Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

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Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

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Easy Vegetable Beef Soup

This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!

The post Easy Vegetable Beef Soup appeared first on Budget Bytes.

One of the first things I learned when I embarked on my budget-food journey is just how easy, filling, and inexpensive soup is. Homemade soups are a breeze to throw together and they’re always so much tastier than store-bought canned soup. This vegetable beef soup is a great example. It’s chock-full of colorful veggies, filling ground beef, and the most delicious broth ever. Serve it up with a nice crusty bread for dipping and lunch is served!

Overhead view of a bowl of vegetable beef soup.

What’s in Vegetable Beef Soup?

This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavorful broth. To make this soup a bit easier, I’ve used a frozen vegetable mix to cut down on the amount of peeling and chopping needed to prepare the soup. That makes this Vegetable Beef Soup extra fast and easy. :)

To give this vegetable beef soup more flavor, we’ve added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth. Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.

Beef Options

I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use a higher fat ground beef, you have the option to drain the fat off after browning, or leave it in for extra flavor and richness.

If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered.

What Else Can I Add?

This is my favorite part of any recipe. What else can you add to vegetable beef soup to make it your own? Try adding some of these ingredients:

  • Barley
  • Chopped cabbage
  • Celery
  • Cauliflower florets
  • Parsnips
  • Crushed red pepper
  • Finely chopped kale
Overhead view of the pot of vegetable beef soup.
Overhead view of a bowl of vegetable beef soup.

Vegetable Beef Soup

This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $10.63 recipe / $1.77 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 1.5 cups each
Calories 363kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 2 Tbsp olive oil $0.32
  • 1 lb. ground beef $6.49
  • 1 russet potato (about ¾ lb.) $0.79
  • 1 28oz. can diced tomatoes $1.19
  • 1.5 tsp Italian seasoning $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 cups beef broth $0.52
  • 2 Tbsp Worcestershire sauce $0.12
  • 12 oz. frozen vegetables (corn, carrots, green beans) $1.00
  • salt to taste $0.05

Instructions

  • Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
  • While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
  • Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
  • Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
  • Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
  • Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.

Nutrition

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Sodium: 939mg | Fiber: 5g
Side view of a the pot of Vegetable Beef Soup with a spoon.

How to Make Vegetable Beef Soup – Step by Step Photos

Onion Garlic and olive oil in a soup pot.

Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Browned ground beef in the soup pot.

Add 1 lb. ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.

Tomatoes, potatoes, herbs, and broth added to the pot.

While the beef is browning, peel and dice one russet potato (about ¾ lb.) into ½-inch pieces. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and 2 Tbsp Worcestershire sauce. Stir to combine.

Simmered soup without vegetables.

Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.

Frozen vegetables being poured into the pot of soup.

Add a 12oz. bag of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.

Finished vegetable beef soup in the pot with a spoon.

Finally, taste the soup and add salt to your liking. The amount of salt needed will depend on the salt content of the broth you used, but you’ll likely need at least a little to help the flavors pop.

Side view of the pot of vegetable beef soup.

I garnished with a little chopped parsley for color, but it’s not needed for flavor. I do tend to put a little freshly cracked pepper or each bowl for a little extra pop, though!

Try These Other Easy Ground Beef Recipes:

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Sausage and Vegetable Skillet

This super fast and easy Sausage and Vegetable Skillet is the ultimate busy-day meal and is perfect for meal prep!

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I’ve been obsessed with this super simple Sausage and Vegetable Skillet lately, making it at least once per week. There’s no chopping, it only takes a few ingredients, it’s super filling, packed with color and flavor, and it makes the perfect meal prep! Plus, it’s quite flexible and can take a lot of different random substitutions and add-ins!

skillet full of sausage and vegetables from above

What’s in the Sausage and Vegetable Skillet?

This meal is a result of me scavenging my fridge and freezer for whatever I had left and tossing it all into a skillet. And wouldn’t you know, it tasted great! The skillet basically includes some sort of seasoned meat (in this case sausage), frozen cauliflower, frozen peppers and onions, frozen kale, and your favorite seasoning.

What Kind of Meat to Use

It’s important to use some sort of pre-seasoned meat for this skillet for maximum flavor. In the photos here, I’ve used Italian sausage, but you could also use chorizo, or I’ve even used some leftover Chili Rubbed Pulled Pork. If you do plan to try this with a plain ground meat (turkey, chicken, pork, beef) you’ll want to add seasoning to the meat as it cooks as well as seasoning the skillet at the end.

What Else Can I Add?

You can experiment with adding other frozen vegetables, like broccoli, corn, peas, green beans, etc. Or try adding in some beans or roasted potatoes to bulk it up a bit. Another way to bulk this up is to increase the vegetables (you might want to increase the seasoning if you do so).

Extra toppings are always fun, like a fried egg, avocado, sour cream, cheese, salsa, or any other sauce or dressing that you like. But me? I keep it simple and just eat it as-is!

How to Serve Sausage and Vegetables

I’ve been eating this dish just the way it is straight out of the skillet, but if you want to bulk it up even more you can serve it over rice or mashed potatoes. A little Garlic Bread would also be awesome with this meal!

