Ok, so I’m a huge fan of soup. I love eating it. I’d eat it every day. However, I’ve always felt like there are not enough soup options out in the public for people like me. Sure there are plenty of delicious vegetarian soups out there especially if you live in a big city, but I’ll bet that the majority of — let’s just single out a common one — potato soup for example served in restaurants across the States include bacon or ham, and most likely a chicken stock. And what about the “veggie” minestrone soups with little beef shreds floating around in a beef stock? None of this matters though to a girl like me because every one of those soups are prepared with onions! Yes, you’ll have an extremely difficult time finding a soup prepared by someone else that excludes onions completely. Even if they didn’t put onions directly in the soup pot, the stock they used was surely prepared with them. So, if you’re sensitive to onions you’ll know they’re in there and you’ll regret having it — even if it tasted wonderful. Luckily for me I know to avoid soups outside of home and I happen to love preparing it myself anyway. So, my life will never lack soup… and today I’d like to share a bit of cauliflower magic with you…

Just the other day I was craving a cauliflower soup, we haven’t had one all year. I wanted it to be creamy, a little cheesy, and subtly curried. I came up with a recipe that was exactly that. I usually think my soups turn out to be pretty tasty, but this one… I’m still thinking about how delicious it was. It was a perfect comfort soup on a cold February night. We dipped peasant bread in it too, even better ;)

Ingredients used:

1 average head of cauliflower, when chopped about 5 heaping cups
6 cups vegetable broth
1 celery stalk
2 big carrots divided
1 heaping cup chopped mushrooms
1 teaspoon turmeric
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon kosher salt
1 heaping cup of shredded sharp cheddar cheese

Begin by preparing all of your ingredients.  Measure out your spices and salt. Chop the cauliflower into small pieces, 1 carrot, and celery. You can wait to cut the other carrot and the mushrooms if you want, they will be added after the soup is blended.

In a large soup pot splash about a tablespoon of olive oil and heat over medium heat. Add turmeric and cumin seeds, and salt. Once the cumin seeds begin to brown toss in the asafoetida, stir the spice blend together and add the 6 cups of vegetable stock to the pot. Add carrots and celery, bring to a boil. Add cauliflower and simmer for about 20-25 minutes or until all ingredients are soft and ready to be blended. During the simmer prepare the carrot and mushroom pieces, chop them to a comfortable size to spoon up in the soup.

Blend with an immersion blender or a regular blender if that’s what you have. Create a smooth blended consistency and taste for spice adjustments.  Add vegetables and cook until they are how you like them. I prefer them to be a little firm, but not quite crunchy. Slowly stir in a heaping cup of shredded sharp cheddar cheese, mix until well combined.  Ladle into soup bowls and enjoy with your favorite bread.

I’ve been making little egg rolls for years now and I’ve never been disappointed. I’ve switched up the ingredients and the proportions many times.  Some things work better than others of course; I’ve made them too garlicky or too peppery before but still… they’re always delicious.  Of course the ones I make are not traditional and don’t even involve egg — just a familiar name for a familiar concept, bite sized fried-up goodness in a hand-rolled form.

Here is a recipe to get you started on making your own.

This recipe is for about 40-50 mini egg rolls:
(sounds like a lot but they go quick!)

1 pack of wanton wrappers, usually 60 sheets
2-3 cups red cabbage (1/2 small head)
3/4 cups shredded carrots (2-4 medium carrots)
1/2 cup mushrooms chopped
1 large clove of garlic minced
1 teaspoon fresh grated ginger (heaping)
1/2 block tofu (1 1/4 cup crumbled)
1 tablespoon soy sauce & 1/2 teaspoon fresh ground black pepper
splash of olive oil & sesame oil

vegetable oil for frying

Be sure to allow enough time before you get started for your wanton wrappers to thaw if necessary.  Press tofu to drain as much excess moisture as possible.  You can pat it dry with some paper towels and set it under a plate while you prepare the other ingredients.

Finely chop cabbage and shred carrots. Cut mushrooms into small bits. Finely mince ginger and garlic, keep separate from other vegetables.

In another bowl, crumble the tofu. Add 1 tablespoon soy sauce & 1/2 teaspoon fresh ground black pepper. Stir.

