Nora Cooks

Easy Teriyaki Tofu

Nora — Mon, 17 Jul 2023 14:31:00 +0000

Teriyaki Tofu is a quick and simple dinner that’s faster than take-out! Served with rice and broccoli, the teriyaki-slathered tofu is tender, crisp, and so satisfying.

Everyone will love this Teriyaki Tofu for dinner! Crispy golden tofu squares are coated in a sticky, savory, and sweet homemade teriyaki sauce and layered over white rice with cooked broccoli. Topped with sesame seeds and green onions, it’s a satisfying, easy, and flavorful option for your weeknight dinners.

If you think you don’t like tofu, I’m guessing you’ve just never had it prepared correctly! I encourage you to try some of my delicious recipes (including this recipe), such as flavorful Marinated Tofu, Crispy Baked Tofu or my favorite: Sesame Tofu.

This vegan Teriyaki Tofu is:

Made with super simple ingredients that are SO flavorful!
Ready in about 30 minutes.
Flexible – Pan fry or bake the tofu, double or triple the recipe as needed.
Really easy to make gluten free.
Perfect for meal prep with Vegan Fried Rice and veggies on the side.

How to make easy teriyaki tofu

First, press the tofu

Don’t forget: press the tofu before you get started! You can do this ahead of time, perhaps on the weekend, so you don’t have to press it on busy weeknights. Or purchase the super firm variety of tofu, which does not need to be pressed.

Press the tofu by wrapping it in a clean tea towel. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 20-30 minutes.

Make teriyaki sauce

Next, combine all the teriyaki sauce ingredients in a small bowl except for the cornstarch. Stir and set aside.

Prepare the crispy tofu

Once the tofu has been pressed, rip it into bite sized chunks (or simply slice it into squares, rectangles or triangles). Add it to a large bowl and drizzle the soy sauce on it. Gently stir, then sprinkle on the cornstarch and gently stir again, being careful not to crumble the tofu as it will be fragile.

Heat a large non-stick pan over medium-high heat and add the oil to coat the pan. Pan fry the tofu until golden and crisp on all sides.

Once the tofu is golden, turn the heat down. Stir the teriyaki sauce once more before pouring into the pan with the tofu. Bring to a simmer and let it cook for a few minutes.

In a small bowl, mix the cornstarch with water and pour into the pan. Stir constantly until the sauce thickens.

Baked tofu instead of pan fried

Sometimes I like to bake the tofu instead, especially if I double or triple the recipe for my family of 5.

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

Chunk the tofu, then add them to a large bowl, along with the soy sauce and cornstarch. Stir gently to coat. Arrange the tofu evenly on the prepared pan. Bake for about 15 minutes, then flip the pieces over. They should be lightly golden and crisp. Prepare the sauce on the stove, then add the tofu.

Instead of pan frying or baking, you can also make this Air Fryer Tofu, then mix it with the cooked sauce on the stovetop.

Serving suggestions

A quick and easy way to serve teriyaki tofu is layering it over a bowl of brown or basmati rice with steamed or roasted broccoli on the side. Cauliflower, carrots, bok choy, green beans, or asparagus would also be delicious on the side.

Teriyaki tofu has plenty of other uses if you’re looking to spice things up. Instead of topping it on a bowl of rice, mix the tofu into vegan stir fry, teriyaki noodles or on its own with a side of fried rice.

Frequently asked questions

Is it gluten free? To make gluten free teriyaki tofu, substitute the soy sauce for gluten free tamari.
Can I make it with less salt? You might find that the tofu is just a touch salty because of the soy sauce. Using a low sodium soy sauce will help lower the amount of sodium in the recipe. Or substitute some of the soy sauce for water to lower the sodium even more.
Can I make it ahead of time? Sure! You can prepare the entire meal a few days ahead of time, then reheat the tofu in a pan. The tofu won’t be as crisp but it will work. Or simply store the prepared sauce in the fridge, then just cook the tofu and add the sauce.
How long does it last? Leftover teriyaki tofu will stay fresh in the fridge for about 4 or 5 days. You can technically freeze it, but the tofu will have quite a different texture. If needed, it will work.

Looking for more incredible tofu dinners?

Easy Teriyaki Tofu

Teriyaki Tofu is a quick and simple dinner that’s faster than take-out! Served with rice and broccoli, the teriyaki-slathered tofu is tender, crisp, and so satisfying.

Course Main Course

Cuisine Asian-inspired

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 314kcal

Author Nora Taylor

Ingredients

For the tofu

14.5 ounce block extra-firm tofu
1 tablespoon low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons canola oil or other high-heat safe oil

For the teriyaki sauce

1/4 cup low sodium soy sauce
1/4 cup water
1/4 cup packed brown sugar or maple syrup, agave
1 tablespoon seasoned rice vinegar
2 teaspoons grated fresh ginger
3 cloves garlic, minced
2 teaspoons cornstarch mixed with 1 tablespoon water

For serving

cooked rice or quinoa, cooked rice noodles
steamed or roasted broccoli or other vegetable
sesame seeds, optional
chopped green onions, optional

US Customary – Metric

Instructions

Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for at least 20 minutes or up to an hour.
Prepare the teriyaki sauce: In a medium bowl, add the soy sauce, water, brown sugar, seasoned rice vinegar, ginger and garlic. Stir to combine and set aside while you make the tofu.
Rip the tofu into bite sized pieces (or simply cut into squares, rectangles or triangles) and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
Now sprinkle on the cornstarch and gently stir it again to coat the tofu.
Heat a large non-stick pan over medium-high heat. Add the oil to coat the pan.
Once the oil is hot, add the tofu in a single layer (do this in batches if needed). Let the tofu get crispy and golden on all sides. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
Once the tofu is golden, turn the heat down to low heat. Stir the teriyaki sauce in the bowl once more before pouring it into the pan with the tofu. Bring to simmer and cook for a minute or two.
In a small bowl, stir together the cornstarch and water, then add to the pan. Stir constantly until the sauce thickens.
Serve with steamed or roasted broccoli and cooked rice. Enjoy!

Notes

Gluten free: Use gluten free tamari instead of soy sauce.
Bake the tofu instead: Chunk the tofu, then add them to a large bowl, along with the soy sauce and cornstarch. Stir gently to coat. Arrange the tofu evenly on the prepared pan. Bake at 400 degrees F for about 15 minutes, then flip the pieces over. They should be lightly golden and crisp. Prepare the sauce on the stove, then add the tofu.
Storing leftovers: Store for up to 4 days in the refrigerator. It can also be frozen if needed.

Nutrition

This recipe was first posted in 2021 and was slightly different, calling for two blocks of tofu with roasted broccoli. If you are looking for that version, here is a printable version of it: Baked Teriyaki Tofu with Roasted Broccoli. I updated the recipe with a much more simple recipe after much testing. Thank you!

Vegan Peach Sheet Cake with Brown Sugar Frosting

Nora — Sun, 09 Jul 2023 20:41:56 +0000

An ultra-moist and fluffy vegan peach sheet cake with plenty of fresh peaches and the most delicious brown sugar frosting. Best in summertime when peaches are in season but may also use frozen/canned peaches any time of year! Easy to make in 1 bowl (+ 1 pot for the frosting).

