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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Vegan Coconut Ghost Candies

Vegan Coconut Ghost Candies

“Vegan Coconut Ghost Candies”

Beware! Ghouls and ghosts—and assorted comic book heroes—will be prowling the streets tonight, so if your proton pack is on the fritz, stay safe inside this Halloween, and enjoy these “Vegan Coconut Ghost Candies,” made with Tofutti Better Than Cream. Boo!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter
1 1.2 tsp. vanilla extract
2 3/4 cups shredded, unsweetened coconut
4 cups vegan powdered sugar
1/4 cup vegan powdered sugar (for coating)
1/4 cup of finely ground coconut (for coating)
vegan mini chocolate chips

Method of Preparation:

In a medium sized bowl, cream together the Tofutti Better Than Cream Cheese, vegan butter and vanilla. We used a hand mixer and blended until homogenous.

Add in the 2 3/4 cups of shredded coconut, and half of the 4 cups of powdered sugar, blend with the hand mixer. Add the other half of the powdered sugar and mix again until blended.

Chill the mixture in the fridge for no more than five minutes.

After chilled, shape into little ghosts. It is easy to start with a small sized round ball, and pinch the top to form the head of the ghost. Repeat this until you have about 25-30 small ghosts.

In a bowl, combine together the 1/4 cup vegan powdered sugar and the 1/4 cup of finely ground coconut. Use this to coat the outside of your little ghosts.

Press in the mini vegan chocolate chips as eyes. Chill the ghosts in the fridge before serving. Store them in an air tight container in the fridge.

Enjoy this fun, Halloween inspired confection!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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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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Vegan Tailgate Taters

Vegan Tailgate Taters

“Vegan Tailgate Taters”

Get ready to get tatered! Here is a vegan version of JaMarcus Russell’s “Famous Tater Skins,” made with Tofutti Better Than Sour Cream instead of the regular stuff. FYI, the commercial is priceless.

Ingredients:

4 5-inch russet potatoes (pierced, oiled, baked 45 minutes at 450 degrees, and cooled)
2 tablespoons vegan butter, melted
1 teaspoon vegan butter
1 tablespoon nutritional yeast
1 teaspoon light miso
1 teaspoon liquid aminos (e.g., Bragg’s)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped smoked almonds
1/8 teaspoon cayenne or paprika
1/3 cup sliced green onions, use both the white and green parts
1/4 cup chopped jalapenos (optional)
1 cup Tofutti Better Than Sour Cream

Directions:

Preheat broiler with rack 4 inches from heat source. Using a spoon, scoop out the inside of the potato into the bowl of a food processor leaving a 1/4-inch border. Arrange potatoes on a baking sheet and brush inside and out with melted butter. Broil 8 minutes or until golden brown. Remove from oven.

Meanwhile, add all remaining ingredients except green onion, jalapenos, and Tofutti Better Than Sour Cream to bowl of food processor and pulse a few times until well combined but still quite textured. (The consistency should not be that of mashed potatoes.)

Divide potato mixture evenly among potato skins, mounding slightly. Top with a tiny bit of cayenne or paprika, onions and optonal jalapenos. Broil for an additional 3 minutes. Remove from oven, let cool enough that Tofutti Better Than Sour Cream will not melt, and pipe it on using a piping bag and round tip or food storage bag with the corner barely snipped, to mimic the laces and strips of a football. Serve immediately.

Yields 8 taters.

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

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