In a wok or frying pan heat up a splash of olive oil and a drizzle of sesame oil. Add garlic and ginger, saute over medium heat for a moment until garlic is fully cooked.  Add cabbage, mushrooms, and carrots and cook for about 1 minute.  This is a really quick fry, you don’t need to cook it much at all in order to preserve a bit of crunch in the filling. Add the tofu mixture, stir up and add kosher salt to taste.  Remove from heat and transfer in to a bowl. The filling is complete, you should have 4-5 cups worth.

Get ready to fill the wanton wraps. Create a work area fully equipped with a rolling surface, a bowl of water for sealing, and a landing zone for the egg rolls ready to be fried.

Put one wanton skin on your work surface. Place one tablespoon of filling in the middle.  Doesn’t seem like a lot of filling but it’s enough. If you start off packing it with too much it will be very difficult to roll. Once you roll a few you will get a feel for how much filling works best for you, there will be plenty of chances to practice. As you are working through the filling towards the bottom of the bowl you may have extra moisture, try to work around it rather than include it in your rolls. If moisture escapes while frying you may have some spitting oil. Ouch.

Begin rolling by folding one corner of the wanton over the filling. Dip your finger in water and lightly wet the next corner to be folded towards the center. The water will help seal it closed. As you fold the side over be sure to tuck and close any openings on that side. Repeat this step for the other side.

Complete the mini roll by wetting the last edge and folding it over. It’ll look like a cute little package. It might be a little sloppy at first but it won’t take long to get the hang of it. If you happen to rip a wanton or two don’t fret, you’ll have a few left over anyway. Put completed rolls on to a plate, be sure to stack them in such a way that they don’t stick together — give them a chance to dry for a moment before you pile them on top of each other.

Once the all the filling is depleted and rolled into mini egg rolls it’s time to fry! Deep fry! We use a small sauce pot filled with about an inch and a half of vegetable or canola oil and a wire basket utensil to remove them from the oil. Use a utensil that will allow the oil to drain directly over the pot and off of the roll.  I like to use a small pot in order to use less oil and also because we can only fit a couple in the oil at a time, which means it’s easier to handle 2-3 frying egg rolls rather than having the option of dealing with many more at once. Seems safer for a makeshift home deep frying set up, they cook rather quickly once the oil is hot and you don’t want to have too much to deal with at one time. Prepare a landing zone for the freshly fried egg rolls. I usually use a baking sheet lined with Viva paper towels, a plate with a few paper towels works too.

When you’re ready to fry, check if the oil is hot enough by tossing in a small piece of wanton. It should quickly fry up and float to the top. If it sinks or takes awhile to fry continue to heat the oil and test again. Once the oil is ready lower one mini egg roll to start, it’ll float to the top with a beautiful crisp golden color. Transfer onto the baking sheet and carry on. Once you are confident with the cooking time you can decide to fry a few at a time. Best to start slow if you haven’t done this before so there aren’t any accidents. Hot oil is not something worth rushing around.

Be careful and enjoy as is or dip in some sweet & sour, soy, or plum sauce.

I think it’s safe to say that making your own pizza will change your life. At least it changed ours in the way we feel about eating it…

Let’s face it, pizza is delicious — dough, sauce, cheese — although it’s not one of those foods that I just have to have. We just about never go out for pizza and when it’s delivered it’s usually mediocre at best. Pools of grease that then sit heavy in your stomach. Ugh. I generally don’t feel so great after a pizza delivery experience, a quick crap fix of a meal that cost a pretty penny. Not to mention the standard pizza sauce surely involves onions. Delicious at the time but not always a feel good situation in the end.

Last winter Joe and I got into making our own pizza and haven’t gone out or ordered pizza delivery since.  It’s just so simple and so much cheaper to make our own; it’s actually quicker too. While you can’t deny that it is pizza you are eating, it feels better for you because you control everything that goes into it. For example the cheese — you can use as much or as little, you can buy a cheese that is light or of higher quality.  You can load it with vegetables so it’s not just dough sauce and cheese, you can roll it out as thin or as thick as you like…. basically it’s fully customizable, so how could you lose?  Make it just how you like it and feel good about eating it. Have it for lunch the next day too…

This recipe makes 2 big delicious pizzas:

roasted red pepper sauce:
6 medium peppers
1 jalapeño
1 head of garlic
4 tomatoes
kosher salt to taste

dough:
1 1/3 cup warm-to-hot water (about 100 degrees F)
2 1/4 teaspoons dry active yeast (1 packet)
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
3 1/2 cups flour

topping:
2 potatoes
1 tablespoon rosemary
3 cups chopped mushrooms
12 oz shredded mozzarella cheese

First prepare your sauce; this can be done the day before if you plan ahead but we often just do it the same day. Doesn’t matter.  Preheat oven to 425°. Wash ingredients to be roasted. For this sauce we used 6 medium peppers (2 red, 2 orange, 2 yellow), 4 small tomatoes, 1 jalapeño, and a head of garlic. Place on a greased baking sheet and brush with oil. Wrap the head of garlic in foil and drizzle with oil, place on baking sheet as well.  Roast for about 40 minutes turning once or twice during that time. The peppers will be slightly blackened and soft when the are done.  Remove from the oven and allow to cool before handling.

Before blending, remove the stems and seeds from the peppers, you can leave the jalapeño seeds in and cut out the stem from the tomatoes. I also like to peal away the skin from the bell peppers and tomatoes to create a smoother textured sauce. Include the garlic and blend until desired consistency.  Salt to taste. We ended up with about 4 cups of sauce which is a little more than we would use for the two pizzas. 3 cups should be enough. But we wouldn’t want to run out so we planned to have a little extra instead. Set aside while you prepare the rest the dough and toppings.

Next prepare the dough. In a large bowl or in a stand mixer combine 1 1/3 cup warm water with 2 1/4 teaspoons of dry active yeast (or 1 packet). Allow to sit for a couple of minutes to give the yeast a chance to work. Add a tablespoon of sugar, a tablespoon of salt, and 2 tablespoons olive oil. Mix in 3 1/2 cups flour and let the dough sit for about 15 minutes while your prepare your ingredients.

Preheat oven 425°
(check that your rack is at the lower setting before the oven gets hot)

Peal and chop the potatoes in smaller pieces, we usually cut them to about 1/2 inch cubes or similar sized rectangles. Slice mushrooms. Remove rosemary leaves from stems and coarsely chop if you’d like. Shred your cheese. We always buy the block of cheese to grate ourselves for a couple of reasons; it’s generally less expensive and there are unnecessary preservatives added to prepackaged shredded cheeses — same stuff with a bit of extra questionable ingredients added to the mix. No thank you, we’ll grate our own.

Time to roll out the dough! Get out two large baking sheets and grease them up. Sometimes we use butter and other times we’ll use a spray oil. You can also use a sprinkle of cornmeal if you’d like. we’ve never had a problem with the pizza sticking.

Cut the dough in half making 2 balls. Roll out one at a time on a lightly floured surface. The dough might be a little tough if you’ve never rolled dough before, but you can stretch it out a bit by pulling at the edges and letting it hang off your hands. If you want to be really daring, practice spinning it in the air; this might seem like an unnecessary flourish but it actually helps stretch the dough.

Now it’s time to top the pizzas…

First layer is the sauce, spread an even layer across each pizza.  It takes about 1 1/2-2 cups of sauce per pizza. We usually roll out each pizza to be about 12 x 15 inches or so.  You’ll probably have more sauce than you need so put as much as you like.

Second layer is the potatoes.  Divide your cut potatoes in two and scatter them on top of the sauce.

Third layer is the rosemary. I usually chop up about a heaping tablespoon or so of rosemary to share between the 2 pizzas. You can add more if you want a more intense rosemary taste, but it’s a pretty strong flavor so you don’t want to overdue it especially if your cooking it for other people.

The forth layer is the mushrooms. Find some open spaces between the potatoes and fill them in with mushrooms. There’s room for everyone here.

Last but not least is the cheese! We use about 12 oz of mozzarella between the 2 pizzas, but you could cut it down a bit for a lighter pizza or bulk it up some for a cheesier pizza, of course.  Sprinkle an even layer on each. We also usually add Parmesan to the top as well but this time we were out, it’s delicious either way.

Bake at 425° for 15-20 minutes or until it’s golden. Baking time may vary depending on your oven. We like to bake ours at the bottom for a slightly crispier crust.

Two large custom pizzas for well under $10 — in under an hour!

There are definitely many right ways to make stuffed mushrooms.  It’s an extremely easy dish to make and to improvise with whatever you have.  With the simple guideline of “top mushrooms with filling,” the possibilities are endless.

