BBQ Tofu Sandwich

Ingredients

• 1 Block Extra Firm Tofu

• Purple Cabbage

• Red Potatoes

• Green Onions

• BBQ Sauce

• Buns

• 3 Tbsps Worcestershire Sauce

• 1 Tbsp Steak Seasoning

• 1/4 Cup Olive Oil

• 3 Tbsps Veganaise

• 1 Tbsp Dijon Mustard

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Chili Powder

• 1/2 Tbsp Apple Cider Vinegar

Either the day before or several hours before you plan on cooking, you’ll need to marinate your tofu. Make sure your tofu has been pressed, then slice into 1” strips. Now in a large bowl or dish combine your olive oil, Worcestershire sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp chili powder, 1 tbsp steak seasoning, and salt and pepper to taste. Add tofu to the mixture and fully cover each piece in the marinade. Add your tofu to a zip lock bag or sealed container and put it in the fridge to marinate for 4 - 24 hours.

Heat your oven to 425º and cook your tofu for 20 minutes, flipping halfway.

For the slaw, you can make this ahead with your tofu or when you are ready to cook. First, chop up your cabbage, either with a knife or a mandoline slicer. Add your chopped cabbage to a large mixing bowl and combine with 1/2 tbsp ACV, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 3 tbsps veganaise, 1 tbsp dijon mustard, green onions, and salt and pepper to taste.

When your tofu is finished baking, toss in bbq sauce and add to your bun. Top with a little more bbq sauce and your slaw. (You could throw some pickles and hot sauce on there as well!) These go great with some smashed red potatoes!

Enjoy!

Korean "Beef" & Rice

Ingredients

• Impossible Meat (4 patties) Let thaw before hand

• White Rice

• Red Cabbage

• Green Onions

• Red Chili paste

• 1 Tbsp Sesame Oil (plus more)

• 2 Tbsp Ginger Paste

• 1 Tbsp Garlic (fresh or garlic powder)

• Red Pepper Flakes

• 1 Tbsp Brown Sugar

• 4 Tbsps Soy Sauce

• Teryaki Sauce

• 1 Tbsp Rice Wine Vinegar

• 1 Tbsp Lemon Juice

• Sesame Seeds

First off, start cooking your rice. I use a rice cooker, but if you don’t have one of those, follow the instructions on your rice bag. While the rice is cooking you can prep your cabbage slaw. Using a mandoline slicer makes this part a lot easier, but you can also chop up your cabbage by hand. Once your cabbage is chopped, add it to a large mixing bowl. Now, in a small mason jar, or something you can put a lid on and shake, add in 1/2 Tbsp garlic powder, 4 Tbsps of Soy Sauce, 1 Tbsp Sesame Oil, 1 Tbsp Lemon Juice, 1 Tbsp Ginger paste, 1 Tbsp Rice Wine Vinegar and shake! Pour over your cabbage, mix, and let sit.

Now chop your green onions. Add a handful to your cabbage and save the rest for garnish.

Now, start cooking your impossible meat. Add some sesame oil, ginger paste, and red chili paste to your pan and cook at medium heat for a couple of minutes. Next, add in your impossible meat and grind it up. When your meat is fully cooked add in a drizzle of Teryaki sauce, soy sauce, red pepper flakes, and 1 Tbsp of brown sugar. Cook for another couple of minutes, then turn the heat off.

Now it’s time to plate! In a bowl add in your white rice and top with your impossible meat. Now add in the cabbage slaw and garnish with green onions and sesame seeds.

This dinner is a great weeknight meal that makes for delicious leftovers.

Enjoy!

Spicy Cauliflower Tacos

Ingredients

• 1 head of Cauliflower

• 1 bunch of Cilantro

• 2 Avocados

• 2 Limes

• 1 Jalapeño

• Flour Tortillas

• 1 Tomato

• 1 Tbsp Chili Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Cumin

• 1/2 Tbsp Paprika

• 3 Tbsps Olive Oil

• 1/2 cup Veganaise

• 1 Tbsp Siracha (or more)

• Salt and Pepp

Prep your oven to 425º.

Start off by getting your cauliflower cut into bite-size pieces and adding to a large mixing bowl. Once in the bowl add in your olive oil, chili powder, garlic powder, onion powder, cumin, and paprika. Toss until coated then place in the oven for 15 minutes.

While the cauliflower cooks you can make your avocado sauce. Using a food processor add in 2 avocados, 1 hand full of cilantro, juice from 1/2 a lime, garlic powder, onion powder, cumin, and salt and pepper (all to taste). Combine all ingredients in the processor until smooth and set aside.

Now as the cauliflower is finishing up you can slice your tomatoes and jalapeños as well as make your sriracha mayo. For the sriracha mayo mix together 1/2 cup veganaise and 1 Tbsp sriracha.

Now time to plate! Spread the avocado sauce on the flower tortilla, add the cauliflower and drizzle the sriracha mayo on top. Now add your jalapeños and tomatoes and garnish with a lime.

Enjoy!

BBQ Mushroom Loaded Baked Potato

Ingredients

• 2 - 4 Russet potatoes

• Olive Oil

• Salt/Pepp

• 1 - 2 containers or Baby Portobello Mushrooms

• 2 Tbsp Worcestershire sauce*

• 2 Tbsp Steak Seasoning**

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• BBQ Sauce*

• Kitehill Sour Cream

• Violife Cheddar Shreds

• Earth Balance Spread

• Green Onions

Turn oven on to 425º.

Potato Prep: Wash and dry your potatoes. Poke with a fork all over, then rub with olive oil, sprinkle with salt, and put them on a baking sheet. Once your oven is ready put the potatoes in for 45 mins or until they are cooked all the way through.

While your potatoes are cooking you can begin to get your mushrooms ready. Wash and pat dry your mushrooms. Remove the stems and chop them up. In a large bowl combine your mushrooms with 2 tbsp olive oil, salt, pepper, Worcestershire sauce, steak seasoning, onion powder, garlic powder. Now toss them around until fully coated. Place your mushrooms on a non-stick baking sheet. Add your mushrooms in the oven with your potatoes for the last 10 minutes. (Don’t clean out your mushroom bowl just yet! Keep it on the counter, you’ll need it later.) Once your mushrooms are done add them back into your mixing bowl. Now toss your mushrooms in BBQ sauce.

Now it’s time to plate your potatoes! Crack those babies open and add all the yummy toppings: butter, sour cream, cheese, bbq mushrooms, and top with green onions.

Enjoy!

*Whole foods has a 365 brand Worcestershire sauce and bbq sauce that are vegan!

**For the steak seasoning I use the Kirkland brand seasoning from Costco.