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You are here: Home / Recipes / The Friendly Vegan Cookbook | Garlicky Ginger Tofu

The Friendly Vegan Cookbook | Garlicky Ginger Tofu

November 27, 2016 by Margaret 43 Comments

The Friendly Vegan Cookbook

Today I have an exciting cookbook to share with all of you! The lovely Toni Okamoto and Michelle Cehn have collaborated to create a delicious vegan recipe cookbook. Full of beautiful plant-based, vegan recipes that are easy to make and affordable! From breakfast to dinner and snacks in-between, you will find 13 recipes with an average of 10 ingredients or less. Along with a handful of super helpful online resources to help you learn more about veganism and it’s environmental impact.

I wanted to get more background on this ebook, so below I’ve interviewed Toni from Plant Based on a Budget. If you’re interested in learning more than keep reading and stay tuned to the end for a look at an extra special recipe from the cookbook and a giveaway exclusively for the Plant Philosophy blog readers.

Behind the Book Q&A

What inspired the two of you to collaborate on creating this vegan cookbook?

Michelle and I (Toni) share a life-long devotion to making veganism fun and accessible, which instantly sparked a meaningful friendship. Together we’ve spent the last year and a half creating many fun vegan videos and thinking of new inspiring ways to reach people with the message of compassion in the most inclusive, friendly ways.

In addition to being an amazing advocate and activist for animals, Michelle is incredibly talented in videography and photography. She has created an amazing, visually pleasing online resource called World of Vegan, and when I found out she was interested in creating an e-book, I jumped at the opportunity to collaborate. My background in recipe development for Plant Based on a Budget was so compatible with her artistic abilities for this project — it felt like a match made in heaven!

If you had to pick just one, which recipe is your go-to favorite and why?

I LOVE Michelle’s Tofu Scramble that is included in our e-book. It’s affordable to make, and isn’t that same ol’ scramble that is exclusively flavored by turmeric. When she first explained it to me, I was like “no way this is going to be better than the one I always make,” but I’m so glad I tried it! Blew me away! It’s packed with flavor, protein, veggies, and it presents really well (as you can see in the photo). I’m sure everyone will love it!

Do you have any advice to share with those looking to incorporate more plant-based foods into their diet?

You can start by implementing Meatless Mondays, phasing out eggs in your baking, choosing the veggie option at restaurants, keeping your fridge 100% plant-based, or buying non-dairy milk instead of cow’s milk. It doesn’t have to be all or nothing. Go at your own pace and set yourself up for success.

Knowledge is power and there are plenty of resources that provide excellent information and inspiration. You can find tasty plant-based recipes here on Margaret’s blog — give them a try!, watch Cowspiracy on Netflix to learn how a plant-based diet positively impacts the environment, and visit a farmed animal sanctuary to meet the individuals who are spared by every plant-based option you choose.

Where can everyone find the two of you online?

Michelle and I are easily reached online and totally encourage people to reach out to us for any help in moving towards a plant-based diet. Please don’t hesitate to contact us!

Toni can be found at PlantBasedonaBudget.com, and on Facebook, Instagram, and Twitter.

Michelle can be found at WorldofVegan.com, and on Facebook, Instagram, and Twitter.

Margaret, your blog is so stunning. Your thoughtfulness shows in every post! I’m proud of everything you’ve accomplished with this amazing website!

Highly Recommend!

I’d have to say my favorite recipe from the cookbook would be the Tofu Scramble. It’s a totally different take on how I personally make mine and it’s seriously delicious. I mean, just look at it! Definitely worth trying out for breakfast for brunch.

The Friendly Vegan Cookbook | Tofu Scramble

You can use the coupon code “PLANTPHIL” for 25% off of The Friendly Vegan Cookbook today! Below you can also enter to win a free copy. Two winners will receive a digital copy of this cookbook. All you have to do to enter is leave a comment below telling me if you’re vegan or trying to eat more plant-based and what your favorite meal is.

