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Ingredients 1 block firm tofu salt and pepper, season to taste 1 Tbs EVOO + more for coating tofu 8 oz cremini mushrooms 1 bunch of broccoli florets 1 med apple 1 med carrot* 1 red bell pepper 1 med red onion 1/2 cucumber 2 kiwi Sauce 2 Tbs soy sauce 2 Tbs ketchup 1 Tbs brown sugar 2 Tbs distilled vinegar 4 Tbs orange juice 1 1/2 cup water Thickener: 3 Tbs tapioca starch (or arrowroot, cornstarch) + 3 Tbs water Instructions Preheat oven to 375 F. Slice tofu into 1/2 in thick sheets. Coat each side with EVOO and season with salt and pepper. Lay flat on baking sheet and bake for approx 30-35 min, until golden brown and firm. Then slice into bite-sized squares.Wash, rinse, and roughly chop all the veggies into bite-sized pieces. Prepare the sauce and the thickener and set aside.Under med-high heat, add 1 Tbs EVOO to a large pan. Throw in all the produce and cook, approx 5 min.Pour in the sauce, bring to boil. Then simmer low until the fruits and veggies get slightly softened.*Pour in the thickener. Stir well to incorporate.Pour generous amount of sauce on top of the baked tofu. By Min Kwon, Savor the Rainbow

Ingredients 2/3 block of firm tofu 1/4 cup zucchini, diced 1/4 cup onions, diced 1/4 cup bell pepper, diced 1/4 cup black beans, rinsed and drained1 egg 3 Tbs panko bread crumbs 1/2 cups old-fashioned oats 1/4 cup cooked quinoa 3 Tbs ketchup 2 Tbs low-sodium soy sauce 1 Tsp sriracha 1 Tsp fish oil 2 Tsp garlic, minced Salt and pepper, season to taste* Instructions Wrap tofu in a kitchen towel. Place weight on top to squeeze out all the water. Let it stand for about 20 min. With the side of knife, smush down the tofu to make it smooth. *In a bowl, combine the rest of the ingredients.Using a large ice cream scooper, scoop up and form tofu mixture tightly into a ball. Place in a greased muffin pan. Bake at 375 F for 30 min. By Min Kwon, savortherainbow

Ingredients 2/3 block of firm tofu 1/4 cup zucchini, diced 1/4 cup onions, diced 1/4 cup bell pepper, diced 1/4 cup black beans, rinsed and drained 1 egg 3 Tbs panko bread crumbs 1/2 cups old-fashioned oats 1/4 cup cooked quinoa 3 Tbs ketchup 2 Tbs low-sodium soy sauce 1 Tsp sriracha 1 Tsp fish oil 2 Tsp garlic, minced Salt and pepper, season to taste* Instructions Wrap tofu in a kitchen towel. Place weight on top to squeeze out all the water. Let it stand for about 20 min. With the side of knife, smush down the tofu to make it smooth. *In a bowl, combine the rest of the ingredients.Using a large ice cream scooper, scoop up and form tofu mixture tightly into a ball. Place in a greased muffin pan.Bake at 375 F for 30 min. By Min Kwon, savortherainbow

Ingredients 1/2 box whole grain thin spaghetti noodles 1 lb lean ground beef 8 oz baby bella mushrooms chopped 2 cloves garlic minced1 tsp Kosher salt 1 tsp black pepper freshly ground 1 tsp sugar 1 tsp reduced sodium soy sauce 16 oz tomato sauce no salt added 14 oz soft tofu drained 1 pint light sour cream 6 spring onions sliced 1 1/2 cups part skim mozzarella shredded Instructions Preheat oven to 350 degrees.Cook the noodles in boiling water until al dente, or still firm to the bite.While noodles are cooking, brown the ground beef. Once meat is no longer pink, add the mushrooms and garlic and cook an additional 3-5 minutes or until mushrooms are soft.Add salt, pepper, sugar, soy sauce and tomato sauce to the meat mixture. Bring to a boil then simmer covered for 15 minutes.Combine tofu, sour cream and green onions in a bowl and stir well, breaking tofu into small pieces.In a greased 9x17 pan, put half of the noodles in the bottom. Top with half of the tofu mixture and then half of the meat mixture. Repeat layers. Top with mozzarella cheese.Cover with aluminum foil and bake for 30-45 minutes or until heated through and cheese is melted.