Sausage and Vegetables in glass meal prep containers.
Sausage and Vegetables in glass meal prep containers.

Sausage and Vegetable Skillet

This super fast and easy Sausage and Vegetable Skillet is the ultimate busy-day meal and is perfect for meal prep!
Course Dinner, Lunch, Main Course, Meal Prep
Cuisine American
Total Cost $8.91 recipe / $2.23 serving
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 about 1.25 cups each
Calories 484kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Italian sausage $5.99
  • 1/2 lb. frozen cauliflower florets $1.00
  • 1/2 lb. frozen peppers and onions $1.00
  • 1/4 lb. frozen kale $0.83
  • ½ tsp seasoning salt or seasoning blend (or to taste) $0.05

Instructions

  • Add the cooking oil and sausage to a skillet. Cook the sausage over medium heat until brown and crispy.
  • Add the cauliflower, peppers and onions, and kale to the skillet with the sausage. Continue to stir and cook until the vegetables are heated through.
  • Add a liberal amount (or to taste) of your favorite seasoning salt or seasoning blend and stir to combine. Serve hot.

Nutrition

Serving: 1.25cups | Calories: 484kcal | Carbohydrates: 12g | Protein: 20g | Fat: 40g | Sodium: 1178mg | Fiber: 5g
Side view of sausage and vegetables in the skillet, close up.

How to Make Sausage and Vegetable Skillet – Step by Step Photos

Browned sausage in a skillet.

Add a tablespoon of cooking oil to a skillet and add the Italian sausage (or whatever seasoned meat you prefer). Cook the sausage until it is brown and crispy.

Frozen vegetables added to the skillet.

Add ½ lb. frozen cauliflower florets, ½ lb. frozen bell peppers and onions, and ¼ lb. frozen kale to the skillet. You don’t have to measure these exactly, just estimate based on the weight of the bag (if it’s a 12 oz. bag, estimate ⅔ of the bag to get ½ lb.).

Cooked vegetables and sausage in the skillet.

Continue to stir and cook over medium heat until the vegetables are heated through. Don’t overcook the vegetables.

Seasoning being sprinkled over the skillet.

Then just add a liberal amount of your favorite seasoning blend. I’m using Tony Chachere’s here, but you can use just about any seasoning blend. I tend to use seasoning blends that already contain salt, but if yours doesn’t, just keep in mind that you’ll want to add some salt to help make the flavors in the skillet pot.

Finished sausage and vegetable skillet.

And that’s it! The skillet is done! The fat and seasoning from the sausage adds a ton of flavor and richness to the entire skillet, and then the added seasoning at the end adds a final layer of flavor. It’s simple, but SO GOOD.

Sausage and vegetable skillet in glass meal prep containers.

And now my lunches for the next few days are done! :)

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Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

The post Vegetables and Gravy appeared first on Budget Bytes.

I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s pallet. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

  • Top with shredded cheese
  • Brown some bacon in the pot first and top the finished dish with the crumbled bacon
  • Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
  • Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
  • Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

A ladle full of vegetables and gravy being lifted from the pot.
Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.
Course Dinner, Main Course
Cuisine American
Total Cost $4.00 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 317kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 lbs. russet potatoes $1.96
  • 2 cups vegetable broth $0.26
  • 1 cup milk $0.20
  • 1/4 cup all-purpose flour $0.03
  • 2 Tbsp soy sauce $0.12
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried sage $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 12 oz. frozen mixed vegetables $1.00
  • 2 Tbsp butter $0.22
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Peel and cube the potatoes into ¾-inch pieces.
  • Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
  • While the potatoes are boiling, whisk together the milk and flour.
  • Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
  • Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
  • Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
  • Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Nutrition

Serving: 1.5cup | Calories: 317kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Sodium: 1381mg | Fiber: 6g
Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Diced potatoes on a cutting board.

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).

Milk in a measuring cup with a whisk.

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

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15-Minute Vegetable Curry

Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry.

The post 15-Minute Vegetable Curry appeared first on Budget Bytes.

I’ve been very into really simple quick-fix meals lately. You know, those meals that you can literally throw together in minutes with just a handful of ingredients and no chopping. The Coconut Curry Ramen that I made a couple of months ago ended up being so incredibly good, that I decided to make something similar, sans ramen, for those who don’t like to eat instant ramen. This super quick, 15-Minute Vegetable Curry is as basic as it gets, but it’s still full of creamy, satisfying flavor!

vegetable curry in a pot

What is Vegetable Curry?

Curry can take on many forms depending on what part of the world you’re in, but it’s important to note that this quick-fix recipe is not in any way a traditional vegetable curry. It’s a simple combination of vegetables, a coconut-based broth, and store-bought curry powder. This is the type of convenience food that you can make in a college dorm, RV, hotel room, or any time or place that your cooking resources are limited. It’s fast, convenient, and satisfying, but nothing more. A true vegetable curry has fresh aromatics, spices that are bloomed in oil, and several other layers of flavor.

