I have loved making recipes with grated tofu! It gives it a great texture and is so easy to prepare. One of my favorite ones is a sushi bowl: Half a block extra firm tofu (grated) Soy sauce, black vinegar, sesame oil, chili flakes, sugar White rice Edamame Avocado Carrots Nori sheets Kimchi (Whatever other sushi toppings you may like) Grate half of the block of tofu into shreds and then crisp it up in a pan with oil (can also throw in some garlic and green onions here for flavor) While it's crisping, mix up a sauce using soy sauce, black vinegar, sesame oil, chili flakes, and a dash of sugar Once the tofu is crisped up in the pan, add this sauce over the top and let it get warm together. It should be very saucy and umami and delicious! Prepare a bed of sushi rice (steamed white rice with sushi seasoning), and then top the rice with all of the tofu, half of a cup of edamame, sliced up sheets of nori, grated carrots, sliced cucumbers, kimchi, and avocado! It's very quick, customizable, and great for meal preps. With all of the tofu and edamame I have this coming in at around 45g of protein!
4 days ago (edited) | 4
If you’re feeling really lazy, throw half a block of tofu (firm or silken) into a blender with a jar of tomato sauce. You could serve it over chickpea pasta to up the protein too.
5 days ago | 5
Hey Merle! It’s so cool that you are pulling ideas like this. I love Chelsea Mae’s content for super easy rolling prep that has a good amount of protein built into everything. She’s all about potatoes and tofu. It’s great. Plus she’s from NZ so her adorable accent and energy is fun. I’d love to see you try any of her rolling prep system!
4 days ago | 0
Tofu meatballs! I just take firm tofu and crumble into all into a large bowl. Then I add harissa, parsley, a little bit of flour, nooch, salt, a splash of soy sauce, tomato paste and pretty much any spices you like. Then I roll them up and throw them in an air fryer for like 15-20 mins at 400 degrees. I throw these on top of everything! My fav is to pair it with couscous and roasted veggies and I mix coconut yogurt plus harissa to make a sauce
4 days ago | 3
Rice + frozen peas and corn + chickpeas + hommus + nooch + avocado 😋 Lazy, easy and nutritious! Also love a tofu scram on toast with avo (lots of nooch in the scramble!) And tvp bolognaise
2 days ago | 0
Barely a recipe haha but: mix protein powder with your favorite nondairy milk and use it as the milk for a bowl of cereal. :)
4 days ago | 3
High protein pancake bowls—store bought high protein pancake mix mixed with soy milk and frozen berries in a microwave safe bowl and microwaved for 3-4 minutes depending on bowl size, topped with tofu mousse (1 pack extra firm tofu 1 cup soy milk 2 packs sugar free pudding mix blended and let to set for at least an hour -I make it in advance and portion out into reused jars-) sometimes I do vanilla tofu mousse mixed with maple syrup for that more traditional pancake-y taste!
4 days ago | 0
I make a tofu "chicken" salad every once in a while, usually with leftover tofu. I shred like half a block of firm tofu, mix it with a couple tablespoons of mayo, a stalk of celery, teaspoon of mustard, whatever kind of onion I have around, diced, (personally am partial to shallots) and then a handful of dried cranberries, salt and pepper. Sometimes I add a bit of dill if I'm feeling fancy. I like to eat it as a sandwich, but It's also good with a protein wrap. Another thing I make is that tiktok feta pasta from a few years back, but with silken tofu instead of feta (and a bunch of nutritional yeast, a bit of brine if I have something pickled in the fridge, otherwise like a teaspoon of vinegar). I blend the tofu first, and pour it in with the tomatoes and olive oil. I also add a handful of spinach right out of the oven so it wilts into the sauce quickly. Idk if the sauce itself is high protein, but it's pretty easy to pair with a protein pasta.
