Recipe: Kung Pow Tofu

[INGREDIENTS]

* Extra-firm Tofu (1 package)
* Olive Oil (2 tbsp)

* Water (1/2 cup)
* Soy Sauce (1/3 cup)
* Rice Vinegar (2 tbsp)
* Sugar (1 tbsp)
* Red Pepper Flakes (1 tbsp)
* Cornstarch (1 tbsp)
* Warm Water (2 tbsp)((for dissolving the cornstarch in))

* Olive Oil (1 tbsp)
* Onion (1 small chopped)
* Garlic (3 cloves chopped)

[OPTIONAL]
* Sesame Seeds (to top)
* Basmati Rice






[STEP 0?]
If you want a chewier tofu texture, and to make the tofu easier to work with, you can freeze the tofu over night and then thaw it. But be sure to start thawing in the fridge atleast a day ahead of time, because it seems to take a painfully long time. (atleast in my fridge!)

[STEP 1]
Press and drain your tofu and cut into cubes. (Or you can use the already cubed tofu)

[STEP 2]
Heat olive oil over medium heat and fry your tofu until they become a crispy golden color. Set aside (you can drain them on paper towels if they seem oily).

[STEP 3]
In a small bowl stir together the water, soy sauce, rice vinegar, sugar, red pepper flakes, and the cornstarch dissolved in the warm water. Set aside.

[STEP 4]
Heat one tbsp of olive oil over medium heat in a medium pan. Add onions and garlic and cook until tender.

[STEP 5]
To the onion pan add the sauce you just mixed up and the fried tofu. Stir over medium heat until the sauce becomes as thick as you would like. Top with sesame seeds and serve alone or over basmati rice!

Recipe: 'Cheesy' Tofu Scramble

[INGREDIENTS]

* Flour (1/4 cup)
* Nutritional Yeast (1/4 cup)
* Garlic Powder (1/2 tsp)
* Soy Sauce or Bragg liquid Aminos (1 tbsp)
* Water (1 cup)
* Yellow Mustard (1 tsp)
* Vegan Butter (1 tbsp)

* Onion (1/2 chopped)
* Green Bell Pepper (1/2 chopped)
* Olive Oil (2 tbsp)

* Extra-firm Tofu (1 package drained and crumbled)
* Olive Oil (2 tbsp)
* Turmeric (1 tsp)
* Cayenne Pepper (1/2 tsp) (optional for spicy-phobes)
* Salt and Pepper (to taste)






[STEP 1]
Make the 'cheese' sauce: In a medium sauce pan combine the first 5 ingredients. Heat the mixture over medium heat until thick and bubbly. Remove from heat.

[STEP 2]
To the cheese sauce stir in the mustard and butter until combined and the butter is melted. Set aside.

[STEP 3]
In a separate pan heat 1 tbsp of olive oil over medium heat and then add your chopped onion and bell pepper. Cook until tender and onions are mostly transparent. Set aside.

[STEP 4]
In another pan (but preferably a wok) heat 2 tbsp of olive oil over medium heat and add your crumbled tofu. Cook until tofu begins to slightly brown.

[STEP 5]
To the tofu add the cooked onion and bell pepper, turmeric, cayenne pepper, salt, pepper and the cheese sauce.

[STEP 6]
Continue cooking over medium heat for a few minutes until everything is heated through. Serve alone or on toast!

Recipe: Avocado Pasta

[INGREDIENTS]

* Avocados (2 diced)
* Garlic (2 cloves minced)
* Lemon Juice (1/2 lemon)
* Unsweetened Soymilk (1/4 cup)
* Water (1/2 cup)
* Salt (to taste)
* Red Pepper Flakes (1 tbsp, or to taste)
* Cooked Pasta (1/2 box)





[STEP 1]
Cook your pasta, drain and set aside.

[STEP 2]
In a food processor, blend together the avocado, garlic and lemon juice.

[STEP 3]
Add in the soymilk and water, blend until smooth and creamy. Add more water if it seems too thick.

[STEP 4]
Mix in as much salt and red pepper as you would like.

[STEP 5]
Combine sauce with your pasta and serve.

Recipe: Chili Tofu

[INGREDIENTS]

* Extra-firm Tofu (1 block)
* Tumeric (1 tbsp)

* Garlic Salt (1 tsp)

* Oil (for greasing the cookie sheet)

* Chili Paste (4 tbsp)

* Water (4 tbsp)

* Organic Ketchup (1 tbsp)

* Lime Juice (1/2 lime)

* Sugar (1/2 tbsp)

[OPTIONAL]

* Green Onion (one stalk chopped thin for garnish)

[STEP 1]

Preheat oven to 450.

