Air Fried Tofu Over Rice

1lb extra firm tofu, pressed & drained

1-2 sweet potatoes

2 avocados

2 cups rice

1/2-3/4 cup quinoa (or just rice)

2 cups chick peas

3 tomatoes

red onion

fresh spinach

Original Marinade (save leftovers as a dressing)

1/4 cup balsamic vinegar

1 T Olive oil

1 T soy sauce or tamari

2 cloves of garlic or tsp jarred garlic

1/2 tsp honey

1 tsp oregano

1 tsp thyme

1/2 tsp black pepper

Or try this: 

2 tsp paprika

1 tsp onion powder

2 tsp jarred garlic

2 T soy sauce

2 T oil

1 tsp black pepper

salt to taste

The night before:

Press tofu over night then cut it into thirds (to make three sheets) then three columns and four rows.

The next morning:

Marinate the tofu until dinner prep time.

30ish minutes before dinner time: 

Slice a sweet potato and bake at 400 for 15 minutes then flip it to the other side for another 15 minutes.

Cook tofu in preheated air fryer at 375 for 7 minutes, flip, cook seven more minutes. May need five more minutes until brown and firm.

Cook quinoa for 1 minute in instant pot. Let pressure release naturally. Cook rice as usual. Mix together.

Serve over rice/quinoa with slices of tomato, avocado, and red onion. Add spinach and chick peas too. Yum! Serves 8?

Fried Tofo

1 block firm or extra-firm tofu (14-16 oz)

salt and pepper

2 T water

1 tsp garlic

1/2 tsp onion powder

1 tsp paprika

2 T soy sauce

1-Cut block of tofu in half horizontally, like a hamburger bun. Press for 30 minutes.

2-Season tofu with salt and pepper. Heat oil in medium skillet over medium-high heat. Add tofu blocks and cook until golden brown and crisp on the bottom, 3-4 minutes. Flip and cook until golden brown and crisp on the other side 3-4 minutes. If tofu is emitting water, hold it with a spatula and pour the water out of the pan.

3-In a small bowl, combine water and spices.

3-Optional: Lower heat to medium. Using a spatula or wooden spoon, break tofu into chunks. Add seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediatly.

Tofu Fettuccine Alfredo

"This Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over broccoli or served as an appetizer with crusty bread. I also like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation."\
--adapted from Happy Herbivore (p. 163)

2 lbs uncooked pasta
1 12.3 oz package Mori-Nu tofu
2 cups non-dairy milk
2 tsp granulated garlic powder
2 tsp granulated onion powder
1/2 tsp ground nutmeg
1/2 tsp fine salt
dash of cayenne powder (optional)
2 cups water
4 chicken bouillon cubes
1/2 cup nutritional yeast
1 T corn starch mixed with a little cold water

1 T vegan Parmesan (optional)
2 T chopped fresh parsley (optional)
2 T Bacon Bits (optional)

1-Cook pasta according to package directions, drain, and set aside.
2-Blend tofu, milk, garlic, onion, nutmeg, salt, pepper, cayenne powder, water, and bouillon cubes in blender until smooth and creamy.
3-Transfer to a saucepan and whisk in nutritional yeast and cornstarch water.
4-Heat sauce over medium heat and allow it to thicken.
5-Add pasta and peas or other vegetable, if using, and stir to coat.
6-Garnish with fresh pepper, parsley, or bacon bits if desired.

Variation:
Pasta Venice: Cook one 10-oz package of frozen spinach according to directions, squeezing out any excess water. Sprinkle with 1 T garlic powder and 2 tsp of lemon juice and set aside. Drain 1-15 oz can of diced tomatoes. Toss cooked spinach, tomatoes, and 1/2 cup bacon bits with cooked pasta and Alfredo sauce and omit parsley.

Chef's Note: Drained silken tofu may be substituted for the Mori-Nu.