Basmati & Wild Rice with Chickpeas, Currants & Herbs

Adapted from Jerusalem by Yotam Ottolenghi. 

Ingredients
2 tbsp. olive oil
1/2 c. basmati rice
scant 1 1/2 cups boiling water
2 tsp. cumin seeds
2 tbsp. curry powder or garam masala
1 1/2 c. drained chickpeas
1 lb. extra firm tofu, pressed and cubed
1 medium onion, diced
1 c. dried currents
1 c. flat leaf parsley, chopped
1 c. cilantro, chopped
1 c. chopped dill, chopped
salt and freshly ground black pepper

Directions

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 25 minutes. 

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Heat the remaining tablespoon of olive oil in a large, deep saucepan over high heat. Add the onion, cumin seeds and the curry and cook until fragrant. Then, add the chickpeas and tofu, as well as about a teaspoon of salt. Stir fry the chickpeas and tofu for a couple of minutes, then turn off the heat. 

Add the rice, currants and herbs to the chickpea-tofu mixture. Add salt and pepper to taste. Serve warm or at room temperature, over greens with fresh cucumber and tomatoes. 

Makes 6 servings; keeps well for over a week.

Calories = 350

Tofu Scramble

Adapted from: https://www.loveandlemons.com/tofu-scramble/ 

Ingredients
⅓ c. almond milk
2 tbsp. nutritional yeast
½ tsp. Dijon mustard
¼ tsp. ground turmeric
¼ tsp. ground cumin
1-2 tsp. black salt (for egg taste)
14 oz. extra-firm tofu, patted dry and crumbled by hand

Optional:
2 garlic cloves, minced
½ c. diced yellow onion
Olive oil

Directions
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and salt. Set aside.

Heat a large skillet over medium heat. Crumble in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated, maybe browns a little (oil optional, don't usually use it.) Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more black salt and freshly ground black pepper.

Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Coconut Ginger Congee with Crispy Tofu

Ingredients
4 garlic cloves, peeled and minced
1 oz. fresh ginger, peeled and minced
1 scallion, thinly sliced, green and white part separated (divided)
½ c. quinoa speckled sushi rice
5.5 oz. coconut milk
10 oz. organic extra firm tofu, patted dry and cut into ½-inch pieces
4 tsp. Sriracha
1 tsp. vegetable oil
Salt and pepper

Directions
Add garlic, ginger, scallion whites, quinoa speckled sushi rice, coconut milk, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.

Heat 1 tsp. vegetable oil in a small saucepan over medium heat. Add scallion greens, cubed tofu, and a pinch of salt and pepper to saucepan and cook until tofu is lightly browned, 5 to 8 minutes.

Divide the coconut ginger congee between bowls. Top with crispy tofu, charred scallion, and as much Sriracha as you’d like.

Serves 2.

1 serving = 440 calories

Peanut Butter Noodle Casserole

An easy weeknight meal from Vegan Richa. 

Ingredients

For the tofu:

2 tsp. oil
7 oz. extra firm tofu, pressed and cubed
2 tbsp. green onion, whites and greens separated
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the noodles:
1 c. carrots, thinly sliced 
1 c. bell pepper, thinly sliced

1 c. other veggie, like edamame or broccoli
1/2 c. smooth peanut butter
2 tbsp. soy sauce , tamari for Glutenfree
2 tbsp. lime juice
2 tbsp. maple syrup or sugar
4 tbsp. sambal oelek or asian chili sauce of choice
2 tsp. sesame oil
8 oz. Asian noodles, like ramen, udon, or lo mein
4 c. of water
1 c. green cabbage, thinly sliced 

Directions
Toss tofu in a bowl or plastic bag with white parts of green onions, garlic, ginger, salt, and pepper. Spread tofu out on a 9x11 baking dish and bake at 400 degrees for 10 to 20 minutes or until the tofu is crisp to preference.

