Breaded Crispy Tofu Strip Fingers

We had some leftover tofu in the fridge, which was calling to be made before spoiling. Hence, tofu fingers were born. They were an instant success, and my son could not get enough of them. They are pretty straightforward to make.

Breaded Crispy Tofu Fingers

3 Tbsp. bread crumbs

1 Tbsp. flour

1 Tbsp. nutritional yeast flakes

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. black pepper

2-3 Tbsp. cooking oil

16 oz. fresh firm tofu (not Silken)

First press water out of tofu by putting it onto a plate and stacking another on top of the tofu upside down. Leave for 3-5 minutes for water to drain out, and pour off water when done. Cut the tofu into slabs about 1/4-1/2 inch thick. Next slice into three parts (see picture below). 

Add 1-2 Tablespoons of oil into the pan and turn onto medium heat. Next, mix all of the dry ingredients into a container, which tofu fits into easily, one tofu finger at a time. Lay the strip down on top of the breading mix. Do not shake it up, but cover it fully using a spoon (see below).

Once you have it covered, gently lift it out of the breading, letting the excess fall off. Lay it into heated pan, and then repeat until all tofu fingers are breaded. Fry on medium until golden brown on each side (about 4-5 minutes per side). I lightly sprayed them with oil before flipping the first time.

Remove from pan and serve hot. It pairs nicely with sweet and sour sauce. Enjoy!

Tiger Chocolate Peanut Butter Brittle

Want a simple recipe that is sure to please? This was so easy it will become a staple dessert in our household. It has three ingredients, so you don't have to think too hard about whether or not you have everything to make it.

Vegan Tiger Peanut Butter Chocolate Brittle

8 oz. vegan white chocolate
2 oz. semi-sweet chocolate
1/4 cup peanut butter

Heat white chocolate in microwave in 30 second increments until it is completely melted. Mix in the peanut butter until fully combined. Repeat the same process for melting the semi-sweet chocolate without mixing it with anything. Line a baking sheet with parchment paper.

Pour the white chocolate/peanut butter combination onto the parchment paper and spread it around. Next drizzle the chocolate in a stripes across in one direction. To create pattern, run toothpick across the stripes in the same direction, and then the opposite way. Put into freezer for 2-5 minutes to set.

Strawberry Shortcake Cupcakes for Your Vegan Valentine

Every Valentine's Day I always bake up some goodies. I like to try out new things, so this year I came up with strawberry shortcake cupcakes, which have a vegan whipped creme filling. The kids were really excited to find the surprise filling.

Strawberry Shortcake Cupcakes
1 cup almond or soy milk
1 Tbsp. vinegar
1/2 cup margarine
1 1/2 cups cake flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 Tbsp. lemon juice

Filling:
Soyatoo Whipping Topping.

Preheat oven to 350 degrees Fahrenheit. Add vinegar to almond or soy milk and set aside. Sift together all dry ingredients (cake flour, baking soda, baking powder, salt, and sugar). Soften margarine in microwave (do not melt it completely), and add to dry ingredients.

Add remaining wet ingredients, and mix until just combined. Be careful to not over mix. Fill muffin tins 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick comes out clean.

Once cupcakes are completely cooled. Fill cupcakes using a filling tip or cut cone shaped portions out of the top of the cupcake, add filling, and then return top. Be careful to not overfill if using a tip, as it will cause the cupcake to split.

Strawberry Frosting

2 1/2 cups powdered sugar
1/2 cup strawberry powder (run through small weave metal colander to remove larger pieces)
1/2 cup margarine
1/4 cup shortening
2-3 tsp. almond or soy milk
1 tsp. vanilla extract

Cream together the margarine and shortening. Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing. Add almond milk one tablespoon at a time, mixing in between.

If you need instructions on making your own strawberry powder for the recipe, click here.

I selected this post to be featured on my blog’s page at Vegan Blogs.

Lemon Blueberry Muffins

First, my apologies for the lack of entries the past week and a half, but I was without a camera. Now that I've been reunited, we're back in business.

My kids love this recipe, and it has also been it hit with friends and family. Feel free to switch around the type of fruit and/or type of extract to make your own flavors. These have a nice soft and fluffy texture to them.

Lemon Blueberry Muffins


1 1/2 cups flour
1/2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
2 1/2 tsp. lemon extract
2 Tbsp. lemon juice
1/3 cup oil
1 cup soy or almond milk
2 cups fresh blueberries
2-3 Tbsp. Natural Sugar (ex. Sugar in the Raw)


Preheat oven to 375 degrees. Mix together all dry ingredients in a bowl. Add all the wet ingredients and stir until just mixed. Be careful to not over mix. Last, fold in the blueberries. Fill muffin tins almost full (more than 3/4 full). Sprinkle tops with about 1/2 tsp. natural sugar.  Bake in oven for 18-22 minutes until toothpick comes out clean.