Flora2000

3/4 cup soft or silken tofu
2 TBL maple syrup
3/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup water 
1 TBL olive oil
4-6 large slices bread (dairy free) day-old or lightly toasted

In blender or fool processor, blend tofu, maple syrup, cinnamon, vanilla, salt, water and olive oil until smooth. Pour batter in a large shallow bowl. Dip bread into batter and coat both sides. Fry in lightly oiled pan on medium heat, covered, until golden brown. Flip and fry other side until golden brown. Serve with your favorite garnish (dusting of powdered sugar, drizzle of maple syrup or fresh berries).

Tip: measure out 1/4 cup water, remove 1 TBL of the water and add in 1 TBL of lemon juice.

SwimOutlet.com

1 package 12-14 oz extra-firm tofu (I like House Foods 14 oz), rinse, pat dry and cut into 16 thin slices
6 TBL soy sauce (can use tamari)
2 green onions (scallions), lightly chopped
1 large clove of garlic, peeled and chopped
1 tsp cornstarch
3/4 tsp agar powder or flakes, usually by dried seaweed or dried sea vegetables
1/2 cup hot water
1/4 cup agave syrup (can use maple syrup) *I like agave amber
2 tsp chicken broth (I like Imagine No-Chicken Broth which is vegan)
1/2 tsp ground powdered ginger
1/2 tsp ground mustard powder
14 oz of fresh pineapple chunks (if you use canned, then drain the juice), cut big chunks into bite-size pieces
1 large bell pepper (use 1/2 of red and 1/2 of green for color), seeded and cut into bite-size squares

Preheat oven to 500 degrees F. Brown the tofu slices in a nonstick pan, carefully flipping once to brown both sides. A good golden brown on both sides is best. Lay browned pieces in a single layer in a 9×13″ baking dish.

In a blender, add soy sauce, green onion, garlic, cornstarch, and agar and blend until combined. Add remaining ingredients except for the pineapple and bell pepper. Blend until combined.

In a small saucepan, pour in blended sauce and heat on high, stirring, until it comes to a boil. Boil and stir for 1 minute. to thicken. Add in the pineapple and bell pepper and stir. Pour mixture over browned tofu in the pan. Bake for 15 minutes. Serve over your favorite rice.

Tip: when you cut the tofu into 16 slices, cut tofu square in half, so now each half has to deliver 8 slices. It’s more manageable to get uniform slices.

BulkOfficeSupply.com

1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

Costume SuperCenter

1 cup vegetable broth
1 TBL tamari (soy sauce)
1 TBL brown sugar
2 tsp cornstarch
1/2 tsp salt
2 tsp vegetable oil
2 tsp Asian sesame oil
1 package of firm tofu, drained, rinsed, patted dry and cut into 1×1/2-inch cubes (I like House brand)
1 large carrot, peeled and cut into small pieces
1 red pepper, cut into 1-inch pieces
3 green onions (scallions), sliced thin
2 garlic cloves, pressed through garlic press
1 TBL minced, peeled fresh ginger (or use frozen Dorot cubes)
8 oz mushrooms, thinly sliced

Combine broth, tamari, brown sugar, cornstarch, and salt until well blended and set aside.

In a large skillet, heat the vegetable oil and sesame oil over high heat. Add cubed tofu and stir fry, turning frequently, until lightly browned, about 4 minutes. Transfer to a bowl once done. In the same large skillet, add in carrot, red pepper, green onions, garlic, and ginger and stir fry until tender yet crisp, about 3 minutes. Add the mushrooms and continue to stir fry for 3 more minutes.

Add in the broth mixture and the cooked tofu cubes and stir fry until the sauce bubbles and thickens, about 3 more minutes.

Serve over brown rice, long grain rice or quinoa.

Serves 4