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It’s easy to move away from the “meat as the center of the plate” attitude when you focus on fresh, globally inspired dishes, like these spicy tacos. You won’t even miss the beef when you cook up this quick dish, sure to please the entire family. Pair it with Tortilla Soup to balance out your meal. Best of all: save leftover taco filling and reheat for a speedy, easy lunch the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the publisher, The Experiment. Available wherever books are sold. www.sharonpalmer.com Ingredients 8 ounces (227 g) extra firm tofu, drained and pressed for best results 1 teaspoon extra virgin olive oil 1½ cups (105 g) finely chopped mushrooms (e.g., white, baby portobello) 2 green onions, white and green parts, diced 1 medium garlic clove, minced2 tablespoons prepared salsa, plus . cup (130 g) for serving 1 teaspoon low-sodium taco seasoning (see page 345) 1 teaspoon reduced sodium soy sauce One 15-ounce (425 g) can black beans, no salt added, rinsed and drained (or 1¾ cups cooked) 2 cups (72 g) packed leafy greens 2 medium tomatoes, diced 1 medium avocado, peeled, cored, and sliced into 8 pieces Eight 6-inch (23 g) whole grain tortillas (e.g., corn, whole wheat) 1 cup (112 g) shredded plant-based cheese, optional Plant-based sour cream, optional Instructions Shred the tofu with a grater or in a food processor (with shredding attachment). Heat the olive oil in a large skillet over medium heat and add the shredded tofu, mushrooms, green onions, and garlic. Sauté for 2 minutes. Add the salsa, taco seasoning, and soy sauce. Sauté for an additional 5 to 7 minutes, until the mushrooms are tender. Meanwhile, heat the black beans in the microwave or on the stovetop over medium heat until warm. Arrange the greens, tomatoes, and avocado on a platter. Warm the tortillas in the microwave or in a hot skillet for 30 seconds. To assemble the tacos: Fill each tortilla with about ¼ cup of the tofu-mushroom mixture, ¼ cup of black beans, ¼ cup of greens, 3 tablespoons chopped tomato, 1 slice of avocado, 2 tablespoons of plant-based cheese, a dollop of plant-based sour cream (if desired), and 1 tablespoon of salsa. Note: Store the leftover taco filling in an airtight container in the refrigerator for up to 2 days. Reheat for a few minutes in the microwave or a small skillet and serve with the remaining ingredients, as suggested. Notes Per Serving: 244 calories, 10 g protein, 31 g carbohydrate, 10 g fat, 2 g saturated fat, 7 g fiber, 2 g sugar, 430 mg sodiumStar Nutrients: folate (13% DV), vitamin A (11% DV), vitamin C (14% DV), vitamin K (13% DV), calcium (13% DV), iron (11% DV), potassium (12% DV) By by Sharon Palmer, The Plant-Powered Dietitian

Ingredients ½ cup soy flour (35% protein) ½ cup all-purpose flour ¼ cup powdered sugar ½ teaspoon baking powder Pinch salt 1 cup semi sweet chocolate chips, divided ¼ cup soy oil 3 tablespoons water1 teaspoon vanilla extract1teaspoon sugar ¼ teaspoon cinnamon Instructions Preheat oven to 350°F/Sift soy flour, all-purpose flour, powdered sugar, baking powder and salt into medium mixing bowl. Stir in ½ cup of the chocolate chips. Melt the second ½ cup of chocolate chips in microwave or in bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Using a 1-ounce cookie scoop, or by rounded teaspoonsful, drop cookies onto parchment or silicone lined baking sheet. Using back of a fork, press down twice to create a criss cross pattern.In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes. Remove from baking sheet. Let cook 2minutes, then transfer to a rack to cool completely.This recipe has 0% cholesterolIt is almost vegan. The chocolate does have a small amount of milk product in it. Notes Notes: You can blend the soy oil with olive oil depending how much of a background olive oil flavor you like. Yield Makes 12 cookies