If you’re interested in trying an authentic vegetable curry recipe, Tea for Two has an excellent round-up of Indian and Pakistani Curry Recipes, as well as more information on the different types of curries from that region. Or, if you’re looking for a Thai Vegetable Curry, check out this Vegan Red Curry from Hot Thai Kitchen.

What Type of Curry Powder to Use

I used a mild yellow curry powder for this recipe, but you could also use hot curry powder if you like things spicy. Curry powder can vary from brand to brand, so it’s important to experiment and find one that you like. Some brands that I’ve enjoyed in the past are Sharwood’s, Spice Island, and Simply Organic. But if you have an Indian market in your metro area, that’s going to be your best bet. Their spice selection is likely to be the freshest and most affordable. If you want to try making your own curry seasoning, check out this recipe for homemade curry powder from Spice it Upp.

What Else Can I Add?

My aim for this recipe was to make it as simple as possible, but if you have some of these ingredients, they’d also be great thrown into the mix:

  • Chickpeas
  • Cubed tofu
  • Spinach
  • Cashews
  • Green onion
  • Sweet potato (simmer until tender)
  • Cauliflower
  • Shrimp
  • Cilantro

How to Serve Quick Vegetable Curry

This recipe is kind of a soup, so you’ll probably want some sort of bread or starch to soak up all that delicious coconut broth. I like the idea of serving a scoop of rice on top, but you could also do some naan or your favorite flatbread for dipping.

A bowl of vegetable curry topped with a scoop of rice
Overhead view of a pot full of 15-Minute Vegetable Curry

15-Minute Vegetable Curry

Creamy coconut milk, flavorful vegetable broth, and curry powder come together to create a simple yet delicious vegetable curry.
Course Dinner, Lunch, Soup
Cuisine American, Indian
Total Cost $5.93 recipe / $1.48 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 1.5 cups each
Calories 97kcal
Author Beth – Budget Bytes

Ingredients

  • 24 oz. frozen mixed vegetables* $3.18
  • 2 cups vegetable broth $0.26
  • 1 13.5oz. can coconut milk $2.09
  • 1 Tbsp curry powder $0.30
  • 1/2 tsp dried ground ginger $0.05
  • salt and pepper to taste $0.05

Instructions

  • Add the frozen vegetables and broth to a soup pot (it's okay if the broth does not fully cover the vegetables). Place a lid on top and turn the heat on to high. Bring the broth up to a boil.
  • Give the vegetables a good stir, turn the heat down to low, then add the coconut milk, curry powder, and ginger. Stir to combine, then let simmer for just a few more minutes.
  • Taste the broth and add salt and pepper to your liking.
  • Serve hot with bread or rice.

Notes

* You can use any type of frozen mixed vegetables, but I find that stir fry style mixes tend to work best.

Nutrition

Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Sodium: 448mg | Fiber: 6g

How to Make 15-Minute Vegetable Curry – Step by Step Photos

a bag of frozen vegetables

This recipe starts with frozen vegetables, which I love because you don’t have to worry about them going bad, they’re already chopped, and it’s easy to get a variety without having to buy a lot of individual vegetables. You can use any type of frozen vegetable mix you’d like for this recipe, although stir fry-style mixes tend to work best. You’ll need 1.5 lbs., which is two of these 12oz. bags.

broth being poured into a pot with frozen vegetables

Add the frozen vegetables to a soup pot with 2 cups vegetable broth. Don’t worry if the broth does not fully cover the vegetables. Place a lid on the pot, turn the heat onto high, and bring the broth up to a boil.

Coconut milk being poured into the pot with broth and vegetables

Once the pot is boiling, turn the heat down to low and add in one 13.5oz. can of coconut milk. Stir to combine.

Curry powder and ginger added to the pot

Also add 1 Tbsp curry powder and ½ teaspoon ground ginger. Let simmer for just a few minutes more.

Finished vegetable curry with salt and pepper added

After a few minutes over low heat the curry powder will have turned the broth a vibrant yellow color and infused the pot with flavor. Give the broth a taste and add salt and pepper to your liking (you may not need salt if your broth contains a lot).

A bowl of curry vegetables with rice on top

Serve hot with bread or rice to soak up all that delicious broth!

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Sausage Breakfast Casserole

This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.

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My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect. It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!

Overhead view of a breakfast casserole

What’s with the Tortilla Chips?

A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture. I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.

What Kind of Sausage to Use

I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy. You can also use spicy sausage, if you want your breakfast casserole to have a little kick. Here’s an example of one brand of country sausage you might see at the grocery store.

What Else Can I Add to Breakfast Casserole?

