Fried Tofu Pockets

Tofu. A word that strikes fear in even the most open minded consumer. I have sat down with many people asking me questions such as, “What in the world is tofu!?” The list goes on from there, but people are generally confused about how to cook, prepare, or eat tofu. Quite frankly, tofu is one of my favorite foods and I love to cook with it all of the time. My family, however, hasn’t always been as enthusiastic as me when it comes to tofu.

Fried Tofu Pocket Pinterest Image

I’ve thrown tofu in soups, in fried rice, and even breaded it to turn it into nuggets. My vegan quiche has silken and firm tofu in it to replicate that soft egg like texture. I’ve scrambled and even marinated it like feta cheese. My kids are okay with it. They’re not exclusively vegan, but thankfully they are generally great eaters when it comes to most vegetables. My husband on the other hand is practically a lacto-carnivore meaning his basic food groups are cheese and meat.

There have been many a snarled face, or a skipped meal from my husband due to his texture issues and his plain disdain for vegetables. I love him dearly regardless.

Tofu Pockets with Side Dishes

One night I just had a wild thought and decided to ask my husband to try the recipe I’m sharing today. What was the star of the dish? Tofu pockets! These handy little triangles are fried bean curd that have been marinated and packaged. You open each piece and stuff a bit of rice in it. Then, you top it with various seasonings and voila! Simple enough.

Seasoned and Fried Soybean Curd Package

I handed him one on a plate across the table and anxiously awaited. My heart was racing and I was hoping he wouldn’t run out the back door and spit it out off the side of the back porch. He slowly chewed and I was surprised when I saw him begin to swallow the food. I timidly asked him what he thought. Prolonging my torture he replied, “I might need to try one more. Just to be sure.”

Kids Plates with Tofu Pockets and Cucumber Kimchi

I prepare him with a few more pieces and send the plate across the table once more. I ask again if he likes it and to my surprise… He did! He said it was flavorful, the rice was a good texture, and he liked the hint of sweetness from the dipping sauce. The biggest compliment from my husband is when he asks if he can eat what’s left on the platter!

My husband ate tofu, and he liked it! Now, this dish has been solidified as a family favorite. Every time I visit Little Rock I have to pick some of these tofu pockets up from the local Asian grocery store. Last night, in fact, I pulled out the package from my refrigerator to the cheers of my children. It’s nice to be able to find a delicious meal that satisfies everyone in the house at the same time.

Even better, Korean side dishes can change up this meal every time. Whether you’re doing some braised potato, some cold cucumber soup, or some homemade fresh cucumber kimchi, you can change it up and make it unique each time. Don’t be afraid to try things a little out of the box, you might just find your next family favorite.

Fried Tofu Pockets

  • Servings: 5 to 6
  • Difficulty: Moderate
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Kids Plates with Tofu Pockets and Cucumber KimchiIngredients:

Fried Tofu Pockets

  • White Short Grain Rice
  • Fried & Seasoned Soybean Curd (Seasonings are included in the package.)

Dipping Sauce:

  • 1/4 Cup Tamari (Soy Sauce or Coconut Aminos are also great.)
  • 1 Tablespoon of Liquid Sweetener like Bee Free Honee (Rice Syrup or Regular Honey works too.)
  • 1/2 to 1 Teaspoon of Rice Vinegar
  • 1 Diced Green Onion


  1. Cook your rice as instructed on the package. I typically find rice that can cook in about 20 minutes and use a 1 cup of rice to 1 1/2 cups of water.
  2. Add two packets of seasoning vinegar (we omit the lemon sauce) and set the rice aside and allow it to cool enough to be handled.
  3. While the rice is cooking you can prepare other side dishes and the dipping sauce.
  4. For the dipping sauce, simply add all of the ingredients in a small bowl and mix.
  5. When you’re ready to prepare your fried tofu pockets, place about a tablespoon of rice in each pocket and place it on a platter.
  6. Enjoy a few pieces with a splash of dipping sauce, some seasoning mix with sesame seeds, dried carrot, and leek.
  7. Some great side dish recommendations are cold cucumber soup, green onion pancake, kimchi, braised potatoes, and many more.