Meanwhile, add peanut butter and 2 cups of warm water to a mason jar and shake to combine. Add soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil to another jar and shake to combine.

Pull the baking dish from the oven, and add peanut butter mix, sambal mix, carrots, peppers and other veggies (not cabbage!).

Distribute the noodles and drizzle 2 cups of water over the noodles. Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20 to 25 minutes.

Check after 20 minutes if the noodles are al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.

Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for two minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. 

Serves 6. 

1 serving = 420 calories

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Adapted New York Times Cooking: https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon

Ingredients
1 bunch broccolini, ends trimmed, thick stalks split lengthwise
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, cut into thin rounds
2 tbsp. olive oil
1 tsp. ground cumin
½ tsp. red-pepper flakes
Kosher salt and black pepper
1 recipe of Tofu "Feta," sliced into planks
4 oz. cooked orzo or other small pasta, for serving
½ c. fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions
Preheat the oven to 400 degrees. Combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Spread the vegetables onto a sheet pan and nestle the tofu "feta" planks into the vegetables.

Roast for 15 to 20 minutes, stirring halfway through but leaving the tofu in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down. Serve over orzo or farro. Top with fresh herbs, if using.

Serves 3. 

1 serving = 400 calories (including pasta and tofu "feta")

Tofu "Feta"

Ingredients
⅓ c. lemon juice
¼ c. water
2 tbsp. white miso paste

1 tbsp. nutritional yeast
1 garlic clove, minced
½ tsp. salt
Fresh or dried herbs of choice, I used about 1 tsp. za'atar
Black pepper, to taste
1-14 oz. pkg. firm or extra firm tofu, drained and pressed for at least 30 minutes

Directions
Whisk the lemon juice, water, miso, garlic, salt, herbs, and black pepper together in a medium bowl. 

Add the tofu, cubed or sliced, and toss to coat. Allow the tofu to marinate for at least 30 minutes. Serve immediately or refrigerate the tofu and marinade together in a sealed container for 2-3 days.

Serves 4. 

1 serving = 93 calories

Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

Tofu with Burst Cherry Tomato Sauce

Veganized version of a recipe from Bon Appetit. 

Ingredients
8 oz. extra firm tofu, pressed

1 tbsp. nutritional yeast
6 scallions or 1/4 c. sliced red onion
1" piece ginger (I used 1 tbsp. jarred ginger)
2 garlic cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. black mustard seeds
¼ tsp. cayenne powder
¼ tsp. ground turmeric
4 oz. sugar snap peas (about 1 cup)
3 tbsp. extra-virgin olive oil or avocado oil, divided
Kosher salt
12 oz. cherry tomatoes (about 2 cups)
Pinch of sugar (optional)
½ cup (lightly packed) basil or mint leaves
Cooked rice (for serving)

Directions
First, prep your ingredients. Slice tofu into generous ¼"-thick planks and pat dry; set aside. Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

Snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

Now, bring it all together. Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved tofu in a single layer and cook until golden brown underneath, about 1 minute. Flip tofu and season with salt and nutritional yeast. Once light brown in color, Transfer paneer to a plate, leaving as much oil behind in pan as possible. 

Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add tofu back to pan and simmer until warmed through.
Remove from heat and mix in ½ cup (lightly packed) mint or basil leaves. Serve with cooked rice.
Serves 2. 

Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Tofu with Soy-Butter Corn

Another winner from Bon Appetit. 

Ingredients
1-14-oz. package firm or extra-firm tofu, drained
3 lg. or 4 medium ears of corn, husked
1 tbsp. plus 1 tsp. vegetable oil
Kosher salt
8 scallions, thinly sliced on a diagonal
2 tbsp. mirin
3 tbsp. soy sauce; plus more for serving (optional)
2 tbsp. unsalted butter
½ c. torn basil leaves and/or cilantro leaves with tender stems
Toasted sesame seeds (for serving)
1 tsp. toasted sesame oil
Cooked white rice (for serving)

Directions
Press tofu for at least 15 minutes. 