You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:

  • jalapeños (pickled or fresh)
  • pickled red onions
  • green onion
  • mushrooms
  • sweet corn
  • hashbrowns
  • crumbled bacon
  • salsa (topping)
  • sour cream (topping)
  • avocado (topping)
one slice of breakfast casserole on a plate in front of the casserole dish
close up overhead view of breakfast casserole

Sausage Breakfast Casserole

This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.
Course Breakfast, Brunch
Cuisine American
Total Cost $10.93 recipe / $3.64 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 to 8
Calories 752kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. country sausage $3.49
  • 12 oz. frozen peppers and onions $1.25
  • 10 large eggs $2.08
  • 1/2 cup milk $0.20
  • 1/4 tsp pepper $0.02
  • 1/2 lb. tortilla chips* $1.50
  • 8 oz. cheddar, shredded $2.29
  • 1 Tbsp butter $0.10

Instructions

  • Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.
  • Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.
  • Whisk together the eggs, milk, and pepper.
  • Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.
  • use a slotted spoon to transfer the sausage and peppers to the casserole dish on top of the tortilla chips, leaving any liquid behind in the pan.
  • Add ¾ of the shredded cheddar on top of the sausage and peppers. Stir slightly to combine the tortilla chips, sausage and peppers, and cheese.
  • Pour the egg mixture over the ingredients in the casserole dish, then top with the remaining shredded cheddar. The ingredients will not be fully submerged in the egg mixture and that is okay. The eggs will puff slightly as they bake.
  • Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are lightly browned.
  • Let the casserole cool for about five minutes, then slice into six or eight pieces and serve.

Notes

* You don’t have to weigh the chips. Check the weight listed on the bag and approximate the amount based on the bag size. For instance, if you have a one-pound (16oz.) bag, use about half of the bag of chips.

Nutrition

Serving: 1serving | Calories: 752kcal | Carbohydrates: 35g | Protein: 37g | Fat: 52g | Sodium: 1045mg | Fiber: 4g
A spatula lifting a slice of breakfast casserole

How to Make Sausage Breakfast Casserole – Step by Step Photos

A bag of frozen peppers and onions

Preheat the oven to 350ºF. I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.

sausage and peppers in a skillet

Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through. Set the sausage and pepper mixture aside.

milk being poured into a bowl of eggs with a whisk

Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper.

casserole dish being buttered

Grease the inside of a 3-quart casserole dish with butter.

tortilla chips added to the casserole dish

Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.

sausage and peppers added on top of chips

Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet.

Cheese added to the casserole dish

Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.

Eggs being poured over casserole

Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.

Casserole topped with cheese

Top with the remaining ¼ cheddar cheese.

Baked sausage breakfast casserole

Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned.

sliced breakfast casserole

Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!

A slice of breakfast casserole on a plate in front of the casserole dish

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Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors.

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You know how I love my instant ramen upgrades and this coconut curry ramen might just be one of my most favorite yet! You only need five simple ingredients and about ten minutes to make this bowl of delicious noodles. Plus, there’s no chopping required, so this coconut curry ramen is a really great choice for anyone cooking in small spaces or with limited cooking equipment (dorm room, hotel room, RV, etc.). But what I love the most is just how vibrant the colors and flavors are in this bowl.

Overhead view of a bowl of coconut curry ramen on a yellow background

What Kind of Vegetables to Use

I suggest keeping a bag of frozen mixed vegetables on hand for this ramen. Frozen vegetables are already chopped, which makes this recipe a breeze to put together. There are so many different vegetable mix combos available to choose from (see photos below for examples) and you can use just a cup at a time without worrying about the rest going bad. That being said, you can use any fresh vegetables you might have on hand, as well.

I’ve made this coconut curry ramen with a few different mixes of frozen vegetables already, and they’ve all been great. Scroll down to the step by step photos below the recipes to see the three types that I’ve tried so far.

What Flavor Ramen to Use

Another great thing about this recipe is that it’s flexible. You can use several different flavors of ramen. I used chicken, but shrimp would also be good. If you don’t want to use the seasoning packet that comes with the ramen, you can replace the water in the recipe below with any type of broth that you like (vegetable, chicken, mushroom, etc.).

What Kind of Curry Powder to Use

I used a yellow curry powder for this recipe, but it’s quite flexible and I think it would work well with just about any type of curry powder. The flavor of curry powder can vary quite a bit from brand to brand, so you may need to do some experimenting to find one that you like. You can use either a mild or spicy curry powder, whichever you prefer.

What Else Can I Add?

The recipe below is very simple but very delicious, but you can always add more ingredients if you have them on hand! I don’t like to see things go to waste and this recipe is perfect for add-ins! If you have shrimp or cooked chicken, you can toss that in there. You can top it with green onions or a drizzle of sriracha. This would also be a great way to use up an extra handful or two of any leftover greens that you may have (spinach, kale, etc.).

a fork lifting ramen noodles from the bowl
Close up overhead view of a bowl of coconut curry ramen

Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors. 
Course Dinner, Lunch, Soup
Cuisine American, Asian, Indian
Total Cost $1.34 recipe / $1.34 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 or 2
Calories 770kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup frozen mixed vegetables $0.47
  • 1.5 cups water $0.00
  • 1 3oz. package instant ramen $0.25
  • 1/2 cup full fat coconut milk* $0.52
  • 1 tsp curry powder $0.10

Instructions

  • Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.
  • Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.
  • Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.
  • Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Notes

*Use canned coconut milk, not the type in a carton meant to be used as a dairy milk substitute.

