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!

Spicy Jambalaya

If you need an easy weeknight meal, I got chuuuu. This was very flavorful and you can definitely make this in a slow cooker or InstantPot to make your life easier. I also had to add in some extra water to this for the leftovers, just an FYI. The rice soaks up a lot of the sauce.

serving size: a lot. I filled almost 2 quart sized Tupperware's with leftovers!

What you need:

• 3 tablespoons olive oil
• 3 pieces of chicken sausage, diced
• 1 onion, diced
• 2 teaspoons minced garlic
• 3 celery stalks, diced
• 1 jalapemo, diced (can use less if you don't like it really spicy)
• 1 can diced tomatoes
• 1/2 cup sun dried tomatoes in oil
• 2 teaspoons worcestershire sauce
• 2 cups rice (I used Jasmine)
• 4 cups unsalted chicken stock
• 1/2 cup tomatoe and pepper stock (Pacific Foods makes a great one)
• 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons hot sauce
• salt and pepper
• chopped cilantro

What you need to do:

1. Heat olive oil in a large pot or pan over medium high heat.
2. Add in chicken sausage and onions and cook for 5 ish minutes.
3. Add in garlic, celery and diced jalapeno and cook for 5 more minutes.
4. Add in your can of tomatoes and sun dried tomatoes and cook 2 minutes
5. Throw the stocks in and along with the rice and then add in all the rest of the ingedients minus the cilantro.
6. Bring to a boil then reduce heat, cover and simmer for around 20 minutes or until your rice is cooked.
7. Once done, add in your chopped cilantro and stir.
8. All done! Let's eat

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!!!!

Stuffed Pizza Peppers

New twist on a classic. I think I'm gonna keep going with this and make different kinds of stuffed peppers..maybe a chicken and veggie combo or an Asian inspired stuffed pepper...hmm. Anyways, super quick, easy, healthy and delicious!

serving size: 4 peppers!

What you need:

• 4 bell peppers
• a medium sized onion, diced
• 2 large handfuls of fresh spinach
• 1 pound ground turkey (or chicken or beef)
• 1 tablespoon avocado oil
• 2 teaspoons minced garlic
• 1/2 cup chopped turkey pepperoni
• 1 can diced tomatoes (no salt if you can)
• 1/2 cup tomato sauce (or pasta)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• optional toppings* cheese! I put mozzarella on Sean's peppers and Kite Hill chive cream cheese on mine (it was a game changer, I promise!) I also added leftover quinoa to the bottom of my pan and poured remaining mixture all over, then set my peppers on top

What you need to do:

1. Fill a large pot with water and boil
2. Cut the tops off your peppers and gut the insides of the ribs and seeds
3. Once the water is boiling, set peppers in and boil for about 5-8 minutes or until tender, remove and drain
4. Preheat over to 350 degrees
5. Heat your avocado oil in a large skillet over medium heat. 
6. Once hot add in your onions and saute 3-5 minutes, then add in your garlic and cook til fragrant, 1 extra minute.
7. Dump your ground turkey in and cook til browned, about 8-10 minutes
8. Next, add in your tomatoes and your sauce, and all your seasonings and stir to combine
9. Add in spinach, turn the heat down and simmer everything for about 10 more minutes
10. Grab an oven safe baking dish, add your peppers to the dish and fill with mixture
11. Top with whatever you'd like then bake for 15 minutes!
12. Eat 'em up cause they are so so good

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Sweet and Spicy Instant Pot Chicken Bowl

I made this in my instant pot and it was SO EASY. And probably took 30 minutes all together. Spicy, flavorful and the chicken is so tender and delicious. Plus it's good for you too. I made a homemade quick slaw too that was the perfect pairing with the spicy chicken.

serving size: 4

What you need for the chicken:

• 1.5 pounds chicken breast
• 1 cup carrot, diced
• 1-2 bell peppers, sliced
• 1/2 cup liquid amino's
• 2 tablespoons toasted sesame oil
• 1/4 cup of honey
• 2 tablespoons of garlic chili paste
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch to help thicken sauce
• 1 cup cooked quinoa
• *extras: green onion, sesame seed, hemp seeds, peanuts, sriracha