Meanwhile, cut kernels from corn cobs. You should have about 3 cups kernels; if you have much more, save for another use. 

Slice tofu crosswise into 8–10 planks about ½" thick; pat dry. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Working in batches if needed, fry tofu in a single layer until golden brown all over, about 2 minutes per side. Transfer to a plate and season lightly with salt.

Reduce heat to medium and add remaining 1 tsp. oil. Set a small handful of scallions aside for serving; add remaining scallions to skillet and cook, stirring often, until wilted and starting to brown, about 2 minutes. Add corn and cook, stirring, until kernels are well coated, about 2 minutes. Pour in mirin, 3 tablespoons of soy sauce, and 2 tablespoons of water and bring to a simmer. Nestle in tofu and cook until sauce reduces slightly, about 3 minutes. Swirl in butter and cook until sauce is glossy and coats tofu, about 2 minutes.

Set a few herbs aside for serving. Remove tofu mixture from heat and stir in remaining herbs. Sprinkle with sesame seeds and top with reserved scallions and herbs. Drizzle with sesame oil and more soy sauce if desired. Serve over rice.

Serves 2-3.

Tomato-Peach Salad with Tofu Cream

From Bon Appetit! 

Ingredients
8 oz. silken tofu
4 tbsp. Sherry vinegar, divided
4 tbsp. olive oil, divided
2 tbsp. soy sauce, divided
Kosher salt and freshly ground black pepper
3 medium heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into ½-inch wedges
½ small red onion, thinly sliced
½ c. fresh corn kernels (from 1 medium ear)
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Directions
Blend tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt. Do this up to a day ahead, cover & chill.

Whisk remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

Serves 8 as a side.

Sheet Pan Cheeseburger Veggies with Garlic Mayo Dressing

Vegan Richa calls this "Cheeseburger" because the flavors mimic those of a fast food burger. 

Ingredients

For the Veggies:

2 c. cubed sweet potatoes or squash
7 oz. firm tofu, pressed and cubed into 3/4 inch cubes
1-15 oz. can chickpeas
1 red bell pepper, chopped
1/2 red onion, coarsely chopped
1/2 to 1 c. seasonal veggies of choice such as broccoli or cauliflower
3 to 4 tbsp. sunflower seeds

For the Cheeseburger Dressing:
1 tbsp. oil
2 tsp. soy sauce 
2 tsp. vegan Worcestershire sauce
1 tsp. paprika
1 tsp. thyme
1 tsp. oregano
3 tbsp. barbecue sauce
1 tsp. prepared mustard
2 tbsp. ketchup
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

For the Garlic Mayo Dressing
1/3 c. vegan mayo
1 tsp. vinegar
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. salt

Directions
Chop all of your veggies. Line or grease a large baking dish. Preheat the oven to 400 degrees. 

In a bowl, mix in all of the cheeseburger sauce ingredients until well combined. Reserve 1 1/2 to 2 tablespoons of this mixture to use later to drizzle on top. Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated. You can do this a day or two in advance. I like to put my veggies and the sauce into a Ziploc and toss occasionally. 

Drop this mixture into the prepared baking dish, and spread it out into a single layer. 

Bake at 400 degrees for 35-45 minutes, or until the sweet potatoes are tender to preference, and everything else is starting to get gold and crisp. Sprinkle sunflower seeds on top in the last 5 to 10 mins of baking. 

To make your garlic mayo dressing, blend all the ingredients until well combined, taste and adjust flavor by adding more vinegar or salt.

Serve individual portions of the veggie tofu bean mixture, and drizzle the mayo on top. Thin out the reserved cheeseburger sauce with a tsp or two of water, and drizzle that as well. Top with some red pepper flakes, and fresh herbs of choice, and serve. You can also serve the tofu veggie mix over a bed of fresh lettuce!

