This recipe is an oldie but a goodie.

If I had to recommend one dish for someone who wants to eat less animal products it would be scrambled tofu. It looks just like eggs and you can really flavor it however you like. Not to mention it only takes about 10 minutes from start to finish.

I started eating less scrambled eggs and more scrambled tofu after watching Vegucated on Netflix. I won’t go into personal ethics on why I made the switch but it’s a good documentary to watch on Netflix in between marathons of Being Human and United States of Tara.

You can easily change this recipe to make it more flavorful by adding herbs and sautéed vegetables into the mix. I usually use curry powder to make mine a little spicy.

Scrambled Tofu

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients(Makes 2 servings):

• 1 block extra firm tofu
• 1 Tablespoon olive oil
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Method:

1. In a large bowl, mash the tofu with a fork lightly until it’s textured to resemble scrambled eggs.
2. Heat the oil in a pan over medium heat.
3. Mix the turmeric, salt, pepper, garlic and onion powder in with the tofu until it’s evenly coated.
4. Sauté the tofu in the oil until it’s heated through and takes on a vibrant color.
5. Remove from the pan and serve hot.

Afterwards I put a big pile of ketchup on the side of the plate. What’re eggs and hash browns without ketchup?

I’ll be the first to admit that gluten-free baking is tougher than baking with flour. Instead of just wheat you have a hundred different varieties of flour and starches to work with and if you’ve never used them before you have no idea how they work in recipes. It’s a hassle.

I’m always drawn to making recipes that use just one type of flour because I don’t like to have to go out and buy 6 or 7 to make a single loaf of bread. This recipe only uses brown rice flour, which is a gluten-free whole grain flour that bakes well and doesn’t overpower any of the other flavors. You’ll have a hard time telling this bread is gluten-free.

I used Bob’s Red Mill’s brown rice flour for this recipe which is the least grainy I’ve found and has a great texture when baked. In baking, weight’s always the most reliable measure so if you can

Gluten-Free Peanut Butter Banana Bread

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients(Makes 1 loaf):

• 2 large bananas
• 4 eggs
• 3/4 cups sugar
• 1/2 cup peanut butter
• 1/3 cup vegetable oil
• 1 1/2 cups(240 grams) brown rice flour
• 1/2 Tablespoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup water

Method:

1. Preheat your oven to 350 degrees.
2. Mash the bananas until they’re completely smooth.
3. In a large bowl, stir together the bananas, eggs, sugar, peanut butter, and oil until mixed.
4. Add in the flour, baking soda, cinnamon, vanilla, and chocolate chips and stir.
5. Slowly add the water until the batter has a loose consistency.
6. Grease a 9-inch loaf pan.
7. Pour the batter into the loaf pan and bake for 60 minutes until the center has set.
8. Remove from the oven and let the loaf cool before cutting in.

I found my loaf got stale sitting on the counter after a day but microwaving a slice for 60 seconds between two paper towels made it taste fresh out of the oven.