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Chimichurri sauce is a zesty Latin American condiment similar to pesto. Chimichurri Sauce: 2 cups lightly packed chopped parsley 3-5 garlic cloves 1 teaspoon salt ½ teaspoon freshly ground pepper ½ teaspoon chili pepper flakes 2 tablespoons shallot or onion, minced ¾ cup of vegetable or olive oil 3 tablespoons sherry wine vinegar or red wine vinegar 3 tablespoons lemon juice Cumin Rub: 1 teaspoon granulated garlic ½ teaspoon smoked paprika or Hungarian paprika ½ teaspoon whole cumin 1 pound water-packed extra-firm tofu, cut in half lengthwise Olive oil Kosher salt To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside. To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” abut ¾-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Just before grilling, season the tofu steak with kosher salt. Place tofu directly on the cooking grate over direct heat and sear. Cook for 4-6 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes. Cut tofu into thin slices and serve with Chimichurri Sauce and Grilled garlic Bread Serves 8 as an appetizer or 4 as a main course. Grilled Garlic Bread: 8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick 4 large cloves garlic, peeled and cut in half Best quality extra virgin olive oil, preferably from Tuscany To make grilled garlic bread, grill bread, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil. Season with salt.

Ingredients 1 1/2 cups corn flakes 25 saltine crackers 1 1/4 cups cut-up firm silken tofu (9 ounces) 1/3 cup soynut butter 1 tablespoon sea salt 1 teaspoon vegetable broth powder 1/4 cup soybean oil 1 medium carrot, coarsely chopped 1/2 cup soybean oil Toothpicks 1 green bell pepper, cut into 1-inch pieces 1 (20-ounce) can pineapple chunks, drained Cherry tomatoes Barbecue sauce Instructions In a blender or food processor, puree corn flakes and crackers until fine crumbs. Pour crumbs into a medium bowl. Wipe out blender container. Puree tofu, soynut butter, salt, broth powder, 1/4 cup soybean oil, and the carrot until smooth. Stir puree into crumb mixture; form into 1-inch balls. In a medium frying pan, heat 1/2 cup soybean oil until hot. Drop tofu balls into oil a few at a time. Fry, turning balls constantly, 7 minutes or until golden. Drain on paper towels. Thread tofu balls onto toothpicks along with bell pepper pieces, pineapple chunks, and cherry tomatoes. Serve with barbecue sauce. Notes Serves 10. Per serving (5 kabobs, without barbecue sauce): 164 Calories; 4 g Protein; 19 g Carbohydrates; 1.5 g Fiber; 9 g Fat; 1.5 g Saturated fat; 0 mg Cholesterol; 819 mg Sodium

Ingredients 1- 8oz package of Flax Tempeh 1 cup pineapple Juice ¼ cup low sodium soy sauce 2 tablespoons fresh lime juice 2 teaspoons ground cumin 2 teaspoons soybean oil ½ teaspoon freshly ground black pepper, divided 1 garlic clove, minced 2 cups vertically sliced onion 1 ½ cups sliced green bell peppers ¼ teaspoon salt 4 soy blend tortillas or preferred ¼ cup chipotle salsa, divided Cooking spray Directions Cut tempeh in half crosswise then cut each half lengthwise into 4 strips. In a small saucepan add pineapple juice, soy sauce, lime juice, cumin, oil, ¼ tsp black pepper, and garlic; bring to a boil. Remove from heat. In a small bowl, add tempeh. Pour pineapple juice mixture over tempeh. Let marinate at room temperature for 30 minutes or up to 2 hours. Pre heat grill. Lightly coat onion and bell peppers with cooking spray; sprinkle with salt and ¼ tsp. black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket in grill rack; grill 5 minutes or until lightly browned, turning occasionally.Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray. Grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade. Warm Tortillas. Arrange 2 tempeh pieces, ¼ cup of onion mixture, and 1 tablespoon salsa down the center of each tortilla and roll up. Yield: 4 servings