This dish makes a great appetizer, side, snack, or even a small meal. We made a similar version of these mushrooms for a dinner party a few weeks ago with the only real difference being the cheese we used.  They’re great for parties whether you are the host or you are bringing them with you.  Make ahead and pop them in to the oven 25 minutes before you’re ready to enjoy.

recipe:

about 2 8oz packages of baby bella mushrooms

2 cups frozen spinach
1 roasted pepper
4 cloves roasted garlic
1+ cups cheese (sharp cheddar, havarti, swiss all work well)
1/2 teaspoon kosher salt
1/8- 1/4 teaspoon hot pepper powder or cayenne
handful of toasted pine nuts (optional)

1/4 cup bread crumbs toasted with butter

Prepare your roasted pepper and roasted garlic ahead of time.  Preheat oven to 425°. Lightly brush pepper with oil, wrap a head (or half) of garlic drizzled with a little olive oil in tinfoil and place both on a baking sheet. Bake for 30 – 45 minutes, flip pepper half way through. Allow to cool before handling.

Meanwhile prepare the filling. Thaw spinach and drain excess water- if you are using fresh spinach saute it for a moment to wilt.  Grate the cheese; we used cheddar for this recipe, but last time it was havarti. It’s ok to switch things up. Both were delicious. Toast a handful of pine nuts — dry toast them in a small pan with no oil, shake them around over the heat until they’re nice and toasty.  Dice the roasted pepper and peel the garlic.  Combine all of these ingredients along with spice and salt to taste. Set aside.

Clean mushrooms and pop off stems. Place mushrooms caps cup side up in a glass baking dish. We use a shallow 8 x 12 glass baking dish.  Use whatever you have — a couple of pie dishes or a lasagna dish would work well too. The filling should be enough to top 2 8 oz packs of mushrooms.  The size of the mushrooms and the amount of room on your baking dish may vary the proportions. Disperse filling into the caps.

Finish the stuffed mushrooms off with bread crumbs.  For this recipe we used panko bread crumbs and fried them up with a little butter, probably about a tablespoon or so.  You can add some parmesan to the mix if you want.  If you are interested in making your own bread crumbs from scratch, check here for some inspiration.

Bake at 350° for about 25 minutes.

Try out our recipe or make up your own! If you don’t have all of the ingredients we used consider what else might taste nice here…. artichoke hearts, olives, goat cheese, tomatoes, Parmesan, carrots, edamame, kale, walnuts… no onions… this list could go on for days- you get the point.

I’m continuously on a quest to find ways to prepare squash and pumpkin in a satisfying way. I mentioned in a previous post that I don’t care much for squash mostly because they are most often prepared in a sweet way. However, it is possible to successfully prepare the squash family in a savory way as well. This year we picked our pumpkins mostly for the seeds with no intention to carve.  Unfortunately when we opened our pumpkins we found the most pathetic dilapidated flat seeds I have ever seen ;( — they were completely unusable and severely disappointing to me.  In a moment of panic upon this discovery I feared that we bought and lugged these pumpkins home for no reason… I was peeved. Deep breath, we had to give them purpose — this meant making pumpkin puree!

And with that puree we made bread, muffins, cookies, lasagna, and even gave some away! I would have never had the desire to make my own pumpkin puree if those seeds were any good. I would have happily moved on to roast and devour the seeds without thinking twice about completely wasting the rest of the pumpkin! We made our puree from two pumpkins, which left us with about 16 cups! So of course we had to search for different ways to use it, what the heck could you do with so much puree!? I will forever look at a pumpkin as more than a carve-able surface filled with delicious seeds.

One of the most interesting dishes I discovered was pumpkin lasagna; I have never heard of or thought of it but I was sure ready to try it out.  I got the idea from Food Mayhem, they made it last year as well.  Of course I didn’t follow their exact recipe, I had to cut out anything sweet and add a little more savory to the mix.  It turned out nicely. Lasagna is one of those meals that really doesn’t need many rules. Noodles, sauce, cheese, and anything else baked in layers — that’s basically how it’s done. This is how we made our first pumpkin lasagna! If you’re a sweeter pumpkin eater you should have a look at Food Mayhem’s recipe as well and adjust to your preference.

