SAVE THE KALES: Episode 1, Tofu Factory. Vegan Cooking Show with Jaime K

Here it is! The first full episode! Wow!

In this episode, we go to the Fresh Tofu, Inc. factory. President of the company, Gary, tells us about how they got started (a vegan food truck in the 1970’s – this guy is awesome) and you can buy their products in and around Pennsylvania, and they also supply to some “high profile” NYC restaurants and businesses.

Then back at the kitchen, we make a Tofu Garlic and Basil “Ricotta” Pizza with Fresh Arugula and Lemon. PLUS my Sunday Morning Tofu Scramble — a true weekend staple in the Karpovich/Hill household.

Finally, our friend Johnny Gee from the blog Johnnysized joins us to share the meal and talk about how going on a plant-based diet has helped him lose over 70 pounds (to date, currently) and get off ALL medications.

You can find the recipes below.



  • pizza crust of choice, cooked
  • 1 block firm tofu, pressed
  • 1 bunch basil leaves
  • 3 cloves garlic
  • juice of 1/2 lemon
  • 1/2 cup nutritional yeast
  • salt to taste
  • fresh arugula
  • fresh lemon wedges to squeeze on pizza
  • fresh cracked black pepper

Have a pizza crust already cooked and ready to go!

Cut tofu into 1/2 inch thick slices, lay on a clean towel, and press with your hands to get the water out.

Put tofu in a food processor. Take all the leaves of a bunch of basil and add to the food processor, along with garlic, lemon juice, nutritional yeast, salt, and olive oil. Blend until smooth, stopping to scrape down the sides if needed.

Spread the mixture on top of the pizza dough. (Mixture and any leftovers can be put in the fridge for a few days.)

Drizzle olive oil on the pizza, then top with fresh arugula. Serve with a wedge of fresh lemon and guests can use it to add fresh lemon jucie to their own pizzas (or do this yourself ahead of time). Fresh cracked black pepper and some salt finish the dish.

.           .           .           .           .


  • 1 block extra firm tofu, pressed
  • 2 small yellow or white onions, chopped
  • 1/2 red bell pepper and 1/2 green pepper
  • 1 cup mushrooms
  • 2-3 Tbsp Bragg’s Liquid Aminos(or tamari or soy sauce)
  • 1 Tbsp garlic powder
  • 2 Tbsp turmeric
  • 1 Tbsp dried basil
  • 1/4 cup – 1/2 cup nutritional yeast
  • garnish with fresh herbs or avocado slices

Press the water out of the tofu and set aside.

Cut up the onion, mushrooms and peppers and set aside.

In a large pan or skillet, heat up the onion and olive oil until onion is translucent, about three minutes. Add the mushrooms and cook for about three more minutes. Then add the peppers and cook for another 2-3 minutes.

Once veggies are cooked, use your hands to crumble the tofu into the pan. Add Bragg’s (or soy or tamari sauce), garlic powder, turmeric, and dried basil. Mix everything. Add nutritional yeast and mix again. Salt and pepper to taste.

Top with avocado or fresh herbs, and this can be stored in the fridge for several days and eaten as-is or as part of a sandwich, salad or burrito.

.         .        .        .          .

Come back for Episode Two which will be on air/online in June! We go to a local community garden, give some hearty comfort foods a healthier vegan makeover, and learn more about The Bethlehem Food Co-op. 

If you’re interested in advertising on the show, send an email to

29 thoughts on “SAVE THE KALES: Episode 1, Tofu Factory. Vegan Cooking Show with Jaime K

  1. So great, Jaime! I really enjoyed your first episode. I eat nutritional yeast on practically everything!

  2. This was great, Jaime! I really enjoyed watching this and it was so nice to see how well your guest is doing with his new vegan lifestyle. I’ve had your tofu pizza before and I’m so happy to now have the recipe for it! Take care!

  3. That’s awesome that you went to Fresh Tofu! I buy it in NYC at Whole Foods, which is near where I take classes at NYU. I commute to the city for class but live in Allentown. I still haven’t been able to find this tofu in the Valley though.

    • How cool! Small world 🙂 I find it at Health Food stores, and they also make most of the pre-made sandwiches and stuff at health food stores (vegan chicken salad sandwich, for example). I am amazed at the quality of the product versus some of the other brands.. wow!

  4. Hey, Jaime. It took me a while to find the half hour to sit still, but I loved your first show! I’m excited to watch the rest of them – will you post them all here on your blog?

    I hope you can have Johnny back in a few months to update!

    • Oh thank you so much for the feedback, it’s so nice to share it with the production folks who put a lot of time into it 🙂 Yes, all other episodes will be posted and I’m looking at new website/blog layouts so hopefully they will be easier to find and navigate. Johnny is awesome, and that is a great idea. Thank you SO MUCH!!!!

  5. We are making the scramble this morning. I also liked how you peeled the onion, a new trick for me! Is this supercool kitchen yours? I was trying to identify the wine on the counter. :~)

  6. Wow, I am blown away! I totally loved your 1st episode! Congrats!! I am definitely trying the pizza this week for dinner… and scrambled tofu is one of my very favorite dishes. You have a very warm and welcoming presence on air which is really refreshing. Thank you for your hard work — and hope to see you on the Food Network some day!! 🙂 🙂

    • Thanks, Emily! I wish there were 5 million vegan cooking shows on TV. I think it’ll happen sooner or later – the more people can learn and see how easy and yummy this is, the more we help the animals! Thank you!

    • The pizza is great if you like basil and garlic. But honestly, now I just like putting any kind of salad greens and lemons on top of any kind of pizza, so at the least you have to try that! 🙂 Thank you so much!

  7. Pingback: Save the Kales’ Vegan Cooking Show Debuts Episode One Featuring Fresh Tofu, Inc. | Dish Trip

  8. Pingback: Save the Kales, Now On Your Television Screen |

  9. So I just watched your first episode the other day (after watching the other ones) and made the tofu basil ricotta last night. We slathered it on a bubbly brown piizza crust (made with beer!), topped it with heirloom tomatoes, kalamata olives and roasted zucchini. A few more minutes in the oven and we were on our way to eating the best pizza ever!

    Thanks for the recipe and your show – I love it!

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