[STEP 2]

Press and drain your tofu block. Slice into 8 rectangles. Place those slices on paper towels and press out a little more liquid.

[STEP 3]

On a flat plate mix together the tumeric and garlic salt. Dredge the tofu slices in the tumeric mixture until all sides are coated. (If more is needed to cover all sides...mix up some more.)

[STEP 4]

Grease cookie sheet and bake tofu until edges are crispy and golden brown. About 40 minutes, flipping once.

[STEP 5]

Ten minutes before the tofu is done, stir together the chili paste and water in a sauce pan over medium-high heat. Then stir in the ketchup, lime juice and sugar. Stir for a few minutes until saucy.

[STEP 6]

Once the tofu is done, drizzle the tofu with the chili sauce, garnish (if you like), and serve!

Recipe: Tomato Spinach Dhal

[INGREDIENTS]

* Dry Lentils(1 cup)
* Water (3cups)
* Onion (1 medium, diced)
* Garlic (3 cloves, diced)
* Olive Oil (2 tbsp)
* Chopped Tomatos (1 can)
* Frozen Chopped Spinach (1/2 package)
* Powdered Ginger (1 tsp)
* Curry Powder (3 tbsp)
* Chili Powder (1 tbsp)
* Ground Cumin (1/2 tbsp)
* Ground Coriander (1/2 tbsp)
* Salt and Pepper (to taste)

[OPTIONAL]

* Basmati Rice (1 cup uncooked)






[STEP 1]
Bring the water to a boil in a medium pot and add the lentils. Cook for one minute on high, then reduce heat to medion and continue cooking until all the water has been absorbed and the lentils are very soft.

[STEP 2]
Meanwhile, heat olive oil in large pan over medium heat. (And if you are serving with rice start that cooking also.)

[STEP 3]
Add the onion and garlic. Cook stirring until the onions are soft and transparent.

[STEP 4]
To the onions add the chopped tomatos, spinach, ginger, curry, chili, cumin, coriander and salt and pepper. Cook over medium heat until everything has been warmed through.

[STEP 5]
Once the lentil have absorbed all the water, stir them into the pervious spice mixture.

[STEP 6]
Serve over bastmati rice, or eat as is!

Recipe: Chickpea and Zucchini Orzo

[INGREDIENTS]

* Olive Oil (3 tbsp)
* Zucchinis (2 medium, chopped)
* Red Onion (1/2 large, chopped)
* Garlic (4 cloves minced)
* Chickpeas (1 can drained and rinsed)
* Orzo (1/2 box)
* Fresh Parsley (1/2 bunch)
* Salt (to taste)
* Pepper (to taste)

[STEP 1]
In a large pot boil water and cook orzo according to box directions, drain and set aside.

[STEP 2]
Meanwhile, heat olive oil in large pan over medium heat.

[STEP 3]
Add your zucchinis, red onion and garlic. Cook stirring until zucchini is tender and onions are transparent.

[STEP 4]
Add chickpeas and salt and pepper to taste. Cook for 5 more minutes or until warmed through, then remove from heat.

[STEP 5]
Stir orzo and chopped parsley into the veggie mixture and serve.

Recipe: Orange 'Chicken' Tofu

[INGREDIENTS]

* Olive Oil (2 tbsp and 1 tbsp)
* Extra-Firm Tofu (1 package)
* Minced Garlic Cloves (3)
* Garlic Cloves (3)
* Green Onions (1/2 bunch)
* Water (1/4 cup and 4 tbsp)
* Orange Juice (1/4 cup)
* Lemon Juice (2 tbsp)
* Vinegar (1 1/2 tbsp)
* Soy Sauce (2 tbsp)
* Brown Sugar (1/4 cup)
* Red Pepper Flakes (1 tbsp)
* Corn Starch (4 tsp)
* Basmati Rice (your call)

[STEP 1]
Drain and cube tofu.

[STEP 2]
Cook tofu in 2 tablespoons of olive oil over medium heat until it starts browning up.

[STEP 3]
In a separate pan cook the minced garlic and chopped green onions in 1 tablespoon olive oil over medium heat until the garlic turns golden.

[STEP 4]
Add the water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, red pepper flakes and the garlic/green onion mixture to the tofu pan, bring to a boil then reduce heat to medium.

[STEP 5]
In a separate bowl mix together your corn starch with 4 tablespoons of warm water until it dissolves.

[STEP 6]
Add the cornstarch solution to your pan stirring continuously, you made add more until it is as think as you would like. Serve over warm basmati rice!