancake batter 1⁄4 cup at a time into skillet. Cook on one side until bubbles form, about 2 minutes, then gently flip and cook for another 2 to 3 minutes. Repeat, remixing batter between each pancake since the carrot pieces tend to sink down.
Serve with pure maple syrup.
CHEF’S NOTE: As an alternative to maple syrup, mix vegan cream cheese with a drop or two of vanilla extract, a dash of cinnamon, a little powdered sugar (optional; to taste), and nondairy milk until it has a runnier consistency.
NUTRITIONAL INFORMATION (1 PANCAKE, WITHOUT MAPLE SYRUP) 79 Calories, 0.4g Fat, 16.8g Carbohydrates, 2.3g Fiber, 1.9g Sugars, 3.4g Protein
Makes 6 | These chocolate pancakes remind me of Black Forest cake, since they have a strong dark-chocolate flavor and are served with fruity jam instead of maple syrup.
3⁄4 c whole-wheat pastry flour
1⁄4 c unsweetened cocoa
1 tbsp baking powder
pinch of salt
1 c nondairy milk
2 tbsp agave nectar
2 tbsp raw sugar (optional)
strawberry or raspberry jam
Whisk flour, cocoa, baking powder and salt together in a large bowl.
Combine nondairy milk with agave nectar and sugar, if using.
Pour wet mixture into dry mixture and stir until just combined; a few lumps are okay.
Let rest for 10 minutes.
Meanwhile, heat a skillet over very low heat.
Transfer mixture to a large glass/liquid measuring cup or use a greased 1⁄4-cup measuring cup.
Spray skillet with cooking spray and pour 1⁄4 cup of batter for each pancake.
Cook on one side until bubbles form, then gently flip and cook for another 2 to 3 minutes.
Serve with jam.
CHEF’S NOTE: A delicious, though not fat-free option, is to serve these pancakes with a little peanut butter warmed in the microwave so it’s runny, and topped with fresh banana slices.
NUTRITIONAL INFORMATION (1 PANCAKE, PLAIN) 101 Calories, 0.8g Fat, 21.9g Carbohydrates, 2.8g Fiber, 7.9g Sugars, 3.6g Protein
Makes 6 | Don’t let the title “pancakes” fool you: these pancakes are savory. They remind me of the scallion pancakes you often see as an appetizer at Asian restaurants, but with added flavor from the spinach. I like to serve them with hot sauce, salsa, or Asian chili sauce.
3⁄4 cup cornmeal
1⁄4 cup whole-wheat flour
1 tsp baking soda
1⁄4 tsp salt
1 c nondairy milk
2 c coarsely chopped spinach
5 scallions, sliced
1⁄2 tsp hot sauce
cayenne powder, to taste (optional)
CHEF’S NOTE: If your cornmeal is coarse and not fine, grind it down in your blender until it has the consistency of regular flour, or close to it, otherwise the pancakes may end up gritty.
Whisk cornmeal, flour, baking soda, and salt together.
Add nondairy milk and stir until almost combined.
Add spinach, scallions, and hot sauce, mixing until well combined. If you want a spicy pancake, add more hot sauce or cayenne powder and let the batter rest for 10 to 15 minutes.
If your batter appears to be too runny (it should be thick—thicker than regular pancake batter), add more cornmeal.
Meanwhile, heat a nonstick skillet or lightly grease a regular skillet. You’ll know it’s ready when you drop a little water on it and it bubbles.
Reduce heat to medium.
Add exactly 1⁄4 cup of the mixture to the skillet, and then spread around into a pancake, about double the size of what it looked like when you first plopped it down.
Once the bottom side is cooked, about 30 to 45 seconds, flip it over. It’s ready when you can slide the spatula underneath.
Cook on the other side for 30 to 45 seconds, then flip back over and press down using the back of the spatula. Flip and repeat a few more times, making sure it’s cooked through. Repeat.
NUTRITIONAL INFORMATION 94 Calories, 0.7g Fat, 19g Carbohydrates, 1.8g Fiber, 2.5g Sugars, 3.7g Protein
Serves 4 | This is the first recipe I ever shared on my website, Happyherbivore.com. I’ve come a long way as a chef since then, but I like how this recipe reminds me that simple can equal delicious and wholesome. I prefer this crisp with blueberries, but feel free to use any type of fruit you like. Pineapple is one of my favorite alternatives!
12 oz frozen blueberries
2 tbsp raw sugar (optional)
2⁄3 c rolled oats
1⁄3 c whole-wheat or oat flour
5 tbsp agave nectar
ground cinnamon
Preheat oven to 400°F.
Place blueberries in a 10-inch baking dish, sprinkle with sugar if desired (for a sweeter crisp), and set aside.
In a mixing bowl, whisk oats and flour together, then add agave nectar (or another wholesome syrup) 1 tablespoon at a time, stirring after each addition, until the mixture crumbles (about 4 to 5 tablespoons of syrup).
Place crumbs over blueberries and sprinkle generously with cinnamon.
Bake for 10 to 12 minutes, or until the top is crisp and the fruit soft.
CHEF’S NOTE: To make oat flour, whiz instant or rolled oats in your blender or food processor until it reaches a flour consistency. Measure out 1⁄3 cup.
NUTRITIONAL INFORMATION 218 Calories, 1.3g Fat, 51.1g Carbohydrates, 3.8g Fiber, 30.2g Sugars, 3.6g Protein
