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!

Healthy Green and Yellow Squash Pancakes

So, guys..these are like a healthier version of one of my fav things ever..HASHBROWNS. Comes together with a few simple ingredients and only took me like 20 minutes to make!

Serving size: 10 patties

What you need:

• 3 small to medium squash, shredded 
• 2 eggs
• 1/2 cup of flour
• 1/2 cup finely diced onion
• 1 tablespoon Italian seasoning 
• 1 teaspoon pepper flakes
• Salt and pepper to taste
• 1 tablespoon avocado oil 

What you need to do:

1. Shred your squash and make sure to squeeze out all the extra liquids
2. Add everything to a medium bowl and mix well 
3. Form into patty shape 
4. Saute in tablespoon of oil for 3 minutes then flip and cook 2 more minutes 
5. DONE!

Mediterranean Veggie and Chicken Pitas

This chicken was unreal and it was made up of a handful of ingredients. Then I used some of my leftover creamy, green sauce and all the veggies that I think are Mediterranean-ish! I added in chopped olives, roasted red pepper, red onions, cucumber, and artichokes topped with a little goat cheese. All stuffed inside a toasted whole wheat pita and you're well on your way to an easy peasy dinner!

serving size: about 4 pitas

What you need for the chicken:

• 1 pound chicken breast, sliced or cubed
• 1 tablespoon fresh squeezed lemon juice
• 1.5 tablespoons chopped fresh parsley
• 1/4 cup greek yogurt
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin, dried basil and ground ginger

What you need to do:

1. Cube or slice your chicken
2. Add all the other ingredients into a large bowl and stir to combine
3. Add in your diced chicken and mix to coat
4. Store in the refrigerator for at least and hour to "marinate"
5. Heat a large pan over medium high heat and some olive oil (1-2 tablespoons)
6. Cook your chicken for about 10 minutes or until browned and cooked through
7. Assemble your pita!

Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!

Spicy Avocado Cream Sauce and Buffalo Turkey Balls

If you love all things spicy, this is the meal for you! I threw this on top of some zoodles, but it would go awesome with any type of pasta, gluten free pasta or any type of veggie noodles really!

serving size: 15-18 turkey balls and I'd say about a cupish of sauce!

What you need (turkey balls):

• 1 pound ground turkey
• 1/4 cup flour (I used almond)
• 1 egg
• 1/2 onion, diced
• 1/2 teaspoon minced garlic
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce 
• 1 green onion, chopped

What you need to do:

1. Preheat oven to 400
2. Prepare a large baking tray
3. In a large bowl, add all ingredients together
4. Mix well, until everything is combined (easiest to use your hands!)
5. Form mixture into meatballs! I got 17 medium sized ones
6. Place on baking sheet and bake for 20-25 minutes (longer the bigger the balls are)
7. Turn oven to broil and broil those suckers for 1 minute
8. Remove and coat in hot sauce and green onion
9. Enjoy!

What you need (avocado sauce):

• 1 large, ripe avocado
• 1/4 cup unsweetened milk (I used coconut since I had some open)
• half of a large jalapeno, seeded
• 1/4 teaspoon salt and pepper
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dehydrated onion (or onion powder)
• 1 teaspoon dried dill
• 1 tablespoon fresh parsley

What you need to do:

1. Add all ingredients into food processor and process until smooth
2. Top on any and everything! pasta..fish..taco. seriously, anything!

Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!

Quick, Spicy Chicken Ramen over Buckwheat Noodles and Zoodles

I had every intention to follow a recipe similar to this that I found in the new Cooking Light magazine..but that didn't happen at all as per the usssssssual. So, here I give you my take on an insanely easy, spicy ramen bowl. Like, really easy guys. Protein can be swapped out for literally any other..the recipe called for ground pork so experiment!