In summertime when peaches are fresh and abundant, I typically start making my Vegan Peach Cobbler on repeat. But this year I wanted to come up with another go-to peach dessert to bring to potlucks and backyard bbq’s.

I came across this recipe for a Brown Sugar Peach Cake from The View From Great Island and knew I had to make a vegan friendly version asap!

Inspiration came from my Vegan Coconut Cake for the cake part, which is one of the easiest cake recipes in the world but still incredible. I love a cake recipe that can be easily made in 1 bowl without any complicated ingredients like aquafaba. You don’t even need a mixer, just a spoon and whisk!

Special tips and substitutions

Gluten free – To make the cake gluten free, substitute a high quality gluten free all purpose flour. Do NOT use almond flour, it will not work.
Don’t have fresh peaches? While the cake is best with fresh ripe peaches, you can make it with either frozen or canned peaches in a pinch.
Don’t like your cakes very sweet? Leave off the brown sugar frosting. It’s super sweet (which I love, it is cake, after all!), so if that’s not your thing, dust the cake with a little powdered sugar instead.
Want to use a different pan? I use an 11×17 inch sheet pan, but you can make it in a 9×13 inch pan if you want. The cake will need longer to bake. You could also make it in two 8 inch pans and frost it with my buttercream frosting instead, and perhaps decorate with fresh peaches.

How to store leftover peach cake

The cake will keep at room temperature for 3-4 days, covered well. You can also refrigerate it, covered, for up to 1 week. If needed, freeze some of the slices or a portion of the cake.

The extra-special brown sugar frosting

The frosting is the highlight of this recipe to me! It’s caramel-like, cooked on the stove in just minutes, then poured over the cake straight out of the oven.

Just like my Chocolate Sheet Cake, this brown sugar frosting hardens a bit on the cake as it cools, creating the most delicious texture ever.

All you need to make it are vegan butter, plant milk, brown sugar, vanilla and powdered sugar.

I hope you enjoy this cake as much as I do!

Want more summer vegan cake recipes?

Vegan Peach Sheet Cake with Brown Sugar Frosting

An ultra-moist and fluffy vegan peach sheet cake with plenty of fresh peaches and the most delicious brown sugar frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 443kcal

Author Nora Taylor

Ingredients

Peach Cake

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup canola oil
3/4 cup unsweetened soy milk
3/4 cup peach nectar or juice or more milk
2 teaspoons pure vanilla extract
3-4 medium peaches peeled and chopped

Brown Sugar Frosting

1/2 cup vegan butter
1/2 cup unsweetened soy milk
1 cup packed brown sugar
1 teaspoon pure vanilla extract
2 1/2 cups powdered sugar sifted if clumpy

US Customary – Metric

Instructions

Preheat oven to 350 degrees F and grease an 11×17 inch sheet pan. You can also use a 9×13 inch pan but the cake will need to cook longer.
In a large bowl, add the flour, baking powder, salt and sugar and whisk well to combine.
Pour in the oil, milk, peach nectar or juice and vanilla. Mix with a large spoon until just combined, but be careful not to over mix.
Fold in the chopped peaches gently.
Pour into the prepared pan and bake for 25-30 minutes (or 40-50 minutes if using a 9×13 inch pan), or until a toothpick inserted comes out clean.
While the cake is baking, prepare the frosting: To a medium saucepan, add the vegan butter, milk and brown sugar. Bring to a boil and stir constantly until the butter has melted and the brown sugar dissolved. Remove from heat and whisk in the powdered sugar, gradually, until the frosting is smooth. Whisk in the vanilla as well.
Pour the warm frosting over the warm cake once it's done baking, spreading evenly with a spatula or spoon.
Let the cake and frosting cool for at least 30 minutes before serving, so the frosting can harden a bit. Cut into slices and enjoy!

Notes

The brown sugar frosting is very sweet, so if you prefer a less sweet cake, simply leave the frosting off. You could dust it with powdered sugar instead.
Instead of cake flour, you can substitute all purpose flour but the cake will be a bit more dense. If needed, use a quality gluten free flour mix.
Any plant milk will work, just try to use unsweetened so you don’t add more sweetness, since it’s already a sweet recipe.
If you can’t find peach nectar or juice, you can use more milk.
Frozen peaches will work, just cut them up (either while still frozen or defrosted), defrost and fold into the cake. Canned peaches will work as well.
The cake will keep at room temperature, covered, for 3-4 days or up to a week in the refrigerator. Slices can also be frozen.

Nutrition

Vegan Strawberry Muffins

Nora — Mon, 03 Jul 2023 14:32:00 +0000

These Vegan Strawberry Muffins are loaded with fresh strawberries and topped with a sweet, buttery crumble. It’s an easy one-bowl recipe just like my popular Vegan Blueberry Muffins!

This vegan strawberry muffin recipe is easy to make in one bowl with fresh summer strawberries and simple baking staples. But the best part is the sweet and buttery crumble on top! Made from vegan butter, sugar, and flour, it’s a melt-in-your-mouth treat that takes every strawberry-loaded bite over the top.

Want to put your own spin on the muffins? It’s a very versatile recipe! Easily make the batch of muffins with gluten free flour or with oil free substitutes. Or spruce it up with even more fruit in the batter, like berries, rhubarb, or bananas. The possibilities are endless!

For a fancier summer breakfast treat, consider whipping up a batch of these incredible Strawberry Rolls.

Ingredients needed (with substitutions)

All purpose flour – This yields the fluffiest, most tender muffins. A good quality gluten free all purpose flour will also work, or whole wheat pastry flour or even spelt flour.
Sugar – You need granulated sugar for structure and sweetness in the muffin batter. Both granulated sugar and brown sugar are needed for a rich, caramel-like sweetness in the crumbly streusel topping.
Baking powder
Cornstarch – Did you know that cornstarch can make baked goods light and chewy? It’s true! Arrowroot or tapioca starch will also work. It’s especially helpful since there are no eggs in vegan baking.
Salt
Vegan butter – Or use a neutral vegetable oil instead, like canola oil. The crumb topping can be made with melted coconut oil instead of butter as well.
Soy milk – Make sure it’s unsweetened so your muffins aren’t overly sweet. Use any plant milk instead of soy.
Vanilla extract
Strawberries – Fresh strawberries are best! When you’re shopping, look for bright red strawberries without blemishes and with bright green tops. If needed, you could probably use frozen strawberries or even freeze dried strawberries.

How to make vegan strawberry muffins

Find the complete recipe with measurements in the recipe card below.

Whisk all of the dry ingredients together in a large mixing bowl. Pour the melted butter, soy milk, and vanilla over the dry mix, then gently stir until everything is just combined together.

To finish the batter, gently fold in the chopped strawberries.

Pour the batter into a lined muffin tin.

To make the crumb topping, stir the melted butter, sugars, and flour together with a fork until the mixture is crumbly. Sprinkle the crumble over the muffin tops.

Bake the strawberry muffins until they’re golden brown and a toothpick inserted in the middle comes out clean.

Let the muffins cool for a few minutes in the muffin tin before transferring them to a cooling rack to cool completely.

Store them away once they’re cool or enjoy them right away!

