#chefchloe

What you’ll need: 

- 1 14oz package of extra-firm DRIED tofu (sliced into rectangles, triangles, or cubes) *see below for tip on how to adequately dry your tofu 

- 2 13.5oz cans of full-fat coconut milk 

- 8 cups of vegetable broth 

- 4 cups of shiitake mushrooms 

- 2.5-3 Tbsp minced garlic 

- 16oz of plain, vegan ramen noodles 

- 2 bundles of baby bok choy, rinshed and chopped 

- 1/4 cup vegan hoisin sauce (store bought is fine) 

- 1.5 Tbsp salt (or, to taste) *this will balance the sweetness of the coconut milk

- 1.5-2 Tbsp red pepper flakes (optional for spice)

- 1.5-2 Tbsp sriracha (optional for spice)

- olive oil for cooking, to taste 

- chopped green onion, to taste 

- toasted sesame seeds, to taste 

Directions: 

1. Drain your tofu and set on a clean plate with a paper towel on the bottom, and a paper towel on the top. Add a plate to the top of your tofu along with another heavy object (i.e. a cook book). Let your tofu release the liquid for 20 minutes before slicing. This will help your tofu absorb the yummy hoisin sauce! 

2. While your tofu dries, cook your ramen noodles according to your package instructions. Once cooked, drain and set aside. 

3. After your tofu is dried, slice it as desired. Heat a large skillet with olive oil and add your tofu in a single layer (you may need to work in batches). Pan fry your tofu for ~5 minutes on each side, or until slightly browned. Add in more olive oil if your pan becomes dry, this will prevent your tofu from sticking. Once your tofu is slightly browned, add in your hoisin sauce and stir to coat. Remove your tofu from the heat and set aside. 

3. In a large sauce pan, saute your mushrooms, bok choy, and garlic with olive oil until the bok choy is wilted (~5-6 minutes). Add in your vegetable broth and coconut milk, stirring to combine. Then, add in your 1.5 Tbsp salt (plus more to taste, if desired), as well as your red pepper flakes and sriracha for added heat. Cook your coconut vegetable broth mixture until it comes to a boil, stirring occasionally as needed. Once boiling, reduce the heat to a simmer. 

4. In individual serving bowls, add your cooked ramen noodles, followed by your coconut vegetable broth mixture. Top your ramen with the hoisin tofu, toasted sesame seeds, chopped green onion, and additional red pepper flakes as desired. 

Pro tip: serve your ramen with edamame as an appetizer and a fortune cookie for dessert! 

Enjoy! 

What you’ll need: 

- 1 pound spaghetti 

- 4 cups of frozen corn 

- 4 Tbsp olive oil 

- 1 large yellow onion 

- 4 Tbsp minced garlic 

- 2 Tbsp pure maple syrup 

- 2 tsp sea salt

- 1/4 tsp cayenne pepper 

- 1/4 cup water (plus more as needed) 

- 2 Tbsp lemon juice 

- 1 cup peas 

- 1 cup chopped baby bella mushrooms 

- 1.5 cups halved cherry tomatoes 

Optional toppings: 

- black pepper (to taste) 

- chopped basil 

Directions: 

1. Bring a pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package instructions. Just before draining your pasta, add 1 cup of corn and let it thaw for ~30 seconds. Drain the pasta and corn and return both to the pot, off the heat. 

2. In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add the onion and cook for ~5 minutes, until softened. Add the garlic, remaining 3 cups of corn, the maple syrup, salt, and cayenne and cook for ~3 minutes. Transfer the mixture to a blender or food processor. Add the water and lemon juice and blend on a high speed setting for ~2 minutes, until smooth. (Add in additional water 1 Tbsp at a time for a thinner sauce consistency)

3. In an additional large skillet, heat 2 Tbsp of olive oil over medium-high heat. Add the cherry tomatoes, mushrooms, and peas. Toss until soft and the flavors blend together, ~5-7 minutes. 

4. Add your sauce and vegetables to the pot with the pasta and toss to coat. Taste an adjust the seasoning to your preferences before plating and garnishing with black pepper and chopped basil.