Crunchy on the outside and soft on the inside, these baked tofu “fish sticks” are addicting and add pizzazz and crunch to any meal (like stuffed inside tacos). Our favorite brands of tofu: Wildwood or Trader Joe’s that come in vacuum-packed soft plastic, not in tubs. For the dry coating, feel free to add or delete ingredients (for a fish flavor, include the nori or other dried seaweed), and the amounts given are just an idea of proportion. Store the dry coating airtight in a glass jar in the fridge for whipping up the fish sticks on the spur of the moment. Inspired by a post on geniuskitchen.com.
1 block (16-oz) extra-firm high-protein tofu (see note)
2 sheets nori seaweed
¼ cup almond flour, almond meal, fine breadcrumbs, or panko
2 tablespoons corn flour or flour of choice
2 tablespoons nutritional yeast
2 teaspoons dried dill
2 teaspoons cumin powder
1 teaspoon mustard powder
1 teaspoon dried oregano or dried basil
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
Cut the tofu into 18 finger-shaped pieces and gently transfer to a colander. Set aside.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a blender or food processor, grind the nori into very small bits.
In a flat-bottom bowl or pie plate, add the nori, almond flour, corn flour, nutritional yeast, dill, cumin powder, oregano, onion powder, garlic powder, and salt. Mix together.
Moisten the tofu under running water. Let drain but keep the pieces moist so the coating sticks. Place a few pieces of the tofu in the dry coating, leaving space between them. Spoon the coating over the tofu and press the coating onto the top of the pieces with the back of the spoon. Using tongs, transfer to the prepared baking sheet. Repeat until all of the tofu pieces are coated.
Bake until the topping is beginning to brown, about 35 minutes. Broil for a minute or two if you like them extra crispy, but watch that they don’t burn. Let cool for a minute or two and serve.
Do you have bits of vegetables in the fridge that you’d like to use up? Consider adding them to this casserole’s blended sauce that you pour over sliced potatoes and sautéed onion. For the sauce, use equal parts vegetable broth and plant-based milk.
chopped mixed vegetables (such as chard, carrots, cauliflower, and/or broccolini)
fresh mixed herbs of choice (such as parsley, cilantro, oregano, rosemary, thyme), chopped
olives, miso, and/or kosher salt
red or yellow onion, thinly sliced
green onions, thinly sliced
Cut the potatoes into 1/8-inch-thick slices. Set aside.
In a blender or food processor, blend the mixed vegetables, broth, milk, half of the garlic, the fresh herbs, nutritional yeast, and olives, miso, or salt until smooth or to your desired texture (a high-powered blender makes the sauce very creamy). Taste and adjust the seasoning.
In a frying pan over medium heat, warm the oil. Add the sliced red or yellow onion and cook until translucent. Add the remaining garlic and cook, stirring, 1 minute longer. Remove from the heat.
Preheat the oven to 400ºF. Pour enough sauce into a large baking dish to cover the bottom. Layer half of the potatoes on top of the sauce. Spread the onion-garlic mixture on top of the potatoes. Pour sauce on top and spread evenly. Layer on the remaining potatoes and pour enough sauce on top to cover the potatoes.
Bake, uncovered, until the potatoes are fork-tender and the sauce bubbly and thick, about 45 minutes. If not, return to the oven, checking every 10 minutes until cooked through. If desired, broil for a few minutes for more crispness.
This sauce is very versatile because the flavors are simple, so you’ll come up with myriad ways to use it — in a rice casserole, as a pasta sauce, with mashed cauliflower or mashed potatoes, or to top a bowl of leftover soup or stew. For the liquid, use about 1 part wine to 2 parts broth. If you don’t have or like miso, you can always use more kosher salt or another source of saltiness, like Bragg aminos, coconut aminos, tamari, or soy sauce.
Inspired by a post on the Fried Dandelions blog.
extra-virgin olive oil
shallots, thinly sliced into rounds
thickly cut mushrooms of choice (such as button, cremini, and shiitake)
miso, whisked in a few tablespoons hot water until dissolved
In a large frying pan over medium-low heat, warm the oil. Add the shallots and cook, partially covered, until beginning to caramelize. Move the shallots to the edge of the pan (or transfer to a bowl). Add the mushrooms in one layer and allow to cook without stirring until they sizzle and start to brown. Sprinkle with salt and stir. Slowly add the wine and stir the mixture to scrape up the browned bits on the bottom of the pan. Bring to a simmer. Add the broth, return to a simmer and cook uncovered.