What you need:

• 8 ounces of noodles (I used Buckwheat noodles, also threw some leftover zoodles in my bowl)
• 1/2 tablespoon cocout oil
• 1/2 a white onion
• 2 carrots, chopped
• 1 package mushrooms
• 1 pound ground chicken
• 4 cups stock (I used chicken)
• 2 tablespoons chili garlic sauce
• 2 tablespoons liquid aminos
• 4 tablespoons white miso
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 2-3 scallions, chopped
• *optional: sesame seeds, sriracha, green onions...

What you need to do:

1. Cook your ground chicken, onions and mushrooms in the coconut oil, about 10 minutes until the chicken is no longer pink.
2. Meanwhole, boil water and cook noodles according to package directions.
3. Drain and divide into bowls
4. Next, add in your stock, chili garlic, liquid aminos, miso, garlic and carrots.
5. Bring to a boil, then turn heat down and cook for another 5 minutes
6. Pour over noodles and top with your toppings!
7. Eat!!!!

Vegan Roasted Red Pepper Sweet Potato Noodles

This was so random but came together so well, I was pretty imprssed with myself. You get the creaminess from the soaked cashews and nutritional yeast paired with the spices and the peppers! Yum!

serving size: 2 bowls of noodles! (using one large sweet potato)

What you need:

• 1 large sweet potato, spiralized
• 1/2 cup of cashews, either soaked overnight or boiled for 10 minutes
• 1 tablespoon avocado oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dehydrated onion or half of a medium fresh onion, diced
• 1/2 cup roasted red peppers
• 1/2 cup of water or stock
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• optional* I threw in some garlicky sauteed spinach and peas, any roasted veggies you have will work

What you need to do:

1. Heat your oil, garlic and onion in a pan
2. Saute your sweet potato noodles for 7 minutes
3. Meanwhile, make your sauce, add all the spices, cashews, water, nutritional yeast and peppers to a blender and blend until smooth and creamy
4. Add sauce to your noodles and stir til combined
5. Enjoy!

Quick Sweet Potato Noodle "Nests" with an Egg Inside

Quick, healthy, filling breakfast idea here, guys. All you need is a couple ingredients for this recipe and you're good to go!

Serving size: probably a lot of nests..I only made one and I'm using the leftover "noodles" in a recipe for this week!

What you need:

• 1 tablespoon avocado oil
• 1 teaspoon dehydrated onion (can use fresh, I'm just lazy)
• 2 teaspoons minced garlic 
• 1 egg
• 1 handful sweet potato noodles
• 1/4 teaspoon black pepper
• Hemp seeds
• Optional* paprika, salt, garlic salt, sriracha, crushed red pepper flakes, hemp seeds

What you need to do:

1. Heat your oil over medium heat on your stovetop
2. Add in garlic and onions and saute until fragrant, about 1 minute
3. Add in your sweet potato noodles and cook for about 6 minutes or until tender 
4. Form a hole in the middle of your noodles and crack an egg inside the hole
5. Cook for about 2 minutes 
6. Then, add in a splash of water and cover your egg for an additional 1-2 minutes or until desired doness of egg. (I like mine dippy!)
7. You're done! Top with any optional toppings and enjoy

Hummustir Spicy Hummus Pasta

So amazingly healthy and delicious and easy as fuck, guys! Make this every night cause it was so good. I even gave some to my best friend and she loved it! This can go so many different directions too..roasted red peppers, garlic, jalapeno..the possibilities are seriously endless.

Serving size: depends on how much pasta you make..around 8 ounces I'd say! Or about 4-6 bowls

What you need:

• Whole wheat pasta
• 1 cup of hummus 
• 1 tablespoon of sundried tomato oil 
• 1/4 cup sundried tomatoes 
• 2 teaspoons minced garlic
• 1 teaspoon dehydrated onion
• 1 cup chicken stock
• 2 big handfuls of spinach or kale

What you need to do: 

1. Cook pasta
2. Saute oil, garlic and sundried tomatoes for 3 minutes or until garlic is fragrant 
3. And in cooked pasta and hummus 
4. Add in chicken stock until thickened then throw in spinach and cook an additional minute or until spinach/kale is wilted
5. Enjoy!