Do you have an air fryer? This recipe is for you! Basic Tofu 1 package extra-firm tofu 1 teaspoon sesame oil 4 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon ground ginger 2 teaspoons coating mix (I like to mix brown rice flour with corn starch; or corn and potato starch; or just use two teaspoons corn starch)1 teaspoon ground ginger Mongolian Sauce ¼ cup low-sodium soy sauce ¼ cup water ⅛ cup sugar3 cloves garlic, minced ¼ teaspoon ground ginger Instructions for the basic Tofu Press and drain tofu. I highly recommend freezing water packed tofu immediately after purchasing. Thaw the night before you plan to use it. The next morning, press and drain it (it will take no time at all because of the freezing / thawing process). Cut the block of tofu into cubes.In a small bowl, whisk oil, soy sauce, rice vinegar and ground ginger together. Pour over the cubed tofu in an airtight container and chill to marinate. Ideally, let it marinade all day (8 hours). Drain marinated tofu and transfer to a medium bowl. Whisk together the coating mix and remaining ground ginger. Sprinkle over the drained tofu and gently toss with tongs, coating all pieces of tofu. Transfer tofu to the air fryer.Set the air fryer to 350F degrees and cook for 20 minutes. Shake at 10 minutes. Instructions for the Monglian Sauce While the tofu is cooking in the air fryer, mix all sauce ingredients together in a saucepan. bring to an easy boil on medium-high heat. Then immediately reduce heat to low and simmer, stirring occasionally. When the tofu is done, transfer to the sauce pan, gently folding the tofu in the sauce until all cubes are coated. You can serve right away or cover and leave on low for about five minutes. Notes Serve with rice and steamed veggies! Yield Serves 4

Serves 6 Ingredients 1 1/2 cups cooked or canned black soybeans (or tan soybeans) 1 clove garlic 2 tablespoons chopped onion 2 tablespoons lemon juice 1 teaspoon cumin 1/2 teaspoon smoked paprika (or other paprika) 1/4 teaspoon cayenne pepper 1 1/2 tablespoons sesame tahini 1/2 teaspoon salt Broth from soybeans (cooked or canned), as needed for consistency Instructions Combine everything but the broth in a food processor. Pulse to a creamy consistency, adding broth, as needed to thin it out. Notes Recipe video: http://thesoyfoodscouncil.com/video-black-soybean-hummus/ By JL Fields

Ingredients 1-pound container of tofu cubes or extra firm tofu (cut into 1/2inch cubes) Sweet and Spicy Sauce (prepared) Panko Bread Crumbs Instructions Preheat air fryer for 8 minutes at 350 degrees. Drain tofu container, place tofu in colander, drain. When ready to prepare, press with fingers to squeeze more liquid out of tofu.Pour sauce into a bowl. Add tofu and mix with a spoon until completely covered. Spoon cubes into bowl of panko crumbs; mix until coated. Using a spoon, transfer the cubes in to air fryer basket. Air fry for 6 minutes, shaking half way, until lightly browned.Serve immediately. By Linda Funk

Yields 6 Ingredients 2 tablespoons vegan butter (optional) 1 cup Arborio rice 3 1/2 cups sweetened soy milk 1/2 cup dried, sweetened cherries 1 teaspoon vanilla extract To serve 1/4 cup chocolate chips 1/4 cup chopped pecans Instructions In an uncovered pressure cooker or multicooker, heat the vegan butter on low heat. Add the rice and stir to cover. Stir in the soymilk and dried cherries. Cover and cook on high pressure for 7 minutes. Use a quick release after 10 minutes. Remove the cover and stir in the extracts. Spoon into a pudding bowl and garnish with chocolate chips and chopped pecans and serve warm. Optional cold variation: Stir in the extract, chocolate chips, and pecans and transfer to a bowl with an airtight lid and refrigerate to serve cold (at least 4 hours, ideally overnight. Notes This is a modified version of the Fruit and Nut Rice pudding in the cookbook Vegan Pressure Cooking by JL Fields

Stratas have traditionally been a favorite make ahead breakfast or brunch entrée. In this variation, ground sausage shows itself off in style. Just add a thoughtful assortment of fresh fruit along with steaming mugs of coffee for a memorable morning meal. Ingredients 1 ½ pounds Bratos, cut into bite size pieces 16 slices good quality white bread 2 cups shredded sharp cheddar cheese 5 eggs 3 cups milk 1 teaspoon salt 1 teaspoon dry mustard Instructions In a large skillet, brown Bratos. *Cut bread into cubes.In an 8 x 12-in baking dish, evenly spread Bratos over bread. Top with shredded cheese. In a mixing bowl, beat together eggs, milk, salt and mustard until evenly combined. Pour over sausage mixture. Cover and refrigerate for 3 to 24 hoursBake, covered, in a preheated 325 degree oven for 30 minutes. Uncover, bake for 30 minutes more or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Notes Serves 8* You can substitute soy sausage crumbles instead of Bratos if you prefer.