Chef Charles Severson Honey Creek Resort Agedashi Marinated and Glazed Tofu “Scallops” with Pickled Daikon Salad 1 (16-ounce) package firm tofu 6 pieces kombu ¼ cup yellow miso ¼ cup shoyu soy sauce ¼ cup mirin 2 Tablespoons ponzu 1 teaspoon roasted vegetable base “Scallop” Glaze 2 Tablespoons mirin 1 Tablespoon ponzu 1 Tablespoon rice vinegar 1 Tablespoon packed brown sugar ¼ teaspoon each crushed red pepper flakes and dried yuzu peel (or grated lemon peel) Pickled Daikon Salad 2 Tablespoons rice vinegar 1 Tablespoon sugar ½ teaspoon katsu furikake ½ teaspoon kosher salt ½ cup grated daikon radish ½ cup soybean oil ½ cup cornstarch Microgreens Thinly sliced green onion Shichimi Togarashi Remove tofu and dry between several layers of paper towels. Place the block on a plate, cover with additional dry paper towels, and top with a second plate to press out any residual liquid. Let stand for 30 minutes. Meanwhile, prepare the marinade by combining the kombu, miso, shoyu, mirin, ponzu, vegetable base, and shansho in a saucepan. Bring the mixture to a simmer over medium-high, remove from heat, and add the bonito flakes. Let steep 5 minutes, remove kombu, pour marinade into a resealable plastic container, and let cool. To create the tofu “scallops”, remove the towels and transfer the tofu block to a cutting board and cut the block in half lengthwise to create two slabs about 1 inch thick. Use 2-inch round cutter to cut out rounds of tofu to resemble scallops (use the scraps in another dish). With a paring knife, lightly score the tops of each scallop, taking care not to cut through the scallop itself, then gently place scallops in the prepared marinade, turning to coat both sides. Cover and marinate overnight in the refrigerator. While the scallops marinate, prepare the glaze by simmering the mirin, ponzu, rice vinegar, brown sugar, pepper flakes, and yuzu peel in a small saucepan until the sugar is dissolved. Transfer glaze to a small bowl and let stand until ready to serve the scallops. Just before serving, prepare the daikon salad by whisking together the vinegar, sugar, furikake, and salt in a small bowl. Add the grated daikon, toss to coat, and let stand for 2 minutes, then drain from the liquid and set aside. Meanwhile, carefully remove the scallops from the marinade and pat dry with clean paper towels (discard marinade). Place the cornstarch in a shallow dish. Remove the scallops from the marinade, scrape off any excess, then dredge them on both sides in the cornstarch and let stand for 10 minutes to allow the coating to set. Heat the oil in a small skillet over medium heat to 350 degrees. Carefully lower the scallops into the hot oil and fry until golden brown and crisp on both sides, about XX minutes. Remove the scallops with a slotted spoon and drain on a paper towel-lined plate. While hot, brush the scallops with some of the reserved glaze. To serve, arrange two scallops on serving plates and top with a pinch of microgreens, daikon salad, green onion, and togarashi. Serve with Spaniard Tri-Tip, Ancho Sweet Potato Puree, Roasted Seasonal Vegetables, and Compound Butter. Ancho Sweet Potato Puree 2 large sweet potatoes (1 pound), peeled, cut into chunks 3 Ancho chiles, stemmed and seeded, torn into pieces 2 Tablespoons butter 2 Tablespoons heavy cream or half & half 1 Tablespoon honey ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground white pepper ¼ teaspoon Spanish paprika ½ cup chicken broth Kosher salt to taste Place sweet potato chunks and chiles in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork tender, about 25 minutes. Drain, then transfer potatoes and chiles to a food processor; add the butter, cream, honey, onion and garlic powders, pepper, and paprika. Process until very smooth, scraping the sides of the bowl as needed and adding chicken broth to achieve the desired consistency. Return puree to the saucepan and keep warm over very low heat until ready to serve. (May be made up to 1 day ahead and refrigerated.) Smoked Paprika Compound Butter ¼ cup minced shallot 3 cloves garlic, peeled, minced 2 Tablespoons sherry vinegar ½ bunch fresh cilantro leaves and stems 1 stick (4 ounces) good-quality butter, room temperature 1 teaspoon smoked Spanish paprika Kosher salt to taste In a small bowl, combine the shallot, garlic, and vinegar and let stand for 30 minutes. Place cilantro in a food processor and pulse until minced. Add butter, shallot mixture, paprika, and salt and pulse to blend. Transfer compound butter to a sheet of plastic wrap and roll into a log, using the wrap to help you shape. Refrigerate butter until ready to serve. (May be made up to 3 days in advance.) Spaniard Tri-Tip ¾ cup red wine vinegar ½ cup dry red wine (such as Cabernet Sauvignon) 6 Tablespoons extra virgin olive oil 3 Tablespoons Dijon mustard 2 Tablespoons garlic powder 2 Tablespoons onion powder 2 Tablespoons Spanish smoked paprika 2 Tablespoons kosher salt 1 Tablespoon coarse ground black pepper ½ teaspoon cayenne pepper 1 Tablespoon dried marjoram or oregano leaves 3-pound boneless tri-tip beef roast, trimmed of silver skin and excess fat Combine all ingredients (except the roast) in a large resealable plastic bag, massaging the bag to mix well. Add the trimmed roast, reseal the bag, and turn the roast to coat in the marinade. Marinate the roast for 1 hour. (Do not marinate longer than an hour or the texture of the beef will suffer.) Preheat the oven to 225°F. Remove roast from the marinade and place on a rack set on a baking sheet. Pat the roast dry with paper towels. then slow roast the tri-tip to an internal temperature of 115°F., about 1 hour (check the temperature of the beef several times to make sure you don’t overcook it). Increase the oven temperature to 450°F. and continue to roast until the outside is browned and the beef reaches an internal temperature of 125°F. for medium-rare. Remove the roast from the oven and let rest 15 minutes before thinly slicing against the grain. Serve with roasted seasonal vegetables, Ancho Sweet Potato Puree, Smoked Paprika Compound Butter, Chimichurri, and Tofu Scallops. Catalan Chimichurri Rojo ¼ cup minced shallot 2 teaspoons minced garlic 1 large red bell pepper, roasted, peeled, seeded, diced 1 teaspoon crushed red pepper flakes 3 Tablespoons Spanish sherry vinegar 1 bunch fresh cilantro leaves and stems ½ cup extra virgin olive oil ½ teaspoon ground cumin 2 Tablespoons Spanish paprika 2 tablespoons toasted sliced almonds Salt and ground black pepper to taste Toss the shallot, garlic, roasted red pepper, and pepper flakes with the vinegar in a small mixing bowl. Let stand 30 minutes, then transfer to a blender with the remaining ingredients. Blend until smooth, then transfer to an airtight container and refrigerate overnight to allow flavors to meld. Serve on top of the Spaniard Tri-Tip.

Chef Katarina Louk Django Roasted Tri-Tip and Sweet Potatoes with Sauce Robert, Braised Red Cabbage & Tofu Bacon Crumbles Roasted Tri-Tip 1 Tablespoon ground ancho chile powder 1 Tablespoon packed brown sugar 1 Tablespoon soy sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 3-pound boneless beef tri-tip roast, trimmed of silverskin and fat 4 (1-inch-thick) medallions peeled sweet potatoes Soybean oil Salt & pepper to taste Combine the chile powder, sugar, soy sauce, onion and garlic powders, salt, and pepper in a small mixing bowl. Rub the mixture over the trimmed roast to coat, transfer roast to a resealable plastic bag, and let marinate overnight in the refrigerator. Preheat the oven to 225°F. Remove the roast from the marinade and place it on a rack set on a rimmed baking sheet. Slow roast the tri-tip to an internal temperature of 115°F., about 1 hour. Increase the oven temperature to 450°F. and continue to roast until the outside is browned and the roast reaches a temperature of 125°F. for medium-rare. Remove the roast and let rest for 15 minutes before slicing and serving. For the sweet potatoes, toss the peeled sweet potatoes with oil, salt, and pepper and arrange on a baking sheet. While the roast rests, roast the sweet potatoes in the oven until lightly browned and tender, about 15 minutes. Sauce Robert ½ cup