Tofu Cream Cheese w/ Summer Veggie Hash: My challenge this week was no eggs! I always have them! It’s almost that time of year where the bounty of summer is fast approaching. This hash offers a variety of micronutrients and beautiful colors while still providing the mouthfeel you’d enjoy from the more traditionally used potato. Tofurky is also utilized here to pack it with protein and spicy flavors!
The tofu cream cheese is not really designed to fool anyone, but rather be a delicious spread that can very much stand as a pleasing option to bagel and toast lovers who have to skip the dairy. If I were being super legit I would have probably wanted to add nutritional yeast, and I probably will try it at some point–but, I’m very pleased with the initial results!
Green Onion & Garlic Tofu Cream Cheese
1 TBSP apple cider vinegar
1-3 small cloves garlic (depending on how garlic-y you like it; I like vampire immunity)
3-4 green onion sprigs, greens only
Optional: If you would like an undeniably cheesy flavor, try 1-2 TBSP of nutritional yeast
Directions: Roughly chop the green onions and garlic. Combine the tofu (drained and pressed), lemon juice, apple cider vinegar, salt, garlic, and green onions into a food processor and run on high until it is snowy and fluffy. Run on high again and slowly feed your milk substitute through the feeder until you have a smooth and whipped texture. You may not need all of it. Ideally, you should allow it to refrigerate before serving.
1 package Tofurky Italian Sausages, cut into coins
1-2 TBSP oil of choice (preferably one with a high smoke point)
1 medium summer squash, diced
4 oz white mushrooms, diced
½ large yellow onion, diced
2-3 cloves of garlic, minced
1 tsp dried Italian seasoning
Directions: Prepare all vegetables. In a large frying pan, heat up oil on high heat and sear the coined sausages for 2-3 minutes. Remove temporarily onto a plate, and add all of the vegetables. Toss and stir until al dente. Add the salt, pepper, red chili flake, and the Italian seasoning. Stir to coat and warm up spices. Hit it with the sherry, add back the sausages, and finish it off with a dash of the vinegar. Allow to cook off until vegetables are desired texture.
blakekathryn
gummygunk
dailybridgerton
prguitarman
izzy806
