Ingredients:
1 pound firm or extra firm tofu
1/2 cup vegan mayo
1/4 cup grated carrot
1/4 cup dill pickle relish or minced dill pickle
1 green onion, thinly sliced
2 tbsp minced, fresh parsley (curly or flat leaf is fine)
2 tsp lemon juice
1 tsp dry mustard
1/2 tsp caraway seeds (optional)
salt and pepper to taste
8-12 slices of rye bread
room temperature vegan butter
vegan cheese for 4-6 sandwiches 

Directions:

1. Drain the tofu, and press for about 5 minutes. Then crumble the tofu into a medium sized mixing bowl.

2. Add the remaining ingredients, and stir everything together.

3. Butter 2 slices of bread, as you would for grilled cheese. Spread a generous portion of the tofu on the un-buttered side of one slice. Top with cheese, and the remaining slice of buttered bread.

4. Cook on a griddle or in a frying pan, over medium heat, until crisp on the first side. Flip and cook on the second side.

5. Allow the sandwich to rest for 2-3 minutes, before cutting and serving.



veganmotherhubbard.com

Ingredients:
1 package (14 ounces) regular tofu, firm or extra-firm, drained
1/2 cup barbecue sauce
1 tablespoon pure chile powder
Cooking spray
4 rolls, split (optional)


Directions:

1. Cut tofu cake horizontally (slicing parallel to work surface) into four rectangles and press out moisture with paper towel.
   
   
2. Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
   
   
3. Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
   
   
4. Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.

marthastewart.com

Serves 4 to 6

Ingredients:
For the noodles:
1 8-ounce package thick white rice noodles, cooked, drained
Salt, to taste
Sesame oil, to taste


For the dressing:
1/4 cup water
1 tablespoon tamari, or other gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime

For the stir fry:
1 15-ounce package fried or smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup scallions, chopped
3/4 cup fresh broccoli florets

Directions:

1. In a medium bowl, add noodles, salt lightly, and drizzle with a touch of sesame oil.

2. For the dressing, in a medium bowl whisk together all ingredients. Coat noodles with dressing until evenly coated.

3. In a large frying pan over medium-high heat, toss together tofu, peanuts, and 1 tablespoon of sesame oil and sauté until browned, about 7 minutes. Set aside. Add remaining sesame oil, snow peas, asparagus, carrots, sprouts, scallions, and broccoli and sauté, stirring often, until vegetables are brightly colored and slightly tender. Combine veggies with tofu and peanut mixture.

4. To serve, divide noodles evenly among serving bowls and top with veggies, tofu, and peanuts. Serve hot.

vegnews.com

serves 4-6

Ingredients:
1 tablespoon olive oil
12 small or 8 medium crimini mushrooms, minced
1/2 small red onion, minced
1/2 red pepper, minced
1 bird's eye chili, minced
1.5 tablespoons garam masala
7 ozs extra firm tofu, well drained, crumbled
8 dried curry leaves, crushed
2 tsp brown sugar
2/3 cup raw cashew pieces
2 tablespoons melted Earth Balance
1 tablespoon nutritional yeast
1 tablespoon flax meal
1 medium white potato, baked until soft, mashed (or 2/3 cup mashed potato)
1/2 tsp turmeric
1/2 tsp asofoetida
1 tsp fennel seeds
1 tablespoon sea salt

Directions:

1. Preheat the oven to 350f. Cut a piece of parchment paper to fit the loaf pan, sides included. Cut slits in the corner so it will fold flat to the pan's form. Spray a little oil on the bare metal before fitting the parchment inside - it'll help it stay in place.

2. Reserve a few pieces of red pepper for garnish. In a dry skillet or saute pan, toast the garam masala for 2-3 minutes, until very fragrant. Set aside.

3. Heat the olive oil in the same skillet and add pepper and onion. Cook 5 minutes, until pepper softens and onion is translucent. Add mushrooms and cook, stirring often, for 6-8 minutes, until mushrooms have released their liquid and almost all of it, but not quite, has steamed off.

