Tofutti helps you live your legacy

Tofutti was proud to sponsor this year’s Live Your Legacy Summit. Founded by Emmy Winning TV Show Host and author, Aurea McGarry, the Live Your Legacy Summit is a national event series featuring motivational speakers and do-gooders from all over. Aurea wants everyone to live their lives to their fullest potential, plus . . . she loves Tofutti! And we love her too!

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Be sure to visit the Live Your Legacy website for more info.

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Ultimate Vegan Chili

Ultimate Vegan Chili

“Ultimate Vegan Chili”

This is a guest post by Cheryl Malik over at 40aprons.com.

This is a chili that’s rich and spicy, a chili that focuses on just the necessities, a chili that would fool any omnivore. A chili that could win championships, like its meat-laden counterpart! A chili that will provoke a dramatic ripping-to-shreds of all your previous chili recipes. Go ahead, press delete. You won’t be needing that *other* vegetarian chili recipe anymore. And slap it with a dollop of Tofutti Better Than Sour Cream for divinely creamy taste!

Ingredients

4 tablespoons neutral oil, such as canola or a light olive oil, divided
20 ounces ground seitan
16 ounces baby bella mushrooms, halved
2 1/2 medium onions, chopped
4 cloves garlic, minced
1 6-oz. cans tomato paste
2 tablespoons dried oregano
3 tablespoons chili powder
1/2 bottle dark beer, stout recommended
1 cup not-beef broth or water
1 teaspoon ground chile pequín or cayenne pepper
1/2 tablespoon sweet paprika
1 tablespoon Tabasco
1/2 teaspoon ground cumin
2 whole chipotle peppers
2 tablespoons masa harina or corn meal
chopped white onions, to serve
jalapeños, fresh or pickled, to serve
chopped cilantro, to serve
Garnish: scoop of Tofutti Better Than Sour Cream

Directions:

Heat 2 tablespoons oil in a 6-qt. pot over high heat and sauté ground seitan ’til slightly browned. Remove with slotted spoon and set aside. Add 1 tablespoon oil and sauté mushrooms ’til browned; remove with slotted spoon and set aside.

Heat 1 more tablespoon oil, then add onions and garlic; cook until lightly browned, about 5 minutes. Return ground seitan to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, tabasco, and cumin; cook, stirring frequently, for 1 minute.

Add broth or water, beer, mushrooms, and chipotle peppers; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes. Serve with chopped white onions, jalapeños, and chopped cilantro.

Visit Cheryl at 40aprons.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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3-Layer Oatmeal Pumpkin Streusel Bars

3-Layer Oatmeal Pumpkin Streusel Bars

“3-Layer Oatmeal Pumpkin Streusel Bars”

Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!

Ingredients:

1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves

Directions:

Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.

In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.

Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.

Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.

Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Spinach Three Bean Dip & Enchilada Filling

Spinach Three Bean Dip & Enchilada Filling

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Spinach Three Bean Dip & Enchilada Filling”

This recipe is ultra-flexible and non-vegan approved!

1 1/2 cups Tofutti Better Than Sour Cream
1 1/2 cups vegan mayonnaise
1 tablespoon ground cumin
2 envelopes (1 box) dry vegetable soup mix
2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can white beans or dark red kidney beans, rinsed and drained
Pinch coarse sea salt to taste

In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired.

Serve cold with your favorite dippers. Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream, and the garnish if your choice. I like a slice of lime and a few toasted pepitas. You can use any beans you prefer, even all of one kind.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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