Cold Tofu Salad //

This is one of my favorite dishes because it is so refreshing and easy to put together!  I remember eating this salad for the first time: it was back in middle school and I had gone over to my friend Kristen’s house after class and her mom had left this snack for us in the fridge.  I had noticed the tofu wasn’t cooked and I had never had it that way before.  I am glad I tried it because I love eating this!  So thank you Mrs. Ueda for making this for us and introducing this dish to me, and for Kristen for sharing their family recipe with me :)

Cold Tofu Salad

The amount below serves 4.

For the salad:
– 1 package of firm tofu, cubed
– 2 medium tomatoes, diced
– 1/4 of a brown onion, sliced paper-thin
–  a handful of cilantro leaves

For the dressing:
– 1/4 cup soy sauce
– 1/8 cup peanut or corn oil
– 1/8 cup sugar or agave nectar (you can start with half the amount then add more if you’d like)
–  1/4 TBS sesame oil

Layer the ingredients in a serving dish in order listed, starting with the tofu which will make the bottom layer.

Bottom Layer: Tofu

2nd Layer: Tomatoes

Layer 3: Paper thin onion slices

Top Layer: Cilantro

In a small bowl mix together all ingredients for the dressing.  Refrigerate both until cold. Pour dressing onto salad before serving.


Cold Tofu Salad //

Cold Tofu Salad //


Baby Broccoli + EcoVegan Spicy Bits //

Baby Broccoli //

Here’s a new take on the traditional beef and broccoli combo!  I used baby broccoli and eco Vegan’s Spicy Bits.  I love the beautiful green of the broccoli and I didn’t even have to add any seasoning because the bits had a lot of flavor.  This is a great addition to any Chinese cuisine themed lunch or dinner spread!

EcoVegan Spicy Bits //

Baby Broccoli + ecoVegan Spicy Bits

– 1 package of baby broccoli from Trader Joe’s (or a few handfuls will do!), washed
– 1 package of ecoVegan’s Spicy Bits
– water for cooking

Fill a frying pan about 1/4 full with water.  Cover and heat for a few minutes until water is simmering. Add the baby broccoli.  Cover and steam until broccoli is bright green, don’t forget to flip them occasionally.  (If you don’t have a cover it’s ok, follow the same instructions, it just might take a little bit longer.) Taste test to make sure it is the right amount of crispiness you like– you will be cooking the broccoli with the bits later on so if it’s a little bit crispy for your taste, you can make it softer in that last step.

Remove the broccoli from the pan and rinse with cold water until you are able to handle them.  Cut into bite-sized pieces.  Set aside.

Refill the same pan with about 1/4 cup of water (if you have enough water leftover from cooking the broccoli you can just use that).  Add the Spicy Bits.  Cook them over medium heat in the water until they are heated through.  Make sure to stir to keep the bits from sticking to the pan.  Add the broccoli and mix together.  Cook for a few minutes so the broccoli is heated through as well.

Baby Broccoli + EcoVegan Spicy Bits //

Baby Broccoli + EcoVegan Spicy Bits //


Spinach Salad //

It doesn’t have to take a lot of work to put together a delicious and beautiful salad to start off your meal with!

This is a salad that my co-worker ordered for me one day when we got our lunch delivered.   When I make or order a salad, I rarely go for one where the base is spinach– I don’t know why, I think maybe because I prefer my spinach cooked.  But this dish seemed so simply yet filling that I decided to write down what was in it so I could remake it!  Feel free to change the type of greens or mix and match different beans and use a variety of olives.  Below is the recipe, I did not add any quantities- just use as much or as little as you like of each ingredient.

Hope you enjoy!

Spinach + Beans + Olive + Tomato Salad

Spinach Salad //

This recipe is based off the spinach salad from Julie’s Pizzeria

– Baby spinach, torn into bite sized pieces (I use the organic packs from Trader Joe’s)
– Mini heirloom tomatoes, sliced into quarters (you can use any type of tomato you have on hand, I like how colorful these guys are)
– Garbanzo beans, drained (I used the canned version, you can make them from scratch)
– Kidney beans, drained
– Black olives, drained and roughly chopped
– Pepperchinis (optional, leave out if you aren’t a fan of a little heat)
– Italian dressing or oil and vinegar

Toss everything together…that’s basically it!  Serve with dressing on the side or a light drizzle on top.

Spinach Salad //


Sage Organic Vegan Bistro



It was actually an accident that I ended up at Sage Organic Vegan Bistro + KindKreme the first time I ate there.  My friend and I were on our way to a fundraiser and couldn’t find it! This showed up as one of the closest restaurants to where we were and I am SO glad we decided to try it! I absolutely LOVE this place.  It’s always awesome to find a delicious restaurant with SO many vegan options and an extensive dessert menu as well!

It’s located at the corner of Sunset and Logan Street and there is street parking as well as a lot (that is free on Sundays!) next to it.  I am so excited that they will be opening up a location in Culver City which is even closer to me, although it is definitely worth the drive there for brunch or dinner.