Ingredients 1 pound fresh, store-bought, prepared whole wheat pizza dough 1 pound package pre-peeled and cut butternut squash 4 Tbsp olive oil 10-15 fresh sage leaves 1 large sweet yellow onion, thinly sliced Tofu ricotta 1 pound extra firm tofu 1 tsp lemon juice ¼ cup nutritional yeast ½ – 1 tsp salt¼ tsp garlic powder Instructions Preheat the oven to 350 degrees F. Bring the pizza dough to room temperature on the counter for 20 minutes. If necessary, cut butternut squash pieces to be relatively uniform in size, then coat with 1 Tbsp olive oil. Cook squash in the oven for 25 minutes until it becomes soft. It may be slightly undercooked at this point, but will continue to cook on top of the pizza.Heat 1 Tbsp olive oil in a skillet on medium heat. Add the onion slices and stir to coat in olive oil. Sautee onion slices for about 20 minutes, stirring occasionally to prevent burning, until the onions have browned, caramelized and softened. Remove onions from the skillet.Add the remaining olive oil to the pan and bring to medium heat. Place sage leaves in the olive oil for 30-60 seconds until they begin to crisp. Remove from heat and place on a paper towel.To prepare the tofu ricotta, drain and squeeze remaining moisture out of the block of tofu. I use my TofuXpress but you can also use this plate method. In a large bowl, fork mash the tofu until it is crumbly. Mix in the lemon juice, nutritional yeast, salt and garlic powder until well combined. Set aside.Increase the oven temperature to 450F. Dust a pizza baking sheet or stone with flour and stretch the dough out into a large circle. Brush with remaining olive oil. Top the dough with tofu ricotta, covering the entire pizza until about 1” from the edges. Evenly place the cut butternut squash over the ricotta. I used about ¾ of the butternut squash, and saved the rest for another meal. Top the squash with caramelized onions and fried sage leaves. Bake for 15 minutes, or until the crust begins to brown. Remove from the oven and serve immediately. By Janel Funk, Eat Well with Janel

Ingredients 1 (14 oz. drained) block extra-firm tofu 1 (6 oz.) can tomato paste 1 3/4 cup water 3 TBSP honey {or agave syrup for vegan} 1/2 cup red wine vinegar 1 tsp Dijon mustard 2 tsp lemon juice1 tsp liquid smoke 1/2 tsp garlic powder 1/2 tsp hot sauce 1 TBSP olive oil 1 bell pepper, diced {about 1 cup} 1 carrot, diced {about 1/3 cup} 1 onion, diced {about 1.5 cups} 2 cloves garlic, minced 4 oz. mushrooms, diced 1 tsp chili powder 1 tsp paprika 1 tsp salt 6 whole wheat hamburger buns Instructions Drain the water off the tofu and squeeze it dry. {You want this as dry as possible. It's OK if it crumbles when you're squeezing it; you're going to be doing that anyway.}Crumble the tofu into pieces, and put in the freezer.In a medium glass or plastic bowl, whisk together tomato paste, water, honey, red wine vinegar, Dijon, lemon juice, liquid smoke, garlic powder, and hot sauce. Set aside.Heat the oil over medium-high heat in a large skillet or Dutch oven. Sauté peppers, carrot, and onions until softened, about 7 minutes. Stir in garlic.Push vegetables to the side and add crumbled {slightly frozen} tofu. Stir all together. Add in mushrooms and stir-fry everything for about 3 minutes. Season with chili powder, paprika, and salt.Stir reserved tomato paste mixture into tofu-vegetable mixture. Scrape up any bits that are stuck to the bottom of the skillet. Bring to a boil. Reduce heat to medium-low, and simmer for 35-40 minutes.Taste and adjust seasoning if needed {you may want to add more liquid smoke, garlic powder, hot sauce, and/or chili powder depending on your preference.}Serve warm on whole wheat hamburger buns. Make sure you have extra napkins; these things are messy! By Meme Inge, Living Well Kitchen

Marinade 1/4 cup soy sauce 1 tablespoon rice vinegar 1 teaspoon brown sugar 2 garlic cloves, to taste, minced or chopped 1 tablespoons minced ginger 1 teaspoon cayenne 2 tablespoons dark sesame oil Veggies/Tofu One package Tofu-Extra Firm Snap Peas Cabbage Baby Kale Julienned cucumbers, carrots, zucchini, red pepper and jicama Instructions Whisk together all of the ingredients in a bowl and let tofu soak in fridge overnight. (or at least for one hour)Cut tofu diagonally into two triangles, and cut a slit on each triangleBake tofu at 400 degrees for 30 minutes on each side (longer if you like your tofu firmer)Mix veggies and drizzle leftover marinade over veggies.Stuff each tofu triangle with veggies and sprinkle with sesame or chia seeds.

Ingredients 2 large zucchini, cut in half and then sliced lengthwise into 1/4 inch thick flat slices 1- 16 oz package Tofu, extra firm, drained 1/2 cup cashews, unsalted 1/4 cup pistachios, unsalted 4 medium tomatoes 1 cup sun dried tomatoes, soaked in warm water until soft 1 date 1/4 cup fresh parsley 3 cups fresh basil 1 large lemon 1 garlic bulb, roasted (see picture below); plus 2 cloves Olive oil 1/2 tablespoon cayenne pepper Salt and pepper Quinoa, boiled as per directions (optional) Prep the pesto, marinara sauce and tofu ricotta first; all of which will need a food processor or blender Marinara: Food process all tomatoes, date, parsley, remaining basil, cayenne, 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside. Pesto: In food processor, blend together 2 garlic cloves, 2 cups basil, pistachios, juice of half the lemon and 1/3 cup olive oil. Salt and pepper to taste. Set aside. Tofu: Food process tofu, cashews, juice of remaining 1/2 lemon, remaining 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside. Preheat oven to 375. Lay out zucchini slices and lightly coat each side with olive oil - about 2-3 tablespoons. Season with pepper. Bake for 15 minutes, or until slightly soft but still with bite. While zucchini are cooking, gently heat marinara and tofu ricotta. I prefer to use the stove, but a microwave works as well.To plate: Layer 2 slices of cooked zucchini, spread on tofu ricotta and marinara. Layer again with zucchini and repeat for as many layers as you desire.Lastly, top with pesto and extra pistachios for garnish. By Ashley Marie Galloway Adapted from The Fresh Beet