dry white wine ¼ cup minced shallot 2 teaspoons minced garlic 2 teaspoons Dijon mustard (or 1 teaspoon each Dijon and whole-grain mustard) 1 (1.5-ounce) container purchased demi-glace base 1 cup beef broth Salt and pepper to taste Simmer the wine, shallot, and garlic in a small saucepan over medium heat until the liquid is nearly evaporated. Add the mustard, demi-glace base, and beef broth; whisk to dissolve the base, then simmer for 5 minutes. Strain through a fine-mesh strainer, return sauce to a clean pan, and keep warm over low heat until ready to serve. Braised Red Cabbage 2 Tablespoons soybean oil ½ cup thinly sliced yellow onion 2 teaspoons all-purpose flour 1/3 cup white wine vinegar ¼ cup chicken broth 3 Tablespoons sugar 4 cups thinly sliced red cabbage Salt, pepper, and ground nutmeg to taste 2 Tablespoons chopped fresh parsley Heat the oil in a large skillet over medium-high. Add the onion and cook until soft, then sprinkle the onions with the flour and stir to coat. Add the vinegar, broth, and sugar and simmer until thickened, then add the cabbage and toss to coat with dressing and wilt slightly, about 5 minutes. Season with salt, pepper, and nutmeg; finish with parsley just before serving. Tofu Bacon Crumbles ½ cup liquid smoke ¼ cup pure maple syrup 1 Tablespoon smoked paprika 1 teaspoon cayenne pepper Salt & ground black pepper 1 (16-ounce) package extra-firm tofu, drained Soybean oil for frying Whisk together the liquid smoke, syrup, and seasonings in a mixing bowl. Break the drained block of tofu into large chunks, cover, and marinate overnight in the refrigerator. When ready to fry, drain the tofu pieces from the marinade (discard the marinade) and pat dry with several layers of paper towels. Crumble into smaller, bite-size chunks and pat dry again. Heat about ½-inch depth of oil in a saute pan over medium-high heat; add the tofu pieces in batches and fry until golden and crispy, about 5 minutes, turning often. Transfer crumbles to a paper towel-lined plate to drain. Set aside until ready to serve.

Iowa Hospitality Beef & Soy Birria Taco Recipe Chef Jonathan Cook Iowa Events Center Birria Beef 5 dried Guajillo chiles, stems and seeds removed 1 (12-ounce) can Coca-Cola (not diet) 1 (12-ounce) can Budweiser beer ½ cup tequila 8 whole garlic cloves, peeled 1 Tablespoon dried oregano leaves (preferably Mexican) 1 tablespoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground black pepper ¼ teaspoon ground cloves 3 pounds boneless beef tri-tip, trimmed of excess fat and silverskin 1 medium-size white onion, thinly sliced 5 bay leaves Pico de gallo or chopped tomatoes for serving (optional) Bring 2 cups of water and dried chiles to a boil in a medium saucepan. When the water boils, remove the pan from heat and let stand until chiles are very soft, about 20 minutes. Transfer the chiles to a blender (reserve the soaking water for later) with the Coca-Cola, Budweiser, tequila, garlic, oregano, salt, cumin, pepper, and cloves. Blend until smooth, then pour into a large resealable plastic bag. Place the tri-tip in the bag with the chile mixture, seal the bag, and turn to coat the beef. Marinate beef overnight in the refrigerator. The next day, preheat the oven to 350°F. Remove the roast from the marinade and arrange it on a rack set inside a roasting pan. Pour the marinade and the reserved chile soaking water into the roasting pan, then scatter the sliced onion and bay leaves around the beef. Cover the roasting pan with foil. Roast the beef for approximately 4 hours or until it shreds easily. Transfer the beef to a cutting board and pull into bite-size pieces using tongs or two forks. Toss the beef with some of the braising liquid to moisten. Keep beef warm until ready to serve. Garnish tacos with avocado crème, tofu cheese, pico de gallo and a fresh cilantro sprig. Soy Corn Tortillas 1½ cups masa harina 1½ cups soy milk ¼ teaspoon kosher salt Soybean oil Blend the masa, soy milk, and salt in a mixing bowl with a wooden spoon to create a soft dough. The