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.

MN Party Store

2 TBL Vegenaise
1 tsp dijon mustard
1 TBL cilantro, chopped
1 1/2 TBL dried cranberries
1 TBL slivered almonds
1 TBL olive oil
1 box (6oz) Lightlife Smart Strips Chick’n Style Strips

In a small bowl, mix together Vegenaise and dijon. Add in cilantro, cranberries, and almonds.

Heat 1 TBL olive oil in skillet and stir-fry chick’n strips over medium heat for 3 minutes. Toss in bowl and mix to combine all ingredients. Serve on romaine heart leaves or a rustic bread.

Tip: Add in finely chopped celery for more crunch.

wine.com

*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

MN Party Store

1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli

Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.

Makes 1 sandwich

SwimOutlet.com

2 TBL Earth Balance (non-dairy butter)
1 shallot, finely chopped
1 TBL all-purpose flour
1.5 oz dry cooking sherry
1 Not-Beef bouillon cube by Edward & Sons (vegan), dissolved in 2 cups hot water
2 packages Tofurky roast beef style slices
McCormick Grill Mates Montreal Steak Seasoning (opt for Low Sodium)
4 french rolls (sub style)

In a large skillet over medium heat, melt Earth Balance, then add shallots and saute for 2 minutes. Add flour, stirring to combine,  and cook for another minute. Whisk in sherry until reduced. Add in prepared not-beef broth slowly while whisking. Once boiling, reduce heat and simmer while you prepare sandwiches.

Add broth to 4 ramekins for dipping, reserving some broth in the pan to dip meat slices. Place meat slices piled loosely on a cutting board. Lightly sprinkle with seasoning. Dip each slice in pan broth and layer on rolls. Serve with the ramekin of au jus dipping sauce.

Makes 4 sandwiches

Tip: I like to set up 4 ramekins of broth first before dipping seasoned meat slices in pan broth to avoid over-salty sandwiches.

La Quinta Corporation

4 TBL Vegenaise
1 TBL prepared horseradish
4 slices Rice mozzarella cheese (Galaxy Foods)
1 cup baby greens (spring mix) lettuce
1 package Tofurky roast beef style slices
1 tomato, sliced thinly
4 french rolls (sub style)

Mix together vegenaise and horseradish in a small bowl until combined. Lightly toast french rolls. Lay a cheese slice on the bottom of each warm toasted roll. Top with baby greens. Pile on 4-5 slices of tofurky roast beef slices. Drizzle horse radish sauce over roast beef. Top with tomato slices. Spread horseradish sauce on the inside of the top roll and place on sandwich. Serve with fresh raw veggies.

Makes 4 sandwiches

Tip: Add in more or less of the horseradish to your liking.