Monday, May 20, 2013

Fried Tofu Smothered In Onions and Gravy

Every once in a while when it is cold out we just feel the need for comfort food.  This recipe is one of those comfort foods for us.

I like to make homemade no-beef gravy and put it over mashed potatoes and tofu with fried onions. Because there is only 1 tablespoon of margarine in the gravy it isn't even that unhealthy.  


1 lb extra firm Tofu
dash of Soy Sauce
Olive Oil for frying
2 Onions, peeled and sliced in strips
Potatoes for boiling and mashing
2 cups warm Water
2 tsp Better than Bouillon's 'No-Beef' Bouillon
1/2 tsp Onion Powder
1/2 tsp granulated Garlic (or garlic powder)
2 heaping Tbsp Nutritional Yeast Flakes
1 tsp prepared Mustard ( I used Dijon)
1 Tbsp Soy Sauce (low sodium)
1/4 heaping cup Flour
1 Tbsp vegan Margarine


1.  Dice and put potatoes on to boil.

2.  Drain tofu and cut into 8 slices.  Lay on cutting board and coat with a little soy sauce.

3.  Peel and cut onions into strips.  In large frying pan add a few tablespoons of olive oil and fry onions on medium to medium-high until brown.

4.  Remove onions from frying pan and set aside.  Add another tablespoon of olive oil and fry tofu approximately 6 minutes each side turning once.

5.  While tofu is frying start the gravy.  Microwave the water until fairly warm and add the bouillon.  In small saucepan combine the flour, onion powder, granulated garlic, and nutritional yeast.  Whisk in water mixture.  Add soy sauce, mustard and margarine.  Heat on medium to medium-low (depending on burner temperature) until thick and bubbly while lightly whisking/stirring continuously.

6.  Drain and mash potatoes.  I usually enlist hubby to do this so that I can continue to stir the gravy.

7.  Add onions back into the pan with the fried tofu and mix up to heat the onions and combine flavors.

8.  To serve - plate up two tofu steaks with onions and a big dollop of mashed potatoes.

9.  And smother them in gravy.

For just the two of us this recipe will do two meals each.  We usually reheat the leftovers for lunch or for dinner the next day.

This gravy is also good mixed with a veggie sausage over biscuits for breakfast and is also very good over french fries with some cubed Daiya as a vegan poutine.  It is my go-to gravy recipe.

- Au Revoir

I come from a family where gravy is considered a beverage." - Erma Bombeck

Thursday, May 9, 2013

Vegan Pumpkin Scones

A week or so ago I asked Troubadour what treat he'd like for breakfast on the weekend.  He replied "pumpkin scones."  Luckily I had one can of pumpkin puree leftover from the fall.

My most favorite pumpkin scones had always been from Starbucks.  Once going vegan I had to find a recipe to make them at home.  The molasses cookies at Starbucks are vegan, but I don't believe anything else in the treat department is.

I found a copycat Starbucks Pumpkin Scone recipe on and tweaked it to make it vegan. I think it tastes better than Starbucks pumpkins scones.  Not only are they lighter in texture and in flavor, but they are cruelty free too.



2 Cups all-purpose Flour
7 Tbsp Raw Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves
1/4 tsp ground Ginger
6 Tbsp cold vegan Margarine (I used Earth Balance) or chilled Coconut Oil
1/2 Cup canned Pumpkin puree
4 Tbsp unsweetened non-dairy Milk (I used soy)
1-1/2 tsp Ener-G Egg Replacer + 2 Tbsp cold water to mix it with OR 1 *Flax Egg
     *  powdered sugar for dusting


1.  Preheat oven to 425˚F (218˚C).  Lightly spray a cookie sheet with non-stick spray.

2.  In large bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  Stir to combine.  I like to use a large whisk to combine them just to fluff up the flour a bit.

3.  Cut in margarine with a pastry blender or two knives until the margarine is small and the mixture is crumbly.  Make a well in the center for the wet ingredients and set aside.

4.  Mix the Ener-G powder with water, whisk together and set aside. *If using Flax Egg mix 1 Tbsp ground flax seeds with 3 Tbsp warm water and set aside.

5.  In small bowl whisk together the pumpkin puree, non-dairy milk and Ener-G mixture or flax egg.  

6.  Pour pumpkin mixture into dry ingredients and stir with a fork or spoon until mostly combined.  This may look a little dry but it will work.  If you are worried add another tablespoon of non-dairy milk.  Just dump the mixture out onto the floured counter and knead a few times to combine then shape/pat into a 1" thick round disk.

(It may look dry but turn it onto the counter and knead it)

(Until it combines, then shape it - you can see it will look layered)

(And pat it into a flattened disk 1" thick)
7.  Cut the dough into 6 pie-shaped wedges.  Place on cookie sheet and bake at 425˚ for 14-16 minutes until risen and golden brown.

(Cut into wedges)

(ready for the oven)
8.  Cool on wire rack and dust with powdered sugar while warm.

** You can wait until they cool and drizzle them with glaze, but I think they taste best when warm so I prefer to dust with powdered sugar.

*** These are best eaten the first day but work well the next.  A bit of moisture will come out if covered overnight and the powdered sugar may become sticky as a result.  Best to cover loosely.

- Bon Appetit

"A scone is so easy to take with you.  We can easily put it in a pastry bag and they can eat it on the way to work.  It's not going to crumble all over.  There is no paper wrapping like a muffin, and it's also not as messy as a sticky bun." - Jamie Golladay