Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Tofu 'Egg' Slice Recipe
Whether you prefer not to eat animal products, have certain allergies or simply do not enjoy the taste of eggs, tofu can provide an easy protein boost to the start of your day. Our version of this filling breakfast is seasoned with turmeric, garlic powder, cayenne pepper and cumin, to name a few. Place between two slices of toasted ciabatta bread with your favorite fix-ins and enjoy.
Level of Difficulty: Easy
Cook Time: 15 Minutes
Prep Time: 15 Minutes
- 10 ounces (284 grams)
super firm or extra firm tofu (we prefer sprouted.)
- 1/4 cup (60 mL)
plain non-dairy creamer
- 1/2 teaspoon
- 3/4 teaspoon
garlic powder, granulated
- 1/4 teaspoon
- 1/4 teaspoon
- 1/2 teaspoon
coconut palm sugar
- 1 teaspoon
Salt, to taste
Pepper, to taste
- 1/4 cup (33 grams)
all purpose flour
- 2 tablespoons
extra virgin olive oil
Wrap tofu in paper towels and place between two stacked plates with something weighty on top, like a heavy jar. Set aside for twenty minutes, then unwrap tofu. By now, enough water has been pressed from tofu to move on to the next step.
Cut block of tofu into four equal, thin slices. Set aside.
Place ¼ cup flour on a large plate. Set down close to the stove to make a dredging station. In a shallow baking dish, whisk non-dairy creamer with turmeric, garlic powder, cayenne pepper, cumin, coconut sugar,nutritional yeast, salt and pepper until all ingredients have come together. Set down close to the stove to make a dipping station.
In a large skillet, heat extra virgin olive oil over medium high heat.
In the meantime, dredge tofu slices in flour, covering each side. Gently knock off excess. Dip tofu slices in creamer mixture, allowing excess to drip off, and fry in preheated pan until golden brown on both sides.
These tofu slices are best served on rolls or fresh bread with veganaise or non-dairy cheese slices. Tomato slices and lettuce or sprouts also make a great addition to this dish.