Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Deconstructed Vegan Stuffed Pepper Bowl

This came together quite quickly which was really awesome, cause I was running late getting home today and then on top of being late, I got pulled over!! Sheesh. That already cubed tofu really came through for me though, wooo. You can obviously use meat with this recipe, I woulda preferred turkey but I only had tofu on hand and it still came out delicious.

Serving size: A lot. I also made a beef/rice version for Sean so there was tons

What you need:

• 1 block of cubed tofu/any kinda protein you want (I'd use a pound of ground meat)
• 1/2 medium onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• little more than half a cup of tomato sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup quinoa
• Extras* baby bell peppers, scallions, hot sauce, cheese, greens

What you need to do:

1. Drain tofu and squash out all excess water for about 20 minutes
2. Meanwhile, make your quinoa
3. Heat a large skillet with olive oil over medium heat
4. Once heated, add tofu cubes and cook 8 ish minutes or until they start to brown
5. Add in onion and cook 2-3 minutes then add in your garlic and stir til fragrant, about 1 minute
6. Next, add in your bell pepper, crushed red pepper, salt and pepper and cook for about 5 minutes
7. Add in your tomato sauce and Worcestershire sauce and cook 3 more minutes or until all your ingredients are incorporated
8. You're done, assemble your bowls!
9. Top with allllll the toppings

Vegan Bang Bang Tofu Bowl

I love Bang Bang shrimp and this version is made a smidge healthier using tofu, vegan mayo, and I mix my panko with whole wheat breadcrumbs for the coating! These bowls are super versatile, as in you can literally customize this with anything! I am a bit low on quinoa at the moment, so I opted for farro and then I added some veggies I had on hand. Keep in mind, if you aren't vegan or veg, or just don't like the taste/texture of tofu, this breading will work with chicken also. (and shrimp, duh) I am definitely an "add a pinch of this and a splash of that kinda gal" so I'm gonna try real hard with these measurements here! Anyway, here I present to you my healthy, Vegan Bang Bang tofu bowl recipe!

What you'll need:

For the tofu:

• 1 package firm or extra firm tofu (cubed)
• 1/4 cup vegan mayo (I like the brand Just)
• 2 tablespoons Sriracha (more/less depending on preference) 
• 1 teaspoon seasoned rice vinegar
• 1/2 cup or more flour (I used whole wheat from King Arthur)
• 1/2 cup or more Panko bread crumbs 
• 1/2 cup* or more whole wheat breadcrumbs (I grabbed mine from Whole Foods) *optional
• Water (add bit by bit til you get a batter consistency)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder

For the rest of the bowl:

• 1/2 cup uncooked and rinsed grains (I used farro, quinoa would be awesome here too!)
• 1 ish cup of veggies (I used up my carrots and kale and some edamame, this is where this recipe is fun because you can use ANYTHING and customize it to your liking)
• 1-2 teaspoons soy Sauce or tamari (I used Bragg's Liquid Amino's cause it's delicious and better for you)
• 1 teaspoon toasted sesame oil
• more sriracha!

What you need to do:

1. Press out liquid from tofu. This is important! I place multiple paper towels on the tofu then set my heavy marble cutting board on top for at least 30 minutes.
2. Preheat oven to 450℉.
3. Line a baking sheet with parchment paper.
4. Cut your tofu into cubes.
5. Mix your flour, spices and water until you get a batter like consistency. 
6. Toss tofu in batter, than transfer to your panko/breadcrumb mixture
7. Roll tofu cubes in mixture.
8. Place tofu cubes on baking sheet, evenly spread out. I had to use two sheets.
9. Place in oven for 40 ish minutes, it's a good idea to flip them halfway through, so they brown and crisp up evenly.
10. Make your bang bang sauce! In a medium bowl combine, sriracha, rice vinegar, and vegan mayo, whisking well.
11. While the tofu is cooking, make your grains, following package directions.
12. When the tofu is done, add tofu to sauce mixture and toss to coat evenly.
13. Add your sesame oil to a small frying pan over medium-high heat. Once hot, add in your veggies, soy sauce (or alternative) and sriracha. Could also add in a little honey!
14. Cook until veggies are tender.
15. Assemble that bowl!
16. Top with more sriracha, sesame seeds, chopped spring onion, whatever!
17. You're done! Enjoy!

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