HERBED TOFU BURGERS

SERVES 6 BURGERS

1 tsp. olive oil

1 cup chopped yellow onion

2 garlic cloves, minced

One 397g (14oz) block extra firm tofu, pressed for about 30 minutes

2 tbsp. liquid aminos (or gluten-free tamari)

1 tsp. vegan Worcestershire sauce (gluten-free if necessary)

1/2 tsp. liquid smoke

1/2 tsp. ground cumin

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

3/4 cup rolled oats (certified gluten-free if necessary)

1/2 cup vegan bread crumbs (gluten-free if necessary)

2 tbsp. sesame seeds

Salt and black pepper to taste

Olive oil spray

6 vegan burger buns (gluten-free if necessary)

Burger fixings (all are optional): lettuce, sliced tomato, sliced avocado, sliced red onion, pickles, Pickled Red Cabbage & Onion Relish, ketchup, mustard, barbecue sauce, Basic Cashew Cheese Sauce or other vegan cheese

NUTRITIONAL VALUES

Calories: 349kcal
Fat: 5.2g (2.1g S.Fat)
Carbs: 15.5g
Protein: 9.5g
Sugar: 5g
Sodium: 418mg

METHOD

In a large frying pan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is translucent.

Place in a food processor. Combine the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and 1/4 cup of the oats in a mixing bowl. Blend until smooth.

Add the remaining oats, bread crumbs, and sesame seeds to the mixture in a large mixing bowl. Mix until everything is well combined. Season with salt and pepper.

Use parchment paper or a silicone baking mat to line a baking sheet. Make six equal parts of the mixture. Form the mixture into patties with your hands or a greased biscuit cutter (sized to fit the buns) and place on a baking sheet.

Preheat a large grill pan or frying pan over medium heat, preferably cast iron. Spray the pan liberally with olive oil. Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, or until firm, crisp, and browned on the outside (a few minutes longer if your patties are more than 3/4 inch thick). Place the burgers on top of the buns. Rep with the remaining patties, sprinkling the pan between batches.

Allow everyone to assemble their burger with their preferred toppings. Burgers can be stored in an airtight container in the fridge for up to 4 days.

LEMONGRASS TOFU BANH MI

SERVES 2 LARGE OR 4 SMALL SANDWICHES WITH EXTRA SALAD

PICKLED CARROT & DAIKON SALAD

1 cup julienned carrot

1 cup julienned daikon radish

1 small jalapeño, sliced

1/2 cup water

1/4 cup rice vinegar

2 tbsp. agave syrup

1/4 tsp. salt

LEMONGRASS TOFU

One 14 oz. block extra firm tofu, drained and pressed for at least 30 minutes

4 lemongrass stalks, ends trimmed and outer leaves discarded, roughly chopped

1 garlic clove, minced

2 tbsp. water

2 tbsp. gluten-free tamari

1 tbsp. lemon juice

1 tsp. maple syrup

1 tsp. sriracha

1 tsp. liquid smoke

1 tbsp. coconut oil

2 tbsp. sesame seeds, optional

SRIRACHA AÏOLI

1/2 cup vegan mayonnaise

1 or 2 garlic cloves, minced and pressed

2 tbsp. lemon juice

1 tbsp. sriracha

SANDWICHES

1 long vegan baguette (or 2 large or 4 small vegan sandwich rolls; gluten- free if necessary), split horizontally

1 cup thinly sliced cucumber

Chopped fresh cilantro

Sliced jalapeño

Chopped green onions (green and white parts)

NUTRITIONAL VALUES

Calories: 3.73kcal
Fat: 25.6g (6.7g S.Fat)
Carbs: 31g
Protein: 2.5g
Sugar: 3.6g
Sodium: 826mg

METHOD

Make the salad a day ahead of time: In a large jar or other airtight container, combine the carrot and daikon with the jalapeno. In a large measuring cup, combine the water, vinegar, agave syrup, and salt. Cover with a tight- fitting lid after pouring the brine over the vegetables. Shake the container to thoroughly combine all of the ingredients, then refrigerate for at least 1 day. It will last for two weeks.

To make the lemongrass tofu: To make four rectangles, cut the tofu in half both ways. In a blender, combine the lemongrass, garlic, water, tamari, lemon juice, maple syrup, sriracha, and liquid smoke. Blend until completely smooth. If necessary, add a tablespoon of water at a time to thin it out into a sauce. Fill an 8 x 8-inch baking dish halfway with the batter. Place the tofu rectangles in the baking dish and turn to coat both sides with the marinade. Allow the tofu to marinate for 20 minutes, flipping it halfway through.

Make the aoli while the tofu is marinating: In a small cup or bowl, combine all of the ingredients and stir until well combined.