Serves 4.

1 serving = 490 calories

Sweet & Spicy Halloumi-Style Tofu Sandwich

A veganized recipe from The Spruce Eats.  

Ingredients
For the Roasted Squash:
1 small delicata squash, seeds removed and cut into rings
1 tbsp. olive oil
1 dash cinnamon
2 to 3 pinches salt
1 tbsp. agave or maple syrup
3 dashes cayenne pepper

For the Raspberry Harissa Jam:
1 tbsp. raspberry jam
1/2 tbsp. harissa paste

For the Brussels Sprouts Slaw:
1/2 c. Brussels sprouts, shredded
1 tbsp. parsley, chopped
1/4 tbsp. olive oil
1/4 tbsp. sherry vinegar
1/4 tbsp. agave or maple syrup
1/4 tbsp. mustard
1 lemon, juiced
1 pinch salt
1 pinch garlic powder

For the Sandwich:
2 slices rosemary sourdough bread
2 oz. tofu, sliced and seared until crispy
1 1/2 tbsp. raspberry harissa jam
1 tbsp. vegan mayonnaise

Directions
Toss delicata squash rings in olive oil, cinnamon, salt, agave or maple syrup, and cayenne pepper. Arrange evenly on a baking sheet and bake for 30 minutes or until tender and beginning to caramelize.

For the Raspberry Harissa Jam:
Mix raspberry jam and harissa paste and set aside to meld. 

For the Brussels Slaw:
Place shredded sprouts in a large bowl. In a smaller bowl, whisk together olive oil, sherry, agave or maple syrup, mustard, lemon, salt, and garlic powder until combined. Add the wet mixture to the sprouts and stir to coat. Set aside.

For the Sandwich:
Toast your bread. Smear one side with mayo and top with Brussels sprouts slaw, the seared halloumi-style tofu, and the roasted squash. Smear the raspberry harissa jam onto the remaining piece of bread and place it on top. Serve immediately. 

Makes 4 sandwiches.

Celery, Green Bean & Tofu Salad

Ingredients
4 celery stalks, trimmed & thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving
2 c. green beans, trimmed & sliced on a steep diagonal into bite-size pieces
8-oz. block firm tofu, braised or shallow fried, sliced into thin batons
¼ c. unsalted, roasted peanuts
2 tbsp. fresh lime juice
2 tbsp. chile crisp, plus more for serving
Flaky sea salt

Directions

Toss celery, green beans, tofu, peanuts, lime juice, and chile crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.

Serves 2. 

1 serving = 445 calories

Almond Butter Tofu Bowls

Ingredients
¾ c. sushi rice
1 garlic clove, minced
2 tsp. fresh ginger, minced
2 tbsp. almond butter
2 tbsp. tamari
1 tsp. turbinado sugar or agave
1 tbsp. sesame oil
2 tbsp. chile garlic sauce
1 radish
1 lb. extra-firm tofu, pressed
6 oz. chopped kale and/or chard
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper

Directions
Add the sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until ready to serve. (Or, cook rice in the Instant Pot at high pressure for 6 minutes with 3/4 cup of water.)

Add minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Stir the almond butter sauce until smooth.

Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over high heat. Add chopped kale and/or chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle greens with salt and pepper, and transfer to a plate.

Return the skillet to medium-high heat with 1 tablespoon of vegetable oil. Once hot, add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce.

Serves 2.

1 serving = 650 calories

Eggless Salad

Adapted from Vegan Egg Salad Sandwich - Nora Cooks.

Ingredients

1 lb. extra firm tofu, pressed and drained

1/2 c. vegan mayo

1 tsp. Dijon mustard 

1.5 tbsp. dill pickle juice

2 tsp. dill pickle, diced

1/8 tsp. smoked paprika

1/8 tsp. tumeric

1/2 tsp. kala namak (black salt)

1/4 tsp. black pepper

1 scallion, diced 

Directions

Prepare the dressing by whisking together all ingredients except tofu and scallions. Chop the tofu into tiny cubes, then chop again randomly with knife. Fold tofu and scallions gently into dressing and combine thoroughly. Refrigerate for at least an hour before serving. 