Nutrition

Serving: 1recipe | Calories: 770kcal | Carbohydrates: 86g | Protein: 18g | Fat: 43g | Sodium: 1853mg | Fiber: 13g
close up side view of a bowl of coconut curry ramen

How to Make Coconut Curry Ramen – Step by Step Photos

Three bags of frozen vegetable mixes

You can use just about any type of mixed frozen vegetables for this recipe. Here are three examples of vegetable mixes that I’ve used and enjoyed. The vegetables used in the ramen bowl pictured in this post were the “stir-fry starters” mix on the top right.

water pouring into a saucepot with frozen vegetables

Add one cup of frozen vegetables to a saucepot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.

Ramen noodles added to the pot

Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.

Coconut milk being poured into the pot

Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.

seasonings added to the pot of noodles

Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine.

Finished coconut curry ramen in the saucepot

And that’s it! Your deliciously creamy pot of coconut curry ramen is done and ready to devour!

Close up of coconut curry ramen in the bowl with a fork

Try These Other Instant Ramen Recipes:

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One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It’s a simple meal when resources are limited! BudgetBytes.com

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You can never have too many of these quick and easy “emergency” meals. Things you can whip up with very little effort, using things you probably have on hand. I love this One Pot Veggie Rice Bowl because it uses very few dishes, requires next to no chopping, and it’s perfect for people with limited cooking equipment (dorms, RVs, hotel stays). Plus, as always, there are plenty of ways to customize it. ;)

overhead view of veggie and rice bowl topped with sriracha

Cooking Rice and Eggs Together in One Pot

Last summer when talking about favorite potato salad recipes with our community, several people mentioned that they boil eggs for their salad right along with the potatoes in one pot. That got me thinking. It takes about 15 minutes to steam rice, which is really close to the amount of time it takes to hard boil an egg. So I had to try cooking rice and hard boiled eggs at the same time in one pot. Guess what? IT WORKS. But you definitely want to make to wash your egg(s) well first. ;)

Single Serving Recipe

This recipe is designed to be a quick and easy single serving meal for one. It’s perfect for those who are traveling or living in housing with limited cooking equipment. You can scale this up, if needed, by adjusting the number of servings in the recipe card below. Cooking times do not need to be adjusted if scaling the recipe up. Here is a similar recipe for One Pot Chicken Teriyaki and Rice that feeds four.

Use a Pot or Rice Cooker

The instructions below are for making this recipe using a saucepot on a burner or hotplate, but you can also do this using a rice cooker. To use a rice cooker, just add everything to the rice cooker in the same order as described below, then select the cook function. The only caveat with using a rice cooker is that you have a little less control over the cooking time, so if the programmed cooking time is too long, you may end up with an egg yolk that is a little green around the edges.

A green-tinged egg yolk is a classic sign that an egg has been overcooked. It does not mean that the egg is bad, rotten, or unsafe to eat and in most cases, it does not affect the flavor. It’s simply a chemical reaction between the naturally occurring hydrogen, sulfur, and iron in the egg that happens with a certain amount of heat exposure.

Can I Use Brown Rice?

This recipe is best used with white rice. Brown rice needs about three times longer to cook, at which point your egg and vegetables will be far overcooked. For best results, cook the brown rice separately.

What Else Can I Add to My Veggie Rice Bowl?

The other great thing about this bowl is just how flexible it is. You can use any type of frozen veggie mix (a stir fry mix works great), you can adjust the seasonings to your liking, and you can add all sorts of fun toppings if you happen to have them on hand! Here are some things that would taste great as an additional topping for your veggie rice bowl:

  • Avocado
  • Sesame seeds
  • Leftover cooked meat (ham, rotisserie chicken, etc.)
  • Shredded carrots
  • Kimchi
  • Cucumber
  • Sautéed spinach
  • Teriyaki sauce
  • Jalapeño
  • Cilantro
  • Red bell pepper
Close up side view of one pot veggie rice bowl
Overhead view of a rice and veggie bowl

One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It's a simple meal when resources are limited!
Total Cost $1.29 per bowl
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 561kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup long grain white rice $0.31
  • 1 clove garlic, minced $0.08
  • 1 cup frozen vegetables $0.38
  • 1 cup water $0.00
  • 2 tsp soy sauce, divided $0.04
  • 1 large egg $0.21
  • 1/2 tsp toasted sesame oil $0.05
  • 1 green onion, sliced $0.11
  • 1 Tbsp sriracha (or to taste) $0.11

Instructions

  • Add the rice, garlic, and frozen vegetables to a small saucepot.
  • Combine the water with 1 teaspoon soy sauce, then pour that into the pot. Stir to combine with the rice, vegetables, and garlic.
  • Wash one large egg well, then place it in the center of the pot, on top of the rice.
  • Place a lid on the pot, turn the heat on to high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and allow the water to continue to simmer for 15 minutes without removing the lid or stirring.
  • After 15 minutes of simmering, turn the heat off. Remove the egg from the pot and replace the lid right away. Allow the rice to rest with the heat turned off and the lid in place for another five minutes.
  • After removing the egg from the pot, place the egg in a bowl of ice water or place it under cold running water for a few minutes to stop the cooking process.
  • After letting the rice and veggies rest for five minutes, remove the lid and fluff with a fork. Season the rice and veggies with the sesame oil and another 1 teaspoon soy sauce, or to taste.
  • Transfer the rice and vegetables to a bowl. Peel the egg and slice it in half or into quarters, then place it on top of the rice. Top the bowl with sliced green onion and a drizzle of sriracha.

