You guys! I’m writing about delicious tofu for Nasoya and I’m really enjoying it so far and I want to share the posts because TOFU YUM. Get into it:

I used to be ambivalent, at best, about tofu. I simply saw it as a white, square block of jiggly goo that tasted like nothing. Even after being vegetarian for quite some time, I pretty much avoided (what I thought was) the flavorless block like the plague. However, one dish changed that all.

My friend Hannah loves tofu. She loves it so much. Honestly, I was kinda freaked out by her love for something I considered so “meh”. Well, with one simple, easily remixable kinda-recipe, she showed me the tofu lovin’ light. Hang onto your hats, because you’re about to become a tofu convert.

This isn’t so much a recipe as it is an idea. Feel free to play with the spices, but the premise is oh so easy. You just press your extra firm tofu to get all the excess water out, cut it into cubes, and then cover it in a mixture of soy sauce, nutritional yeast, potato starch, paprika, garlic powder, and onion powder. Mix it up and create a scrumptious sludge to coat your tofu with Then, you put some coconut oil in a pan on medium-high heat and fry those suckers up. What’s next is totally up to you! You can toss the tasty cubes in pasta, throw ‘em on nachos, top a salad, or just snack until you’re full. Which, with all the delicious protein in tofu, won’t take long.

After becoming a convert to tofu and its delicious ways, I became insatiable. I mixed it into puddings, baked it with a cornmeal topping, and fried it up with sauces and spices. What I learned is that tofu is a gorgeous blank palette. It soaks up all the goodness and turns out dishes that are not only tasty, but oh so good for you. I’m now proudly Team Tofu all the way!

Is there anything better than vegan chicken & waffles? (Photo courtesy Crossroads)

Tal Ronnen strikes again, and this time he means BRUNCHNESS. Starting this weekend, you can go to Crossroads in Los Angeles on Sundays from 10 a.m. to 2 p.m. and indulge in both savory and sweet dishes (guaranteed not to disappoint). Some menu items include Chicken & Waffles (drool on photo above), French Toast (gluten-free options available), Crossroads Benedict, two types of frittatas, and much more. Also, for you boozy brunchers, there will be a “tableside bloody mary cart.” (Can you roll me out of there on said cart when I’m done chowing down?) 

Click here for the full menu, and to make your reservation!

The Minnesota Vikings’ new stadium could kill thousands of birds each year. 

Despite state guidelines requiring bond-funded buildings to protect birds from window collisions, the Vikings and the Minnesota Sports Facilities Authority rejected calls last week from Audubon and other groups urging them use safer types of glass.

For less than 0.1{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} of the entire billion-dollar cost of the facility, the Vikings could incorporate bird-safe glass, which could help prevent birds from fatally colliding with the stadium’s huge glass windows.

And, we know that it will work. The Javits Center, once New York City’s biggest bird killing structure, updated its glass to a bird-safe variety and reduced bird collisions to almost zero. 

According to scientists from the U.S. Fish and Wildlife Service and the Smithsonian Institution, up to 988 million birds are killed annually in the United States by collisions with buildings, especially glass windows. The new Vikings stadium will feature nearly 200,000 square feet of glass.

If we have a solution that we know will prevent bird deaths, why not act on it?

You can make a difference and help save birds! Sign our petition and urge the Vikings to use bird-safe glass!

Guest post by Elizabeth Sorrell, the Digital Communications Manager for National Audubon Society and a proud vegan!

Powerful new photos taken by activists from the Spanish group Tras los Muros tell the distressing story of what happens to bulls at the annual San Fermín festival in Pamplona, Spain, each July. The drunken revellers who chase animals through the city’s streets in the morning may not understand how the festival ends for those […]

This is a meal that I made pretty-much on the spur of the moment last week, utilizing some ingredients that I need to use up.  It turned out to be one of our favorites so far! Lots of veggies and flavors and creamy goodness, and a minimum of effort.

I originally set out to make an orzo salad (my husband loves orzo, the pasta that looks like rice), but I ended up serving it hot because we didn’t want to wait!  It was super-delicious that way, as a sort of pilaf.  The next day, we enjoyed it cold, for lunch, as a salad.  I love making versatile recipes!

CONFESSION:  There is a bit of a sameness about these recipes and I probably would not serve them together again. However, for that particular meal, as I said, I was using up certain ingredients and the idea for the orzo dish came to me partially because I wanted to use up as much of the vegan ricotta as I could!

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