Mediterranean Chickpea and Tuna Salad

This is one of the tastiest, easiest, quickest dinners to make on a weeknight when you don't have much time AND it's great as leftovers for the remainder of the week.

serving size: this bowl

What you need:

• 1 can of chickpeas, rinsed and drained
• 2 cans of tuna, drained
• 3 tablespoons avocado oil
• 1/4 cup lemon juice
• 1/2 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup cole slaw mix
• 1/2 cup cilantro or parsley, fresh
• 1/2 avocado, diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• optional add in's capers, bell peppers, olives, nuts..anything really!

What you need to do:

1. Toss all the veggies and tuna in a bowl and mix well
2. Add in olive oil lemon juice and spices
3. Serve over salad, on a sandwich, or stuffed inside a pita

Baked Beet Falafels

Okay, I like beets now..it's a thing. I also love falafel's so why not mix the two? You get an incredible color from these and they're delicious. This was my lunch today, I just broke the falafel up on a Flatout wrap, added some kale, crunchy cole slaw mix, bell peppers, cucumber and topped with a little bit of Drew's Organics peppercorn ranch dressing. So good! I wish I would have gotten a better picture of the whole falafel! Oh wellll.....let's make 'em!

serving size: 12 falafels

What you need:

• 1 can of chickpeas
• 2 medium sized cooked beets, diced
• 1-2 teaspoons minced garlic
• little bit of avocado oil
• 1/2 lemon, juiced
• 1/4 cup oats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, diced
• 1/2 cup cilantro, roughly chopped
• handful of parsley

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Honestly, I threw all of the ingredients in my food processor and processed! That easy
4. Form into 12 balls and smoosh them down on the parchment paper
5. Bake for 15 minutes, then flip and bake 15 more minutes
6. Remove from oven and enjoy!

Vegan Spinach and Artichoke Pizza

I finally got to try the Caulipower pizza crust! It was so good! A lot better than my homemade cauliflower crust, haha. I had to make half of this a normal pizza for Sean (his half is not vegan, it has cheese). I was pleasantly surprised that he enjoyed the crust too!

serving size: one pizza, we got 6 slices out of this

What you need:

• 1/2 teaspoon olive oil
• 1 tablespoon avocado oil
• half of a shallot, diced
• 2 teaspoon minced garlic
• 3 cups spinach
• 1 can of artichokes, chopped
• 2 ounce Kite Hill chive cream cheese
• 1/4 cup Just Mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper
• pepper flakes to top

What you need to do:

1. Preheat oven to 425 
2. Brush crust with olive oil
3. In a pan, saute avocado oil, shallot and garlic until fragrant, about 1 minute
4. Add in spinach, artichokes, garlic powder, salt and pepper
5. Cook until spinach is wilted, then add vegan mayo and cream cheese
6. Cook until combined
7. Top crust with spinach mixture and bake on the top rack (or pizza stone) for 16 minutes or whatever the package says, I forget!
8. Let cool a couple minutes then enjoy!

Vegan Black Bean Sweet Potato Burgers with Avocado Basil Pesto

Definitely making these a million times in the summer. I didn't even mash the black beans so this was literally the easiest homemade burger recipe I've ever made. And it was crunchy on the outside and softer on the inside and just great! You also have to make this pesto to go on top. GAME CHANGER!

serving size: 4 normal sized burgers, or can make smaller to have sliders. (I definitely had 5 uneven burgers from this batch...haha)

What you need:

For the burgers:

• 1 can of black beans
• 1 medium sized sweet potato, cooked either in the microwave or roasted in the oven
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 1/4 cup sun dried tomatoes in oil
• 1 tablespoon dried basil
• 1/4 cup whole wheat bread crumbs
• 1/4 whole wheat flour
• 1-2 tablespoons avocado oil or olive
• 2 teaspoons salt
• 1/4 teaspoon pepper