Nutrition

Serving: 1bowl | Calories: 561kcal | Carbohydrates: 102g | Protein: 21g | Fat: 8g | Sodium: 1190mg | Fiber: 9g

How to Make A One Pot Veggie Rice Bowl – Step by Step Photos

Rice, vegetables, and garlic in a pot

Combine ½ cup long grain white rice, 1 cup frozen vegetables, and one clove of minced garlic in a small saucepot.

soy sauce and water being poured into a pot

Combine 1 cup water and 1 teaspoon soy sauce. Add that to the saucepot and stir everything to combine.

Egg added to the pot

Wash one large egg well, then place it in the center of the pot on top of the rice. Place a lid on the pot, turn the heat up to high, and allow the water to come up to a full boil. Once the water reaches a full boil, turn the heat down to low and let it continue to simmer over low for 15 minutes without lifting the lid or stirring.

Egg being removed from the pot with cooked rice

After 15 minutes, turn the heat off and remove the egg from the pot. Replace the lid on the pot and let the rice rest for 5 more minutes. Place the hot egg in a bowl of ice water or run under cold water for a few minutes to stop the cooking process.

fluffed rice and vegetables in the pot

After letting the rice rest with the heat turned off and lid on for five minutes, remove the lid and fluff the rice and vegetables with a fork.

sesame oil being sprinkled over the rice

Season the rice and vegetables with ½ teaspoon toasted sesame oil and another teaspoon of soy sauce, or to taste.

Sriracha being drizzled over the veggie rice bowl

Transfer the rice and veggies to a bowl. Peel your egg, cut it in half or quarters, and add it to the bowl. Top the bowl with sliced green onion and a drizzle of sriracha to taste. Enjoy!

Overhead view of a rice and veggie bowl

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Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

A few weeks ago someone asked me to make a homemade version of Amy’s Tofu Scramble. I had never had it before, so I went out and purchased one right away so I could give it a try. Well, it totally exceeded my expectations and I knew I needed to make something similar at home. This vegetable tofu scramble was flavorful, filling, and had an incredibly simple ingredient list. Those are all things I love, so I immediately set to work recreating it!

Vegetable Tofu Scramble in a skillet with a spatula

It wasn’t hard to create a similar vegetable tofu scramble at home, but I did have to make a few substitutions. I used different vegetables than in the store-bought version because there were too many for me to fit into one recipe. I also leaned heavily on frozen vegetables to make this easy, but you can totally use fresh if you prefer (check suggestions below).

And lastly, I only made the tofu scramble part of the recipe here, whereas the store-bought version comes with hash brown potatoes as a side. I did end up making some of my Smoky Roasted Breakfast Potatoes to serve on the side, but during the recipe testing phase I ate the scramble on its own and it was delicious alone as well. For that reason, I’m keeping the roasted potatoes as a separate recipe, even though they come with the store-bought frozen meal.

Choose Your Own Vegetables, Fresh or Frozen

This recipe is super flexible, so it’s great for using up odds and ends of vegetables that you might have in your refrigerator or freezer. For the recipe below I used some mushrooms, frozen peppers and onions, and frozen spinach. You could also try adding some shredded carrot, finely chopped broccoli, tomatoes, shredded cabbage, green onions, corn, or peas.

I used frozen spinach, despite it not being very “pretty” because I had some in my freezer that was on the edge of being dried out. To use fresh spinach instead, just give it a rough chop so it’s in slightly smaller pieces, then just sauté it in the skillet with the tofu and other vegetables until wilted.

Don’t Skip These Ingredients:

While this recipe is very flexible, there are two ingredients that I wouldn’t skip: the nutritional yeast and the salsa. The nutritional yeast really adds a big dose of umami that just makes this recipe so much more satisfying. It’s a shelf stable ingredient, so if this is the first time you purchase it, don’t worry, you’ll have plenty of chances to use it again. Here are a couple more recipes that use nutritional yeast.

The second ingredient you don’t want to skip is salsa. I find that the fresh, acidic flavor of the salsa really balances the whole dish and makes the flavors so much more complete. Sure, if you can’t stand salsa, go ahead and skip it, but to me, it really makes the entire dish.

Freeze Your Tofu for Better Texture

I highly suggest freezing your tofu beforehand because it changes the texture of the tofu. It’s hard to describe the change in the texture, but I dare say it’s a bit more sturdy after freezing and thawing, instead of being soft and crumbly. I usually just pop it in the freezer (in the original packaging) when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to cook.