Tips for success

Only stir the wet ingredients into the dry mix until you have a smooth batter and no dry flour streaks remain. Overmixing will lead to dry and dense muffins.
Spray the muffin liners with a light layer of cooking oil to prevent the batter from sticking.
Fill the muffin tin ¾ of the way full with batter. You want to leave enough room for the crumble topping and for the muffins to rise.
You can skip the crumb topping if you need the muffins in a hurry.
If you skip the crumb topping, press a few extra strawberries into the tops of the muffins before baking.
Stir 1 to 2 tablespoons of fresh lemon zest into the muffin batter for a pop of zesty brightness!

Flavor variations

Strawberries pair so well with all kinds of ingredients, making this recipe easy to play with when it comes to more add-ins. Put your own spin on it by substituting up to 1 cup of the chopped strawberries for any of these add-ins:

Blueberries
Raspberries
Rhubarb
Peaches
Slivered almonds
Chocolate chips
Blackberries
Cherries
Walnuts
Sliced bananas

Frequently asked questions

Can you make these muffins with frozen strawberries?

I prefer to make these muffins with fresh, seasonal strawberries because of their vibrant flavor and juicy, yet firm texture. But if all you have are frozen strawberries, go ahead and use them instead! Just remember to thaw the frozen berries and dry them really well with paper towels before adding them to the batter.

Can they be made oil free?

Yes. Instead of oil/butter, make the strawberry muffins with the same amount of unsweetened applesauce or plain vegan yogurt. There is no replacement for the butter in the crumb topping, so it’s best to omit the crumble entirely.

How long do strawberry muffins last?

The baked strawberry muffins stay fresh and moist for about 3 days when kept in a sealed container on the kitchen counter. To enjoy them throughout the week, store them in the fridge.

Do vegan strawberry muffins freeze well?

Yes, these muffins freeze very well! To freeze, place the baked muffins in an airtight container and freeze for up to 3 months. Let them thaw to room temperature before serving.

Want more easy vegan muffins?

Vegan Strawberry Muffins

These Vegan Strawberry Muffins are loaded with fresh strawberries and topped with a sweet, buttery crumble. It’s an easy one-bowl recipe just like my popular Vegan Blueberry Muffins!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 303kcal

Author Nora Taylor

Ingredients

Muffins

2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup vegan butter melted
3/4 cup unsweetened soy milk
1 teaspoon pure vanilla extract
2 cups chopped fresh strawberries

Crumb topping

1/4 cup melted vegan butter
1/3 cup brown sugar lightly packed
1/3 cup granulated sugar
1/2 cup all purpose flour

US Customary – Metric

Instructions

Preheat your oven to 375 degrees F and line a standard muffin pan with paper liners. Spray lightly with oil.
In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, cornstarch and salt.
Pour in the melted vegan butter, soy milk and vanilla. Stir with a large spoon until just combined, but do not over mix or your muffins will be dense.
Fold in the strawberries, gently.
Using a small measuring cup or ice cream scoop, transfer the batter to the prepared liners and fill 3/4 of the way full.
Make the crumb topping: In a small bowl, combine all ingredients and mix with a fork until crumbly.
Sprinkle the crumb all over the tops of the muffin batter.
Bake for 20-25 minutes, until slightly golden brown on top and a toothpick inserted comes out clean. Let them cool for at least 5 minutes in the pan, then transfer to a cooling rack.
Store muffins in an airtight container at room temperature for about 3 days, or up to 1 week in the refrigerator. They also freeze well.

Notes

May use gluten free all purpose flour or whole wheat pastry flour or even spelt flour.
You can use coconut oil in the topping and any neutral oil in the muffins. For oil free, omit the crumb topping and sub applesauce or vegan yogurt for the oil/butter.

Nutrition

Strawberry Crumble

Nora — Tue, 27 Jun 2023 14:22:00 +0000

Layered with juicy strawberries and a buttery crumble topping, this is the best ever Strawberry Crumble! It’s an easy and rustic summer dessert made with only 8 ingredients in under 1 hour.

Fruit crumbles and crisps are the answer when you need a vibrant and crowd-pleasing dessert in a hurry. They have juicy fruit on the bottom and a buttery crumble on top, and take minutes to prepare!

There’s a crumble recipe for every season, too. Apple crumble and apple blueberry crumble are wonderful during fall, and this Strawberry Crumble is a must-have for summer!

You’ll find heaps of juicy, ruby-red strawberries throughout summer in North America, and what better way to use them than in a strawberry crumble recipe? The fresh berries are enhanced with sugar and citrus zest, then topped with a sweet and buttery 4-ingredient crumble topping. After a quick trip in the oven, the crumble is juicy, golden, and completely irresistible!

Ingredients needed (with substitutions)

Strawberries – Because this strawberry crumble recipe is a celebration of fresh summer flavors, I recommend using fresh strawberries. Look for juicy, bright red berries with vibrant green tops and no blemishes. You can use frozen if needed.
Granulated sugar – White sugar, coconut sugar, cane sugar, or a granulated sugar substitute will all work well.
Cornstarch – To thicken the strawberry crumble filling and prevent it from becoming too juicy. Arrowroot or tapioca starch both work as substitutes.
Orange zest – I love how fresh orange zest brightens up the strawberry filling and adds a subtle tartness. Lemon zest would work well, too. Or, if you don’t have fresh citrus at home, you can leave it out.
All purpose flour – For the crumble topping. If you’re gluten free, use a 1:1 gluten free flour mix, almond flour, or oat flour instead.
Brown sugar – This will sweeten the strawberry crumble topping and give it a rich, warm, and irresistible caramel-like flavor.
Salt
Butter – You can use any butter you like (I used plant based Miyoko’s butter) or swap it for melted coconut oil.

How to make strawberry crumble

Find the complete recipe with measurements in the recipe card below.

Wash, hull, and halve the strawberries. Transfer them to your prepared baking dish, then stir in the sugar, cornstarch, and orange zest.

In a separate bowl, whisk the flour, brown sugar, and salt together.

Pour the melted butter into the flour mix and stir with a spoon.

Use your hands to sprinkle the strawberry crumble topping over the strawberries. Remember to leave some large chunks intact for delightful crunchy bites!

Bake the strawberry crumble until the topping is golden brown and the strawberry filling is bubbling. Serve each scoop in a bowl with vanilla ice cream or whipped cream and enjoy!

Tips for success

I made the crumble in a 9-inch square baking dish but round cake pans will work just as well.
To double this recipe, bake the crumble in a 9×13-inch casserole dish for around 50 minutes.
Let the baked crumble cool for at least 10 to 15 minutes. This gives the flavors time to intensify and for the filling to thicken slightly.
Scoop the berry crumble into bowls and serve with whipped cream, vanilla ice cream, or a sprinkle of powdered sugar.

Variations

Frozen strawberries – You can make this strawberry crumble with frozen strawberries instead of fresh. Add the frozen fruit to the baking dish without thawing.
Combine with more fruit – Mix the strawberries with chopped rhubarb, raspberries, cherries, or blueberries to give the crumble extra sweetness and dynamic flavors.
Add nuts – Chopped pecans or walnuts in the topping will give it a nice, soft crunch.
Use oats in the topping – ¾ to 1 cup of old-fashioned rolled oats can be stirred into the topping if you want. They’ll give the dessert a rustic presentation, and a delightful texture.

Frequently asked questions

What is the difference between a fruit crumble and a fruit crisp?

Fruit crumbles and crisps are almost the same thing. The main difference is that crisp recipes are made with oats in the topping.

Is this strawberry crumble gluten free?

