#plantbasedmeal

Sweet And Sour Tofu

Crispy tofu cubes get coated in a tangy sauce with chunks of pineapple and red onion that actually work together. The dish comes together in about thirty minutes and tastes like takeout without the delivery wait.

Crispy Tofu Nuggets

Crispy golden edges give way to a tender tofu center that soaks up whatever sauce you pair it with. These come together in under thirty minutes with just a few pantry staples and minimal hands-on time.

This stir-fry with tofu and no soy is full of flavor and good for you. Without any soy products, the creamy sunbutter sauce makes the dish taste rich. This vegan meal is tasty and filling, and it's perfect for a quick dinner during the week.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons oil, divided. 1 red bell pepper, sliced. 1 cup broccoli florets. 1 carrot, julienned. 3 cloves garlic, minced. 1-inch ginger, minced. 2 tablespoons sunflower seed butter. 2 tablespoons soy sauce substitute coconut aminos or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon water. 1 teaspoon sesame oil. Salt and pepper to taste. Crushed peanuts or sesame seeds for garnish optional.

Instructions: Warm up 1 tablespoon of oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the cubed tofu until it is golden brown on all sides. Take the tofu out of the pan and set it aside. The last tablespoon of oil should be added to the same pan. Put in the ginger and garlic, and cook for one to two minutes, until the smell is nice. Slice the bell pepper, broccoli florets, and carrot into thin strips. To make the vegetables tender-crisp, cook for 5 to 7 minutes. Mix the soy sauce substitute, maple syrup, water, rice vinegar, and sesame oil in a small bowl with a whisk. This will make the sauce. Then add the cooked tofu and pour the sauce over the vegetables in the pan. Mix everything together well so that it's all covered in sauce. Add two to three more minutes of cooking time until everything is hot. Add pepper and salt to taste. If you want, you can sprinkle crushed peanuts or sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and nutritious salad featuring quinoa, black beans, mango, and avocado, dressed with a citrusy vinaigrette.

Ingredients: 1 cup quinoa, cooked and cooled. 1 can 15 oz black beans, drained and rinsed. 1 ripe mango, diced. 1 avocado, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/3 cup orange juice. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine quinoa, black beans, mango, avocado, red onion, and cilantro. In a small bowl, whisk together orange juice, lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes