INGREDIENTS:

FOR THE TOFU:

• 2 16 oz blocks of extra-firm tofu
• 2 tbsp olive oil
• 2 tbsp cornstarch
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

FOR THE SAUCE:

• 2 tbsp vegan butter or olive oil
• 1 large onion, diced
• 1 tsp fresh grated ginger
• 5 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp curry powder
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 3 tbsp tomato paste
• 3 tbsp agave or maple syrup
• 1 13.5 oz can of full fat coconut milk
• 1 can diced tomatoes
• 1 can garbanzo beans + desired seasonings (I like a bit of garlic powder, onion powder, smoked paprika, cumin, parsley, salt & pepper)
• 1 cup frozen peas
• 4 cups of fresh spinach

METHOD:

• Drain & press the tofu blocks using a tofu press, or you can just wrap them in an absorbent kitchen towel, place a cutting board on top so its flat then put something heavy on top of it to weigh it down for about 20 minutes. This will pull the moisture out.
• Preheat the oven to 425°F & line a baking sheet with parchment paper or a silicone baking mat.
• Break the tofu into pieces after it’s been pressed. Add the tofu pieces to a large mixing bowl with a lid if you have one. Add the olive oil, cover & shake, then add the cornstarch, nutritional yeast, garlic powder, onion powder, salt & pepper, cover & shake again. Arrange the tofu on the pan, bake for 15 minutes, flip it over & then bake for 15 minutes more.
• Add the drained, rinsed, chickpeas to another pan. Add a bit of olive oil & any seasonings you like. Add it to the oven for 20 minutes of the tofu cooking time.
• Prepare the sauce in the meantime by melting the 2 tbsp of vegan butter or olive oil in a large pan over medium-high heat. Sauté the onion for a few minutes, then add the garlic & ginger & cook it for another minute. Add the spices (garam masala, curry powder, cumin, ground coriander, cayenne pepper & salt), the agave or maple syrup, the tomato paste, the coconut milk & the canned tomatoes. Stir until smooth & well combined.
• Simmer for 5-10 minutes, stirring frequently. Add the frozen peas & fresh spinach & let it simmer, mixing to combine for another 10-15 minutes. Add the roasted chickpeas. Plate the rice, cooked tofu & vegan butter sauce on top. Add naan if you have it! Enjoy!

INGREDIENTS:

• 3 & 1/4 cup cooked lentils
• 2 tbsp toasted sesame oil
• 5-6 cloves garlic, minced
• 2 tsp grated ginger
• 1/4 cup brown sugar
• 1/4 cup tamari or soy sauce
• 1 tsp Gochujang
• Chives or green onions, optional garnish

METHOD:

Heat sesame oil over medium heat & add the garlic & ginger. Stir for a couple of minutes heating until fragrant & then add the Gochujang, tamarii or soy sauce & brown sugar & stir to combine. Add the cooked lentils, stir again & heat for a couple of minutes.

Serve with rice & vegetables. Add chives or green onion.

INGREDIENTS:

• 2-1 lb blocks of extra firm tofu (***see suggestion below for prep***)
• FOR THE SPICE RUB:
• 2 tbsp brown sugar
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cayenne
• 1/2 tsp pepper
• FOR THE TOFU COATING:
• 2 tbsp corn starch
• 2 tbsp olive oil
• 2 tbsp apple juice
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• FOR THE SAUCE:
• 1/2 cup vegan BBQ sauce of choice (most are vegan but check ingredients)

METHOD:

