THAI SWEET CHILI TOFU STACKS

SERVES 6 PORTIONS

1 tbsp cornstarch

1⁄2 cup rice vinegar

1⁄2 cup coconut sugar

1 chili pepper, such as jalapeño or cayenne, chopped fine

2 cloves garlic, chopped fine

2 tsp tamari

1⁄2 tsp chopped parsley

1⁄4 tsp cayenne pepper

227g (8oz) extra-firm tofu, drained, and cut into 1-inch cubes

1 227g (8oz) can sliced pineapple

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.3g (0.2g S.Fat)
Carbs: 9.1g
Protein: 4.3g
Sugar: 4g
Sodium: 119mg

METHOD

Set aside the sauce after combining the cornstarch and 1 tbsp of water until smooth.

In a food processor, combine the rice vinegar, 23 cup water, sugar, chili pepper, garlic, tamari, parsley, and cayenne pepper. Blend until well combined and the chili pepper is well broken up.

Pour the mixture into a small saucepan and bring to a boil, stirring constantly until the sugar is dissolved. Cook for 5 minutes on low heat. Stir in the cornstarch mixture for about 5 minutes, or until the mixture is slightly thickened. Remove from heat and set aside to cool.

To the cooled sweet chili sauce, add the tofu cubes. Allow to marinate for 30 minutes.

Drain the pineapple rings and cut them into 1- to 11-inch wedges.

On a plate, place a slice of pineapple and a cube of marinated tofu in the center. Place another pineapple slice on top of the tofu and secure with a toothpick.

TEMPEH BREAKFAST STACKS

SERVES 4 STACKS

3 tbsp (45 ml) vegetable broth

3 tbsp (45 ml) dry white wine, or additional broth

2 tbsp (30 ml) tamari

2 tsp liquid smoke

4 tsp (27 g) (0.94oz) pure maple syrup, divided

4 tsp (20 g) (0.71oz) Dijon mustard, divided

1 tsp organic ketchup

1⁄2 tsp toasted sesame oil

Salt and pepper

8 ounces (227 g) tempeh, simmered, (store bought) cut in half laterally, then vertically to make 4 patties

2 tbsp (30 ml) olive oil

2 tbsp (20 g) (0.71oz) minced onion

1⁄4 cup (56 g) (2oz) vegan mayonnaise

2 tbsp (15 g) (0.53oz) nutritional yeast

1 to 2 tbsp (15 to 30 ml) white wine vinegar

High heat neutral-flavoured oil, for cooking

2 English muffins, split and toasted

2 cups (40 g) (1.4oz) baby arugula, divided

8 (1⁄2 -inch, or 1.3 cm) slices of tomato

NUTRITIONAL VALUES

Calories: 627kcal
Fat: 43.7g (6.4g S.Fat)
Carbs: 29.8g
Protein: 18.3g
Sugar: 5.7g
Sodium: 869mg

METHOD

In an 8 x 11 inch (20 x 28 cm) dish, combine the broth, wine (if using), tamari, liquid smoke, 2 teaspoons maple syrup and mustard, ketchup, and sesame oil. Season with salt and pepper and stir to combine. Marinate the tempeh for 1 hour or up to 24 hours in the fridge.

In a small skillet over medium heat, heat the olive oil. Cook for 3 to 5 minutes, or until the onion is translucent. Add the mayonnaise, nutritional yeast, 1 tbsp (15 ml) vinegar, and the remaining 2 tsp maple syrup and mustard to a small blender. Blend until smooth. Taste and adjust with more vinegar if necessary. Restart the process. Return the sauce to the small skillet and keep it warm with the residual heat. If not, gently heat over low heat. Season with salt and pepper to taste.

In a large skillet, heat a thin layer of oil over medium-high heat. Place the tempeh in the skillet and cook it carefully. It might splatter. Cook for 3–5 minutes, or until browned. Cook for 3 to 5 minutes on the other side, or until browned.

On each plate, place an English muffin, 12 cup (10 g) baby arugula, 1 tempeh patty, and 2 slices tomato. Season the tomatoes with salt and pepper to taste. Serve with the sauce drizzled on top.