Uploaded November 2024 | Updated September 2026, 2 weeks ago
Just 3 Irresistible recipes you’ll make again and again SO GOOD! Crispy tempeh potato pancakes, a hearty tofu breakfast sandwich, and garlicky chili kale. High in protein, packed with flavor, and easier than you think. These dishes bring comfort, creativity, and real satisfaction to the table, whether for breakfast, lunch, or dinner.
Full recipes below
dereksarno.com
EASY EggSpired SEASONING SHOWN youtu.be/MAF0WXkZnVU?si=ZbNeDX0TB9FOQtAA
Tempeh Potato Pancakes
Ingredients:
• 200g block tempeh, grated
• 3 medium potatoes, peeled and grated
• 1 leek, thinly sliced
• ½ tsp smoked paprika
• ¾ tsp granulated garlic
• 1 tsp rubbed sage
• ¾ tsp granulated onion
• 1½ tsp cornstarch (to help bind)
• 1 tsp black pepper (or to taste)
• Flake salt, to taste
• Olive oil for cooking
Instructions:
1. Grate the tempeh and potatoes into a bowl. Add the thinly sliced leek.
2. Season with smoked paprika, garlic, onion, sage, pepper, salt, and cornstarch. Mix thoroughly until combined.
3. Heat a skillet with a thin coat of oil over medium-low heat. Press mixture firmly into the pan, crimping the edges so it binds together.
4. Cook gently until the bottom is golden and the pancake moves freely in the pan. Carefully flip using a plate.
5. Add a little more oil, return to the pan, and cook the other side.
6. Transfer to a 200°C / 400°F oven and bake 10–15 minutes per side until crisp and cooked through.
7. Serve hot with vegan yogurt or your favorite topping.
Tofu Breakfast Sandwich
Ingredients:
• 400g block firm tofu, drained and sliced into thick slabs
• EggSpired Nooch Seasoning (nutritional yeast, black salt, smoked paprika, onion, garlic, pepper)
• 4 English muffins, split
• Plant-based butter (for grilling muffins)
• Optional toppings: vegan cheese, sriracha, hot sauce, vegan mayo, or mustard
Instructions:
1. Press or pat tofu dry, then slice into 4 slabs.
2. Heat a skillet with a little butter or oil. Sear tofu slices 2–3 minutes per side until golden.
3. Sprinkle generously with EggSpired seasoning on both sides while cooking.
4. Grill or toast the English muffins with plant-based butter until golden and crisp.
5. Assemble sandwiches: muffin, seasoned tofu, optional vegan cheese/toppings, then top muffin.
6. If adding cheese, return the sandwiches to a warm oven for 2–3 minutes until melty. Serve hot.
Garlic Chili Kale
Ingredients:
• 1 bunch Dino kale, stems removed and chopped
• 2 cloves garlic, finely chopped
• 1 birds-eye chili, thinly sliced
• Olive oil for cooking
• Salt and black pepper, to taste
• Boiling water (for wilting kale)
Instructions:
1. Place kale in a bowl. Pour boiling water over to quickly wilt, then drain immediately.
2. Heat a cast iron skillet with olive oil over medium-high heat. Add a pinch of salt.
3. Toss in garlic and chili, cook until fragrant (about 1 minute).
4. Add wilted kale, season with black pepper and more salt if needed. Sauté 2–3 minutes until tender and vibrant.
5. Serve as a side or add on top of the potato pancakes for a full plate.
Just 3 Irresistible recipes you’ll make again and again SO GOOD! Crispy tempeh potato pancakes, a hearty tofu breakfast sandwich, and garlicky chili kale. High in protein, packed with flavor, and easier than you think. These dishes bring comfort, creativity, and real satisfaction to the table, whether for breakfast, lunch, or dinner.
Full recipes below
dereksarno.com
EASY EggSpired SEASONING SHOWN youtu.be/MAF0WXkZnVU?si=ZbNeDX0TB9FOQtAA
Tempeh Potato Pancakes
Ingredients:
• 200g block tempeh, grated
• 3 medium potatoes, peeled and grated
• 1 leek, thinly sliced
• ½ tsp smoked paprika
• ¾ tsp granulated garlic
• 1 tsp rubbed sage
• ¾ tsp granulated onion
• 1½ tsp cornstarch (to help bind)
• 1 tsp black pepper (or to taste)
• Flake salt, to taste
• Olive oil for cooking
Instructions:
1. Grate the tempeh and potatoes into a bowl. Add the thinly sliced leek.
2. Season with smoked paprika, garlic, onion, sage, pepper, salt, and cornstarch. Mix thoroughly until combined.
3. Heat a skillet with a thin coat of oil over medium-low heat. Press mixture firmly into the pan, crimping the edges so it binds together.
4. Cook gently until the bottom is golden and the pancake moves freely in the pan. Carefully flip using a plate.
5. Add a little more oil, return to the pan, and cook the other side.
6. Transfer to a 200°C / 400°F oven and bake 10–15 minutes per side until crisp and cooked through.
7. Serve hot with vegan yogurt or your favorite topping.
Tofu Breakfast Sandwich
Ingredients:
• 400g block firm tofu, drained and sliced into thick slabs
• EggSpired Nooch Seasoning (nutritional yeast, black salt, smoked paprika, onion, garlic, pepper)
• 4 English muffins, split
• Plant-based butter (for grilling muffins)
• Optional toppings: vegan cheese, sriracha, hot sauce, vegan mayo, or mustard
Instructions:
1. Press or pat tofu dry, then slice into 4 slabs.
2. Heat a skillet with a little butter or oil. Sear tofu slices 2–3 minutes per side until golden.
3. Sprinkle generously with EggSpired seasoning on both sides while cooking.
4. Grill or toast the English muffins with plant-based butter until golden and crisp.
5. Assemble sandwiches: muffin, seasoned tofu, optional vegan cheese/toppings, then top muffin.
6. If adding cheese, return the sandwiches to a warm oven for 2–3 minutes until melty. Serve hot.
Garlic Chili Kale
Ingredients:
• 1 bunch Dino kale, stems removed and chopped
• 2 cloves garlic, finely chopped
• 1 birds-eye chili, thinly sliced
• Olive oil for cooking
• Salt and black pepper, to taste
• Boiling water (for wilting kale)
Instructions:
1. Place kale in a bowl. Pour boiling water over to quickly wilt, then drain immediately.
2. Heat a cast iron skillet with olive oil over medium-high heat. Add a pinch of salt.
3. Toss in garlic and chili, cook until fragrant (about 1 minute).
4. Add wilted kale, season with black pepper and more salt if needed. Sauté 2–3 minutes until tender and vibrant.
5. Serve as a side or add on top of the potato pancakes for a full plate.