Ingredients 14oz package of Extra Firm Tofu 1 egg 1 cup panko bread crumbs ½ teaspoon Italian seasoning ½-¾ cup marinara sauce (preferably low sodium) ½ cup 2% shredded mozzarella cheese nonstick cooking spray Instructions Preheat oven to 400F. Line baking sheet with foil and spray with cooking spray, set aside. Drain water from tofu and blot with paper towels. Slice tofu into 4 even slices lengthwise so they are large, thin rectangles. Continue to blot each slice with paper towels until they are almost dry. Place panko crumbs and Italian seasoning onto a large plate. Beat egg, dip each slice into egg and then into breadcrumbs. Place each slice onto baking sheet and spray tops with cooking spray. Bake for 10-12 minutes until panko is lightly browned. Add 2-3 tablespoons of sauce to each piece and top with approx. 2 tablespoons of cheese. Bake for additional 5 minutes until cheese melts. Serve with a garnish of fresh basil. By The Nutrition Babes - Lauren Harris-Pincus, MS, RD and Kathy Siegel, RD, CDN

Ingredients 1 pound block extra-firm tofu, drained 1/4 cup olive oil 1 teaspoon smoked paprika 2 tablespoons reduced sodium soy sauce2 avocados2 beefsteak tomatoes8 Romaine or red leaf lettuce leaves1/3 cup mustard16 slices whole grain or sourdough bread Instructions After draining tofu, wrap in dish towel, put in a bowl and place in refrigerator for 30 minutes.While tofu is chilling, whisk olive oil and smoked paprika in small saucepan over medium-low heat. Heat for about 15 minutes, stirring occasionally. Let cool.Whisk 3 tablespoons of smoked paprika infused oil (saving 1 tablespoon for grilling) with 3 tablespoons soy sauce, set aside.Take tofu out of refrigerator and slice into 24 pieces (about 1/8th-inch thick.) Place tofu slices in baking dish. Pour the paprika oil/soy sauce mix over tofu. Flip the pieces to make sure they are evenly coated. Cover with plastic wrap and let marinate for at least 30 minutes in refrigerator.To make "tofu bacon", use remaining 1 tablespoon paprika oil in grill pan over medium heat. Grill tofu slices in batches, about 4-5 minutes per side (until tofu is slightly crisp.)Once tofu slices are done, start to assemble sandwiches. For each sandwich, place 3 pieces of tofu bacon on bread slice, top with a few slices of avocado, a few slices of tomato, a lettuce leaf and about 2 teaspoons of mustard spread on the other piece of bread. You'll have enough ingredients for eight sandwiches. You can store tofu bacon in refrigerator for a few days and reheat in microwave. Adapted from Teaspoon Of Spice

Yields 4 Ingredients 2 8-ounce packages tofu shirataki noodles, fettucine-shaped 1 tablespoon butter 4 ounces cream cheese ½ cup grated Parmesan cheese ½ cup lowfat milk 1 tablespoon vegetable oil 1 cup sliced baby Portobello mushrooms 2 medium red and/or yellow bell peppers, cut into thin slices 3-4 cloves garlic, minced 1 cup frozen edamame 3 cups chopped cooked chicken Salt and coarsely ground black pepper, to taste Instructions Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one minute. Dry noodles thoroughly and set aside.In a small saucepan, melt butter over medium heat. Add cream cheese and use a heat-resistant spoon or spatula to blend it with the butter. Add cheese, mixing to combine. Whisk in milk and heat until sauce is smooth, about 2-3 minutes. Set aside.In a large skillet, heat oil. Add mushrooms and peppers and sauté a few minutes. Add garlic and edamame and heat until vegetables are desired tenderness. Add chicken, noodles, and cheese sauce to the skillet, mixing to combine. Season with salt and black pepper, if desired. Warm mixture a few more minutes, then serve.

Ingredients 2 (12.3 ounce) packages extra firm silken tofu, divided 1 tablespoon lemon juice 2 tablespoons Dijon mustard Instructions In a food processor, combine 1 package of silken tofu (with the water) lemon juice, mustard, garlic powder, sugar, salt and vegetable oil. Blend until smooth. Set aside. By Chef Scott Stroud, Gateway Market, Des Moines, Iowa