Heat the coconut oil in a large frying pan, preferably cast iron, over medium heat after the tofu has finished marinating. Cook for 2 to 3 minutes per side, or until the tofu rectangles have a crispy, golden exterior. Drizzle in half of the remaining marinade and cook the tofu for 1 minute more, or until the liquid is absorbed. Cook until the liquid has been absorbed, then flip the tofu and add the remaining marinade. Toss in the sesame seeds until evenly coated. Take the pan off the heat.

Remove the rounded ends of the baguette and cut it in half to make two large sandwiches or four small sandwiches.

To assemble each sandwich: On the bottom half of the bread, spread aioli. Place a few cucumber slices on top of the aioli, then top with the tofu. (Use two pieces of tofu if making two large sandwiches.) Use one piece per sandwich if you're making four small sandwiches.) Tofu should be topped with carrot and daikon salad, cilantro, jalapeno, and green onions. Serve right away. Refrigerate the sandwich in an airtight container for up to 5 hours before serving. Tofu can be stored in an airtight container in the fridge for 4 to 5 days.

CHILE-ROASTED TOFU LETTUCE CUPS

SERVES 4 PORTIONS

CHILE-ROASTED TOFU

One 397g (14oz) block extra firm tofu, pressed for at least 1 hour

1/4 cup orange juice

1 tbsp. coconut oil, melted

1 tbsp. ancho chili powder

2 tsp. maple syrup

1/2 tsp. garlic powder

2 pinches of cayenne pepper

1/2 tsp. salt

LETTUCE CUPS

1 large or 2 small heads butter lettuce, separated into individual leaves

LEMON TAHINI SAUCE

1 large carrot, peeled and grated

1/2 red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 4.8g (3.2g S.Fat)
Carbs: 8.6g
Protein: 3.6g
Sugar: 5.7g
Sodium: 310mg

METHOD

To make the tofu: To make two flat sheets of tofu, slice it horizontally. Both sheets should be diced into 12-inch cubes.

Combine the orange juice, coconut oil, ancho chili powder, maple syrup, garlic powder, cayenne pepper, and salt in a shallow baking dish. Toss in the tofu cubes to coat. Marinate for about 20 minutes, tossing every 5 minutes to recoat.

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the tofu out on a baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping halfway to ensure even cooking. Take the dish out of the oven.

Fill a lettuce leaf with a large spoonful of the tofu to serve. Drizzle with tahini sauce to finish. Top with a pinch of carrot, a couple of red bell pepper slivers, and 1 to 2 chives. Sesame seeds can be sprinkled on top. Tofu can be stored in an airtight container in the fridge for 3 to 4 days.

RECIPE NOTES

To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.

TOFU RANCHEROS

SERVES 4 TO 5 PORTIONS

SCRAMBLED TOFU:

1 tsp. olive oil

1/2 medium yellow onion, diced

One 397g (14oz) block extra firm tofu

2 tbsp. vegetable broth, plus more if needed

1 tsp. black salt (kala namak; or regular salt)

1 tsp. ground cumin

1/2 tsp. paprika

1/4 tsp. ground turmeric

3 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

Black pepper to taste

FOR THE RANCHEROS

8 to 10 corn tortillas (2 per person)

1/2 batch 15-Minute Refried Beans

FOR THE SALSA

Chopped fresh cilantro

Sliced avocado, optional

Shredded cabbage or lettuce, optional

Sliced radishes, optional

Chopped green onions, optional Lime wedges

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 10.4g (2g S.Fat)
Carbs: 25.1g
Protein: 6.1g
Sugar: 1.2g
Sodium: 510mg

METHOD

To make the scrambled tofu: In a large skillet over medium heat, heat the olive oil. Cook for 3-4 minutes after adding the onion. Toss the tofu into the pan. Cook, stirring gently, for about 10 minutes, or until the tofu stops releasing water and begins to brown on the edges. Meanwhile, in a small cup, combine the broth, black salt, cumin, paprika, and turmeric.

Add the broth mixture once the tofu has stopped releasing water. Cook for another 5 minutes, or until the liquid has been absorbed. If it starts to stick, deglaze the pan with another tablespoon of broth and reduce the heat. Cook for 1 minute more after adding the nutritional yeast (if using) and lemon juice. Remove the pan from the heat and cover it to keep it warm.

To make the rancheros: Melt the butter in a small saucepan over medium heat. Cook a tortilla in the pan for about 1 minute, then flip it and cook for another 30 seconds. Cover with aluminium foil and place on a plate. Repeat with the rest of the tortillas.

Spread refried beans on top of each tortilla. To serve, top with tofu scramble, salsa, and cilantro. Top with avocado slices, shredded cabbage, radish slices, and/or green onions if desired. Serve immediately with a wedge of lime. Any leftover scramble can be refrigerated in an airtight container for 3 to 4 days.