For the pesto:

• 1/2 an avocado
• 2 cups packed basil and spinach
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 1 tablespoon Parmesan cheese (sub nutritional yeast to keep vegan)
• 1/2 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

What you need to do:

Burgers:

1. Heat 1 tablespoon oil in pan
2. Saute onions, sun dried tomatoes and garlic for 3 minutes
3. Scoop out the inside of your sweet potato and combine with black beans in a large bowl
4. Heat 1 more tablespoon in the same pan
5. Next, add in your onion mixture from the pan
6. Add breadcrumbs, flour, basil, salt and pepper
7. You can mash your mixture at this point but I chose not to
8. Form into patties
9. Add patties to heated pan and cook about 5 minutes on each side on medium heat
10. Top burgers with whatever you desire and a dollop of the pesto and you have a delicious veggie burger!

Avocado Pesto:

1. Add all ingredients to a food processor and process til desired consistency
2. Eat on everything!

Copycat Taco Bell Egg Tacos

This was really good, really easy and kinda messy but so worth it! Great weekend breakfast meal that will keep you full for awhile!

serving size: one taco! with some leftover fillings

What you need:

• 2 tablespoon olive oil or coconut or avocado
• cooking spray
• 2 eggs
• 1/2 cup of onion, chopped
• 1 bell pepper, chopped
• 2 cups spinach or kale, roughly chopped
• 2.5 teaspoons minced garlic
• pinch of salt and pepper
• little bit of your cheese of choice, I went for goat!

What you need to do:

1. In your first skillet, add oil and cook bell peppers and onion for about 3 minutes or until onions are translucent. transfer to bowl for later
2. In another skillet add your oil of choice and saute greens for about 3 minutes, until wilted. add your minced garlic. transfer to bowl with peppers.
3. In a bowl, add your 2 eggs, cheese, salt and pepper and whisk
4. In anotheeeeeeeeeeer skillet, spray with cooking oil and add your egg mixture. let cook until it's like an omelette, around 5 ish minutes. flip and repeat cooking until it's like a pancake.
5. Assemble! add any optional fixin's! I put hemp seeds and sriracha

Grocery Hauls

Just sharing my latest grocery haul with the blog! I try and keep my fridge stocked with fresh fruits and veggies every week and grab the essentials when I'm running low.

Lightened Up Veggie Pasta Alfredo

This was mighty tasty with minimal ingredients and more green veggies than you can imagine! I adapted this from the new Cooking Light magazine but of course changed a couple things around! I didn't want to use cream cheese so started researching what would be a good substitute. I was just gonna sub Greek yogurt for it but a couple places in Internet world we're saying neufchatel..what the fuck is that? Lower calorie cream type cheese! So, I grabbed that and threw it in and it was so creamy and delicious! Was very happy with how this turned out.

serving size:6-8 servings

What you need:

• 1/2 - 1 box of whole wheat pasta
• 1 pound green veggies (I used asparagus, snap peas and green beans)
• 1 1/4 cup low fat milk (could use unsweetened almond milk here)
• 1 teaspoon whole wheat flour
• 3 ounces neufchatel cheese
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon minced onion

What you need to do:

1. Fill a large pot up with 5 quarts of water
2. Bring to a boil, add veggies and cook 4 minutes
3. Using a slotted spoon place cooked veggies in a colander to strain excess water
4. Add your pasta to the boiling veggie water and cook according to package directions
5. Mix your milk and flour together
6. After pasta is cooked, drain and reserve 1/4 cup of pasta water
7. To the same pot, add in your tablespoon of olive oil, 1 teaspoon of minced onion and minced garlic
8. Saute for about 30 seconds
9. Then add in your milk mixture and cook for about a minute until thickened slightly
10. Next, add in your cheese and cook until its melted
11. Add in your pasta, veggies and reserved water, stir to coat everything
12. Enjoy! I added some goat cheese but it would be great with Parmesan cheese too

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