The Friendly Vegan Cookbook | Garlicky Ginger Tofu Triangles The Friendly Vegan Cookbook | Garlicky Ginger Tofu Triangles

Print

Garlicky Ginger Tofu Triangles

Prep 10 mins

Cook 8 mins

Total 18 mins

Author Toni & Michelle

Yield 4 servings

There once was a time when we avoided tofu like the plague, but as soon as we learned how to prepare it tastefully, we fell in love. Today, it's one of our favorite foods! This recipe is an easy way to make tofu taste great, and it is fabulous served as a side or added to a dish.

Ingredients

  • 12 oz extra firm tofu, drained
  • 2 garlic cloves, minced
  • 2 Tbsp soy sauce
  • 3 stalks of green onion, thinly sliced, plus more for garnish
  • Juice of 1 small lemon
  • 2 Tbsp brown sugar
  • 1 ½ tsp fresh ginger, grated
  • ¼ cup water

Instructions

  1. Cut tofu into ⅓ inch thick triangular slices, place in a large casserole dish, and set aside.
  2. To create the marinade, thoroughly mix together the rest of the ingredients in a medium bowl and pour over the tofu. Allow tofu to sit for a minimum of two hours, or overnight for a richer taste. Flip tofu halfway in-between.
  3. Once tofu is marinated, place a large sauté pan over high heat. Add just enough oil to coat the bottom of the pan. Add as many tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, 2-3 minutes. Flip the pieces, and brown on the other side, about 2 minutes. Pour in the marinade mixture, and cook until tofu darkens slightly, about 45 seconds. Flip tofu and repeat.
  4. Plate, garnish with remaining thinly sliced green onion and enjoy!

Notes

Sample recipe from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto.

Courses Entree

Cuisine Gluten-free, Vegan

a Rafflecopter giveaway

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Filed Under: Recipes, Reviews Tagged With: 10 ingredients or less, 30 minutes or less, entree, gluten-free, plant based, Recipe, review, The Friendly Vegan Cookbook, vegan

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Reader Interactions

Comments

  1. Jaleesa Smith

    November 27, 2016 at 7:46 am

    Looks amazing!

    Reply
    • Jaleesa Smith

      November 27, 2016 at 7:47 am

      I’m vegan and my favorite recipe is Jambalaya using Field Roast Italian Sausage.

      Reply
      • Margaret

        November 28, 2016 at 10:50 am

        That sounds amazing!

        Reply
  2. Elodie

    November 27, 2016 at 7:54 am

    Hi ! I am vegan and m’y favorite meal is indonésian tofu with peanut sauce.

    Reply
    • Margaret

      November 28, 2016 at 10:50 am

      I love tofu and peanut sauce, such a delicious combo!

      Reply
  3. Pia

    November 27, 2016 at 8:12 am

    Alrighty then, comment I shall!
    Yes, I am vegan, and at the moment oatmeal would HAVE to be my favorite meal. I realize that’s not very exciting, but what shall you do? Oats are just awesome 🙂

    Reply
    • Margaret

      November 28, 2016 at 10:50 am

      Haha, oatmeal is very delicious and versatile – I totally get it!

      Reply
    • Margaret

      November 30, 2016 at 5:51 pm

      Congrats on winning a copy of The Friendly Vegan! I just emailed you <3

      Reply
  4. Bianca

    November 27, 2016 at 8:19 am

    i’m trying to eat more plant-based!! i love spaghetti squash with lentil bolognese 🙂

    Reply
    • Margaret

      November 28, 2016 at 10:51 am

      Good for you! I love to hear that. Yum, that combo sounds incredible!

      Reply
  5. Jake Oude-Reimerink

    November 27, 2016 at 9:02 am

    already vegan looking for some new ideas in the kitchen.

    Reply
    • Margaret

      November 28, 2016 at 10:51 am

      Love to hear that!

      Reply
  6. Keilah

    November 27, 2016 at 9:07 am

    Transitioning to vegan. I love Roasted Acorn squash with Cuban style black beans and blistered grape tomatoes.

