1 Tbsp oil of choice
350g extra firm tofu, pressed
1.5-2 cups salsa
1/2 cup nutritional yeast
1 tsp yellow mustard
salt & pepper to taste
Note: firm tofu will work as well if you don't have extra firm & if you don't have time to press it, it'll still be good out of the pack.
Optional: Press the tofu by wrapping the unpackaged tofu block in a clean cloth and laying it under a heavy pan for about 10-15 minutes to remove excess moisture.
Heat the oil in a med-large pan over low-medium heat. Crumble the tofu into the pan and then add all remaining ingredients. Stir to combine. Reduce heat to low, cook for 15 minutes, stirring occasionally.
Serve on it's own, on toast, in a breakfast burrito, etc.
Makes about 4 cups.
1.5 cups oats (I used Quaker Quick Oats)
1 scoop of your favourite protein powder (I used Vega Sport Vanilla)
1 tsp baking powder
1/2 tsp salt
0.5 - 1.5 cups non-dairy milk of choice (I used Kirkland Organic Soy Milk)
2 ripe bananas
1 tsp vanilla extract
2 tbsps chocolate chips (or nuts, fruits, as preferred)
Combine all ingredients (except the sprinkling ingredients) in a blender and blend until smooth, scraping down the sides partway as needed. For the non-dairy milk, start with 1/2 cup and add more as needed to get a thick but smooth consistency.
Allow the batter to rest for 10 minutes while you heat up your cookware (this makes for better pancakes).
Heat a frying pan on medium heat or a griddle to 375F and allow to warm up for 10 minutes while the batter rests (this helps prevent the crappy under cooked first pancake).
Grease the surface if needed/desired (i used coconut oil), and pour batter to desired sized pancakes. This recipe should yield you 6-10 pancakes.
Sprinkle the top of the pancakes with the sprinkling ingredients.
Cook for a few minutes until small bubbles start to form at the surface. Check & flip. Cook a few minutes more.
Serve hot with toppings of choice.
Per serving (*2 pancakes):
Calories: 376, Fat 7g, Potassium 443mg, Carbs 60g, Fiber 9g, Sugar 18g, Protein 25g, Vit A 6%, Vit C 12%, Calcium 111%, Iron 27%
*Nutritional info is based on the ingredients I used, if making 6 pancakes and 2 pancakes = 1 serving.
You can modify this recipe to your liking by using different flavours of protein powder, omitting the chocolate chips, adding nuts, hemp hearts or chia seeds, blueberries, etc, and topping with nut butter instead of syrup, etc.
If you try any of our recipes, please post a pic & tag us on Instagram @krysteldallas
Just because it’s vegan doesn’t mean it’s healthy. I am not a dietitian or a nutritionist. Viewers seeking nutritional advice are encouraged to enlist the services of a registered dietitian to address their particular needs. My food videos are mostly healthy, like me, but sometimes are not, also like me. They are to provide you with vegan recipes that taste good. That’s it.