mixture should be slightly tacky. Divide dough into one-ounce balls – you should get approximately 12 balls. Line a tortilla press with wax paper or plastic wrap and press each ball into a small tortilla (or pat or roll tortillas into rounds about 5 inches in diameter and ¼ inch thick). Keep tortillas between wax paper or plastic wrap until ready for cooking. Fry tortillas in a nonstick skillet over high heat in a small amount of oil. Cook until lightly browned on both sides. Transfer cooked tortillas to a plate and keep warm until ready to serve. Tofu Cheese 1 (14-ounce) package extra firm tofu 1 Tablespoon nutritional yeast ½ teaspoon kosher salt Drain tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Transfer tofu to a mixing bowl and sprinkle with the nutritional yeast and salt. Gently crumble the tofu with your hands, mixing it with the yeast and salt, until you have pea-sized pieces. Place the crumbled tofu in a food dehydrator and dry on the lowest setting for 2 to 3 hours Or until the tofu is the same texture as cotija cheese. Store the tofu cheese in an airtight container in the refrigerator for up to 3 days. Tofu & Avocado Crème 7 tomatillos, papery skin removed 5 jalapeños, stems removed 1 (12-ounce) package soft silken tofu 1 ripe avocado, pitted and peeled 2 cloves garlic, peeled ¼ cup water 1 tablespoon kosher salt ½ teaspoon ground black pepper Place tomatillos and jalapeños in a medium saucepan and add enough water to cover. Bring to a boil over medium-high heat and simmer for 5 minutes. Transfer tomatillos and jalapeños to a blender with the tofu, avocado, garlic, ¼ cup water, salt, and pepper. Blend until smooth, then transfer to an airtight container and store in the refrigerator until ready to serve. Cabbage & Radish Salad with Tofu Croutons For the salad: 4 cups green cabbage, thinly sliced 6 red radishes, thinly sliced into matchsticks ½ cup coarsely chopped fresh cilantro leaves and stems Prepared Tofu & Avocado Crème For the croutons: 1 (14-ounce) package extra firm tofu ¼ cup finely chopped fresh cilantro leaves and stems 2 tablespoons fresh lime juice 1 teaspoon minced garlic ¼ teaspoon sweet paprika ¼ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon kosher salt ½ cup cornstarch Soybean oil for frying For the salad, toss the cabbage, radishes, and cilantro in a large mixing bowl with some of the prepared Tofu & Avocado Crème until well-coated. Cover with plastic and store in the refrigerator until ready to serve. Drain the tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Dice tofu into small cubes and place in a bowl. Add the cilantro, lime juice, garlic, and seasonings; toss gently to coat. Cover and let stand for at least one hour to marinate. Gradually sprinkle the some of the cornstarch over the marinated tofu cubes, tossing gently to coat lightly; shake off any excess. Heat 1 inch of oil in a saute pan or skillet until it just begins to shimmer. Add the tofu cubes in batches and fry for 3 minutes or until golden and crispy, turning often. Transfer to a paper towel-lined platter to drain; repeat frying with remaining tofu cubes. To assemble tacos, wrap the tortillas in a clean towel and warm in the oven 5 minutes until heated through. Warm the shredded beef in a skillet on the stove over medium heat (moisten with braising liquid if necessary). For each serving, arrange 3 tortillas on a serving plate, then top with some of the shredded beef and sprinkle with some tofu cheese. Garnish tacos with pico de gallo and sprigs of cilantro with some of the cabbage salad on the side.