What you need for the quick pickled cabbage:

• 1/2 cup cole slaw mix
• 1/2 red onion, sliced
• 1/2 cup red cabbage, sliced
• 1/2 cup apple cider finger
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon minced dehydrated onion

What you need to do:

1. Prepare your pickled cabbage first and let sit in the refrigerator, the longer the better!
2. Place all ingredients in instant pot and place chicken on top
3. Stir around to coat chicken
4. Turn on high pressure and cook 10 minutes
5. One the timer goes off, use the quick release valve to release pressure
6. Once done, saute an extra 3-10 minutes depending on the thickness of the sauce
7. Assemble your bowls and top with extras!

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Mini Grocery Haul

I got to go to the new Kimberton Whole Foods and it was great! I needed nothing so had a little (expensive) fun. Then I stopped at the Farmer's market for fruits and veggies!

Turkey Burger Tomato Soup

Soup! Because, snow! Lots of snow here so I went with a homemade soup tonight and paired it with my paleo seed bread and a rainbow heart salad and it was all so amazingly great! This soup actually surprised me on flavor because I feel like sometimes it's hard to pull out flavors in my soups and stews because all my stocks/broths/tomatoes that I base them off of are no salt added or low salt. But this packed a great flavor punch and I'm really happy with how it turned out! Instant Pot recipe below!

serving size: A lot. I'd say almost 12 bowls of this stuff

What you need:

• 1 pound ground, lean turkey
• 1 medium yellow onion, diced
• 2 large carrots, sliced and diced
• 3 cups of kale, chopped with stems removed
• 4 cups of chicken broth
• 1 15 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 3/4 cup of 2% milk
• 2 tablespoons avocado oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon minced, dried onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 teaspoons salt (if you're using no salt/low sodium things)
• 1/4 teaspoon pepper

What you need to do:

1. In a blender, add diced onion, diced tomatoes, tomato paste, broth, milk, garlic, oregano, basil, salt and pepper. I did this in 2 parts because my blender isn't big enough!
2. Add in your avocado oil to your instant pot, turn on the saute button, add in your ground turkey, minced, dried onions and garlic powder.
3. Brown turkey slightly then add in your tomato blender puree.
4. Add your carrots and mix everything together.
5. Lock your instant pot lid in place, hit the pressure cook button, turn your valve to sealing and set to high pressure for 10 minutes.
6. Let your pot work its magic! After the 10 (longer since it has to create pressure) minutes is up, release pressure by turning the valve to venting.
7. Once venting has stopped, lift the lid and add in your kale.
8. Stir and place the lid back on for 5 more minutes
9. It's done! Eat it up, I topped mine with some nutritional yeast for a slight cheese flavor!

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

Vegan Beet Sauce with Quinoa Pasta and Spinach

I was inspired to make this after seeing someone I follow on instagram do a beet pasta sauce. I am definitely just starting to like beets, like..I despised them a month ago but here we are! And I mean, the pasta is freaking pink! How could you not love it? Anyways, I've been giving beets a shot ever since Valentine's day dinner. I had a beet salad with my meal and it was so so so good. So, here's me, tryin' to like beets with this awesome pasta dish! Enjoy

serving size: I was only working with 8 ounces of dry pasta so my serving size was 4

What you need:

• 2 cooked beets (I used Love Beets already cooked beets cause I'm lazy)
• olive oil
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup veggie broth (chicken works here to, just won't be vegan)
• 1/2 cup boiled cashews
• 4 tablespoons nutritional yeast
• one yellow onion, chopped
• frozen spinach
• salt and pepper
• 1/2 teaspoon minced garlic
• 1 box of pasta (I used Andean Dream's quinoa shells)

What you need to do:

1. Boil your water for your pasta
2. Add 1/2 tablespoon olive oil to a separate pan and heat over medium high heat
3. Add your beets, veggie broth, drizzle of olive oil, pinch of salt and pepper, garlic and onion powder, cashews and nutritional yeast to a blender (not food processor!!!)
4. Blend until creamy
5. Once your pan with the olive oil is heated through, cook onions for about 6 minutes then add in your spinach and garlic and cook til warm/not frozen
6. Drain your pasta and add to your spinach/onion mixture
7. Throw your sauce on top of the pasta and cook for about 3 minutes, until warmed and flavors are blended together
8. Viola, you're done!
9. Top with vegan cheese, green onions or whatever your heart desires
10. Eat, eat, eat

Vegan Minestrone

This was a really easy thing to whip up for dinner and actually didn't take nearly as long as I thought it would to make. (My homemade bread was done about 20 minutes after this was!) I think I seasoned this perfectly, which sucks cause at the end, I just started dumping stuff so I will try my best with measurements. Vegan and gluten free! 

Serving size: lots of soup! no idea, honestly...

What you need:

• Olive oil or coconut oil
• 1/2 a yellow onion
• 2 tablespoons minced garlic
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup edamame (can use green beans or even celery..doesn't matter)
• 1 can chick peas (can use any type of bean really)
• 1 can diced, roasted tomatoes
• 6 cups veggie broth (I used chicken cause it's all I had on hand...)
• 1/2 cup water
• 1 carton Pacific Foods tomato stock
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tablespoon nutritional yeast
• 2 shakes of crushed red pepper flakes
• 1/4 teaspoon celery salt
• 1/2 tablespoon coconut sugar (can sub regular sugar)
• 2 cups of pasta
• 2 cups kale
• 1 cup spinach
• I really just dumped a bunch of salt and pepper in, adjust to your taste buds!

What you need to do:

1. Heat a large pot over medium heat
2. Add oil and once shimmering, add in onion and garlic and cook a minute or 2
3. Add in your carrots and edamame with some salt and pepper. Cook 5 minutes or until carrots are tender
4. Add zucchini, tomatoes, stock, spices, sugar and chick peas
5. Increase the heat until you get a nice simmer, then add in your pasta and cook according to package directions (around 11 minutes)
6. Add in your greens and cook another 5 ish minutes until slightly wilted
7. Taste and adjust to your liking (more salt probably!)
8. Enjoy with some of that Paleo Seed Bread!

***Mine wasn't vegan because I added Parmesan cheese and chicken broth but you can add vegan cheese or use veggie broth!

Wild Caught Salmon with a Pesto Coconut Milk Sauce

I really just threw this together in about 20 minutes and it was SO GOOD. Minimal ingredients, minimal chopping (!) it's a great, quick weeknight meal. Checkkkk checkkkk it out below!

Serving size: 2 fillets of salmon

What you need:

• Wild caught salmon, 2 fillets
• 1 tablespoon coconut oil (can sub olive or avocado, I used Nutiva's that's magically always liquid)
• salt and pepper
• half an onion, diced
• 1 teaspoon minced garlic
• 1/2 cup coconut milk (I used unsweetened)
• 1/3 cup stock (I used chicken)
• 2 cups packed spinach
• 2 tablespoons pesto (I used my homemade spinach/pine nut/nutritional yeast pesto)
• pinch of dried basil 

What you need to do:

1. Dump in your coconut oil
2. Pat your fillets dry
3. Sprinkle with salt, pepper, and dried basil
4. Once oil is hot, place your fillets in and cook 4 ish minutes each side
5. Remove fillets then add your chopped up garlic and onions
6. Cook about 2 minutes, don't burn the garlic! Keep stirring it
7. Add in your broth and pesto and cook another 2 minutes
8. Dump in your coconut milk and spinach and cook until wilted, about 2 minutes
9. Place your fillets back in the pan and simmer for about 3-4 minutes
10. Woah, you're done. Eat it up! 
11. Would be great with a side of grains

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!

Be sure to check out my instagram for all my recipes first!