Vegan “Chicken” Salad

Vegan Chicken Salad

** This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.**

If you live in The South you know “salad sandwiches” are a staple food. Whether it’s egg, chicken, or tuna salad sandwiches, it is an essential Southern dietary staple. It’s the perfect Spring & Summer food for picnics and always makes me nostalgic for those days with my family driving up the mountain to Wolf Pen.

A few weeks ago someone at work mentioned their famous chicken salad and I was thinking about how good that sounded. It’s about that time of the year! I occasionally eat chicken, but I was instantly inspired to try to “veganize” this. I asked her generally what she included and I think what I came up with was pretty darn inspiring.

I had also recently ordered some Butler’s Soy Curls on Amazon and I’ve been playing around with different ways to use them. They come packaged and dried. You need to soak the soy curls in water for about 10 minutes to rehydrate and then cook them. I’ve used it instead of tofu like in my Orange Sauce Tofu with Broccoli & Potatoes recipe. I’m having a blast finding all the ways I can utilize this product!

With this vegan “chicken” salad recipe you can change up the ingredients a bit. You can use all fresh herbs, or all dried. I loved how easy and fast this way. It was also great the next day! Give it a try and be sure to tag me on social media @workhardeatkind so I can see your wonderful creations! I’ll also leave a direct link to where you can find this product in the recipe.

Vegan Chicken Salad and Dave's Killer Bread

Vegan Chicken Salad

  • Servings: 2 - 3
  • Difficulty: Easy
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Vegan Chicken Salad and Dave's Killer Bread


  • Butler Soy Curls, 8 oz. Bags (Pack of 3)
  • 1/4 Cup Vegan Mayonnaise
  • Splash of Lemon Juice
  • 1 Tablespoon Nutritional Yeast
  • 1 Teaspoon Celery Flakes
  • 1-2 Diced Green Onion
  • 1 Tablespoon Fresh Parsley
  • Salt & Pepper to Taste
  • Olive Oil Spray
  • Dave’s Killer Bread


  1. Add your soy curls into a bowl with enough water to cover it and allow it to soak for at least 10 minutes.
  2. When it is soaked and soft you can add it into a skillet with a little bit of olive oil spray to prevent sticking. Cook until it is warmed through and starting to brown on the edges.
  3. Put your soy curls in a bowl and add the remaining ingredients making sure to taste as you go.
  4. Put on your favorite sandwich bread (or croissant if you can find vegan ones) and enjoy!
  5. No… Seriously. That’s it. We’re done. Go eat!


Champignon Bourguignon (Mushroom Stew)

I found my love of cooking many years ago. It started off with my original blog “The Common Sense Cook” where I shared all of my recipes that I often made up. This lead to researching, reading, and watching many different recipes from many cuisines. The one that caught the most of my attention was Julia Child. Her fun personality and warbly voice combined with easy instructions for any home cook became an obsession.

Mushroom Bourguignon Pinterest Image

My husband bought me both volumes of “Mastering the Art of French Cooking” for Christmas and I knew exactly what to make. I instantly turned to bouef bourguignon (beef stew). It was the first video I had watched when I found “The French Chef” on YouTube. I followed her instructions intimately, as I rarely do, and I was rewarded with probably the most delicious French beef stew that could be put into existence by us mere mortals.

But, nearly two years ago I contracted Rocky Mountain Spotted Fever and as a side effect became allergic to all mammal meats. So yes, you guessed it. No more Julia’s Bouef Bourguignon. It didn’t bother me at first and sparked my vegan journey so in a way I’m grateful for this experience. There’s been so many great lessons, however… Cravings do happen.