Chef David Perez Urban Cellar & Wine Bar Birria Tacos with Tofu Tortillas, Tofu Avocado Crema & Pickled Red Onions *Braised Tri-Tip Birria *Fresh Tofu Tortillas *Tofu Avocado Crema *Pickled Onions Beef Birria 2 Tablespoons soybean oil 4 pounds boneless beef tri-tip, trimmed of excess fat and silverskin, seasoned with salt and pepper 1 cup roughly chopped white or yellow onion (1 small onion) 1 cup roughly chopped celery (2 stalks) 1 cup roughly chopped carrot (2 carrots) 1 cup roughly chopped Roma tomatoes (2 tomatoes) 3 poblano chiles, roasted 3 dried Guajillo chiles 6 cloves garlic 1 teaspoon ground cumin 1 teaspoon dried oregano leaves ½ teaspoon ground ginger ½ teaspoon coriander seeds ¼ teaspoon ground cinnamon Pinch of ground cloves ¼ cup dry sherry 4 cups beef stock 2 oranges, quartered 5 sprigs fresh thyme 5 sprigs fresh cilantro Julienned radishes, cilantro sprigs, salsa verde, and lime wedges for serving (optional) Preheat the oven to 375°F. Heat the oil in a large Dutch oven with a tight-fitting lid over medium-high heat. When the oil shimmers, add the seasoned roast and sear on all sides. When the roast is well-browned, remove it from the pot and add the onions, celery, carrot, tomatoes, poblanos, Guajillos, garlic, cumin, oregano, ginger, coriander, cinnamon, and cloves. Cook the vegetables, stirring frequently, until the onion begins to turn translucent, about 5 minutes. Deglaze with the sherry and simmer until the liquid is nearly evaporated. Return the seared roast to the pot, then add the beef stock, oranges, and fresh herbs. Place the lid on the pot and transfer it to the oven. Braise for 3 to 4 hours. (While the beef braises, make the other elements of the dish.) When the roast shreds easily, transfer it to a cutting board and shred into bite-sized pieces. Strain the remaining braising liquid and blend until smooth; drizzle the beef with some of the blended braising liquid to moisten; reserve remaining sauce for serving with the tacos. Keep the beef warm until ready to serve. Tofu Avocado Crema 1 (12 ounce) package soft silken-style tofu 1 bunch fresh cilantro 1 ripe avocado, peeled, pitted ½ a jalapeño, seeded 1 large garlic clove, peeled 1 to 2 Tablespoons fresh lime juice ½ teaspoon kosher salt Place all ingredients into a blender and blend until smooth. Taste for seasoning and adjust if necessary with additional salt and/or lime juice. Transfer crema to an airtight container or squirt bottle and store in the refrigerator until ready to serve. Pickled Red Onions ½ cup red wine vinegar 1½ Tablespoons kosher salt 1 Tablespoon sugar 2 cloves garlic, peeled 1 bay leaf ½ teaspoon whole black peppercorns ½ teaspoon juniper berries ½ teaspoon whole coriander seed 1 red onion, thinly sliced Bring vinegar, salt, sugar, garlic, bay leaf, and spices to a boil in a saucepan over high heat. Place sliced onion in a bowl, then add the hot pickling brine and let stand at least 15 minutes. Cover bowl with plastic and set aside until ready to serve (or transfer to an airtight container and store in the refrigerator for up to 3 days). Tofu Tortillas 1 (12-ounce) package soft silken tofu 1 cup hot water (or use strained braising liquid from cooking the beef) 2 cups masa harina (corn flour used to make tortillas; find in Mexican markets and some grocery stores) Pinch of kosher salt Blend the tofu with the water in a blender until smooth. Place the masa and salt in a large mixing bowl, then gradually add the tofu mixture to create a soft dough. Divide dough into 2-ounce balls (you should have about 24), then press or roll out into 5-inch-round tortillas between sheets of wax paper (you can also use a tortilla press). Cook tortillas on a griddle or in a nonstick pan over medium-high heat for about 1 minute per side. Stack tortillas on a plate with parchment or wax paper between each (or transfer to an airtight container and store in the refrigerator for up to 3 days). To assemble tacos, wrap the tortillas in a clean towel and warm in a 300 degree oven (or warm on a hot grill or griddle). While the tortillas warm, heat the shredded beef in a skillet over medium-high until hot and warm the reserved braising liquid. Place two warm tortillas on a serving plate and top with some of the shredded beef and pickled onions. Dollop some of the Tofu Avocado Crema on top of the meat and garnish with cilantro sprigs and julienned radishes. Serve with reserved warm braising liquid, prepared salsa verde, and lime wedges, if desired.