Ingredients used: pumpkin puree, cayenne powder, cumin powder, ginger, kosher salt, lasagna noodles, fresh ricotta, fresh mozzarella, spinach, tofu, mushrooms.

3 cups plain fresh plain pumpkin puree-
spiced with :
1 tsp pepper powder or cayenne pepper
½ teaspoon cumin powder
½+ teaspoon kosher salt
½ teaspoon fresh finely minced ginger.

lasagna noodles of choice
15 oz fresh ricotta cheese
8+ oz fresh mozzarella
3 cups sliced baby bella mushrooms
2 cups fresh or frozen spinach
½ block of tofu

Begin by spicing up the pumpkin puree; simmer puree in a sauce pot and add ginger, cumin, cayenne powder/pepper powder, and salt to taste.  Cook over lowest heat while you prepare the rest of the ingredients (cut mushrooms, tofu, and spinach).

Preheat oven to 350°

In a 9 x 13 glass baking dish spread a thin layer of pumpkin puree at the very bottom, place the first layer of lasagna noodles and cover with a thin layer of pumpkin puree. Having a bit of puree on the very bottom will help the noodles cook and avoid it from sticking to the bottom of the pan once cooked.

Add tofu; we sliced ours but crumbling it would also be nice. Add a layer of spinach — we used frozen spinach because that’s what we had, we always have frozen spinach on hand because it’s super cheap and a perfect ingredient to add to any sauce, beans, rice, casseroles, lasagna, etc…

Time for another layer of lasagna noodles & of course a layer of pumpkin puree.

Clump fresh ricotta onto the mix and spread it out into an even layer.

Place the sliced mushrooms in an nice even layer and place your last layer of lasagna noodles.

One last layer of pumpkin puree and top with mozzarella! We accidentally bought a fresh mozzarella filled with cream: Burrata — fresh mozzarella filled with cream. When we first chopped into the surprisingly soft and gooey cheese we worried that we made a mistake.  Of course we used it anyway and it didn’t seem to make a difference at all. Once Baked all of the cheese melted together and was delicious as expected.

Cover with tin foil and bake at 350° for 50 min.  Allow time to cool — cut and serve. Now tell me that doesn’t look delicious! Ha — ok, I know, it’s not exactly a beautiful looking dish. But it’s definitely a nice way to remake a traditional lasagna into a seasonal treat…

Last week Joe and I went on a little vacation to Minnesota with some friends (Todd, Gage, Robert, & Joshua), Todd and Joshua are brothers who have a family house set on beautiful Lake Ossawinnamakee, where the water is clear! We spent most of our time on the pontoon boat floating around playing games and enjoying treats; when we were off the boat you would most likely find us cooking around the fire or up in the cabin kitchen.  All of us happen to really enjoy cooking, so there was no shortage of good ideas for tasty meals.

One of my favorite parts of the whole trip was cooking with the “camp cooker” over the fire.  The camp cooker is essentially and iron sandwich press that is suitable for cooking in a camp fire.  Before going up there, Todd mentioned that we would be using this device to cook little apple pies, one of his favorite ways to use it- and that we did! It was our first item cooked on the fire.  In the cabin we cooked up some spiced apples and pears and with bread & butter headed down to the fire to crisp up our pies. Sadly there are no photos of these delicious apple pockets. Luckily this cooking method was so much fun that we used it a few more times in varying ways.

A couple mornings later it was time for our next Camp Cooker treat- breakfast style.  To make our breakfast sandwich we used a dozen eggs, 2 Field Roast grain meat sausage links (Mexican chipotle flavor), mushrooms, red and green peppers in between a mix of wheat and white bread for each sandwich (because that’s what we had). I have to say it was definitely one of the most satisfying breakfast sandwiches I have ever had- and there’s a lot to compare to! Here is how we did it:

Here in Chicago there’s no problem finding fake meat products.  There’s a good chance the corner store carries tofu dogs or something related.  But in central Minnesota where the population of all near towns just barely top 200… even the large grocers don’t have many options in the way of imitation meat. They all seem to carry Morning Star but it was quite challenging to find tofu dogs or anything that we might be able to put on a stick to roast just like the carnivores do. The reason I mention any of this is because if we had not been on such a quest to find Smart Dogs, we would have never come across this fake sausage which we used in our Camp Cooker breakfast sandwiches.  Just as we were about to head back to the cabin, after a long drive and several stops in search of meatless dogs, we spotted a store called Crow Wing Food Co-Op.  It was a great little shop full of all things natural and organic, we found more than enough options here. Definitely somewhere I’d go more often if it wasn’t a ten hour drive away!