I found myself craving bouef bourguignon several months after going vegan and it kind of hurt. I was trying so hard to live this lifestyle at 100%. Why would my cravings betray me so? Thankfully, I’m never one to stay in that place for long and I went off to the interwebs determined to find an alternative.

There were several recipes that looked acceptable but I felt like it wouldn’t have been Julia’s Champignon Bourguignon (mushroom bourguignon). To my kitchen I went with the words of Julia looking back at me from cookbook holder. I could almost imagine Julia sitting at my island counter with a glass of wine in hand cheering me on.

Post Wine and Mushroom Bourguignon

It took some time and a few failed attempts… It took the courage of my convictions and the bravery to think outside of the box. In the end, I created something that gives me that first feeling of accomplishment that I felt so long ago. A stew from mushrooms, with a few alterations for my food allergies that actually warms not just my belly, but my soul as well.

I want to encourage you to keep trying new recipes and ingredients. Life can hand you some challenging recipes but it’s what you do with the ingredients that makes the difference. In the end, I believe just as Julia once said, “People who love to eat are the best people.” Keep eating and keep cooking.

Vegan Mushroom Bourguignon

Champignon Bourguignon

  • Servings: 4-5
  • Difficulty: Moderate
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Vegan Mushroom Bourguignon


  • 2-3 Large Carrots
  • 1 Medium or Half a Large Yellow Onion
  • 8 to 10 Yukon Gold Potatoes
  • 2 Packages of Baby Portobello Mushrooms
  • One Shallot
  • 2 to 3 Tablespoons Olive Oil
  • ½ Teaspoon of Dried Thyme
  • ½ Cup of Red Wine (Something you like to drink.)
  • 1 Cup of Vegetable Broth
  • 1 Tablespoon of Tomato Paste (Or Pumpkin Puree)
  • ½ Cup of Sliced Blanched Almonds
  • 1 to 2 Garlic Cloves
  • Pink Himalayan Salt to taste.
  • Fresh Cracked Black Pepper
  • 1 Tablespoon of Vegan Butter
  • 1 to 2 Tablespoons of Nutritional Yeast (Optional)
  • 1 to 2 Tablespoons of Unsweetened Almond Milk


  1. Prepare your vegetables by peeling and dicing the carrots, onions, and potatoes. Mincing the shallot and garlic, cube the Yukon gold potatoes, and slice the mushrooms. Doing this will make this dish so much easier to make.
  2. Add olive oil to a skillet of choice.
  3. Bring a large pot of salty water to a boil.
  4. When your skillet is hot (but not smoking) add in your sliced mushrooms. Don’t overcrowd the pan or they won’t cook properly.
  5. After 2 to 3 minutes you can add the minced shallot to the mushrooms. Give it a good stir to incorporate.
  6. In 3 to 4 more minutes you’ll start seeing the mushrooms are browned and the shallot has become more translucent, carefully place them in a bowl to the side. Do not clean the pan.
  7. Once the salted water begins to boil, add the cubed Yukon gold potatoes. Let boil 10 to 15 minutes or until the potato can slide easily off the end of a knife. Drain and set aside.
  8. Add the diced yellow onion and carrot the mushroom pan and stir frequently. Add salt, pepper, and thyme.
  9. Add garlic and blanched sliced almonds to the pan and stir until the garlic is fragrant.
  10. Add half a cup of red wine to the pan and deglaze the bottom of the pan to get that treasure left behind by the mushrooms earlier.
  11. Pour in 1 cup of vegetable broth, and stir in either 1 tablespoon of tomato paste or pumpkin puree.
  12. Stir well, then use the spoon to make sure all of the mushrooms and other vegetables are all even in the pan and simmer for 15 minutes stirring occasionally, then smoothing to make sure it is even across the pan.
  13. When the potatoes are drained add them to a mixing bowl. Add a tablespoon of vegan butter, salt, pepper, and nutritional yeast (optional). Blend with a hand mixer and add a little unsweetened almond milk until the creamy consistency you desire is reached.
  14. Add a spoonful of potatoes (okay, maybe a few) to a plate and spoon the mushroom stew over the top. You can add some toasted blanched sliced almonds on top for added texture.
  15. Voila! Bon appetit!