A peek inside the Sage location on Sunset

Here are a few dishes I have tried that I give two thumbs up to: the Spinach Avocado and Walnut Sausage Florentine, the Gluten-Free Spinach Potato Quiche, the Baked Artichoke Spinach Dip (this was a hit with my non-vegan friends too), the Mushroom Steak Dinner (amazing and served with rich mashed potatoes and colorful seasonal veggies), the Vacation KindKreme (banana flavored with cocoa nibs, coconut flakes, and I think caramel swirls), the Superfood KindKreme (chocolate with goji berries and other good stuff), and I have had it on the waffle!  Next on my list to get is a banana split :)

Stop by and let me know how you like it!

kindkreme logo

waffle ice cream

banana split

Photos courtesy of Sage’s website and Facebook page


I am really excited to be a part of Vegan Mofo this year and also that it is happening during my birthday month which is very appropriate because I love being and cooking vegan!

Vegan Mofo 2013

In case you don’t know what Vegan Mofo is, it stands for Vegan Month Of Food.  This year it starts on Sept. 1st!  VeganMogo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo.  The idea is to write as much as you can all month, about anything vegan food related.  The goal is to shoot for every weekday, or about 20 times in the month.  “As the world catches on that vegan food really is the best choice for animals (suck it, humane meat!), the planet (bite me, melting ice caps!) and people (piss off, heart disease!) let’s show them what vegan eating is all about.”

It seems to make sense that I signed up to be a part of it this year, because my first blog was based on the idea of cooking and baking through 365 vegan recipes in a year!  This month is looking pretty busy but I am shooting for the 20 times a month.  Anything vegan related works for a post so that helps– hopefully I can share some yummy vegan restaurants and products in addition to recipes!

My mom actually was in labor with me 29 Labor Days ago, and I feel so grateful for all the love and thoughtful gifts I have already received– one being a HUGE bag of vegan goodies from my good friends from The Lange Foundation, Megan, Julie, and Sara!  It really has been so awesome to be able to work with such a great group of people– I have never loved a job as much as I love days that I spend at Lange.  It’s the best combo of people friends and animal friends :)  I also have to throw in here that shopping at Whole Foods really stresses Megan out, so she went above and beyond to find me all kinds of vegan goodies there!  I love you guys!

My vegan loot

{My vegan loot via Instagram!}

I’ve been meaning to try Upton’s Naturals for awhile now, because the mustache man packaging always catches my eye.  Megan got me the Chorizo flavored seitan as well as a block of tofu so it got me thinking of doing a breakfast scramble!  This is really easy to make and a delicious way to start off the day!

Upton's Naturals Mustache Man

Happy Labor Day / Thanks Mom For Being in Labor on Labor Day / Happy Vegan Mofo Month!

PS:  Megan bought the Upton’s also because the mustache man caught her eye!

Vegan Breakfast Scramble

Vegan Tofu + Chorizo Seitan Scramble

The below recipe yields breakfast for 2 :)

– 1/2 block of extra firm tofu
– 1/2 a package of Upton’s Naturals Chorizo Seitan (the seitan is seasoned well and has a slight spice to it so I don’t add any additional seasonings to the dish)
– 1/2 green bell pepper, diced
– 1/2 small red onion, diced
– 2 cubes of Dorot’s crushed garlic
– 1 tsp nutritional yeast
– 1/2 tsp tumeric
– oil for cooking
– 4 pieces of hash brown, I use the frozen kind from Trader Joe’s (optional)
– 4 pieces of toast (optional)

The ingredients

LOVE Upton's Natural's packaging!!

{I love Upton’s packaging!}

Prepare the tofu by rinsing and draining it when you remove it from the package.  Slice the 1/2 block of tofu into about 1/2 inch thick slices.  Lay them on a piece of paper towel and press another paper towel on top to absorb any excess water.  The drier the tofu the more crumbly and scrambled egg like texture it will be.  (You can let the tofu sit like this while you prepare the veggies.)  When you are ready to use the tofu, break it up with a fork until it is in various bite sized pieces.

"Scrambled" Tofu

Pop the hash browns in the oven to bake at 375-400F until golden brown (about 15 minutes).

While the hash browns are cooking, in a frying pan, heat up some oil.  Add the garlic, onions, and bell peppers.  Cook until the onions are translucent.

Add the crumbled tofu, tumeric, and yeast.  Gently stir and mix until the tofu is evenly coated.

Add the seitan.  Gently mix again and cook until the seitan is heated through.

The scramble is now ready to serve!

Does it look like real scrambled eggs?

If you are using the bread and toast, this is how I assemble it (I let the scramble cool for a few minutes after it is finished cooking and toast the bread during that time):  I remove the crusts from the toast (and my dogs will help me make sure they don’t go to waste!).  Then I cut them in half lengthwise, then again horizontally (so you should have 4 pieces now).  I cut the hash browns in half to fit on the slices of bread.  The hash browns go on the toast and I top each with spoonfuls of the scramble.  Serve the extra scramble on the side.  Enjoy!

Time for breakfast!