Ingredients 12.3-ounce box of silken tofu 3 tablespoons maple syrup ½ teaspoon cinnamon ½ teaspoon vanilla extract Instructions Combine all ingredients in a blender or food processor until smooth and creamy. Serve over warm French toast or on the side as a dipping sauce.

Ingredients 6 eggs3 cups dairy milk ¾ tsp salt 1 ½ tsp dry mustard 1/8 tsp onion powder 6 slices white bread, cubed 1 cup shredded cheddar cheese 1 cup soy crumbles Instructions Beat eggs, milk, salt, dry mustard and onion powder. Place bread cubes in a greased 9x13-inch dish, sprinkle with cheese and soy crumbles. Pour egg mixture over soy crumbles. Place in refrigerator overnight or at least 6 hours. Preheat oven to 350 degrees. Bake casserole 1 hour. Notes Serves: 6 Calories: 379; Fat: 21 g; Protein: 25 g; Carbohydrate: 24 g; Fiber: 3.1 g; Cholesterol: 241 mg; Sodium: 1228 mg; Calcium: 368 mg; By The Soyfoods Council

Ingredients 1 ½ cups frozen peaches, thawed 3 tablespoons butter, melted ¼ cup + 2 tablespoons brown sugar 6 slices of French bread, cut into 1” thick slices 1 ½ cups vanilla soymilk 1 ½ cups egg substitute 1 ½ teaspoons cinnamon 1 ½ teaspoons vanilla extract Instructions Lightly grease a 9x13 inch pan. Mix together the peaches, butter and brown sugar until combined and evenly disperse into the bottom of the 9x13 inch pan. Cut the French bread and place the bread slices on top of the peach mixture. In a medium sized mixing bowl whisk together the vanilla soymilk, egg substitute, cinnamon and vanilla extract. Evenly pour this mixture on top of the bread. Cover the pan and allow to sit overnight. The next day, preheat the oven to 350° Fahrenheit and bake the French toast for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Notes 6 servings (one slice of bread each)

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 6oz. firm bread, cubed (4-6 slices) 1 Tbsp. oil1 box (8oz.) soy sausage 1 medium onion, chopped 1 can (4 oz.) chopped mushrooms, drained 1 cup shredded meltable soy cheese (jalapeno jack of cheddar flavor) 5 eggs1 ½ cups milk 6 oz. (1/2 pkg.) Soft silken tofu 1 tsp. dry mustard ½ tsp. salt ¼ tsp. pepper Instructions Coat a 9” x 13” baking dish with cooking spray. Spread the bread cubes over the bottom of the dish. Set aside. Heat the oil in a nonstick skillet and sauté the soy sausage and onion. As the sausage cooks, break it up with the spatula into small chunks or crumbles. When done, spread the mixture over the bread cubes in the baking dish.Sprinkle the mushrooms and soy cheese over them. Combine the eggs, milk, tofu, dry mustard, salt and pepper in a blender jar and blend until smooth. Pour over casserole. Cover the casserole and chill overnight. Uncover and bake at 350˚ for 45-50 minutes, until center is set. Notes Makes 12 servings

Ingredients 1 cup textured soy protein (tsp or tvp) 1 teaspoon soy sauce 2 teaspoons ground fennel 1/4 teaspoons ground thyme 1 pinch hot pepper flake (optional) ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon black pepper 2 teaspoons seasoned salt ¾ cup hot water 2 tablespoons butter ½ cup flour, divided 3 cups milk 2 biscuits or breaded portobello mushrooms Instructions In a small bowl, add first 9 ingredients, mix together. Add hot water, stir: Let the mixture sit for at least 10 minutes.In a small sauce pan, over medium heat, add butter, melt. Add TVP mixture, stir and lightly brown. (be careful not to burn). Add flour, stir until flour is well incorporated.Slowly whisk in ½ of the milk and then the other ½. Heat thoroughly; simmer on low heat about 10 minutes. Serve over hot biscuits or breaded portobello mushrooms. By Chef George Formaro, Gateway Market and Café, Centro, D’Jango, Des Moines, Iowa