Scrambled tofu: like scrambled eggs, but vegan! You get the same great taste, but without the cholesterol! The key ingredient that gives this recipe its eggy taste is black salt aka kala namak. It’s a powdered salt with that particular sulfuric smell that eggs have. I’ve never seen it at my local grocery stores, but you can buy it online like most things nowadays. Do not try to make this recipe without it! One thing I love about this recipe is that it’s so easy to prepare. Just chop up some veggies and tofu, add spices, let it cook, and you’re done! You can easily make this in under 15…
Autumn Squash Soup is a delicious way to warm up and get cozy while using ingredients that are in season. This recipe is a vegan inspired version of Panera’s Autumn Squash Soup. The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.