What I’m Eating This Week – 5 Recipes!

1. Cook potatoes according to package directions.
2. Mash the tofu with a fork but leave some nice big chunks.
3. Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
4. Add the avocado oil to a frying pan and heat until hot. Add the tofu and peppers and fry it until lightly browned, being careful not to break the tofu up too much when moving it around the pan.
5. Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
6. Combine with potatoes when they are cooked. Enjoy!

1. Combine oats, chia seeds, hemp seeds and soy milk in 4 different bowls. Top with berries, jam and seeds.
2. Refrigerate overnight.

1. Head oven to 350 F.
2. Spread the pesto evenly across the surface of the naan bread.
3. Top with shredded vegan cheese, fresh corn kernels and black bean and sliced avocado.
4. Once heated through and slightly toasted, remove from heat and slice to serve.

1. Remove tofu from packaging. Press for at least 15 minutes.
2. Cook noodles according to package directions. Place aside.
3. In a medium bowl, stir together Hoisin sauce, soy sauce, maple syrup, ginger and garlic powder.
4. Cut tofu into bite-sized pieces.
5. Heat avocado oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over. Continue to cook until seared on bottom. Add sauce to coat. Remove from pan.
6. On the same pan, heat more avocado oil over medium-high heat. Toss broccoli on it until all sides are slightly browned.
7. Serve tofu and broccoli on top of noodles. Enjoy!

1. Combine chickpeas, cucumber, red onion, lemon juice, vegan mayo, dijon mustard and dill. Mash a bit with a potato masher.
2. Serve on boston lettuce or bread.