You can easily make this recipe gluten free by swapping the all purpose flour for the gluten free flour of your choice. Gluten free all purpose flour, almond flour, or oat flour are all great options.

Can you make strawberry crumble ahead of time?

The best way to prepare it ahead of time is to prepare the strawberry filling and crumble topping separately. Store both in separate airtight containers in the fridge overnight, then assemble and bake the next day.

How long does it last? Does it freeze well?

The leftover crumble can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.

Want more strawberry desserts?

Strawberry Crumble

Layered with juicy strawberries and a buttery crumble topping, this is the best ever Strawberry Crumble! It’s an easy and rustic summer dessert made with only 8 ingredients in under 1 hour.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 359kcal

Author Nora Taylor

Ingredients

4 cups strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon orange zest optional but good
1 cup all purpose flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup butter, melted I used Miyoko's plant based butter

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F and spray a 9 inch square or round baking dish with non-stick spray.
Wash, hull and halve the strawberries. Add them to the prepared baking dish and stir in the sugar. Now add the cornstarch and orange zest, if using, and stir to combine.
In a medium sized bowl, combine the flour, brown sugar and salt and stir. Pour in the melted butter and stir it in with a spoon.
Using your hands, evenly sprinkle the topping on the strawberries. Form some large chunks for delicious crunchy clusters after baking!
Bake for 35-40 minutes until the topping is golden and the strawberries are bubbling.
Serve with vanilla ice cream or whipped cream and enjoy!

Notes

For gluten free, use gluten free flour for the topping.
May sub coconut oil for the butter.
Arrowroot or tapioca starch work in place of the cornstarch.
You can double the recipe and bake in a 9×13 inch dish. Bake for a bit longer, around 50 minutes.

Nutrition

Easy Sofritas (Better Than Chipotle)

Nora — Mon, 19 Jun 2023 14:45:00 +0000

This Chipotle copycat Sofritas recipe is easy to make at home and tastes even better than the original! Crumbled tofu is braised in a smoky chipotle and poblano pepper sauce, then used as a meaty plant-based topping for burrito bowls, tacos, and more.

If you want to make the best vegan burritos, burrito bowls or tacos, then you need to make your own tofu sofritas! This is a Chipotle copycat recipe that transforms crumbled and braised tofu into a spicy and smoky plant-based protein to serve with all of your burritos, grain bowls, tacos, quesadillas, and more.

Tofu sofritas have been on Chipotle’s menu for years now. The chili pepper sauce-braised tofu pieces are a must-have when it comes to upgrading their classic black bean burrito bowl. With sofritas on top, every bite is extra satisfying and flavorful!

Luckily, learning how to make vegan sofritas at home is simple and only requires budget-friendly ingredients. All you need to do is simmer crumbled and pan-fried tofu in the incredible sauce made from roasted poblanos, chipotle peppers, adobo sauce, and tomato paste, then dig in! The result is protein-packed, somewhat spicy, and crave-worthy tofu.

What is sofritas?

Sofritas is Chipotle’s plant-based protein option for their burritos, burrito bowls, quesadillas, etc. It’s made by crumbling and frying organic firm tofu and braising it in an aromatic and smoky chili sauce. The Chipotle sofritas ingredients are minimal and accessible, which makes copycat sofritas recipes a breeze to make at home!

Ingredients needed (with substitutions)

Extra-firm tofu – Extra-firm tofu is tender and meaty but needs to be pressed beforehand to drain all of the water. This gives your vegan sofritas the same tender texture as real meat. If you can’t find extra-firm tofu or want to skip pressing the tofu, use super-firm tofu instead. Firm will work, too.
Poblano pepper – These large and mild green peppers are charred and blended into the sofritas sauce for their delicious smoky and sweet notes. You can leave these out if needed, but they add a lot of flavor and heat.
Chipotle pepper in adobo – Chipotle peppers are red jalapeno peppers that have been smoked and dried, then packed into cans with adobo sauce. They give the sofritas sauce just the right amount of smokiness, heat, and a delicious depth of flavor.
Adobo sauce – This is packed in the can with the chipotle peppers. It’s spicy and smoky, and one of the main flavor components in this recipe!
Garlic
Lime juice – Freshly squeezed is best!
Tomato paste
Sugar – Just a pinch of sugar balances the sofritas sauce and rounds out the rest of the flavors. Agave or maple syrup works, or you can leave it out if needed.
Salt
Water
Canola oil – Or use another high-heat oil when frying the tofu. For oil free, use a quality non-stick pan.

How to make copycat Chipotle sofritas

Find the complete recipe with measurements below in the recipe card.

First, roast the poblano pepper over a gas range or under the broiler until it’s charred and blistered all over. Set it aside to cool, then remove the stem and seeds.

Pulse the roasted poblano, chipotle pepper, adobo sauce, garlic, lemon juice, tomato paste, sugar, salt, and some of the water in a food processor until it’s mostly smooth.

If using extra-firm tofu, press the brick to drain the water for 30 minutes.

Afterward, crumble the drained tofu into a large oiled pan over medium-high heat.

Fry the tofu until it starts to brown, then pour the sauce into the pan. Stir to coat, then let it simmer. It should start to thicken after a few minutes. Stir in a splash of water if it gets too thick.

Serve the tofu sofritas in burritos or tacos, and enjoy!

Tips for success

Try not to skip roasting the poblano! It adds a nice smoky depth and a subtle sweetness to the sauce, helping it taste like it came straight from Chipotle. To learn how to roast a poblano pepper like a pro, check out this guide by Chili Pepper Madness.
To drain the tofu, use a tofu press or wrap the brick in paper towels or a clean tea towel. Place a few heavy books or a cast iron pan on top, then let the water drain for at least 30 minutes.
Use your hands to crumble the tofu into small to medium-sized pieces. This way, the tofu becomes crisp and tender instead of soggy.
If the sofritas sauce isn’t as smooth as you’d like it, blend in a splash of water at a time until you reach the desired consistency.
The spice level in these homemade vegan sofritas is medium. Is that too spicy for you? Then you can reduce the amount of adobo sauce to 1 tablespoon and perhaps skip the adobo peppers altogether if you’re sensitive to spice.

Serving suggestions

For the ultimate vegan burrito bowl, make it with a bed of white or brown rice topped with your homemade sofritas, guacamole, red salsa, simmered black beans, vegan queso, sauteed peppers and onions, and cilantro.

But that’s not all. Sofritas is a wonderful plant-based protein you can add to all of your Mexican-inspired favorites! Layer them on a batch of loaded nachos, on grain bowls, on taco salads, folded into burritos or enchiladas, or in a cheesy quesadilla.

Storing

Allow the sofritas to cool to room temperature before transferring them to an airtight container. Store them in the fridge for 4 days.

To reheat, warm the sofritas in the microwave or a skillet over medium heat until warmed through.

Want more Mexican-inspired recipes?

