Air-fried Tofu Scramble

1 1/4 c. chopped red potatoes
2 tbsp. canola/coconut oil blend
1/2 block of firm tofu, chopped
1 tbsp. tamari
1 tsp. turmeric
1/4 tsp. onion powder
1 tbsp. sesame seeds
1/2 tsp. creole seasoning
1/4 tsp. garlic powder
1/2 cup chopped onion
2 cups broccoli (or any other vegetable you'd like such as asparagus or sweet peppers)

Mix potatoes in a bowl that fits in the air fryer with 1 tablespoon of the oil.  Cook in fryer for 15 minutes at 400°F for 15 minutes.  Stir at least once after 8 minutes.

In a separate mixing bowl, toss the tofu with the oil and seasonings.  Stir in the broccoli and onion.  Pour this mixture over the potatoes and cook for another 15 minutes stirring at least once or twice halfway through.

Makes two servings.

Tofu Lettuce Wraps

1 head lettuce

1 pkg extra firm tofu (drained)
1 cup bean sprouts

1 cup shredded red cabbage

3 green onions cut into matchstick slices

1/2 cup grated carrots
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce
salt
pepper

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350°.

Heat your wok or frying pan and add the chopped up garlic and ginger. Fry in a little oil for 5-7 minutes. Add the remaining ingredients except for the tofu. At this time you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, add a bit more salt and pepper and red pepper flakes.

Cook for another 10-12 minutes, then add the tofu and fry for another 3 minutes.

Wash and dry the lettuce and pull off individual leaves.

Spoon the mixture into the leaves and roll them up!!

Tuscan Pasta

1/2 pound of your favorite pasta (rice pasta works well in this recipe)
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound spinach
1 (16 ounce) can of cannellini beans, drained and rinsed
1 (14.5 ounce) can of diced tomatoes with juice, undrained
2/3 cup dry white wine or vegetable broth
sea salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced or 1 tablespoon dried basil

Cook pasta and set aside. Saute garlic in olive oil. Add spinach and warm until wilted. Add remaining ingredients and stir until heated through. Stir in cooked pasta and serve.

(I sometimes add chopped Italian style tofu sausage to this recipe.)