*Courtesy of Janet at The Taste Space
Adapted from Radiant Health, Inner Wealth
- 1 lb tofu, firm or soft, crumbled
- 1 tbsp olive oil
- 1 tsp turmeric
- 1/4 tsp black salt (or regular salt), add more salt to taste
- 2 tsp dried granulated onion
- 2 tsp dried granulated garlic
- 2 tsp dried dill
- 1 tbsp low-sodium tamari or soy sauce (add to taste)
- 3 tbsp nutritional yeast powder
- 1 broccoli stalk/stem, peeled and thinly sliced (also good with sauteed mushrooms)
- Freshly ground pepper, to taste
- Crumble tofu over a bowl in the sink, squeezing out as much water as possible. The bowl is to help catch any pieces of tofu that slip away. Catch them all and place in a medium bowl and set aside until needed.
- In a large non-stick skillet over medium-high heat, add the oil and turmeric. Stir to combine.
- Add the black salt, granulated onion, granulated garlic, dill, tamari/soy sauce, nutritional yeast and freshly ground pepper, to taste. Stir well and allow to toast slightly. Add the tofu and chopped broccoli and stir well.
- Continue to cook, stirring often, until the tofu is browned, slightly crusty and warmed through, around 5-10 minutes. Serve immediately. Add hot sauce, to taste.
Venezuelan-Style Mini Arepas
Adapted from Viva Vegan
- 1 cup masa harina (you need the one specifically for arepas (aka masarepa), try PAN)
- 1/4 tsp salt
- 1 1/4 cup boiling hot water
- Preheat oven to 350F.
- In a medium bowl, mix together all of the ingredients until smooth. It should feel like thick mashed potatoes. Set aside for 5-10 minutes. Shape into small balls (1″ diameter) and then flatten slightly.
- In a medium non-stick skillet over medium heat, heat a bit of oil. Toast until brown on the edges, around 8 minutes on each side. Flip and brown other side.
- Once browned, place on a silpat-lined baking sheet and bake for 5-15 minutes, flipping half-way through (we just leave them in until the tofu is ready!). Arepas are best eaten shortly after they are made.