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.

Veggie Pot Pie

Filling:

2 cups diced potatoes

1 cup sliced carrots

9 tablespoons of oil of choice (i.e. olive, canola or coconut)

1 package of extra firm tofu, pressed and cut into bite size pieces

1/4 cup soy sauce plus 2 tablespoons

1/2 teaspoon garlic powder

1/4 teaspoon cayenne peper

1 cup sliced mushrooms

2 cups chopped onions

2 cups chopped broccoli

2 garlic cloves, minced

1/4 cup flour

1 1/2 cups of vegetable broth

1/2 cup of rice milk

3 tablespoons red wine

1 tablespoon of dried parsley

Crust:

1 1/4 cups flour

1/2 teaspoon sea salt

1/2 cup vegetable shortening

Directions for filling:

1. Boil potatoes and carrots for 10 minutes. Drain and set aside.

2. Bake or stir fry tofu in 1 tablespoon of oil and 2 tablespoons of soy sauce until lightly browned.

3. Heat 6 tablespoons of oil in a large skillet or wok over medium heat. Stir fry the mushrooms, garlic, onions and broccoli until the onions begin to soften (approximately 8 minutes).

4. Move veggies to one side of the pan and add 2 tablespoons of oil and 1/4 cup of flour. Stir with a fork until smooth and then stir into the vegetables.

5. Add the vegetable broth to the mixture and stir until smooth. Add the tofu, potatoes, carrots, rice milk, 1/4 cup soy sauce and the wine. Stir gently and add the garlic powder, cayenne pepper and dried parsley. Remove from heat and pour into a 9 x 13 baking dish or other appropriately sized casserole dish.

Directions for crust:

6. Preheat oven to 375 degrees.

7. Mix flour, shortening and salt with a fork until mixture is crumbly. Stir in 4 tablespoons of cold water (1 tablespoon at a time) until the dough forms a ball. Roll dough with a rolling pin to the appropriate size to cover the top of the vegetables in the casserole dish. Poke holes in the dough to allow steam to escape. Bake for 45 minutes or until the crust is lightly browned. Allow to cool for 10 - 15 minutes before serving.

Wild Rice Stuffed Squash

½ cup wild rice

½ cup long grain white rice

2 acorn squash (sliced in half with seeds removed)

1 tbsp. olive oil

3 tbsp. sliced green onion

1 small bell pepper (chopped)

1 medium tomato (chopped)

1 clove minced garlic

1 tbsp. chopped fresh parsley

1 tsp. dried oregano

½ tsp salt

¼ tsp pepper

2 ounces of shredded vegan cheese (cheddar or Monterey Jack)

Bake squash, cut side down, on a shallow baking pan for 30 minutes in a 350 degree F (180 degree C) oven.

While squash is baking, prepare wild and white rice by simmering in 2 cups of water for about 25 minutes or until nearly all the water is absorbed.

Saute the bell pepper, tomato, garlic, green onion and spices in the olive oil. Mix the sautéed vegetables in with the cooked rice.

Turn the baked squash cut side up and stuff each half with the rice mixture, mounding the rice as necessary. Cover the stuffed squash with foil and return to the oven for 20-25 minutes longer. Uncover the squash and sprinkle with shredded cheese. Return to the oven for about 5 minutes or until the cheese is melted on top.

Makes 4 generous 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!!

Roasted Roots

Use any type of root vegetables such as potatoes, sweet potatoes, onion, carrots, turnips, etc. (whatever is on hand or in season):

Chop the vegetables into bite size pieces (enough to cover the bottom of a 9" x 13" baking pan). Drizzle with about 1/4 cup olive oil and stir to coat the roots. Sprinkle generously with sea salt and black pepper. Bake in a 425° oven for approximately one hour, stirring and scraping the bottom of the pan with a spatula every 15 minutes or so. Bake a little longer if you want the veggies dark and crispy.

(You can also season with dried parsley, oregano or basil in any combination you like, and if you want it spicy, use cajun seasonings.)

TIP: Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.

Blackened Asparagus

1 pound asparagus
2 tablespoons soy sauce
4 cloves garlic, chopped
1 teaspoon chili powder
2 to 3 tablespoons water

Trim the ends from the asparagus. Cut into smaller segments. You should have about 4 cups.

Combine the asparagus and soy sauce in a wok or large skillet. Cook over high heat, stirring continuously, for about 5 to 10 minutes, until the asparagus are singed and the soy sauce evaporates. Add the garlic during the last minute or so.

Remove the pan from the heat. Immediately add the chili powder and water, 1 tablespoonful at a time, stirring to dissolve the blackened soy sauce in the pan.