Easy Sofritas (Better Than Chipotle)

Course Main Course

Cuisine Mexican-inspired

Prep Time 25

Cook Time 25

Tofu pressing time 30

Total Time 1 20

Servings servings

Calories 170kcal

Author Nora Taylor

Ingredients

1 poblano pepper
1 chipotle pepper in adobo
2 tablespoons adobo sauce
3 cloves garlic
1 tablespoon lime juice
2 tablespoons tomato paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 cup water, plus more as needed
14.5 ounce extra-firm tofu
2 tablespoons canola oil

US Customary – Metric

Instructions

Roast the poblano pepper: If you have a gas range, hold the poblano over the flame with tongs until it's blistery and hot. Or turn your oven to the broil setting, spray the pepper with oil and place on a baking sheet. Broil for about 15 minutes or longer until it's blistered. Once cool enough to handle, remove the stem and seeds inside.
Make the sauce: Add the poblano pepper, chipotle pepper, adobo sauce, garlic, lemon juice, tomato paste, sugar, salt and 1/4 cup of water to a food processor. Pulse until mostly smooth.
Press the tofu, if needed: If using the super firm tofu in a vacuum pack, there is no need to press the tofu. If not, press the tofu by wrapping it in paper towels or a clean tea towel. Place a few heavy books or cast iron pan on top of the tofu and let sit for 30 minutes.
Make sofritas tofu: Crumble the tofu into a large pan coated with the oil over medium-high heat. Fry the tofu for about 5 minutes, stirring frequently. Add the sauce from the food processor and stir it into the tofu. Simmer for 20 minutes, adding more water as needed if it starts to get too dry.
Serve: Serve in burritos, tacos, on nachos or in bowls with rice, beans and guacamole. Enjoy!

Notes

Leftover sofritas should be stored in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warm. It can be frozen if needed.
Oil free – Use a quality non-stick pan and omit the oil.
Less spice – Omit the chipotle pepper and use adobo sauce only.
May leave out the sugar or use maple syrup or agave.
You can leave the poblano pepper out if needed, but it adds a ton of flavor and tastes much better with it.

Nutrition

*This recipe was first published in 2019 and updated in 2023 with an easier recipe that tastes even better.

Vegan Chocolate Banana Bread

Nora — Mon, 12 Jun 2023 20:46:00 +0000

This fudgy and decadent Vegan Chocolate Banana Bread puts a chocolatey twist on regular banana bread. Easy to make in 1 bowl with pantry staples, it’s a fantastic treat to enjoy for breakfast, snacks, and dessert!

Treat yourself to a rich and chocolatey slice of Vegan Chocolate Banana Bread! It’s an easy, one-bowl quick bread you can make with simple baking staples and serve for breakfast, dessert, and snacks.

Inspired by one of the most popular recipes on my site, the Best Vegan Banana Bread, it’s just as moist and tender as the classic but has an irresistible chocolate twist!

If you love banana recipes, make sure to also check out my Easy Vegan Banana Cake, Banana Pancakes and Vegan Banana Cream Pie!

Ingredients needed (with substitutions)

Plant milk – Unsweetened soy milk, oat milk, almond milk, and cashew milk are best but any plant milk will work fine.
Ground flaxseeds – For this recipe, we mix ground flaxseeds with the milk for an egg replacer.
Bananas – Ripe, spotty bananas are best! The riper the bananas, the sweeter and more banana-y your chocolate banana bread will taste.
Vegan butter – Melted vegan butter adds moisture and substance to the bread. For an oil free version, use the same amount of unsweetened applesauce.
Light brown sugar – This gives the bread a caramelized, molasses-like flavor. Instead, you can use granulated sugar or coconut sugar. Even ½ cup of maple syrup will work if you want to make this recipe without refined sugars!
All purpose flour – This always makes the bread fluffy and soft. However, if you want to make this chocolate banana bread recipe a little more wholesome with whole grains, you can use spelt flour or white whole wheat flour instead. Head to the FAQs to learn how to make the bread with gluten free flour.
Cocoa powder – Both Dutch process and natural cocoa powder will work well here.
Baking soda
Salt
Vegan chocolate chips – I like to get dairy free chocolate chips from Trader Joe’s, Whole Foods, Costco (look for Kirkland brand of semi-sweet chocolate chips), and Amazon. Guittard or Enjoy Life are also good brands and make vegan-friendly chocolate chips.

How to make vegan chocolate banana bread

Find the complete recipe with measurements in the recipe card below.

To make the flax eggs, stir the plant milk and ground flaxseeds together in a glass measuring cup or bowl. Let it sit for 5 to 10 minutes to thicken.

Meanwhile, use a fork to mash the bananas in a large bowl. Make sure you have 1 ½ cups worth, then return to the bowl.

Stir the melted vegan butter into the mashed bananas, then add the sugar and milk/flax mixture. Stir gently to combine.

Next, add the flour, cocoa powder, baking soda, and salt on top of the wet ingredients. Gently stir until everything has just come together into a smooth batter.

Finish by folding most of the chocolate chips into the batter (set some aside to sprinkle on top!).

Pour the banana bread batter into a prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake until a toothpick inserted in the center comes out clean.

Set the chocolate banana bread aside to cool in the pan before transferring it to a wire rack to cool completely. Slice and serve!

Tips for success

Don’t over mix the batter or else the bread will become dense. Use a wooden spoon or spatula to stir the dry ingredients into the wet mixture until they just come together.
Fold even more fun add-ins into the chocolate banana bread batter, like a pinch of cinnamon or nutmeg, chopped nuts (walnuts, peanuts, or almonds), dried cranberries or cherries, vegan toffee pieces, or vegan peanut butter chips.
Let the baked banana bread cool on a wire rack for at least 30 minutes before slicing. This way, it will firm up and be easier to slice without falling apart or crumbling.

Frequently asked questions

My bananas aren’t ripe yet. What should I do?

According to the cooking blog, Tastes Better From Scratch, the fastest way to ripen bananas is to bake them in the oven. Lay your unpeeled bananas on a baking sheet and bake in a 300ºF oven until they’re soft and their peels turn black (about 15 to 30 minutes). Let them cool completely before peeling and mashing.

Can I use this recipe to make muffins instead?

Yes! To make vegan chocolate banana bread muffins, make the batter as normal but pour it into a lined muffin tin. Bake the muffins at 400ºF for 20 to 24 minutes or until a toothpick inserted in the center of one comes out clean.

How do you make gluten free chocolate banana bread?

You can easily swap the all purpose flour for a good quality gluten free flour mix instead. I like making gluten free banana bread with Bob’s Red Mill 1:1 gluten free flour mix and King Arthur’s Measure for Measure flour. Just make sure the flour you use contains xanthan gum for the best results.

Storing

Once the banana bread is ready and cooled to room temperature, cover the loaf with plastic and store it at room temperature for 1 to 2 days. Or store it in the fridge so it lasts for 1 week.

Chocolate banana bread freezes well, too. Simply wrap the loaf or individual slices in a layer of plastic and aluminum foil, then freeze for up to 3 months. Let it thaw in the fridge before serving.

Want more easy vegan chocolate treats?

