TANDOORI TOFU SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

1/4 cup (55g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat)

1 garlic clove

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. salt

1 star anise

1 1/2 tbsp. tomato paste

1 tbsp. peanut oil

400g (14oz) tofu

EXTRAS

4 grilled flatbreads

8 tbsp. mint, cucumber, and yogurt sauce

1 lemon, cut into wedges

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 17.8g (2.1g S.Fat)
Carbs: 147.6g
Protein: 39.1g
Sugar: 77.8g
Sodium: 942mg

METHOD

In a food processor or blender, combine the yogurt and the remaining ingredients, except the tofu, to make the skewers.

Add the tofu to the marinade, cut into 112-inch (4-cm) cubes. Marinate in the refrigerator for at least 4 hours.

Thread the cubes onto metal skewers and cook for 10 minutes over indirect heat with the lid closed. Cook for another 8 minutes after flipping the skewers. Baste with the remaining marinade.

Serve the skewers alongside flatbreads, mint, cucumber, and yogurt sauce, and lemon wedges.

RECIPE NOTES

If you use a skewer rack, these skewers will cook faster. This prevents the tofu from coming into contact with the grill and becoming stuck.

PEPPERED TOFU STEAKS

SERVES 4 STEAKS

2 garlic cloves

1/4 cup (60 ml) olive oil

2 tbsp. soy sauce

2 tbsp. vegan Worcestershire sauce

2 tbsp. balsamic vinegar

1 tbsp. agave nectar

2 tsp. freshly ground black pepper

1 tsp. freshly ground pink pepper

1 tsp. fresh rosemary

400g (14oz) frozen and thawed tofu

NUTRITIONAL VALUES

Calories: 282kcal
Fat: 22.5g (3.7g S.Fat)
Carbs: 12.5g
Protein: 10.7g
Sugar: 7.1g
Sodium: 547mg

METHOD

To make the marinade, mince the garlic and combine it with the remaining ingredients (except the tofu) in a blender until smooth.

Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.

Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. To turn them over, use a thin stainless- steel spatula.

TUSCAN TOFU SCRAMBLE

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

1 onion, chopped

227g (8oz) mushrooms, sliced

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 tsp. turmeric

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 (14 oz.) package firm tofu, crumbled

1/4 cup finely chopped sun-dried tomatoes

1 tbsp. nutritional yeast flakes

3/4 cup fresh basil, chopped

Sliced avocado (optional)

Crushed red pepper (optional)

NUTRITIONAL VALUES

Calories: 224kcal
Fat: 17.1g (3.2g S.Fat)
Carbs: 12.2g
Protein: 10.4g
Sugar: 4g
Sodium: 580mg

METHOD

Heat the oil in a large non-stick skillet over medium- high heat. Combine the onion, mushrooms, and 1 teaspoon of salt in a mixing bowl. Allow to cook until softened and lightly browned. Cook for 1 minute, or until the pepper, turmeric, onion powder, and garlic powder are fragrant. Combine the tofu, sun-dried tomatoes, nutritional yeast, and the remaining 1/2 teaspoon salt in a mixing bowl.

Allow to heat through and adjust seasoning to taste. Mix in the basil and, if desired, top with sliced avocado or red pepper.

TOFU SANDWICHES WITH MARINATED FENNEL

SERVES 4 BURGERS

FOR THE TOFU

1 lb. (500g / 18oz) tofu

2 garlic cloves

1 tbsp. chopped fennel fronds

2 1/2 tsp. fennel seeds

1 tsp. coarse sea salt

1/2 tsp. black pepper

3 tbsp. olive oil

1 tbsp. agave nectar

FOR THE MARINATED FENNEL

2 small fennel bulbs

1 tsp. coarse sea salt

2 tbsp. lemon juice

FOR THE REMOULADE

1/4 cup plus 2 tbsp. (85g / 3oz) vegan yogurt

1/4 cup (55g / 2oz) vegan mayonnaise

2 tbsp. chopped fennel fronds

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

1/2 tsp. salt

4 sandwich rolls

1 tbsp. chopped fennel fronds

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 13.6g (2.3g S.Fat)
Carbs: 58.2g
Protein: 20.3g
Sugar: 20.2g
Sodium: 1170mg