Preparing the filling was easy and straight forward.  We first chopped up our peppers and mushrooms, then unwrapped the soy sausage links from their plastic casing and crumbled them into a cast iron skillet. Fry until peppers are cooked they way you like it and the soy pieces are warm enough. Scramble the eggs. Keep covered and head towards the fire with the filling, butter, and bread.

Heat your camp cooker up, this will help clean it and will warm it up so the butter will melt and evenly coat the two sides. Once you remove it from the heat allow it just a moment to cool so your butter doesn’t immediately burn. It’ll still be very hot so use caution as you add the butter.  Place it on an appropriate surface (not plastic or dirt) and put one slice of bread on each side. Get ready to fill!

It doesn’t really matter the order of which you add your filling, but we decided to put the sausage pepper mixture on first and then we added our eggs. The second time we made these we combined all of the ingredients into one mixture.

To complete the filling we topped it with some sliced Swiss cheese and closed up the camp cooker.  It’s now ready to cook!

The cooking time will vary depending on how hot your fire is and how close you hold it to the heat.  We found the best results by holding it just above the coals turning it from side to side often in order to avoid burning the bread. The faster you cook it the better your chances are of having a burnt sandwich. Take an extra moment to hold it over the heat, with constant flipping you’ll end up with a nice golden crispy sandwich with a steamy filling. You can check the progress as it’s cooking by carefully peeking at it.

With a small amount of preparation we were able to make several breakfast sandwiches that were most excellent. It was amazing to be able to cook them in the sun on a fire within feet from such a clear lake. It’s not often that we allow ourselves time like this- something so simple and so necessary really reminds me how important it is to take a break from the usual!

This Tofu recipe is inspired from the Grit and my friend Rebekka who first introduced me to this meal. Tofu and Broccoli!  I have been eating it regularly ever since the first time I tried it!  Delicious, healthy, and simple.  The focus of this meal is on the tofu and while broccoli naturally goes well with it, it’s just as easy to modify the recipe to include any other vegetable you desire. We often make this tofu with other vegetables including asparagus, kale, and mushrooms.

The key ingredient to making this tofu amazing is nutritional yeast.  It is often used in vegan dishes as a cheese substitute as well as a nutritional boost. It has a nutty flavor and comes in flake form. I really enjoy the flavor it adds and love finding new ways to use it; there are a lot of great vegan recipes that I can’t wait to try. Not only is it great to taste, it is also packed with the B-complex vitamins and it’s a complete protein — an easy way to get some extra nutrients while adding a hardy and unique taste to your meal. Nutritional yeast can be purchased at your local natural food store in the bulk section.

Ingredients: 1 block of tofu, soy sauce, nutritional yeast, vegetable of choice.

• Cut and prepare the vegetables, you will cook them at the same time as the tofu.  You can choose to cook them anyway you prefer. Because we eat this meal so often we like to switch it up each time but generally we like to steam our broccoli, fry our asparagus, or steam & fry our kale with mushrooms.

• Use one block of firm tofu, drain and soak up as much excess water as possible.  I usually just press it with Viva Paper Towels a few times.  Cut block to ½ inch squares.  In a large frying pan, pour a small amount (about a tablespoon) of oil, turn heat on med-high and toss tofu in.  Flip your tofu cubes in the pan to help spread the oil around.  Allow pieces to sit on one side for a bit, turn/flip every minute or so until your cubes are golden and somewhat crispy.  Splash in some soy sauce; this will contribute to a salty flavor as well as a darker color.  I never measure. The amount used will depend on how salty you like it — but don’t over do it! Fry it up for another minute or so, eliminate heat and any extra moisture that might exist in the pan.  Toss in nutritional yeast. I don’t measure this either, though it probably comes out to about ¼ cup. It should act like a breading; too much nutritional yeast and or too much moisture will result in a gummy texture, so add to the tofu gradually.  Spoon over the NY flakes and stir it up. You want it to be coated with nutritional yeast, not swimming in it.   Serve fresh with vegetables and eat this simple meal often!