Vegan Chocolate Banana Bread

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 256kcal

Author Nora Taylor

Ingredients

1/3 cup unsweetened soy milk or other plant milk
2 tablespoons ground flaxseeds
3 medium-large overripe bananas about 1 1/2 cups mashed
1/2 cup melted vegan butter or oil
3/4 cup packed light brown sugar
1 1/2 cups all purpose flour
1/2 cup Dutch process cocoa powder or natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan chocolate chips

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). I also like to line the pan with parchment paper for easy removal later.
Pour the soy milk into a glass measuring cup or bowl and stir in the ground flaxseeds with a fork. Let sit for a few minutes to thicken.
In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 1/2 cups, then return to the bowl.
Stir the melted vegan butter into the bananas, then add the brown sugar and milk/flax mixture. Stir well with a large spoon until combined.
Add the flour and cocoa powder on top of the wet ingredients, then sprinkle the baking soda and salt on top. Stir gently until just combined, being careful not to over mix.
Gently fold in 3/4 cup of the chocolate chips, leaving the rest for the top.
Pour into the prepared pan and sprinkle the rest of the chocolate chips on top. Place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for about 15 minutes, then carefully transfer to a cooling rack. Let cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!

Notes

Oil free: Use applesauce instead of melted vegan butter.
Gluten free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
Nut free: Use a nut free milk and make sure your vegan butter doesn’t contain nuts.
Sugar: Granulated sugar or coconut sugar will work in place of brown sugar. You could also use 1/2 cup of maple syrup instead.
Muffins instead: Preheat the oven to 400 degrees F, divide into muffin liners and bake for 20-24 minutes, or until done.
Leftovers/freezing: Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.

Nutrition

Blueberry Pie Bars

Nora — Thu, 01 Jun 2023 17:53:03 +0000

These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!

When you’re craving blueberry pie but your too lazy to make it, turn to these incredible Blueberry Pie Bars!

Just like my Raspberry Bars, these Blueberry Pie Bars are so easy to make and perfect for potlucks and parties. My favorite thing about them is that you make the crust and topping in one bowl.

Even novice bakers will have success with these easy blueberry bars! A fresh blueberry filling is layered on top of a buttery oat crust, topped with the oatmeal crumble and baked until bubbly and warm.

They taste best with fresh blueberries, especially when are in season. Frozen blueberries will work, but the filling may be runnier and the flavor a bit different.

How to make blueberry pie bars

Find the complete recipe with measurements in the recipe card below.

Preheat the oven to 350 degrees F and line an 8 or 9 inch pan with parchment paper.

In a large bowl, stir together the flour, oats, sugar and salt. Now add the melted vegan butter and stir until you have moist crumbs. Set aside 1 cup of the mixture for the topping.

Press the rest of the crumbs into the pan evenly and bake for 10 minutes. Remove from the oven and set aside while you make the filling.

Add the blueberries, sugar, cornstarch (or tapioca starch) and lemon zest to a medium saucepan. Stir and cook until thickened, about 5-8 minutes.

Pour the blueberries over the crust and spread evenly.

Sprinkle the topping over the top and bake for 35-40 minutes.

It’s done when the edges are bubbly and the topping is slightly golden brown. Let the bars cool in the pan for at least 20 minutes before lifting out with the parchment paper. Cut into squares and serve.

Frequently asked questions

How long will the blueberry bars keep?

Store the bars in a covered container in the refrigerator for up to 1 week.

Can they be frozen?

Yes, you can freeze them if you want. Wrap well or store in a freezer friendly container.

Can I use a different fruit?

Yes, the recipe is flexible. Use a mix of various berries like strawberries, blackberries, raspberries and blueberries. Or try peaches or even cranberries. You can also substitute a container of quality jam instead of the pie filling.

If you like dessert bar recipes as much as I do, make sure to check out any of the following vegan recipes:

Want more blueberry recipes?

Blueberry Pie Bars

These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings bars

Calories 262kcal

Author Nora Taylor

Ingredients

Crust + Topping

1 1/2 cups all purpose flour
1 cup rolled oats
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup vegan butter melted

Blueberry Pie Filling

4 cups fresh blueberries see notes for frozen
1/2 cup granulated sugar
2 tablespoons cornstarch or tapioca starch, arrowroot
2 teaspoons fresh lemon zest optional

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F and line a 9 inch square pan (8 inch will work as well) with parchment paper, leaving some overhang for easy removal later. Set aside.
In a large bowl, stir together the flour, rolled oats, sugar and salt. Add the melted butter and stir until the mixture is moist crumbs.
Set aside 1 cup of the crumbs in a bowl for the topping.
Press the rest of the crumbs into the prepared pan and press firmly and evenly. Bake for 10 minutes, then remove from the oven and set aside.
Meanwhile, make the blueberry filling. Place the blueberries, sugar, cornstarch and lemon zest in a medium saucepan. Turn the heat to medium heat and stir, simmering for about 5-8 minutes until the mixture thickens a bit.
Pour the blueberry mixture over the crust evenly. Sprinkle the crumble topping all over the filling.
Bake for 35-40 minutes, until the top is lightly browned and the blueberry filling is bubbling around the edges.
Allow the bars to cool for at least 20 minutes before lifting out of the pan with the parchment paper. Slice into squares and enjoy.
Store leftover bars covered in the refrigerator for up to 1 week. They can also be frozen.

Notes

If needed, use frozen blueberries. The filling will be more runny though. You could also just substitute a jar of blueberry jam.
May use coconut oil instead of vegan butter.

Nutrition

Vegan Broccoli Salad

Nora — Tue, 30 May 2023 14:24:00 +0000

This is the most delicious Vegan Broccoli Salad and it makes a perfect side dish for potlucks! With a creamy homemade dressing, the salad can be prepped in less than 30 minutes.

This is the best Vegan Broccoli Salad recipe! This classic potluck dish is taken up a notch, tossing fresh broccoli, cabbage, dried cranberries, seeds, and nuts in a deliciously creamy cashew salad dressing. Your guests won’t even know it’s vegan!

What makes this vegan broccoli salad recipe so special (besides the dressing) is the wide variety of irresistible textures. Sliced almonds add a satisfying crunch, broccoli and cabbage are crisp and refreshing, and dried cranberries give every bite a pop of tartness. The creamy and tangy homemade dressing is the perfect finishing touch, giving this salad a distinct richness that will keep you going back for more.

Keep this recipe in your back pocket when you want your guests to actually be excited by the salad on their plates! Serve it with even more vegan potluck or barbecue recipes, like Vegan Chicken Salad and Vegan BBQ Sandwiches, and enjoy!

Ingredients needed (with substitutions)

Broccoli – Of course! The raw broccoli is chopped into bite-sized pieces before it’s tossed with the rest of the ingredients and dressing. Try to use the freshest broccoli you can find, with tight, dark green buds and bright green stems.
Red cabbage – The cabbage is sliced very thinly to give this salad a crispy and refreshing crunch. Feel free to use chopped baby kale instead, or a mix of both. Or leave it out and use all broccoli.
Red onion
Dried cranberries – Dried fruit is a must-have in broccoli salad recipes because it adds a pop of sweet and tart flavors. Golden or brown raisins would work well as a substitute.
Pepitas
Almonds – Or you can use pistachios, walnuts, or another nut you have on hand. If you have an aversion to nuts, use sunflower seeds instead.
Cashews – Raw cashews are soaked in hot water, then blended with lemon juice and water to make the base of the creamy broccoli salad dressing. For a nut free salad dressing, replace the cashews with 1 cup of my Vegan Tofu Mayonnaise (or store bought vegan mayo) and omit the water and lemon juice from the recipe. No need for a blender, either – just mix in a bowl!
Lemon juice – To brighten up the cashew cream.
Apple cider vinegar – For the salad dressing. Leave out if you really dislike the taste of vinegar.
Maple syrup
Salt
Turmeric – Just a pinch of ground turmeric gives the salad dressing a rich, golden color.
Water

How to make vegan broccoli salad

Find the complete recipe with measurements in the recipe card below.