Tempeh, with its intense, dense texture is best in small bites. In this recipe, the tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian inspired nut sauce. Any variety of tempeh can be used in this recipe. If you’re pressed for time, you can skip the sauce. Tempeh: 1/4 cup rice vinegar 1/4 cup soy sauce 1/4 cup sherry 2 teaspoons minced peeled fresh ginger 2 teaspoons soybean oil (vegetable oil) 3 garlic cloves, crushed 1 pound tempeh, cut into 30 cubes Sauce: 2 teaspoons soybean oil (vegetable oil) 1 cup chopped onion 2 teaspoons minced peeled fresh ginger 1/4 teaspoon kosher salt 2 garlic cloves, chopped 2 teaspoons curry powder 1/2 teaspoon ground turmeric 1 cup water 1/4 cup chopped dry roasted peanuts 1 tablespoon fresh lemon juice 1. To prepare tempeh, combine the first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool. 2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté for 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook for 1 minute. Cool 5 minutes. 3. Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube. Serve with peanut sauce. Yield: 15 servings

Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad. Ingredients 1 1/4 cups uncooked bulgur or cracked wheat 2 cups boiling water 1/4 cup commercial pesto 3 tablespoons fresh lemon juice 2 cups cherry tomatoes, halved 3/4 cup (3 ounces) crumbled feta cheese 1/3 cup thinly sliced green onions 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground black pepper 2 cups edamame 4 (7-inch) pitas, cut in half Instructions Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and rest of the ingredients, except for the pita, in a large bowl; and toss gently to combine. Serve with pita halves. Notes Yield: 4 servings (serving size: 1-1/2 cups salad and 2 pita halves). CALORIES 570 (25% from fat); FAT 16g (sat 5.4g, mono 7.5g, poly 2.9g); PROTEIN 23.3g; CARBOHYDRATE 93.3g; FIBER 14.2g; CHOLESTEROL 23mg; IRON 7.8mg; SODIUM 856mg; CALCIUM 352mg

Ingredients 4 skinless salmon fillets, about 7-ounces each Soybean oil (about 4 tablespoons) 1 cucumber, thinly sliced 1 plum tomato, seeded and cut into julienne strips Champagne vinegar (about 1 teaspoon) Salt and pepper to taste Lemon Tofu Vinaigrette Ingredients 8 ounces soft silken tofu 1 lemon, juiced 1 tablespoon finely chopped fresh ginger 1 tablespoon lime juice 1 teaspoon tamari or soy sauce ½ teaspoon sesame oil 1 cup soybean oil Season with salt, pepper, and/or hot pepper sauce Instructions Lightly coat both sides of salmon with soybean oil. In a hot grill pan or skillet, grill 6 minutes per side or until just flaky. Meanwhile combine cucumber and tomato, season with a dash of vinegar and salt and pepper. Place cucumber salad on 4 dinner plates, top with grilled salmon and drizzle with Lemon Tofu Vinaigrette. Lemon Tofu Vinaigrette Instructions In a food processor or blender combine all ingredients except soybean oil and blend until smooth. With processor running, drizzle in 1 cup soybean oil. Season with salt, pepper and hot pepper sauce. Place in a bowl. If not using immediately with grilled salmon, cover and refrigerate. Notes Yield: 4 servings

Makes 4 (10-12 inch) round flatbreads or about 8 servings 1 (12 oz. package) Italian-flavored baked tofu or firm tofu, cubed ½ cup diced roasted red peppers ¼ cup diced Kalamata olives ½ tablespoon dried oregano ½ tablespoons finely grated Pecorino Romano cheese 2 pounds prepared pizza dough Cornmeal ½ cup pesto 4-6 large tomatoes, cut in 1/4-inch slices Vegetable oil for drizzling ¼ cup chopped fresh basil Preheat oven to 450 F. In a medium bowl, combine tofu, red peppers, olives, cheese and oregano. Divide pizza dough in fourths and roll out each fourth to a 10-12 inch circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on the cornmeal-covered cookie sheets. Spread pesto on pizza dough. Then spread the tofu mixture evenly on the pizza rounds. Top with tomato slices, overlapping them to completely cover the tofu mixture. Bake until crust is nicely browned and tomatoes have softened, about 20 minutes. Remove from the oven, drizzle with oil, top with basil, and serve immediately. NOTE: If you do not have two ovens, you can bake the pizzas two at a time. OR divide the recipe in half.

Created by Chef Christopher Koetke, CEC, CCE, Dean, The School of Culinary Arts at Kendall College, Chicago. “ This is a delicious bar food that combines the crunch of tempura, the soft custard-like texture of tofu, and the bite of Louisiana Hot Sauce. All it needs is some cold beer!” 1 lb. soft or firm pressed tofu 1 bottle Louisiana Hot Sauce 2 eggs 2 cups cold sparkling water 2 cups all-purpose flour Soybean Oil as needed for deep-frying Cut tofu into dice-sized cubes. Place tofu and hot sauce in a bowl. Cover and place in the refrigerator for 4-24 hours. Stir periodically. To make tempura, mix eggs and water in a large bowl. Add flour and mix just until incorporated. If the tempura is too thin, add more flour. If too thick, add more water. Remove tofu from the hot sauce. Coat tofu with tempura and deep fry in 350º F. Soybean Oil.