• ***I suggest you double freeze, double defrost & press the tofu but you do not have to do the double freezing if time is an issue, you can just press it. SEE BELOW FOR INSTRUCTIONS ON BOTH!***
• Preheat the oven to 425°F.
• In three small dishes: Make the spice rub in 1 & set it aside. Make the tofu coating in another & set it aside. Mix together the apple juice & olive oil in the last & set them aside.
• Make sure the tofu is dried & pressed & cut it into cubes. Add it to a large mixing bowl. I like to use one with a lid. Add the oil & apple juice tossing/shaking/stirring to coat well, drain any excess liquid.
• Next add the tofu coating mixture & toss well. Then add the spice rub & shake it up coating all of the cubes evenly.
• Lay tofu on a parchment or silicone lined pan, bake at 425°F for 15 minutes, flip them over, return to the oven & bake for 15 minutes more.
• Add the cubes back to a bowl & add the BBQ sauce. Mix well & enjoy!
• ***Freeze the tofu blocks (you can keep them in the package for this), then thaw them out, then freeze them again & then thaw them out again. To press tofu, remove from the package & wrap in an absorbent kitchen towel. Place something on each side that is flat & firm & apply something heavy on top to press it down for at least 15 minutes.

INGREDIENTS:

• 1-12 oz box of Jumbo pasta shells, I used a bit more than 1/2 of the box, cooked al dente
• 1-12 oz container of silken tofu
• 1 cup of cashews, soaked in hot water for at least 10 minutes
• 1/2 cup water
• 1 tsp lemon juice
• 1 tsp miso paste
• 2 bulbs of garlic, salt, pepper & olive oil to roast
• 1 small shallot
• 2 cups of Ⓥ tomato sauce
• 10 oz fresh spinach, roughly chopped, can also use frozen
• 2-14 oz cans of artichokes, drained & chopped
• 1/2 cup plant milk
• 1/4 cup nutritional yeast
• 2 tsp parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• pinch of chili flakes
• 2 cups of vegan style mozzarella shreds
• 1/2-1 cup of vegan liquid mozzarella

METHOD:

• Preheat oven to 400°F. Chop off the tops of the garlic cloves, top with olive oil, salt & pepper, wrap them in a foil packet & air fry or cook in the oven for 20 minutes. Remove them from the heat, open the packet & let it cool.
• Soak the cashews in 1 cup of hot water. Cook the pasta to the package instructions, al dente. Drain & set aside.
• To make the vegan ricotta mixture: remove the roasted garlic cloves from the bulb & add them to a high-speed food processor or blender. Drain the cashews, add them to the blender as well with the plant milk, water, miso paste, lemon juice, silken tofu, shallot, nutritional yeast, parsley, garlic powder, onion powder, salt, pepper & chili flakes & blend together, you may need to pause & scrape down the sides midway through, but a coarse consistency is fine.
• Add the chopped spinach, artichokes, & ricotta mixture from the blender to a bowl & stir well to combine.
• Spread a couple of tablespoons of tomato sauce on the bottom of a 9×13 baking dish, so the bottom is covered & the shells won’t stick. One by one fill the shells up with the filling & lay them in the dish until you run out of space, shells or filling.
• Add tomato sauce to the top, sprinkle with the vegan style mozzarella cheese shreds & bake for 20 minutes. Turn the heat up to 500°F, add the vegan liquid mozzarella & cook until bubbly, about 10 minutes. I like to crack the door & broil it on high for 2-3 more minutes at the end. Enjoy!

INGREDIENTS:

• 2 8 oz blocks of 5 Grain Tempeh, cut into cubes
• 1/2 cup olive oil
• 2 tbsp rice wine vinegar or balsamic vinegar
• 1 cup fresh parsley
• 4-5 garlic cloves
• 3/4 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• pinch of chili flakes

METHOD:

• Cut the tempeh into blocks. Preheat oven to 375°F.
• Make the chimichurri marinade by adding all of other ingredients, olive oil, vinegar, parsley, garlic cloves, oregano, salt, pepper & chili flakes to a food processor and chop.
• Add the tempeh to a dish & add the chimichurri sauce to coat. Option to reserve a little bit for topping at the end. Let it marinate for 15 minutes or more.
• Lay marinated tempeh chunks on a baking tray lined with parchment paper or sprayed with cooking spray.
• Bake for 15 minutes, shake it up and bake for 15 minutes more.
• Serve with favorite sides like roasted veggies, beans, rice, plantains, salsa & guacamole.