4 days ago | 0
I love to use TVP to make chili. The nice thing is you add beans as well. Then the spices and tomatoes. Serve it all on a baked potato with some vegan cheese. Yum
4 days ago | 0
This is pretty similar to what you have done already but is what I make a version of weekly. 1 carton of tofu Salt and pepper to taste 1/4c or to taste nutritional yeast 1 onion 1-5 garlic cloves to taste Big spoon of miso paste 2 packages of chickpea pasta Vegetables of choice Lemon Optional - 1 cup of cashews Optional - additional protein source like tempeh, etc. -Saute onion and garlic until soft and starting to brown (if I am extra lazy, I will use powder) -Blend tofu, sautéed onion and garlic, nutritional yeast, salt and pepper, and splash of water to desired consistency (optionally, also add cashews to blend in sauce) -Cook pasta according to package and blanch chosen vegetables for the last 5ish minutes of pasta cooking (or alternatively roast the vegetables) I also like to roast veggies and put then on top -Drain pasta and veg, combine in pot with sauce, stir until coated and hot -Serve with optional additional protein source (I like tempeh) and generous squeeze of lemon - 💚 - This can easily be adapted with so many different flavors, seasonings, and ingredients. Try Cajun seasoning, mushrooms, roasted peppers, etc
5 days ago | 1
We make a high protein burrito bowl all the time. Make 1 cup quinoa. In a large frying pan sauté peppers and onions (get the Trader Joe’s frozen to make it a lazy meal) add chili powder cumin oregano and some cayenne for heat if you like. Drain and rinse 1 can each black beans, pinto beans, garbanzo beans and add them into the pan. Cook until the beans are tender. Toss the quinoa into the pan and add a bit more of the spice blend. Serve in a large bowl topped with avocado and plain vegan yogurt. Sometimes we add some air fried tofu too!😊
4 days ago | 0
i ♡ making my baked carbonara with edamame bean-pasta -> just prepare your pasta according to the instructions (or until all dente), make the sauce -> blend: tofu, cashews, plant milk, nooch, mustard, miso, lemon juice and zest, garlic and turmeric powder, salt&pepper to taste, optionally sweetener of choice and roasted veggies of choice (highly recommended:red bell peppers), then coat your pasta in it, optionally add some chopped veggies of choice, top with grated vegan cheese or (homemade) vegan parmesan and bake until golden. for serving, I like to top this with oven-baked crunchy chickpeas or smoked tofu "bacon" :)
4 days ago | 0
I love making "chicken shawarma" using soy curls having it marinated in the fridge ready to bake. Along with potatoes, and pumpkin I already cut into fries. I then put in a mix of pumpkin & potato fries and bake them in my oven (or use a airfryer) and whilst that is going I make a garlicky yoghurt sauce (I use a vegan creme fraiche and add in garlic, salt, pep, union powder and some chives if I have them) Once the fries are done I put my already made "shawarma on the bodem of a small casserole dish and layer the fries in top and I top it with a "melty cheese" and let that all heat in the oven (ca 10min 200C) When it comes out of the oven I top it with shredded lettuce, diced tomatoe & diced cucumber and the garlicky sauce and some franks red hot (or use any hot sauce you enjoy!)
5 days ago | 2
A dal with red lentils, or scrambled tofu. In both cases I throw in curry spices and any veggies I have lying around that are starting to wilt.
1 day ago | 0
I just made a super bomb Cajun Alfredo tofu (this makes a lot so probably half it): -Two blocks of TJ’s high protein tofu, frozen/thawed, cut into 3/4inch cubes, seasoned with a tsp of TJ’s Umami mushroom seasoning, 2tbsp of olive oil and 2 tbsp of corn starch baked at 400° for 30 minutes, flip once in the middle. - in a big pot sauté a large red onion cut into 1/2 squares in 2tbsp olive oil and after 5 minutes add 4 bell peppers cut into 1/2 squares. Cook but not too long or hot so the bell peppers are still a little crisp - for the sauce boil 4.5 ounces of raw cashews for 5 minutes. Throw in a blender with a 14-16oz block of silken tofu, a huge heap of minced garlic (the jar stuff or fresh) 2 tbsp of TJ’s white miso paste, tsp of TJ’s umami mushroom powder, 2 tbsp Italian season, a tbsp of paprika, tsp black pepper, 1/4 tsp cayenne pepper (or an 1/8 for less heat) juice of one lemon and 1/2 cup of water and blend. Add the sauce to the pot of veggies and heat til bubbling, toss in the baked tofu and serve over rice
4 days ago | 0
My favorite breakfast is chickpea salad on toast! I mash a can of chickpeas and then mix it with a well pressed block of medium tofu. Add vegan mayo, splash of pickle juice, mustard, nutritional yeast, black salt, turmeric, garlic powder, and whatever other spices sound good. Plus finely chopped red onion, celery, and pickles. Serve on toast with some greens and make sure to sprinkle smoked paprika over the top. One batch will last for several meals which is really nice.
5 days ago | 2
Fancy Beanie Weenies. 2 vegan sausages sliced into rounds and pan fried. Take them off the heat, then sautee chopped onion, garlic, and bell pepper in olive oil for a few minutes. Add 1 T of tomato paste and fry with the veggies. Add spices to taste - cumin, cayenne, paprika, pepper, or nothing! Add one can of vegetarian baked beans and 1/2 - 1 can of water. Simmer until the veggies are softer and add the sausages back in. You can add other veggies or beans depending on what you have. xoxoxo
4 days ago | 0
I like to buy those cans of mixed beans/bean salads and then add some carrots, sauerkraut, raisins, herbs, seeds (hemp, pumpkin, flax), and a quick dressing out of nutritional yeast, lemon juice, oil, and sometimes tahini. Doesn’t require a ton of effort and super tasty and filling.
5 days ago | 2
One of my go to simple meals is a pasta dish made with a celery carrot and onion soffritto, added garlic, stock cube, and tomato passata, and then you just add seasoning, white beans, water, and tvp to simmer for a while. For seasoning you can kinda do whatever, i often use salt, cayenne, and origano/rosemary. Usually I make a really big batch and freeze portions for another day, and add frozen peas to the sauce while mixing it with the pasta (Rigatoni is my choice). I never bothered to check for the protein quantities but I figure it's gotta be pretty good, and you can use protein pasta if you're extra pressed for it!
5 days ago (edited) | 0
Merle O'Neal
Helloooo so y'all loved my video where I tried your laziest meals so now we're going to try it again and do your favorite/ go-to High- Protein vegan meals! I'm so excited to learn from you all and get inspired by what it is you eat to pack on the protein. Comment below or on my IG :)
5 days ago | [YT] | 356