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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

Banana Baked Oatmeal is the perfect breakfast for any day. Just roll out of bed add a few ingredients to a bowl, mix it up and throw it in the oven. Let it bake while you go about your normal morning routine and let the smell of sweet bananas and warm oats fill the house. Banana Baked Oatmeal will keep you full until lunch with plenty fiber and protein from the TSP and Oatmeal. Serve alongside fresh fruit and yogurt for a complete breakfast. Ingredients 1/2 cup butter, melted 4 ripe bananas, mashed (about 2 cups) 1/2 cup brown sugar 4 eggs 2 cup milk 2 teaspoons vanilla 3 cups old-fashioned oats 1 cup TSP 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ cup honey 2 teaspoons lemon juice ¼ cup plain yogurt Instructions Preheat the oven to 325°F and grease a 9x13 inch baking dish with cooking spray. In a medium bowl whisk butter, bananas, brown sugar, eggs, milk, and vanilla until combined.Stir in the oatmeal, TSP, baking powder, and cinnamon; pour into prepared baking dish and bake for 45 minutes or until solid and golden brown around the edges. Cool 5 minutes and slice 2x5. In a small bowl whisk together the honey, lemon juice, and yogurt. Drizzle over baked oatmeal. Notes Yield: 10 servings Calories: 370, Total Fat: 13g, Saturated Fat: 7g, Cholesterol: 110mg, Sodium: 250mg, Carbohydrates: 52 g, Dietary Fiber: 5g, Sugar: 28g, Protein: 13g

There is nothing better than a decadent breakfast treat that nourishes your body. This stuffed french toast is a great way to incorporate protein and start your morning off right. A light topping of powdered sugar is all this french toast needs, but feel free to add your favorite topping. Ingredients ½ of a (12-oz) package firm silken tofu 3 tablespoons maple syrup 1 tablespoon lemon zest 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cup frozen peaches, thawed, chopped 1/2 cup skim milk 2 eggs 1/4 teaspoon cinnamon 1 loaf french bread, 2-inch slices, ends trimmed 2 tablespoons butter Instructions In a blender, combine silken tofu, maple syrup, lemon zest, lemon juice, vanilla, salt and 1/2 cup of the peaches. Blend until smooth. Transfer to a bowl with the remaining peaches. In a medium bowl, whisk together milk, eggs and cinnamon. Slice a pocket in each slice of bread for the filling, about 2/3 the way deep. Spoon in the fruit cream into each slice of bread. Place on a baking sheet. When all slices are stuffed, dip each slice in the egg mixture long enough to coat entire slice. Over medium heat, melt the butter in a large nonstick skillet. When melted, add the french toast and cook until browned, about 3 minutes each side. Serve with a dusting of powdered sugar and peaches, if desired. Notes Yields: 6 slices Calories: 230 Total Fat: 6g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 380 mg, Carbohydrates: 35g, Dietary Fiber: 2g, Sugar: 11g, Protein: 8gExcellent Source of Vitamin C

Serve this meatless quiche to even your “meat-lovers-pizza” type of family members and they won’t even know they’re being fooled. The TSP mimics sausage, to give the quiche some heartiness, and blends perfectly with the spinach. Served for breakfast, lunch, or dinner, this quiche is sure to be a hit with your family. Ingredients ½ cup TSP 1/3 cup vegetable broth ¼ teaspoon thyme ¼ teaspoon sage ¼ teaspoon chili powder 3 eggs 1 cup milk 1 tablespoon flour ½ teaspoon black pepper 1 teaspoon onion powder 1 (10 oz.) box frozen chopped spinach, thawed and drained 1½ cup shredded Colby-jack cheese, divided 1 (9 inch) unbaked deep dish pie crust Instructions Preheat oven to 375°F. In a small bowl combine TSP vegetable broth, thyme, sage, and chili powder; let sit 1 minute.In a large bowl whisk together eggs, milk, flour, black pepper and onion powder. Stir in spinach, spiced TSP and 1 cup cheese.Pour into pie crust. Cover with aluminum foil and bake 30 minutes. Remove foil, sprinkle with remaining cheese and bake 30 minutes more or until eggs are set and cheese and crust are lightly browned. Notes Yield: 8 servings Calories: 270 Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 105mg, Sodium: 330mg, Carbohydrates: 20g, Dietary Fiber: 2g. Sugar: 4g, Protein: 13g

The smell of these breakfast rolls has a way of whetting even a sleeping person’s appetite. Hot out of the oven these vegetarian breakfast rolls are spiced so nice that anyone would be glad they were awakened for these. TSP Ingredients 1/2 Cup TSP 1/2 teaspoon sage 1/2 teaspoon marjoram 1/2 teaspoons thyme 1/2 teaspoons of red pepper flakes 1/2 teaspoon of brown sugar 1/4 teaspoon of salt 1/4 teaspoon of black pepper Rolls Ingredients 1/3 cup cheddar cheese, shredded 1/2 small red pepper, seeded and diced 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet Instructions Preheat the oven to 350 °F. In a small bowl, rehydrate the TSP by adding hot water. Add the spices and combine thoroughly. Set aside. Open the crescent dough and unroll. Spread on a layer of TSP, you will not need the entire amount. Cover with cheese and red peppers. Rollup jellyroll style by starting with a short side close to you. When finished rolling, seal the roll by pinching the dough at the seam.Using a serrated knife, cut off the ends and discard. Cut the remaining roll into 6 pieces. Lay rolls on a greased cookie sheet and bake for 20 minutes or until golden. Serve immediately. Notes Yield: 6 Rolls Calories: 140, Total Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 5mg, Sodium: 360mg, Carbohydrates: 15 g, Dietary Fiber: 1g, Sugar: 3g, Protein: 6gExcellent Source of Vitamin C