Holiday Recipes

 

  1. Blueberry French Toast Casserole

Brunch is a delicious start to any weekend! Start off your Saturday or Sunday with this easy Plant-Based Blueberry French Toast Casserole recipe. It combines Silken Tofu which replaces the egg in a traditional French toast casserole, soy drink and fresh blueberries. Enjoy with a hot cup of coffee or your favorite tea!

Plant-Based Blueberry French Toast Casserole

Ingredients:

  • 6 cups cubed French bread

  • 1 Package of Superior Natural’s 260g Silken Tofu

  • 1 Tablespoon vanilla Extract

  • 1\3 cup vegan brown sugar

  • 1\3 cup Superior Natural’s Unsweetened Soy Drink

  • 1 Tablespoon of Cinnamon

  • 1\2 cup of blueberries

  • 2 Tablespoons of Turbinado sugar syrup

Instructions:

Pre heat oven to 350 degrees F. Add cubed French bread to a bowl and set aside. Using a food processor or blender, combine tofu, vanilla extra, brown sugar, soy drink and cinnamon together and blend until smooth. Pour the mixture over the cubed bread and toss to combine. Gently fold in the blueberries (save a few for the topping!)

Transfer the bread mixture to greased baking dish and top with the remaining blueberries. Bake for 1 hour and let sit for 10 minutes before serving. Serve with a drizzle syrup and enjoy!

2. Mushroom and Tofu with Greens

Mushroom and Tofu with Greens is a delicious dish and is a must-have for Chinese New Year. For this dish, mushrooms are cooked with pan-fried tofu in a glossy, soy-based sauce. Three types of mushrooms are used: Shiitake Mushroom, Enoki Mushroom, and King Oyster Mushroom. You can use a variety of fresh mushrooms to complement the dish!

Ingredients:

  • 1\2 Pounds of Bok Choy

  • 1\2 Package of Superior Natural Firm Tofu

  • 1 Tablespoon Canola Oil

  • 5 Cloves Garlic, minced

  • 1 bag of Enoki Mushroom, 2 pieces of Shiitake Mushroom and 1 piece of King Oyster Mushroom, gills removed, chopped into big slices

  • 2 Tablespoons Reduced-Sodium Soy Sauce

  • 2 Tablespoons Oyster Sauce

  • 1 Tablespoon Dark Soy Sauce

  • 1 Tablespoon Water

  • 1 1\2 Teaspoons Corn Starch

Instructions:

Step 1

Heat oil in a large saucepan over medium heat. Add garlic and sauté, stirring, until fragrant, about 30 seconds. Add 3 types of mushrooms, stirring occasionally, for 5 minutes.

Step 2

Pour soy sauce, oyster sauce, dark soy sauce, sugar, water and salt into a bowl and mix it.

Step 3

Add sauce to the mushrooms, add tofu and water and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors. At the same time, boil the bok choy in a separate pot for 1 minute and drain the water.

Step 4

Combine water and cornstarch in a small bowl. Stir the mixture into the mushroom pot and simmer until the sauce is thickened, about 2 minutes.

Step 5

Add the mushrooms and tofu into the bowl with drained bok choy. Enjoy!

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Holly Turczany