Jackfruit Bulgogi (Vegan/Gluten Free)

BeFunky Collage
** This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.**

Jackfruit is a great vegan alternative to “faux meat” products. Not that those products aren’t awesome… This just gives you a whole foods alternative that won’t break the bank! I’ve seen a can of jackfruit run from $1.99 (US) to about $2.50. As a family of five, 2 cans can feed us well! $4 of jackfruit is much more affordable than meat or meat alternatives!

Bulgogi is a Korean dish that is typically considered Korean Barbecue. I found a great recipe and used what I had on hand to make my own version! Check out this video from Cheap Lazy Vegan that I was inspired by here.


The first step in this recipe is to blend all of your ingredients for the bulgogi sauce in a blender on high. It’s not the most attractive looking sauce but the smell is amazing!


Next, rinse your jackfruit pieces and cut off the pointed core. The seeds are edible, so don’t worry if a few are in the strand like pieces.


Use your hands to squish the pieces into strand like pieces. It looks a lot like shredded chicken!


Pour your sauce over the jackfruit. Go ahead! Pour it all in.


Stir with chopsticks to be extra authentic 😉 until all of the sauce is coated all over the jackfruit. Let it marinate for 4 hours to Overnight. The longer… The better.


When you’re ready, stir fry this in a hot skillet until warmed through and the sauce has caramelized. Enjoy over rice and with various Korean side dishes like these gorgeous and delicious fresh cucumber kimchi, or radish kimchi. There are endless options here!

**A side note. I did not use sesame oil in my sauce because I am thoroughly allergic to it. Yes, sad I know. The way I replace this is by using olive oil and throwing in a tablespoon of raw sunflower seed butter that I made by blending them in a food processor until a thick paste formed. It’s not the same, but feel free if you are not allergic to sesame seeds to add sesame oil.**

Jackfruit Bulgogi

  • Servings: 4-5
  • Difficulty: Easy
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Ingredients: 20180109_192945

  • 2 Cans of Jackfruit such as this: Aroy-D Young Green Jackfruit in Brine, 20 Ounce (Pack of 6)
  • 1/4 Cup of Tamari or Coconut Aminos
  • 1 Small Apple
  • 1 Teaspoon of Ginger Paste
  • 1 Teaspoon of Raw Sunflower Butter
  • 1 Tablespoon of Olive Oil
  • 4-6 Cloves of Garlic
  • 3 Tablespoons of Coconut Sugar
  • 1/4 to 1/2 of an Onion (Depending on the size of your onion.)
  • Water to thin to your desire.


  1. Add all of the sauce ingredients (everything but the jackfruit) to a blend and blend on high until a relatively smooth sauce forms.
  2. Drain and rinse the jackfruit in a strainer.
  3. Cut off the pointed piece of the core. This will vary in size from piece to piece. Just try to remove enough so the sponge like core is removed and the strands are able to break free.
  4. Squish the pieces of jackfruit in your hand and break it up until it’s in strand like, bite size pieces.
  5. Pour your bulgogi sauce over the jackfruit. Allow it to marinate in the fridge for 4 hours or overnight if you wish. The longer… The better.
  6. When you’re ready add your bulgogi jackfruit to a hot skillet including any leftover sauce. Cook until hot through and sauce has caramelized. This can take 8 to 10 minutes.
  7. Enjoy over rice and with other Korean side dishes.

**Side note. I did not use sesame oil because I am allergic. You can omit the olive oil and raw sunflower seed butter and substitute 1 Tablespoon toasted sesame oil if you aren’t allergic like I am.**


Chocolate Chia Seed Protein Pudding (Vegan/Gluten Free)


Last year, about this time, I share a video on my YouTube channel for my awesome chocolatey, protein chia seed pudding. It was a quick video and had all of the listed ingredients that you needed including measurements, but I LOVE making sure that you guys have printable recipes. I imagine your binder with all of the little plastic paper holders and all of your favorite recipes inside.