Makes 2 cups. 

1/2 cup = 208 calories.

Thai Green Curry Noodles

This curry comes together quickly. Check out the original recipe from Vegan Richa.

Ingredients

Green Curry
1 hot green chili
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup packed cilantro, with stems
1 lime, zested and juiced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup coconut milk

Stir Fry

2 tsp. coconut oil
8 oz. extra-firm tofu, pressed and cubed
2 green onions, chopped (keep the greens for garnish)
1 red bell pepper, thinly sliced
2 cups other vegetables, such as mushrooms, carrots, asparagus, broccoli, baby eggplant
6 oz. rice noodles cooked according to package instructions

1 tsp. agave
pepper flakes, black pepper and green onions for garnish

Directions
Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.

Cook the noodles according to instruction on package and set aside.

Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the green onion, bell pepper and other veggies. Use your judgment on when to add what - carrots go in first, where quick cooking veggies like broccoli and asparagus go in last.

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet and pour the green curry paste in the middle. Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste; adjust salt and flavor. Add in a teaspoon of sugar or agave to balance out the flavor.  Adjust salt, sweet, and heat at the end. Serve with pepper flakes, black pepper and green onions as garnish.

Serves 3. 

1 serving = 350 calories

Hot & Sour Soup

Easy weeknight meal that comes together in a half hour. Check out the original recipe here: Vegan Hot and Sour Soup with Ramen - Vegan Richa.

Ingredients

5 1/2 cups vegetable broth
1/2 inch ginger
2 cloves garlic, minced
1 hot green chili, minced
3 tbsp. soy sauce
1 tbsp .dark soy sauce (or use 1 tbsp. regular soy sauce + 1 tsp. molasses)
1 tbsp. rice vinegar
1/4 tsp. salt
1/8 tsp. black pepper
a good dash of white pepper
2 tsp. maple syrup
1/2 c. carrots, thinly sliced
2 c. shitake mushrooms
2 c. napa cabbage, thinly sliced
1/2-1 c. extra firm tofu, pressed and chopped small
1 tbsp. cornstarch
3 or 4 green onions chopped (keep most of the green parts for garnishing and use the white and half of the green parts for the soup)
3 oz. ramen noodles

Instructions
Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth. Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and maple syrup to the broth.

Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir. Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

While the soup is boiling, make your cornstarch slurry with 1 tablespoon of cornstarch mixed in 1/2 cup of the broth.

Toss in the ramen noodles, and once they have broken apart, and they seem like they're about to be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.

Take the pot off the heat, taste, and adjust salt and flavor with soy sauce, salt, vinegar etc. Garnish with some pepper flakes or black pepper, and the remaining parts of the green onion, and serve immediately.

Serves 4. 

1 serving = 180 calories 

Creamy Lemon Tofu

Check out the original recipe here: Creamy Lemon Tofu - Nora Cooks

Ingredients
1 block extra-firm tofu, pressed
1/4 tsp. salt
black pepper
1/4 c. cornstarch
3 tbsp. olive oil
2 cloves garlic
3/4 c. vegetable broth
3/4 c. full-fat coconut milk
3-4 tbsp. fresh lemon juice (about 2 lemons)
salt, to taste
1 tbsp. cornstarch + 2 tablespoons water (optional for thickening sauce)

For Serving 

8 oz. pasta, cooked according to package

chopped fresh parsley, optional

Green vegetable, like asparagus or green beans

Directions
Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper. Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.

In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.

To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. 

Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta, with a few pieces of tofu on top. Serve with green vegetables! 

Serves 4.

1 serving = 476 calories (includes pasta, but not side veggie)