How to Store Tofu Scramble

This vegetable tofu scramble will stay good in the refrigerator for 4-5 days and can be reheated quickly using the microwave. Or, once it has fully cooled in the refrigerator you can transfer it to the freezer and freeze for a couple of months. I reheated my frozen tofu scramble using the microwave.

Salsa being spooned onto a bowl of Vegetable Tofu Scramble
Salsa being spooned onto a bowl of Vegetable Tofu Scramble

Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!
Total Cost $5.65 recipe / $1.41 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 259.68kcal
Author Beth – Budget Bytes

Ingredients

  • 14 oz. firm or extra firm tofu $1.99
  • 8 oz. mushrooms $1.29
  • 2 Tbsp cooking oil $0.08
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup frozen onions and peppers* $0.35
  • 8 oz. frozen spinach* $0.93
  • 2 Tbsp nutritional yeast $0.42
  • 1/2 tsp salt $0.02
  • 1/2 cup salsa $0.50

Instructions

  • If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn't required, it does produce a better texture. When you're ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it's a bit more spongey, and I can squeeze or press most of it out just using my hands.
  • While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
  • Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don't worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
  • Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
  • Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
  • Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!

Notes

*You can use fresh in place of frozen. Simply add to the skillet and sauté until tender.

Nutrition

Serving: 1.5cups | Calories: 259.68kcal | Carbohydrates: 11.68g | Protein: 23.38g | Fat: 16.3g | Sodium: 625.35mg | Fiber: 5.85g

How to Make Vegetable Tofu Scramble – Step by Step Photos

Tofu package

You’ll need a 14oz. package of firm or extra firm tofu for this recipe. You’ll get the best texture if you fully freeze and then thaw the tofu beforehand. I usually pop it in the freezer, in the original packaging, when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to use it.

Pressed tofu on a plate with paper towel

When you’re ready to cook, press the excess moisture out of the tofu. I find that when I freeze and thaw the tofu it’s a bit spongey, so I can just gently squeeze it with my hands. Otherwise, you’ll want to use a tofu press or place it on a plate, top it with a cutting board, then place something heavy on top and wait about 15 minutes. Wash and slice 8oz. mushrooms while the tofu presses. Thaw and squeeze 8oz. frozen spinach.

Crumbled tofu in a skillet being seasoned with garlic powder

Heat 2 Tbsp cooking oil in a large skillet over medium heat. Once the skillet and oil are hot, tilt the skillet to coat the surface. Crumble the pressed tofu into the skillet, then season with ½ tsp garlic powder and about ¼ tsp freshly cracked pepper. Sauté the tofu for 2-3 minutes. Don’t worry if it sticks to the skillet a little, as it will loosen once you begin to add some of the vegetables.

Sliced mushrooms added to the skillet with the tofu

Add the sliced mushrooms to the skillet and continue to sauté until the mushrooms have softened.

Frozen peppers and onions being added to the skillet

Add about 1 cup frozen onions and bell peppers (or fresh) and continue to sauté until the peppers and onions are heated through.

Spinach added to the skillet

Add the thawed and squeezed frozen spinach to the skillet and continue to sauté until the spinach is heated through.

Nutritional Yeast being sprinkled over the tofu scramble in the skillet

Now it’s time to give the tofu scramble its final seasoning. Sprinkle in about 2 Tbsp nutritional yeast and ½ tsp salt. Stir until everything is coated in nutritional yeast, then give it a taste and adjust the salt if needed.

Vegetable tofu scramble in a glass meal prep box with roasted potatoes

Serve topped with a couple spoonfuls of salsa, or pack it up into meal prep containers (I added some Smoky Roasted Breakfast Potatoes to my containers), and refrigerate or freeze for later!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

Creamy Chicken and Rice Skillet

It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of […]

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It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of the most comfort-food-y comfort foods of all time. Or maybe I should just call it “February food.” Creamy, cheesy, carby deliciousness in one easy skillet. Imagine chicken pot pie filling baked into rice and topped with cheese. If that doesn’t make you forget how dreary it is outside, I don’t know what will.

One Pot Creamy Chicken and Rice Skillet

Close up of the cheesy chicken and rice skillet with a spoon scooping some of the rice.

Can I Make this with Brown Rice?

I don’t suggest using brown rice for this recipe. Not only will it require a lot of other changes to the recipe (the amount of liquid used, the cook time, etc), but I just don’t think the flavor and texture of brown rice would be a good match for this particular recipe. This one is supposed to be creamy, soft, and indulent. If you’re looking for a healthy chicken and rice recipe, I’d look for one that is designed to be healthy (and I’m sure there are some good ones out there!).

Can I Use Chicken Thighs instead of Breasts?

Yes, absolutely. You should be able to swap out chicken thighs for chicken breasts in this recipe without making any other adjustments. Use approximately 3/4 lb. chicken thighs.

Can I Use Fresh Vegetables?

Sure! I used frozen peas and carrots for this recipe because I intended this recipe to be more of a convenience comfort food, but you can certainly use fresh if you have them available. Fresh vegetables will likely need a little bit more time to cook, since frozen vegetables are blanched before freezing, so I would add your fresh vegetables at the same time that the broth is added, so they can simmer with the rice.

