Ingredients: 2 tablespoons curry powder, preferably Madras 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 14 -
ounce package extra-firm or firm water - packed tofu 4 teaspoons canola oil, divided 1 large delicata squash (about 1 pound), halved, seeded -LSB-...]
1 14 -
ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2 cups canned diced pineapple) 1 tablespoon canola oil 1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4 cup cashews 1 carrot, peeled and shredded 1/2 cup frozen peas 1/2 cup raisins 3 cups cooked rice, preferably jasmine 1/4 cup vegetable broth
1 tablespoon minced garlic 1 tablespoon lemon juice 2 14 -
ounce packages extra-firm or firm water - packed tofu, drained 2/3 cup yogurt (you choose: soy, milk, goat — I used goat, it was good!)
Not exact matches
1/2 (8 -
ounce)
package vegan cream cheese 1/2 (16 -
ounce)
package extra-firm tofu 1/4 cup powdered sugar 1 teaspoon vanilla extract Zest of 1 lemon
12
ounces organic vegetable broth 1/2 cup water 1 8 -
ounce package Twin Oaks
extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
8
ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound)
package Nasoya
extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 -
ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge
Ingredients (4 servings) 1
package (14
ounces) regular tofu, firm or
extra-firm, drained 1/2 cup sugar -LSB-...]
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 -
ounce (454 g)
package sprouted or
extra-firm tofu, drained and cubed • Black pepper • 8
ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
8
ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8
ounces sliced mushrooms 8
ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 -
ounce)
package extra-firm tofu, drained and patted dry with paper towels 5
ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)