Classic Tofu Scramble

There are some dishes that are such staples, you could make them with your eyes closed. Tofu scramble is that dish for me. I KNOW, soo basic. But soo good. Just like avocado toast, tofu scramble is a vegan breakfast classic, loved by all. I told y’all, my body is in need of the hearty basics after all the crazy indulgences at the Houston Vegandale Festival.


Classic Tofu Scramble | plantcrush.co


Tofu scramble was the first thing my mom ever taught me in the kitchen. She likes to make hers a bit on the salty side, because we would usually eat it with plain white rice. SO GOOD. It’s a staple that stands the test of time. Last year, one of my vegan friends told me that my tofu scramble back in high school actually introduced her to vegan food. High school was at least 10 years ago…I was so touched!! Omnivores have told me that this scramble even rivals the one at a certain beloved vegan diner around these parts (Spiral Diner, I still love you and your migas; don’t come for me, hahaha). My cousin Jackie is also obsessed with my tofu scramble and has always asked me exactly how I make it, so I made a Highlight about it on my Instagram to share the process; check it out here!

It’s high time I had a post on here dedicated to this beloved classic. My sister Anna and I often find ourselves making a huge batch of tofu scramble every week or so, especially when we find tofu on sale for 25 cents a box! Yes, that happened this weekend, and we bought ten boxes. My mom was so proud, but she said we should’ve gotten 20. #asianmoms

Tofu scramble is satisfying, quick, and packed with nutrients and protein. And it’s so easy to pack in veggies and customize it to your liking! You can make it so many different ways, depending on your mood. Tofu scramble is THE most versatile dish in any vegan’s repertoire. Everyone’s got their own way of making it, and here’s mine! Lately, I’ve been obsessed with lemon pepper and I put it in everything. It really brightens up a tofu scramble! Continue reading

Shredded Mushroom + Tofu Bánh Mì

I threw some things together to make bánh mì for my dad and myself last weekend, not thinking too much about it. The sandwiches turned out so beautifully that I had to photograph them and share a recipe with you!

Shredded Mushroom + Tofu Bánh Mì

When it comes to bánh mì, the fixings really make the sandwich, and silly things like measurements are not necessary. The quantity of fillings just depends on how hungry you are.

Fixings I used:

  • paprika mayo (I just whisked together some Just Mayo, smoked paprika & garlic powder)
  • cucumber sticks
  • fresh cilantro
  • fresh basil
  • jalapeño slices
  • Đồ chua (Vietnamese pickled carrots & daikon–available at Asian markets, or you can DIY!)
  • Sriracha

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Kimchi & Tofu Lettuce Wraps

The warm spring weather has prompted my sister and me to put many spring rolls and lettuce wraps on the menu lately. My cousin Jackie introduced us to kimchi tofu wraps last month and we’ve been hooked. Savory dry-fried tofu and fiery kimchi provide the main flavors in these wraps, while add-ins like basil, sprouts and cucumbers add green freshness.

Kimchi & Tofu Lettuce Wraps | plantcrush.co

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Green Tofu Scramble

Growing up as a lacto-vegetarian, I remember feeling left out of a lot of food events in elementary school. On the day after we read Green Eggs and Ham by Dr. Seuss, I walked into the classroom and was met with the nauseating smell of eggs and ham.

On principle (and to avoid gagging), I didn’t try any, but I was pretty intrigued by the idea of green food. As repulsive as the smell was to me, green food sounded fun, so my child self felt left out. Even back then I knew it was ridiculous to feel like I was missing out, since it was basically chicken periods with green food coloring. Gross. Plus, I still didn’t understand how people could eat animals in the first place. It was absolutely weird to me (still is). We’ll have to re-visit this topic later–I have a cool discovery to share! Continue reading

Smiling Moose Deli | sandwiches + soup + studying

Last December, I adopted College Park’s Smiling Moose Deli as my study abode for an afternoon. At first, I came to grab food, but when I realized that they had free wifi and outlets available, I set up my materials and wrote my final paper there. The place offered a nice, warm atmosphere for studying and several vegan options to choose from. I ended up ordering a few dishes to keep myself satiated while working.

This place is very clear about labels and friendly about answering questions. Any of the vegetarian dishes can be ordered vegan if you ask them to hold the dairy products. Here’s my full review, originally published on The Shorthorn, UT Arlington’s student news website, published on October 2, 2013.

Before closing, they offered me free coffee (plus soymilk!) since it was the end of the day. Sweet. I had other study plans that night, so the caffeine came in handy.

Pictured above: Build-Your-Own salad, the Veggie Mo, and Vegan Vegetable Soup. The soup was hearty, and the sandwich was filling, but it was not my favorite. I loved the salad I had a few weeks ago–I tend not to order salads, but I was really craving fresh veggies and this hit the spot. I loaded it with all the toppings I could think of (they do not charge extra for extra toppings). College Park has several other vegan options too–check out my reviews here.

Good luck with finals! Load up on healthy snacks! 😉

Chili Mac’n’Cheese

If you’re new to vegan comfort food, you probably have a burning question about the title of this blog post: How can mac’n’cheese be vegan?! What is this blasphemy? I refuse to acknowledge the possibility. (Can you tell I’ve gotten reactions like this before? hehe)

Calm down, take a breath and stay with me, my friend.  The possibilities are endless and wonderful. This Pinterest board lists tons of ways to make vegan mac’n’cheese, including pumpkin, cashews, tofu and even cauliflower. It’s an adventure!

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