Asian Tofu with Cashews

1 container of extra firm Tofu, drained (I use Nasoya but any will work)
1/4 cup reduced sodium soy sauce
1 tbsp. and 1 tsp cornstarch
1 tbsp. distilled white vinegar or apple cider vinegar
2 tbsp. sugar free syrup
1/4 cup peanut oil
1 c chopped green pepper
3 sliced green onion sprigs
2 tsp minced garlic
1/4 ground ginger
1/2 cup sugar snap peas
1/2 cup cashews
1 tbsp. reduced sodium teriyaki sauce
**Note, you can add zucchini, broccoli or any other veggies to the recipe!

First, prepare the tofu. Click HERE to see how to prep it for cooking.

Cut tofu into cubes. Stir together soy sauce, vinegar, cornstarch, teriyaki sauce and syrup with 1/4 cup water in a bowl. Heat a large skillet on high for 2-3 minutes. Coat bottom of pan with peanut oil and heat for 1-2 minutes. Add tofu and stir fry until brown. Add peppers, peas and cashews and toss for 30 seconds. Add onions, garlic, ginger and 1/4 cup of water and bring to a boil. Cook all together until veggies are no longer crisp, but slightly soft.

Serve with side of cauliflower " fried rice".

Spicy Barbecued Tofu Kebabs

Recipe from the Tasting Table Test Kitchen

Yield: 6 kebabs (with leftover barbecue sauce)
Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes
Ingredients

Barbecue sauce

½ teaspoon brown mustard seeds

½ teaspoon cumin seeds

½ teaspoon dried red pepper flakes

¼ teaspoon coriander seeds

¼ teaspoon black peppercorns

1 tablespoon grapeseed oil

2 garlic cloves, very finely chopped

1-inch piece of ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

½ medium shallot, very finely chopped

¼ cup no-salt-added tomato paste

½ cup water

1 tablespoon honey

2 teaspoons kosher salt

Tofu

1 package extra-firm tofu, drained

2 tablespoons canola oil

Chopped cilantro, for serving
Directions

1. To a spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and peppercorns. Cover and pulse briefly for a coarse powder.

2. To a small nonstick skillet set over medium heat, add the oil and heat until it shimmers, about 1 minute. Add the spice mixture and cook until the spices are toasted and fragrant, about 1 minute. Stir in the garlic, ginger and shallot and cook until fragrant, stirring often, for about 1 minute. Add the tomato paste and cook until its color deepens, about 2 minutes. Pour in the water, then add the honey and salt and stir to combine. Reduce the heat to low and cook until the sauce thickens slightly, 3 to 5 minutes. Transfer the barbecue sauce to a heat-safe container.

3. Set the tofu on a double layer of paper towels. Cover the tofu with 2 more sheets of paper towel and gently press to extract its moisture. (Use light pressure so the tofu doesn't crack.) Slice the tofu into 1-inch cubes, then thread it onto 6 skewers. (If using wood skewers soak them in cold water for 20 minutes before using.) Brush the tofu with a little of the oil, lightly coating all sides.

4. Heat a charcoal or gas grill to medium-high. Use tongs to dip a folded paper towel into the remaining canola oil, then use it to grease the grill grates. Set the tofu skewers on the grill. Brush the top of the skewers with the barbecue sauce and cook until the underside of the tofu is browned, 1 to 2 minutes. Turn the skewers and brush the tofu with more sauce. Continue to cook the skewers until all sides are browned and nicely coated with sauce, 4 to 8 minutes total. Transfer the skewers to a platter and serve sprinkled with cilantro and with extra barbecue sauce on the side.

Buffalo-ed Cauliflower with Blue Cheese

Recipe adapted from "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn," by Dale Talde

Yield: 4 servings
Prep Time: 10 minutes

Cook Time: 40 minutes, plus cooling time

Total Time: 50 minutes, plus cooling time
Ingredients

One 2-to-2½-pound head cauliflower, leaves trimmed to expose 1½ inches of stem

2 tablespoons vegetable oil

1 teaspoon kosher salt

¼ cup, plus 1 tablespoon, Sriracha

¼ cup, plus 1 tablespoon, Frank's RedHot sauce

6 tablespoons room-temperature unsalted butter, cut into chunks

½ cup (1¾ ounce) crumbled blue cheese
Directions

1. Preheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.

2. When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wingettes) and cut the stem into thin slices. Make ahead: The cauliflower can be roasted and chilled up to 2 days in advance.

3. In a large saucepan, combine the Sriracha, Frank's RedHot sauce and cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese and serve immediately.

Guacamole Veggie Burger

Recipe from the Tasting Table Test Kitchen, original recipe by Manhattan's by Chloe


Yield: 6 burgers
Prep Time: 10 minutes, plus chilling time

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 30 minutes, plus chilling time

Ingredients

For the Veggie Burgers:

1 medium sweet potato, scrubbed (about 1 pound)

2 tablespoons olive oil, divided

1 cup chopped white onion (from ½ large white onion)

1 teaspoon kosher salt, divided, plus more to taste

1 garlic clove, minced

¾ cup cooked quinoa

One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)

½ cup panko bread crumbs

¼ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon sweet paprika

¼ teaspoon ground cumin

For the Chipotle Aioli:

½ cup vegan mayonnaise (if you aren't vegan, you can use regular)

Pinch ground chipotle powder

Pinch sweet paprika

For the Guacamole:

2 avocados—halved, pitted and peeled

2 tablespoons fresh lime juice, plus more to taste (2 limes)

Pinch kosher salt, plus more to taste

1 small tomato, cored and diced

2 tablespoons chopped white onion

2 tablespoons cilantro

To Serve:

6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted

6 slices torn green lettuce

6 slices beefsteak tomato

6 slices red onion

1 cup tortilla chips or strips, broken apart
Directions

1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.

2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.

3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.

5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.

6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.

7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.

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