    Reply
    • Margaret

      November 28, 2016 at 10:52 am

      Good for you! Let me know if you ever need any help with transitioning. I love that combo of veggies and beans.

      Reply
  7. Nancy

    November 27, 2016 at 9:09 am

    I have been eating vegan since September. My complexion has really cleared up and I have lost 12 pounds.

    Reply
    • Margaret

      November 28, 2016 at 10:53 am

      That’s amazing Nancy, I’m so happy to hear that the vegan diet is helping you <3

      Reply
  8. in2insight

    November 27, 2016 at 9:36 am

    I am 99% Vegan, 1% vegetarian. Anything that is in the Brunch family is a favorite.

    Reply
    • Margaret

      November 28, 2016 at 10:53 am

      Brunch is seriously the best, I’m all for savory waffles and anything with potatoes!

      Reply
    • Margaret

      November 30, 2016 at 5:51 pm

      Congrats on winning a copy of The Friendly Vegan! I just emailed you <3

      Reply
      • in2insight

        December 2, 2016 at 1:21 pm

        Thank you! Waiting on the link and will start cooking and share some insights.

        Reply
        • Margaret

          December 2, 2016 at 6:43 pm

          I’ll make sure it’s sent to you asap!

          Reply
  9. annplace2014

    November 27, 2016 at 9:40 am

    I am a vegan and love the new foods I have discovered since switching to this way of eating! My favorite meal at the moment is tofu scramble, yum!

    Reply
    • Margaret

      November 28, 2016 at 10:54 am

      I love to hear that! Tofu scramble is such a staple in my home, I love adding all the veggies to it!

      Reply
  10. Simona

    November 27, 2016 at 9:42 am

    I’m vegan and been vegan almost 5 years but I fell in love with tofu only in the last year!

    Reply
    • Margaret

      November 28, 2016 at 10:55 am

      That’s amazing! Tofu took me some time to really love too, but once you find the way you like it prepared in terms of texture and taste – it’s so delicious and fun to experiment with!

      Reply
  11. Natalia M

    November 27, 2016 at 11:43 am

    I’ve been vegan for a while.. I usually joke that I was born to be vegan, because I didn’t like meat from the beginning. I started out with just avoiding meat, but eventually phased out all animal products such as fish and dairy. I have this aversion now to any food that’s animal based, and I absolutely love love healthy plant based dishes. I also mostly cook oil-free, and just have been feeling fantastic. I’m currently training for Boston, and my favorite veggie based meal to fuel with is veggie salad bowls. It’s easy to throw them together with whatever seasonal veggies I have on hand, grains such as buckwheat or black rice, beans or tofu, and usually a yummy lemon tahini dressing to tie it all together.

    Reply
    • Margaret

      November 28, 2016 at 10:57 am

      I love that Natalia, I seriously wish I was raised vegan. I loved animals growing up and it’s sad I didn’t make the connection until later in my life. But now I’m happier than ever! I love salad bowls too, such a fun way to mix everything together. Wishing you the best with your training! <3

      Reply
  12. rhonna

    November 27, 2016 at 3:00 pm

    i am vegan, altho always trying to eat more actual whole plants rather than avocado toasts or pizzas haha! along those lines, my current favorite recipe is a crack-like caramel corn i make every holiday season. thanks for the giveaway!

    Reply
    • Margaret

      November 28, 2016 at 11:00 am

      Haha it’s hard staying away from the breads and pizzas, I hear ya! Oh wow that caramel corn sounds incredible. I love to bake lots of cookies this time of year. Thanks for entering!

      Reply
  13. Mary Stevenson

    November 27, 2016 at 4:06 pm

    I became vegan 6 months ago. Wow what a difference in how I feel. I love Tofu scramble. Can’t wait to try your recipe.