Make the salad dressing by blending the soaked cashews with lemon juice, apple cider vinegar, maple syrup, salt, turmeric, and water. Blend on high until it’s very smooth and creamy.

Next, add the chopped broccoli, sliced cabbage/baby kale, red onion, dried cranberries, pepitas, and almonds to a large salad bowl.

Pour the creamy dressing into the bowl, then toss to coat. Place the salad in the fridge to chill for 30 minutes before serving. Enjoy!

Serving suggestions

Broccoli salad is the ultimate side dish you can serve next to roasted vegetables, watermelon salad, potato salad, and other delicious sides. Pair it with jackfruit pulled pork sandwiches, veggie burgers, vegan kebabs, or baked BBQ tofu for the main dish, and enjoy!

Tips and tricks

Because the broccoli is served raw, make sure to wash it really, really well before you get started. And remember to dry it in a salad spinner or with paper towels to help the dressing stick.
Cut the broccoli into even bite-sized pieces that are easy to eat.
Always chill the assembled salad for at least 30 minutes before serving. This gives all of the flavors time to mingle together, leaving you with an extra tasty salad.
Other mix-ins you can add to broccoli salad are sliced grapes, cauliflower florets, diced apples, crumbled tofu bacon, crumbled vegan feta, sliced fennel, shredded vegan cheese, shredded carrots, or sliced radishes.

How to store broccoli salad

Unlike leafy green salads, the broccoli salad won’t lose many of its wonderful textures as it sits. The leftovers keep for up to 3 or 4 days when they’re stored in an airtight container in the fridge.

Want more vegan salads?

Vegan Broccoli Salad

This is the most delicious Vegan Broccoli Salad and it makes a perfect side dish for potlucks! With a creamy homemade dressing, the salad can be prepped in less than 30 minutes.

Course Salad

Cuisine American

Prep Time 30

Chilling time 30

Total Time 1

Servings servings

Calories 198kcal

Author Nora Taylor

Ingredients

Broccoli Salad

8 cups chopped broccoli about 3 heads
2 cups shredded red cabbage or baby kale
1/3 cup diced small red onion
1/2 cup dried cranberries
1/4 cup pepitas
1/4 cup sliced almonds

Dressing

1 1/2 cups raw cashews
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
3 tablespoons pure maple syrup
3/4 teaspoon salt
1/2 teaspoon ground turmeric
3/4 cup water

Instructions

Prepare the dressing

Heat up 3-4 cups of water in a tea kettle or pot. Once boiling, pour over the cashews in a bowl or glass measuring cup. Let them soak for 5 minutes.
Drain the cashews, discard the soaking water and add to a high powered blender. Add the lemon juice, apple cider vinegar, maple syrup, salt, turmeric and fresh water. Blend on high until very smooth and creamy. Set aside.

Assemble the salad

In a large bowl, combine the chopped broccoli, baby kale, red onion, dried cranberries, pepitas and sliced almonds. Pour the prepared dressing over and mix well with a large spoon until everything is coated.
Refrigerate for at least 30 minutes before serving to let the flavors mingle. Enjoy! Leftovers will keep for 3-4 days in a covered container in the refrigerator.

Notes

May use a mix of baby kale and red cabbage, or leave out and use all broccoli.
You could use a mix of broccoli and cauliflower instead of all broccoli.
Nut free – Feel free to leave out the almonds (and pepitas) if needed. Could use sunflower seeds instead for crunch. Also use vegan mayo that is nut free instead of the cashew dressing.
To make the dressing with vegan mayo instead of raw cashews as the base, use 1 cup of vegan mayo and omit the cashews, water and lemon juice. Simply whisk in a small bowl.

Nutrition

Apple and Blueberry Crumble

Nora — Mon, 22 May 2023 21:16:00 +0000

This foolproof Apple and Blueberry Crumble features tender apples, juicy blueberries, and a buttery oat crumble in every bite. It’s the ultimate dessert for summer and fall!

This Apple and Blueberry Crumble is an easy and rustic dessert that makes fresh, seasonal fruit the star of the show. The filling is bursting with sweet, juicy apples and tart blueberries while the cinnamon-infused and buttery oat crumble on top is the perfect finishing touch. Every bite is sweet, warm, and comforting!

Just like my Apple Crumble, this easy apple blueberry crumble comes in handy when you need a foolproof dessert in a pinch. It’s easy to assemble and can even be prepared a day before baking! Once it’s out of the oven, serve the warm and bubbly crumble with scoops of vanilla ice cream and dig into this perfect summer dessert.

Ingredients needed (with substitutions)

Blueberries – Fresh blueberries are in season from April to September in North America. You can put them to use all summer long in this vegan blueberry crumble, as well as my Blueberry Muffins, Blueberry Pancakes, and Blueberry Crisp. Frozen blueberries work in a pinch.
Apples – The best apples for crumble are the ones already in your fridge! Just remember to peel and core the apples before tossing them with the rest of the filling ingredients. I like honeycrisp and other sweet varieties, but any apple will do.
Sugar – You need granulated sugar for the filling and brown sugar for the crumble topping.
Lemon juice – Fresh lemon juice is important because it brightens up a normally warm and comforting crumble, and tones down the tartness of the fruit.
All purpose flour – A 1:1 gluten free flour mix will also work.
Cinnamon
Salt
Rolled oats – Or use certified gluten free rolled oats if you want the crumble to be gluten free.
Vegan butter – Melted plant-based butter is poured over the crumble topping to give it its irresistible flavor and crumbly texture. Coconut oil should work well as a substitute.

How to make apple and blueberry crumble

Find the complete recipe with measurements in the recipe card below.

Add the blueberries, apples, sugar, lemon juice, flour, cinnamon, and salt to a large bowl.

Gently toss to combine until the fruit is fully coated. Pour the apple blueberry crumble filling into a prepared baking dish and set it aside.

Next, make the crumble topping by stirring the flour, oats, brown sugar, cinnamon, and salt together in a bowl.

Pour the melted butter over top, then stir until the mixture is crumbly.

Sprinkle the crumble over the fruit in the baking dish. Bake the crumble until the sides are bubbly and the top is golden brown.

Scoop into bowls with vegan vanilla ice cream and/or caramel sauce drizzled over top, then serve and enjoy. You can also top with vegan whipped cream!

Variations

Frozen blueberries – You can make the crumble with frozen blueberries if that’s what you already have at home.
Instead of apples – Instead of pairing the blueberries with apple slices, use fresh or frozen strawberries, blackberries, or raspberries. Peach or pear slices would pair well, too.
Instead of blueberries – If you’re all out of blueberries, customize the apple crumble with fresh or frozen cherries or cranberries, plum or pear slices, or rhubarb instead.
Less sweet – Reduce the granulated white sugar in the filling to ¼ cup if you want the crumble to taste less sweet.
Add nuts – Folding chopped almonds, pecans, or walnuts in with the crumble topping will add a delightful soft crunch to every bite.
For serving – Serve the warm apple blueberry crumble in bowls with vanilla ice cream or coconut whipped cream. Finish with salted caramel sauce, crushed or candied nuts, and/or extra cinnamon on top.