Into a glass measuring cup with a spout, add a couple tablespoons of flour and whisk in a small amount of water to make a slurry. Pour into the mushroom sauce and whisk until integrated. Whisk in nutritional yeast, garlic, and thyme. Simmer, uncovered and stirring occasionally, until the sauce thickens to your desired texture. If not thick enough, create more of the flour slurry and whisk into the sauce.
Taste and adjust the seasonings. Whisk in the dissolved miso. Pour into a serving bowl and serve.
Instead of your classic layered lasagne casserole, here you spread the filling directly on the cooked lasagne noodles, roll each one into a pinwheel, and bake them topped with marinara sauce — quite festive. Use leftover filling as a sandwich spread, dip, salad dressing base, or some other creative way.
super-firm tofu, broken into chunks
greens (such as spinach, kale, chard, or beet greens), chopped
fresh basil, chopped, or dried basil
fresh or dried thyme
fresh or dried oregano
fresh sage, chopped, or dried sage
fresh parsley or cilantro, chopped
pitted olives or capers
green onions, sliced
unsweetened plant-based milk (such as soy or rice)
freshly ground pepper
store-bought marinara sauce
Bring a large pot of water to a boil. Add a tablespoon of olive oil and a sprinkle of salt to the boiling water. Add the lasagne noodles and cook until almost done (al dente) according to the package directions. Drain and cool under cold running water.
Meanwhile, in a food processor, combine the tofu, greens, basil, thyme, oregano, sage, parsley or cilantro, olives or capers, green onions, nutritional yeast, garlic powder, and pepper. Add a tablespoon or two of olive oil and enough milk to process the mixture until almost smooth. Taste and adjust the seasonings.
Preheat the oven to 400ºF. Spread a thin layer of marinara sauce on the bottom of a baking dish. Using one noodle at a time, spread the tofu filling onto the noodle. Roll up and place the pinwheel on the marinara sauce in the baking dish. Repeat until all the noodles are used. Spoon more marinara sauce on top of the pinwheels.
Cover with aluminum foil and bake until bubbling, about 30 minutes. Uncover and bake 10 minutes longer, then broil to crisp the top. Let sit about 10 minutes and serve!
The wild rice and mushrooms make a chewy and chunky soup — perfect for cold, rainy days. If you don’t have an Instant Pot, you can make this recipe in a soup pot or pressure cooker on the stovetop. To cook wild rice, use 1 part wild rice to 3 parts water or broth. If you don’t have time to soak the wild rice, just add a few additional minutes of cooking time. For the herbs, you can use fresh or dried.
greens (such as kale, chard, spinach, or beet greens), chopped
parsley or cilantro
Prepare the crispy tofu and set aside.
Set your Instant Pot to the Sauté function. When hot, add the oil and then the onion, carrots, mushrooms, and a pinch of salt. When the vegetables start to brown, add up to ¼ cup wine and cook until the wine is absorbed. Add the wild rice, water or broth, cashew cream, and a sprinkle of salt. Stir well.
Cancel the Sauté function, press the Pressure Cooker function, lock the lid, and set to Sealing. Set the time to 10 minutes. Let the pressure release naturally for 20 minutes before Venting.
Unlock the lid. Stir the mixture and taste to make sure the wild rice is cooked to your desired texture. Stir in the greens, garlic, and herbs. Taste and adjust the seasonings. Garnish each bowl with crispy tofu and serve.
This is a no-cook pasta sauce, where you put the ingredients (other than the pasta) into a serving bowl, pour over with the just-cooked hot pasta, mix, and serve. It’s a crowd-pleaser. One variation worth a try: Top each serving with chewy bits of crispy broiled tofu.
brown rice pasta or whole-wheat pasta of choice
jarred roasted red peppers, cut into small pieces
sun-dried tomatoes (in oil or not), cut into small pieces
store-bought or homemade olive tapenade
green onions, thinly sliced
chile powder or red pepper flakes
freshly ground pepper
toasted sunflower seeds
Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain the pasta, reserving about 1 cup of pasta cooking water.
Meanwhile, in a large bowl, add the sun-dried tomatoes, roasted red peppers, olive tapenade, parsley, oregano, green onions, nutritional yeast, chile powder or red pepper flakes, turmeric, pepper, and sunflower seeds. Toss to combine.
Using a large serving spoon, spoon the pasta into the bowl, tossing together after each spoonful until you reach your desired ratio of pasta to sauce. Add in the reserved pasta cooking water 1 tablespoon at a time until you reach your desired sauce texture. Taste and adjust the seasonings, toss, and serve.
