 WHAT'S IN IT?
1 teaspoon freshly grated ginger 1 minced garlic 1 tablespoon yellow curry powder 1 package extra-firm organic tofu 1/2 can lite coconut milk Butter lettuce leaves Fresh cilantro leaves wooden skewers, soaked in water 30 minutes HOW TO MAKE IT: Combine coconut milk, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Cut tofu into bite size square pieces. Place the tofu strips in the marinade and gently toss until well coated. Thread the tofu onto soaked skewers. Grill for 3 to 5 minutes on each side, until grill marks form. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied with a bowl of peanut sauce on the side. Peanut Sauce: 1 cup peanut butter 1/4 cup low-sodium soy sauce 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water Combine the peanut butter, soy sauce, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. Pour the sauce into a nice serving bowl and serve.
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 WHAT'S IN IT?
1 Package of extra firm organic tofu sliced into pieced ½ teaspoon olive oil 1 tablespoon diced red bell pepper 1 tablespoon chopped mushrooms ¼ cup of steamed broccoli florets ½ teaspoon yellow curry powder ¼ teaspoon red chili garlic sauce Black pepper to taste HOW TO MAKE IT: Lay sliced tofu in large skillet. Cook the tofu for 2-3 minutes on each side until light brown. Sprinkle a little black pepper, curry powder and chili garlic sauce on the tofu for extra flavor. In a separate pan, combine the olive oil, broccoli, mushrooms and red bell pepper. Stir vegetables on medium heat for 4-5 minutes. Pour vegetables on a plate and top with 4-5 pieces of sautéed tofu. Serve with brown rice or quinoa.  WHAT'S IN IT?
HOW TO MAKE IT: Preheat oven to 375. Take a fork and pork holes all the way around the spaghetti squash. Microwave on high for about 5 minutes. This makes it easier to slice. Cut squash in half. Remove seeds with a spoon. Drizzle squash with olive oil and season with salt and pepper. Please squash upside down on baking sheet and bake for 40 minutes. In another skillet, drizzle some olive oil and cook onion until it becomes transparent, add garlic and cook for 2 minutes. Add cooking sherry and cook for another 2-3 minutes. Add lemon juice and vegetable broth. Add black pepper and sea salt to taste. Reduce heat and cook for 20 minutes. Add spinach. Take the spaghetti squash out of the oven after it’s cooked for 20 minutes and let cool. Using a fork, shred the inside of the squash. Plate spaghetti squash and pour sauce over the squash, sprinkle with nutritional yeast.  WHAT'S IN IT?
HOW TO MAKE IT: Spray skillet with non-stick spray. Fold in tofu and add garlic powder and parsley, to taste. Cook for 3-4 minutes. Transfer the tofu to a small mixing bowl. Add scallions, chili garlic sauce, diced cucumbers and Bragg’s Amino Liquids and blend together. On a plate, lay out the lettuce cups and pour equal amounts of the tofu onto the lettuce cups and serve.  This was a freestyle cooking method when these tacos were developed. Exact measurements may be a bit off.
WHAT'S IN IT?
HOW TO MAKE IT: If you have a cast iron skillet, it's the preferred cooking gear for this. It allows the tofu to get a little crunchier. Add olive oil to pan and heat it on a medium temp. Slowly sprinkle the tofu into the pan, so it covers the entire pan. Let it cook for 2 minutes before you start to move it around. Sprinkle yeast and taco seasoning over the tofu and blend. Let the tofu sit for 2 minutes, move it around, let it sit for 2 more minutes. Add the green onion and cilantro. Cook the tofu to your desired crispiness. I cooked it for about 10 minutes. Warm the two tortilla's, place the arugula/spinach mix on top then layer in the tofu, adding the cucumber, and avocado. Top it off with your favorite hot sauce and serve. For a spicier kick, toss in some jalapeno's. It's so damn good, you won't know it's tofu!  WHAT'S IN IT?
Tofu Marinade
Saute'ed Garlic Roasted Red Pepper Topping
HOW TO MAKE IT: Marinade Pour the olive oil, teriyaki and soy sauce in a medium size bowl, sprinkle in salt and pepper. Add the tofu to the sauce and make the marinade covers each square. Let stand. We cooked the tofu in an air fryer for 30 minutes. If you bake it in the oven on a baking sheet, cook at 405 degrees for 30 minutes or until crisp. Toss the the tofu every 5 minutes I usually place the baking sheet on the top rack, after 5 minutes of baking I toss the tofu around, and move the baking sheet to the lower rack for another 5 minutes. You'll want to repeat this every 5 minutes, for crispier tofu. Saute'ed Topping Place black iron skillet on stove, and heat on medium temperature. Add olive oil and let heat. Pour in the garlic and onion, saute' for 2 minutes. Add roasted red bell peppers; saute for 2 minutes, add Braggs liquid aminos, red pepper flakes, salt and pepper. Saute for 3-5 minutes on a lower heat, until vegetables start to brown. Side We served this dish with a side of Saute'ed asparagus. In a skillet on medium temperature add 1 tbs olive oil and heat, add 1 bunch of asparagus, sautee on a medium low heat, moving the asparagus around. Add sea salt and black pepper. Cook until the asparagus becomes blackened. Enjoy your gourmet meal!! |