Sunday, 19 July 2020

Recipe: Quick Tofu Scramble

We are often short on time at the Sanctuary, so quick, easy meals are essential – this tofu scramble takes five minutes, uses just one pan and is delicious!


- 1 brown onion, chopped
- 1 block of firm tofu, mashed (you can use a fork or simply crumble with clean hands)
- 2 teaspoons of soy milk
- 2 teaspoons of garlic salt
- 1 teaspoon of salt
- 2 tablespoons of nutritional yeast
- 1 tablespoon of vegetable oil
- 1 spring onion, chopped (including green part)
- 1 handful of English spinach


- Sauté the chopped onion in vegetable oil over a low heat until transparent.  

- Add tofu, nutritional yeast, garlic salt and salt and cook gently for two minutes.  

- Add soy milk, spring onion and English spinach. Stir until heated through and the spinach is wilted.

Serve on toast with extra fresh spinach and a generous spoon of Cheezus on top! 


Thursday, 16 July 2020

Recipe: Zucchini Slice


- 1 cup of self raising flour
- 1 large onion, chopped
- 400g of zucchini, grated
- 3 rashers of vegan bacon (we used Cheatin’ Slices), chopped
- ½ cup of nutritional yeast
- The equivalent of 5 eggs using Orgran Egg Replacer
- ¼ cup of vegetable oil
- Oil spray


- Lightly brown the vegan bacon pieces in a lightly oiled frying pan.  

- Combine all ingredients in a large bowl, then pour into a lightly oiled baking tin.

- Bake at 180C for approximately 45 minutes, or until the top is golden.

This slice is delicious with steamed vegetables or salad, or enjoyed cold with a light spread of Nuttelex buttery.