Can I substitute the Heavy Cream?

Yes, you do have some options here. If you want to make it just a little lighter, you can use half and half. If you’re looking for a non-dairy substitute, I would use coconut milk (the kind in the can, not the kind in a carton meant as a dairy milk substitute). Or, you can just leave the cream out and make it a non-creamy chicken and rice dish. The cheese on top will be plenty richness for some people!

How to Store the Leftover Chicken and Rice Skillet

After cooking your skillet full of comfort, divide the chicken and rice into single portions and refrigerate for 4-5 days. A quick reheat in the microwave and you’re back on the comfort food bandwagon. Unfortunately I haven’t tested freezing this one, but I suspect it would freeze well, since all of the ingredients used generally freeze well.

Front close up view of creamy chicken and rice skillet with a wooden spoon scooping some of the rice

 

Creamy Chicken and Rice Skillet

This easy one pot Creamy Chicken and Rice Skillet makes a comforting weeknight dinner during those long, dark winter months! Makes great leftovers, too!

  • 1 yellow onion (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.32)
  • 2 Tbsp butter (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.26)
  • 1 boneless, skinless chicken breast (about 2/3 lb.) (.62)
  • 1 cup long grain white rice (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.62)
  • 1/2 tsp dried thyme (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.05)
  • 1/4 tsp dried sage (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.03)
  • 1/4 tsp salt (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.02)
  • freshly cracked pepper (~TN0~xxx xxxxxx xxxxxxxx
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  • 3 cups chicken broth (~TN0~xxx xxxxxx xxxxxxxx
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    xxxxxxx xxxx xxxx~TN0~.39)
  • 1/2 lb. frozen peas and carrots (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/3 cup heavy cream (~TN0~xxx xxxxxx xxxxxxxx
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  • 4 oz. cheddar, shredded (~TN0~xxx xxxxxx xxxxxxxx
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  1. Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.

  2. While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the rice).

  3. Add the rice, thyme, sage, salt, some freshly cracked pepper (about ten cranks of a pepper mill), and the chicken broth to the skillet and stir to combine.

  4. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a full boil, turn the heat down to low and let the skillet simmer for 15 minutes, stirring occasionally, replacing the lid each time. Cooking the rice in an excess of broth and stirring occasionally as it cooks will produce a saucy rice mixture.

  5. After 15 minutes, the rice should be tender and saucy (if not yet tender, let it continue to cook for 5 more minutes). Stir in the frozen vegetables (no need to thaw), replace the lid, and let it sit over medium-low heat for another 5 minutes to heat the vegetables through. Finally, add the heavy cream, stir to combine, taste, and add extra salt if needed (this will depend on the salt content of the broth you used).

  6. Turn on the oven's broiler, top the skillet with the shredded cheese, and place the skillet in the oven under the broiler for a few minutes to melt the cheese. Serve hot.

Scroll down for the step by step photos!

Finished Creamy Chicken and Rice Skillet garnished with parsley

 

How to Make Chicken and Rice – Step by Step Photos

Onion and butter in a skillet

Dice one yellow onion and add it to a deep skillet (3 qt capacity) with 2 Tbsp butter. Sauté the onion over medium heat for about 5 minutes, or until it’s translucent.

Diced Chicken on a cutting board

While the onions are cooking, dice one boneless, skinless chicken breast into small 1/2-inch sided pieces. Add the chicken to the skillet and cook for just a few minutes more, or until the chicken is cooked and opaque on the outside (it will finish cooking through as it simmers with the rice).

Cooked chicken in the skillet with rice and herbs

Once the chicken pieces are partially cooked, add 1/2 tsp dried thyme, 1/4 tsp dried sage, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and 1 cup long grain white rice (uncooked). Stir to combine.

Chicken broth being poured into the skillet

Also add 3 cups chicken broth to the skillet. Stir to combine again.

Chicken and rice ready to simmer

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it simmer for 15 minutes, stirring occasionally, making sure to replace the lid each time. Cooking the rice in an excess of liquid and giving it a stir every now and then makes it end up more saucy instead of fluffy rice grains.

Frozen vegetables added to the skillet

After 15 minutes, the rice should be tender and saucy. Add 1/2 lb. frozen peas and carrots and stir them into the rice. Return the lid and let the chicken, rice, and vegetables sit for another 5 minutes or so to heat the vegetables through.

Heavy cream being added to the skillet

Finally, stir in 1/3 cup heavy cream. Give the chicken and rice a taste, and add salt if needed (this will depend on how much salt your broth contains).

Shredded cheese added to the skillet

Turn the broiler on in the oven. Top the skillet with 4 oz. shredded cheddar, then place the skillet in the oven for a few minutes to melt the cheese. (You do not need to move the oven’s rack up closer to the broiler, leave it in the middle.)

Close up of chicken and rice being scooped out of the skillet with a wooden spoon.

I garnished with a little parsley for color, but it’s not needed to flavor this dish.

A wooden spoon lifting chicken and rice out of the skillet with melted cheese stretching between

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