4. Remove sauteed veggies to a heatproof bowl.

5. In a food processor, pulse cashews until they're the texture of large polenta - not powdery, with some chunks still there. Add to warm vegetables. Mix in remaining ingredients and taste for salt - add a teeny bit if need be. The mixture should be relatively dry, but not crumbly - add a little more Earth Balance or even a titch of water if it needs it.

6. Cut small triangles out of two or three sides of a piece of red pepper with a paring knife. Repeat for as many "flowers" as you'd like.

7. Arrange red peppers and a stem or two of cilantro on the bottom of the loaf pan, and press 1/2 a cup of the mushroom masala mixture over top, pressing down to keep things stuck in place. Add remaining loaf mixture, pressing down firmly, and flattening top with wet hands once the mix is used up.

8. Bake for 50 minutes covered, then another 15-20 uncovered, until loaf is browned on top and firm-ish to the touch. Let rest 20 minutes, invert onto a platter, and serve.


nofaceplate.com

Ingredients:
1 (16-ounce) block firm tofu, drained
2 tablespoons sesame oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cups spinach
2/3 cup vegetable broth
1 (15-ounce) can chickpeas

Directions:

1. Place a double layer of paper towels on a plate. Set tofu on the plate and cover with another double layer of paper towels. Place a heavy object, like a cookbook, on the top plate to press the liquid out of the tofu. Let sit for 10 minutes.
2. Heat sesame oil in a large skillet over medium-high heat. Cut tofu into cubes and place in the skillet. Cook, turning occasionally, until tofu is lightly browned. With a slotted spoon or spatula, carefully transfer tofu to a plate and keep warm.
3. Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce heat to medium.
4. Add spinach to the skillet, tossing to mix ingredients and wilt spinach. Add a bit of vegetable broth if the skillet gets dry.
5. Stir in remaining broth, chickpeas, and tofu and cook until heated through. Serve warm.

vegan.sheknows.com

Serves: 4 
 
 Ingredients: 
1 pound extra firm tofu

1 tablespoon tamari

1 teaspoon gluten-free Dijon mustard

1/4 cup nutritional yeast

1/4 teaspoon ground turmeric

2 teaspoons olive oil

1/2 cup onion, diced

1/4 cup mushrooms, chopped

1/4 cup sun-dried tomatoes, finely chopped

1 teaspoon dried thyme

2 garlic cloves, minced

1/2 lemon, juice of

1/2 cup spinach, chopped

1/4 cup fresh basil leaf, chiffonade
 
 Directions:
 
1. Preheat oven to 400 degrees F. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the tamari, mustard, nutritional yeast and turmeric, then combine well.

2. In a small (8-inch) skillet, add the olive oil and sauté the onions for 2 minutes. Add the mushrooms, tomatoes, and
thyme, and sauté for 3 additional minutes. Add the garlic and sauté for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well; fold in spinach and basil leaves. Place the tofu back into the skillet and press down firmly in place.

3. Cook in the oven for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling
apart.


healthybitchdaily.com
 

Ingredients:
1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese, (The Girls Gone Green love Daiya)
2 cups fresh leafy greens like kale, spinach, or mustard greens
1 box vegan lasagna noodles
optional: 1/2 cup fresh chives, chopped - chopped basil
1 1/2 cups Chive Nut Cheese Ricotta (see recipe here)

Zesty Garlic Marinade
1 Tbsp garlic powder OR 5 chopped garlic cloves
3-4 Tbsp extra virgin olive oil
1/2 cup red wine, apple cider or balsamic vinegar
2-3 Tbsp dried Italian herb seasoning blend
1 tsp black pepper
optional: 1/4 cup fresh basil - chiffonade
optional: a pinch of sea salt rubbed on tofu before placing in marinade

*vinegar
note: if using apple cider or red wine vinegar you may want to add a
splash of agave/maple syrup to sweeten your marinade up a bit. The balsamic
vinegar should have enough sweetness on its own.

Directions:

1. Gather your ingredients.

2. Make your marinade by combining all ingredients in a large bowl.

3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly.

