For the Dressing: 1/4 cup olive oil 2 Tbsp. wine vinegar 1 tsp. salt 1 tsp. basil 1/2 tsp. black pepper 1/4 tsp. oregano For the Salad: 1 lb. tofu, cut into _-inch cubes 3 fresh tomatoes, cored and cut into wedges 3 cucumbers, thinly sliced 1/2 large red onion, chopped 1/2 cup Greek black … Read more »
4 Tbsp. olive oil 1 tsp. red pepper flakes 4 garlic cloves, crushed 1 lb. extra-firm tofu, cut into 1/2-inch cubes 1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning) 2 hearts romaine lettuce, chopped 3 Tbsp. capers Juice and zest of 1 lemon Salt and pepper, to taste 4 spinach tortilla wraps • … Read more »
1 lb. firm tofu 3 Tbsp. nutritional yeast 2 tsp. flour 1 Tsp. garlic salt 1 tsp. pepper 1 tsp. paprika 1-2 Tbsp. oil • Cut the tofu into 1-inch cubes. Do not pat dry. • Combine the nutritional yeast, flour, garlic salt, pepper and paprika in a container with a lid. Add the tofu. … Read more »
1 block firm tofu, drained, rinsed, and patted dry 1/4 cup creamy peanut butter 1/4 cup thinly sliced scallions 2 Tbsp. soy sauce 2 Tbsp. freshly grated ginger 2 tsp. agave syrup 1 garlic clove, pressed Sriracha sauce, to taste • In a bowl, mash the tofu well. Add the peanut butter, stirring until mixed … Read more »
6 lbs. firm tofu For the Cornbread Stuffing: 1 cup diced onion 1 cup diced celery 1 Tbsp. sesame oil 1/2 tsp. sage 1/2 tsp. thyme 1 tsp. parsley Salt and pepper to taste 3 cups cubed whole wheat bread 2 cups cubed corn bread 1/2 cup vegetable broth 1/2 cup walnuts or pecans (optional) … Read more »
10 1/2 oz. soft tofu 1/4 cup vegetable oil 1 Tbsp. lemon juice 1 Tbsp. prepared mustard 1/2 tsp. salt • Blend all ingredients until smooth and creamy Makes 1 cup
2 Tbsp. oil 1 medium onion 2 carrots 3 celery stalks 2 cups water 2 cups soymilk 1/2 lb. tofu, crumbled 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. celery seed 2 large potatoes, peeled and cubed (about 2 cups) • Chop the onion, carrots, and celery. Heat the oil in a large cooking pot. … Read more »
For the Barbecue Sauce: 1/4 cup vegetable oil 3/4 lb. onion, diced 2 tsp. chopped garlic 1/2 tsp. chili powder 1/2 tsp. coriander powder 1/2 tsp. onion powder 1/2 tsp. curry powder 1/2 tsp. ground cumin 1/2 tsp. ground thyme 2 tsp. strong Dijon mustard 1 Tbsp. vegan Worcestershire sauce 2 Tbsp. molasses 2 Tbsp. … Read more »
1/2 green pepper, diced 4 green onions, diced 1/8 cup green or black olives, diced 1 habañero pepper, finely diced 1 Tbsp. vegetable oil 1 lb. tofu cut into 1/2-inch cubes 2 Tbsp. tamari (or soy sauce) 2-3 cups cooked rice 4 tortillas • Sauté the vegetables in the oil in a large frying pan. … Read more »
For the Avocado Cream: 3 large avocados 1/2 cup Vegenaise Juice of 2 limes 1 1/2 tsp. salt 1/4 tsp. ground white pepper • Peel and core the avocados, then mash. Place in a food processor with the other ingredients and blend until smooth. • Adjust the seasonings with salt and lime juice. • Place … Read more »
1 16-oz. pkg. extra firm tofu 1/3 cup soy sauce 1 Tbsp. brown rice vinegar 1 Tbsp. minced garlic 1 Tbsp. paprika 2 tsp. black pepper 1 1/2 tsp. salt 1 tsp. garlic powder 1 tsp. cayenne pepper 1/2 tsp. dried oregano 1/2 tsp. dried thyme • Drain the tofu, pat dry with a towel … Read more »
For the Crust: 2 oz. (about 1/4 cup) margarine, melted 1 cup graham cracker crumbs For the Filling: 1 1/4 lb. tofu (2 1/2 cubes) 1 cup rice syrup (or maple syrup) 2/3 stick margarine 1 Tbsp. vanilla 2/3 cup cocoa powder • Combine the margarine and crumbs and pat into a pie pan. Bake … Read more »
1 lb. firm tofu 1 cup barbecue sauce 1 cup firmly packed brown sugar 2 tsp. dried thyme 1 tsp. chili powder 1 tsp. ground red pepper 6 oz. frozen apple juice concentrate, thawed 3/4 tsp. sea salt 1/2 tsp. black pepper Vegetable cooking spray • Slice the tofu in half, widthwise. Wrap it in … Read more »