Who knows… Maybe one day I’ll be blessed enough to add a cookbook to your shelf.

I love this recipe for a few different reasons. In the morning, I hate having to wake up and deal with making a big breakfast while trying to get three kids to the bus and myself off to work. While I’m typically a morning person, I’m more of a mid-morning person before I finally reach my normal, perky self. This recipe is easy to make. It’s also easy to make a large batch to put in the fridge for the week ahead. Plus… If it’s one of those mornings I can throw it in a cup and take it on the run with me to work. Lastly, due to my hypoglycemia I’m always looking for higher protein content meals so that I can try to keep my blood sugar balanced for longer without heavy crashes like with high fruit sugar filled smoothies.

Make sure if you try it to tag me on Instagram or Facebook @workhardeatkind or tag me with the hashtag #eatingkind. I’d love to see it. Keep in mind you don’t have to use the exact same ingredients. Play around with it and feel free to share in the comments.

Chocolate Chia Seed Protein Pudding

  • Servings: 2-4
  • Difficulty: Easy
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BeFunky Collage


  • 2 Cups of Chocolate Non-Dairy Milk
  • 1/2 Cup of Chia Seeds
  • 1/4 Cup of Maple Syrup
  • 1 to 2 Scoops of your Favorite Vegan Protein Powder





  1. In a large mixing, mix all of the ingredients until well combined.
  2. Cover and put in the fridge for four hours to overnight. You may need to stir to reincorporate the ingredients after a few hours.
  3. Enjoy in the morning or this is also a great snack!

Orange Sauce Tofu with Broccoli & Potatoes

orange sauce tofu*This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.*

I’ve been on an interesting journey the last few months to let go of my perfectionist vegan dreams to becoming a more compassionate person not only to myself but to others as well. A part of that journey has been letting go of beating myself up for eating animal products when I don’t have much of any choice like when life is busy, I’m at work, or I’m too stressed out to function and make good choices.

But, I find that the more I let go of this mentality, the better I become at making better choices. The more I forgive myself the more I make choices to try to stay prepared so I don’t have the ability to make those bad choices. It’s so much easier to avoid eating out at lunch (with NO vegan options whatsoever except dry salad available) when I meal prep ahead of time. Seriously restaurants, “Lettuce, a salad does not make!”


In doing so I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven.


I decided to experiment and come up with my own version. It’s not only delicious, but also kiddo approved. (Minus the broccoli… What kid likes broccoli?) It’s great reheated in the microwave at lunch for work. Plus…Easy…Fast(ish)…and minimal clean up. Give it a try. I’ll be trying to share some more of my lunch time favorites that are easy to make in bulk and reheat well so don’t forget to subscribe to the blog for more!


Thank you so much for reading today. If you decide to make this recipe make sure to tag me on social media @workhardeatkind.

Orange Sauce Tofu with Broccoli & Potatoes

  • Servings: 3
  • Difficulty: Easy
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Ingredients:                            orange sauce tofu





  1. Clean your potatoes and broccoli and place on a lined baking sheet. You can oil the pan as well if you like.
  2. Press your tofu in a paper towel until the excess moisture is absorbed then toss into a bowl and mix with a quarter to a half cup of rice flour.
  3. Place the tofu on the baking sheet.
  4. Sprinkle tamari over the broccoli florets.
  5. Place into a preheated oven at (400 degrees Fahrenheit) for 45 minutes. Check on the broccoli at about 15 to 20 minutes and remove it when you feel they are at your stage of doneness.
  6. Add the orange sauce in the last 10 minutes of cooking and toss until well coated.
  7. Enjoy the sticky, tangy, slightly spicy meal that will keep you full and is jam packed with yummy flavor!

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