4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add  more oil/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination.

5. If you haven't made your Chive Ricotta Lasagna in advance - do it now. Set aside.

6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce,
noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules.

Before Baking:
IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles you want your lasagna to be extra extra moist before baking.

7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer.

lunchboxbunch.com

vegan, serves 4

Ingredients:
4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped

Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut  butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.

lunchboxbunch.com

vegan, serves about 3-4

Ingredients:
2-3 Tbsp vegan buttery spread
1 large carrot, diced (or 1 cup matchstick carrots)
1 small red onion, diced
1/2 tsp garlic powder
1 tsp cumin powder
1 1/2 Tbsp Muchi Curry powder (or use basic turmeric
for a less-spicy flavor)
2 Tbsp soy sauce (or tamari for gluten-free)
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 - 1/3 cup juice)
1 tsp orange zest
15 ounces extra firm tofu, cubed or Silken tofu, well-chopped
1-2 cups frozen or fresh spinach

optional, you can add any of these:
2 Tbsp+ vegan cheese (such as Daiya, which is also gluten-free)
1 tsp agave syrup
sprinkle of nutritional yeast 
serve with: chunky salsa, cinnamon-raisin toast 


Notes:
* you can switch up the veggies. Try bell peppers, mushrooms or zucchini instead of carrots - or try kale or chard instead of spinach. Keep this dish fresh, by simply changing up the veggie ingredients.

Directions:

1. Prep all your veggies and your tofu. You want to make sure to use a paper towel or tofu press and squeeze out as much excess tofu liquid as possible. The more water you can squeeze out, the more flavor can infuse inside the tofu.

2. Turn your burner to med-high and add your vegan buttery spread. Allow it to melt and begin to sizzle.

3.  Add your carrots, onions - and about half the amounts of: soy sauce, apple cider vinegar, garlic powder, curry powder, cumin and a dash of pepper. (Add the remaining amounts when you add the tofu). Saute until the onions have translucent edges and the carrots have softened.

4. Next, add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest- also any optional add-in's like nutritional yeast or agave syrup. Saute for 4-5 minutes over medium heat.

5. Tip: add in some soy creamer or soy milk OR water OR orange juice if the edges of the pan get dry.

6. At this point, do a taste test and modify the spices as needed. I always end up adding in a dash more of whatever spice it is I'm craving that day. You can also salt your tofu to taste. Salt added will depend on how much soy sauce you use and what your salt preferences are. I'd dash at least 1/4 tsp though to bring out the flavors. Tofu can be quite bland without adding a pinch of salt.

7. When your tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in your spinach. Saute until heated. Or wilted, if using fresh spinach. Remove pan from heat. You can fold in some vegan cheese if you'd like, or more nutritional yeast.

lunchboxbunch.com

makes 2-3 burritos

Ingredients:
saute:
1-2 Tbsp vegan butter
3/4 cup diced bell pepper
1 cup diced mushrooms
18 ounces firm tofu, drained/pressed/diced
1 tsp garlic powder
1/8 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp tumeric
3/4 tsp truffle salt (or plain sea salt) - or to taste
1 tsp olive oil
2 tsp agave syrup
1 tsp liquid smoke
1 Tbsp apple cider vinegar

fold in:
1 cup spinach, chopped
1/2 cup Daiya pepperjack cheese
2-4 XL tortilla wraps

Directions:

1. Add the vegan butter to a hot saute pan. Saute the mushrooms and pepper for a few minutes.

2. Add in the tofu and remaining saute ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes - chopping the tofu and salting to taste.

3. When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat. Then fold in the Daiya cheese. It will melt against hot tofu.

4. Warm your tortillas - I toss mine on the stove top flame for 5 seconds each side- be careful if you use this technique! Never leave the tortilla unattended. Just a few seconds each side will warm and scorch the tortilla. You can also warm in oven.

5. Add your scramble to your warmed tortilla and fold. You can add extra cheese if you'd like. Serve warm. Salsa or hot sauce on side is nice.

lunchboxbunch.com