Make ahead and storing

You can make the crumble 1 day ahead of serving. Prepare the filling and oat crumble as normal, then store them in separate airtight containers in the fridge. Assemble the crumble and bake the next day.

If you end up with leftovers, store them in an airtight container in the fridge for up to 5 days. The crumble also freezes well for 3 months.

Reheat the leftovers in a 350ºF oven until warmed through.

Want more fruity vegan desserts?

Apple and Blueberry Crumble

This foolproof Apple and Blueberry Crumble features tender apples, juicy blueberries, and a buttery oat crumble in every bite. It’s the ultimate dessert for summer and fall!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 344kcal

Author Nora Taylor

Ingredients

Apple blueberry filling

3 cups blueberries
2 medium apples peeled, cored and thinly sliced
1/2 cup granulated sugar or 1/4 cup for less sweet
2 tablespoons fresh lemon juice
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Crumble topping

3/4 cup all purpose flour
3/4 cup rolled oats
3/4 cup brown sugar packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegan butter melted

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F and lightly spray a 9-inch pie pan or 2-quart baking dish.
In a large bowl, combine the blueberries, apples, sugar, lemon juice, flour, cinnamon and salt. Stir gently until well combined and the fruit is coated.
Transfer the fruit mixture to the prepared dish and set aside.
In a medium sized bowl, stir together the flour, oats, brown sugar, cinnamon and salt. Add the melted butter and stir until well combined and the mixture is crumbly.
Sprinkle the topping over the fruit in the dish. Use your hands to create some larger chunks of the topping; they will turn into delicious clusters as they bake.
Bake for 35-40 minutes, until the top is golden brown and the apples are tender. The sides will be bubbling.
Serve warm with vanilla ice cream or whipped cream. Enjoy!

Notes

You may use frozen blueberries if needed. Instead of apples, feel free to use another fruit, like strawberries, peaches, pears, etc.
For gluten free, use gluten free all purpose flour instead and make sure your oats are gluten free certified.
May use coconut oil instead of vegan butter.

Nutrition

Easy Salsa Recipe

Nora — Mon, 15 May 2023 13:42:13 +0000

When you need a quick dip or a topping for your nachos, make this 7-ingredient Easy Salsa Recipe. It’s made entirely in a blender and is ready in just 5 minutes, making it the easiest tomato salsa you’ll ever make!

One of the best ways to use up an abundance of garden-fresh tomatoes or canned tomatoes in your cupboard is homemade salsa! It’s the best condiment and snack that’s easy to make at home and tastes so much better than the store-bought stuff.

This Easy Salsa Recipe is one of my favorites. It’s made with a handful of fresh ingredients, like tomatoes, onion, garlic, and jalapenos, and is a great snack to add to your repertoire. Best of all, it comes together entirely in a blender!

This restaurant-style salsa is sure to become one of your new favorite Mexican-inspired snacks because it’s:

Easy to make in just 5 minutes;
Made with a short list of fresh and simple ingredients; and
Versatile, delicious, and refreshing!

I love adding a dollop of this blended salsa on top of vegan nachos, burrito bowls, and tacos. It’s also perfect as a snack with tortilla chips!

Ingredients needed (with substitutions)

Canned tomatoes – I made this salsa recipe with canned fire-roasted tomatoes because they add a subtle smoky flavor and another dimension of flavor. You can also use canned diced, plum, or stewed tomatoes, or chop fresh tomatoes yourself. Whatever you do, use high-quality canned or fresh tomatoes, as they’ll give the salsa a bright, fresh, and strong tomato flavor.
Garlic – Fresh cloves. Do not substitute these for garlic powder!
Red onion – Red onion isn’t as tart or strongly flavored as white onion, even though it, according to The Kitchn, is used more commonly in Mexican salsa recipes. If you don’t have red onions, you can use white or green onions instead.
Cilantro – This adds a pop of freshness to the salsa. Feel free to leave it out if you don’t like cilantro.
Jalapenos – Remove the seeds and veins from the chili peppers if you don’t want the salsa to be too spicy.
Lime juice – Freshly squeezed lime juice is best!
Salt – Don’t add all of the salt at once. Instead, taste the salsa as you go and blend in a little salt at a time until you find your perfect flavor.

How to make an easy salsa recipe in a blender

Find the complete recipe with measurements in the recipe card below.

Add all of the salsa ingredients to a blender* or food processor. Pulse a few times until the salsa has as much texture as you like (this won’t take long). Just don’t puree it until it’s completely smooth.

*I made the salsa in a Vitamix blender, but you can use any high-powered or regular blender you already have at home.

Give it a taste and add more salt, cilantro, or jalapeno as needed.

Pulse once more, then pour the blended salsa into an airtight jar. Let it chill in the fridge before serving. Enjoy!

Serving suggestions

You’ll love having a batch of restaurant-quality salsa on hand at all times because it has so many uses! These are my favorite ways to use it:

As a dip – Enjoy it as a dip with tortilla chips or with homemade quesadillas.
On burritos – Roll a dollop of salsa into a vegan burrito to give it a cooling and refreshing touch.
In tacos and fajitas – Along with refried beans, homemade salsa is one of the best toppings on meaty vegan tacos and fajitas with sauteed vegetables.
On nachos – Drizzle nacho cheese sauce on first, then finish your vegan nachos with tomato salsa on top.
On salads and grain bowls – Use the salsa as a topping on burrito bowls, grain bowls, taco salads, or any other bowl that needs a burst of tomatoey and tangy flavors.

Variations

Use fresh tomatoes – Replace the canned fire-roasted tomatoes with about 3 cups of chopped fresh ripe tomatoes, like plum tomatoes.
Add Mexican spices – You can give the salsa a nice warmth with a pinch of cumin and/or chili powder.
Balance it with sugar – If you like tomato salsa with a slightly sweeter taste, feel free to blend in 1 teaspoon of white sugar at a time until you reach the right balance.
For more heat – Either leave the jalapeno seeds and veins intact or swap one or both of the jalapenos for spicy serrano peppers instead.

Storing

You can store the salsa in an airtight container in the fridge for up to 1 week. It also freezes well!

Want more dip recipes?

Easy Salsa Recipe

Course Appetizer

Cuisine Mexican

Prep Time 5

Total Time 5

Servings servings

Calories 17kcal

Author Nora Taylor

Ingredients

(2) 14 ounce cans diced fire roasted tomatoes see Notes for options
2 cloves garlic
3/4 cup red onion, roughly chopped
1/2 cup packed cilantro
2 fresh jalapenos, seeds removed and roughly chopped
3 tablespoons fresh lime juice, from about 2 small limes
1 teaspoon salt, or to taste

US Customary – Metric

Instructions

Add all ingredients to a blender or food processor. Pulse a few times until you reach your desired consistency. Don't over blend; you still want a little texture.
Taste the salsa, and based on your personal preference, adjust ingredients as necessary. Add more salt, cilantro, or perhaps more jalapeno if desired.
Transfer to an airtight container and store in the fridge until serving. Serve with tortilla chips, in burritos, nachos, bowls or anywhere else you enjoy salsa.

Notes

I like Muir Glen Diced and Fire Roasted Canned Tomatoes the best for this salsa. You may also use any other high quality canned diced, plum or stewed tomatoes. Or go fresh and use about 3 cups of fresh ripe tomatoes instead!

Nutrition