This plant-based pâté is a wonder. And you will wonder how you survived all this time without it — not only to serve at potlucks or parties but also as a sandwich spread or as a topping for a bowl of salad, soup, or stew. For gluten-free, serve with corn tortilla chips, gluten-free crackers, and/or crudités.
mixed mushrooms (such as button, cremini, shiitake), chopped
fresh thyme, chopped, or dried thyme
white or black pepper
red wine or dry sherry
toasted walnut pieces
toasted slivered or sliced almonds
whole-wheat pita breads
In a large frying pan over medium heat, warm the olive oil. Cook the shallots until translucent. Add the mushrooms in one layer if possible and cook without stirring until beginning to brown. Add the parsley, thyme, salt, and pepper. Cook, stirring often, until all of the liquid has evaporated and brown bits appear in the bottom of the pan. Deglaze with 1 or 2 tablespoons wine and cook off the alcohol. Stir in the garlic, cover, and remove from the heat.
In a food processor, process the nuts with more olive oil until the mixture forms a thick paste. Add the mushroom mixture and process to your desired texture.
Pack the mixture into a serving bowl or airtight container, cover, and refrigerate for a few hours or up to overnight. Bring to room temperature before serving.
Right before serving, slice the tortillas and pita breads and toast in a toaster oven or regular oven until crispy. Serve alongside the spread.
Almost all American Chinese restaurants serve moo shu — a stir-fry typically with shredded cabbage and carrots and thin strips of green onion, mushroom, and pork with steamed flour wrappers and hoisin sauce alongside. In this version, you get chewy tofu and a variety of vegetables seasoned with toasted sesame oil and rice vinegar wrapped in warm, soft corn tortillas and topped with sunflower seeds and pepitas (hot sauce and salsa optional).
green onions, white parts cut lengthwise into strips and green parts sliced
green and/or red cabbage, shredded
jalapeño chile, minced
sweet pepper, cut into thin strips
zucchini, cut into thin matchsticks
baby bok choy, cut lengthwise into thin strips with green and white parts separated
toasted sesame oil
tamari, soy sauce, coconut aminos, or Bragg liquid aminos
fresh ginger, peeled and minced
toasted sunflower seeds
pepitas (pumpkin seeds)
hot sauce and/or salsa
Prepare the broiled tofu. When cool enough to handle, transfer to a cutting board and cut into small squares. Set aside.
In a large frying pan over medium heat, warm the oil. Add the mushrooms and cook, without stirring, until the mushrooms brown a bit. Add the white parts of the green onions, cabbage, jalapeño, sweet pepper, zucchini and white parts of the bok choy and cook, stirring occasionally, until the vegetables soften. Drizzle with sesame oil, rice vinegar, and tamari and stir to combine. Add the ginger, reserved tofu, green parts of the green onions, and green parts of the bok choy and cook, stirring, for a minute or two. Taste and adjust the seasoning. Remove from the heat, add the garlic, and cover the pan.
Lightly toast the tortillas or wrap them in a kitchen towel and microwave for a few seconds. Fill the tortillas with the moo shu, garnish with sunflower seeds and pepitas, and serve with hot sauce and/or salsa alongside.
Thinly sliced and then broiled — with no added fat or seasonings — your super-firm tofu of choice turns wonderfully chewy. Your sandwiches, tacos, salads, soups, and stews will benefit from its added texture. But that’s if you can stop yourself from eating it on its own straight from the broiler.
1 block organic super-firm tofu (such as Wildwood or Trader Joe’s brands)
Preheat the broiler. Line a baking sheet with parchment paper.
Slice the tofu no thicker than ¼-inch thick. Place the tofu in one layer on the prepared baking sheet.
Broil the first side of the tofu slices until dry and starting to change color, checking that they don’t burn, about 30 minutes (but it depends on how close the heat is to the slices). Remove from the broiler and flip all of the slices. Return to the broiler until the second side of the slices is starting to dry, about 3 minutes. Remove and let cool a bit before using.
Inspired by a dessert served in Indian cuisine, this sweet, chunky “jam” is great on toast, yogurt, ice cream — or on its own. You don’t have to peel the beets unless you want to. A variation: Replace the beets with beets and carrots or just carrots, and for tang, add lemon zest during cooking or a squeeze of lemon at the end.
olive oil or oil of choice
beets, scrubbed and grated
plant-based milk of choice (such as soy, rice, or almond)
nuts of choice (such as cashews, pistachios, and/or slivered almonds)
In a heavy-bottom pan over medium heat, warm the oil. Add the beets, milk, dates, raisins, and a sprinkle of salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, as the mixture reduces and the milk begins to evaporate. When the milk has evaporated, stir in the cardamom, coriander, cinnamon, nuts, and a few more raisins. Cook until heated through. Taste and adjust the seasonings. Remove from the heat.
Serve hot, at room temperature, or cold. Store airtight in the refrigerator.