METHOD

Tofu should be cut into 1.5 cm thick slices. In a mortar, combine the garlic, fennel fronds and seeds, salt, pepper, oil, and agave nectar to make a paste. Allow the tofu to marinate in the paste for 2 hours in the refrigerator.

To make the marinated fennel, thinly slice the fennel bulbs, combine them with the salt and lemon juice, and rub them together with your hands.

Combine the remoulade ingredients in a large mixing bowl.

Remove the tofu from the marinade and let it drain for a few minutes. Cook for 4 to 5 minutes over direct heat, brushing occasionally with the leftover marinade.

Cut the rolls open and warm them for 2 minutes on their cut sides over direct heat. Fill them with remoulade, tofu slices, marinated fennel, and fennel fronds, then top with chopped fennel fronds.

RECIPE NOTES

The marinated fennel can be made ahead of time and refrigerated overnight.

PLAINTAIN PATTIES WITH SMOKED TOFU

SERVES 4 PATTIES

FOR THE PATTIES

2 small yellow plantains (13oz / 375g)

3 oz. (3 oz / 90g) smoked tofu

1/2 spring onion (green and white parts)

3 garlic cloves

1/2 habanero pepper

1/4 cup (60 ml) plus 2 tbsp. canola oil

1 1/2 tsp. salt

1 tsp. curry powder

EXTRAS

1 carrot

Juice of 1 lime

2 tbsp. olive oil 1/4 tsp. salt

1 head endive

1/4 cup (2 z / 55g) vegan yogurt

1/4 cup (1oz / 15g) chopped fresh parsley

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 24.6g (2.6g S.Fat)
Carbs: 34.9g
Protein: 4.9g
Sugar: 16.1g
Sodium: 1279mg

METHOD

Peel the plantains, cut them into large pieces, and bring them to a boil in a large pot with plenty of water. Cook for 5 minutes on medium heat, then drain and set aside for 10 minutes to cool.

Tofu should be diced finely. Chop the spring onion, garlic, and habanero finely. In a food processor, purée the plantain, 1/4 cup (60 mL) canola oil, salt, and curry powder.

Form the mixture into four patties with wet hands. Brush the patties with the remaining 2 tablespoons canola oil and cook for 4 to 5 minutes on each side over direct heat.

Grate the carrot and combine it with the lime juice, olive oil, and salt in a mixing bowl. Fill the endive leaves with the filling and garnish with vegan yogurt and parsley. Serve alongside the plantain patties.

RECIPE NOTES

Green plantains can be left on the counter to ripen until they are dark, almost black. Place them in a paper bag and keep them in a warm place until they are ripe.

TOFU YOGURT MY WAY

SERVES 2 CUPS

One 12.3 oz. (349 g) package tofu, any firmness

1 medium (118 g/4.16 oz.) ripe, cold banana, sliced

2 tbsp. (30 g/1 oz.) almond milk

2 tbsp. (30 g/1 oz.) fresh lemon juice

1/2 tsp. (2.5 g/0.08 oz.) vanilla extract

1/4 cup Detox Granola, for serving

Fresh berries (optional)

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 18.6g (6.1g S.Fat)
Carbs: 37g
Protein: 20.1g
Sugar: 17.1g
Sodium: 35mg

METHOD

In a food processor, combine the tofu, banana slices, almond milk, lemon juice, and vanilla and process for 1 minute, or until smooth and creamy. Serve in two parfait glasses or bowls, topped with granola or fresh berries. The yogurt can be refrigerated in an airtight container for up to 3 days.