    Reply
    • Margaret

      November 28, 2016 at 11:01 am

      That’s amazing, I’m so happy for you Mary! Hope you enjoy this version of tofu scramble <3

      Reply
  14. Terri Bessey

    November 27, 2016 at 6:00 pm

    I have been vegan for about 3 years. And I hate fulfilling the social stigma but my favorite meal is actually salad 🙂

    Reply
    • Margaret

      November 28, 2016 at 11:02 am

      Hahaha, nothing wrong with that! I seriously respect the hell out of vegans that truly adore salad. I mean I enjoy a good salad, but my true love will always be pizza 😀

      Reply
  15. Maggie

    November 27, 2016 at 6:15 pm

    I make a soup with carrots and celery cut like matchsticks, shallots, scallions, veggie stock, cube cut fried tofu that I soak in mixture of soy sauce and rice vinegar, and last after all is cooked I add some red miso paste and stir in well then remove from cooking burner. I call it my miso soup. I could eat that four days a week I love it so much. I got serious about eating predominantly plant based food for health reasons after a close call last year when right carotid artery was over 90% blocked but surgery cleared it out. My cholesterol dropped from 208 to 147 in about 60 days of eating strictly plant based and I lost 15 pounds! I have about 50 more pounds I want to lose. I am on a journey to eating my way to good health, to exercise daily, and to lose weight to reach my goals. My journey is more than dieting to lose weight, this journey is a new way of living that is changing my life for the rest of my life. I eat plant based diet about 98% of the time, I prefer the Vegan products and recipes; there are so many more options nowadays. I bought my first Vegan cookbook in 2007 titled Veganomicon and I’ve noticed today there are many more vegan choices at mainsteam markets than back then. I never consumed much meat throughout my life but I loved dairy cheese and milk, giving up dairy had a nice side-effect; some of the gastro-problems that I had went away. I make my own soy milk from non-gmo, organic soybeans that I buy in bulk at my local food cooperative and I do same with some nuts to make my own nut milk.

    Reply
    • Margaret

      November 28, 2016 at 11:06 am

      That soup sounds amazing, Maggie. I’ll have to give it a try! I’m so happy to hear that the plant-based diet has made such an amazing difference in your overall health. I know the struggle, I’ve lived that health struggle. You can do this! You’ve already come so far, I’m excited for the rest of your journey to wellness. The options are endless nowadays. It’s incredible seeing how far the vegan movement has come in just the last few years alone. The future is green! <3

      Reply
  16. klksmith

    November 27, 2016 at 6:43 pm

    I’m not quite vegan, no favorite meal because I love all plant-based foods, tofu, tempeh, veggies, I like to grow a lot of my food… –Karen

    Reply
    • Margaret

      November 28, 2016 at 11:09 am

      I love that you’re growing your own food, Karen. Plant-based foods are so delicious!

      Reply
  17. Lydia Claire

    November 28, 2016 at 1:18 am

    I’m vegan and my favorite recipe to make at home is Taco Salad!

    Reply
    • Margaret

      November 28, 2016 at 11:09 am

      Yes! Taco salads are the best! I could seriously eat them every other day <3

      Reply
  18. thenomadicvegan

    November 28, 2016 at 4:35 am

    I’m vegan, and my favourite meal is oatmeal! I try to eat it every day if at all possible. That might sound boring, but it’s not, because there are so many different ways to make oatmeal. My favourite is on the stove, but baked oatmeal and overnight oats are also yummy.

    Reply
    • Margaret

      November 28, 2016 at 11:11 am

      Oatmeal is very versatile and so comforting. I definitely love baked oatmeal the best, it’s like cake meets bread pudding – so delicious!

      Reply
  19. Kathryn

    November 28, 2016 at 12:42 pm

    I’m a rather new vegan and so far my favorite recipes have been internationally flavored. I love the Indian spices, middle eastern spices and Mexican spices! The tofu triangles look terrific! I especially like that no oil is used!

    Reply
  20. Corrine

    November 28, 2016 at 1:58 pm

    I’m vegan and I’m trying to transition away from the easy processed food to a healthier version of vegan.

    Reply

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