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Tofu “Chicken Cheesesteak”

Sometimes, it’s fun to try new things.

I’ve seen vegan takes on the cheesesteak, many of which are made with meat substitutes.

So I figured “Why not give one a try with tofu?” And this is what the result was!

It doesn’t have to be complicated either, and it’s fun way to spice things up!

So if you’re looking to change things up every so often and treat yourself, this is a fun way to do it!

Tofu “Chicken Cheesesteak”

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 blocks Tofu, cut into ½ inch cubed pieces
  • 1 Yellow Onion, julienned
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 4-5 cloves Garlic, thinly sliced
  • 8 oz. Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock, for sautéing
  • 2 tbsp. Arrowroot Powder
  • 2 tbsp. Ground Cumin, divided into equal portions
  • 2 tbsp. Garlic Powder, divided into equal portions
  • 2 tbsp. Onion Powder, divided into equal portions
  • 2 tbsp. Smoked Paprika, divided into equal portions
  • 2x 1 tbsp. Tamari

Additional Sandwich Fixings:

  • Cashew Cheese Sauce
  • Fresh herbs
  • Hot Sauce

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Divide the spices equally into 2 separate bowls.
  2. Add the tofu to a bowl.  Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder.  Toss to combine evenly.
  3. Cook the tofu.  Set a large skillet to medium heat.  Once hot, add the tofu.  Cook for 4-5 minutes, until the edges are crispy and warmed through.  Season to taste.  Then, remove the tofu from heat and return the pan for Step 4.
  4. Cook the vegetables.  Set a large skillet to medium heat.  Once hot, add the onions, peppers, and garlic.  Cook for 4-5 minutes, until onion is translucent.  Stir occasionally to avoid burning.   Then, add the mushrooms.  Cook for an additional 5-7 minutes, until the mushrooms have reduced in size and the water has evaporated.  Then, add the second portion of spices and tamari.  Toss to coat evenly, and cook for 2-3 additional minutes.  Season accordingly, if needed.
  5. Make the sandwiches.  Add the tofu, vegetables, and favorite toppings to a baguette.  Enjoy!
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Oil-Free Three Herb Cashew Pesto | Easy Vegan Pesto | Quick Healthy Pesto Recipe

I LOVE pesto!

I think pesto is my favorite sauce on planet, for a few reasons.

First and foremost is that you can put it on pretty much anything, and it will taste better.

Second, the recipe is super versatile. Traditional pestos are made using basil only. I have no issue with this, but sometimes basil is hard to find (if you don’t grow it yourself) or could be expensive when out of season.

Adding parsley, mint, or cilantro adds a different twist on a classic recipe!

You can take that a step further and replace the cheese portion. With the right ingredients, you can easily make up for that flavor.

Finally, I started using cashews instead of extra virgin olive oil every time I make it, and I was pleasantly surprised! You still get all the creaminess without having to use all that oil.

But don’t take my word for it! Give this a shot yourself!

Vegan Cashew Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil (and/or other fresh herbs), stems removed and roughly chopped
  • 1 cup Cashews
  • 1-2 tbsp. Water + more as needed
  • ½ Lemon, juiced
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the cashews in a blender.  Pulse until a fine meal has formed.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Rinse produce.  Roughly chop the garlic.
  4. To the blender, add the basil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!
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Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe

**Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe**

If you’re looking to sneak some greens in, try this recipe!

This palak paneer is LOADED with flavor!

I’ve talk about spinach in another video, but I think this just might be my favorite way to use it!

Obviously to make this dairy-free, we need a paneer substitute, and this is where tofu comes into play!

I prefer a baked tofu for the texture (you can check the blog for a separate post on that).

But this is delicious, warm, and comforting.

What more can you ask for at this time of year?!

Full video and written recipe below!

Tofu Palak Paneer

Cook and Prep Time: 40 minutes

Serves: 4

You Need

  • Crispy Baked Miso Tofu (Recipe Below)

For the Spinach Sauce:

  • 10 oz. Baby Spinach 
  • ½ cup Soaked Cashews (ideally overnight.  You can boil these in 15-20 minutes to soften if needed)
  • 1 1/4 cups water
  • 1 tsp. Salt

For the Masala:

  • 1 cup Brown Rice, cooked
  • Spinach Sauce (above)
  • 4-5 cloves Garlic, minced
  • 1 White Onion, diced
  • 1 in. Fresh Ginger, minced
  • 2 small Tomatoes, diced
  • 1 tbsp. Garam Masala
  • ½ tsp. Cumin Seeds
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Olive Oil
  • 1 tsp. Turmeric
  • Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven for the tofu (see below).  Bring 1 pot of water to a boil. 
  2. One the oven is hot, begin baking the tofu (see below).
  3. Make the spinach sauce.  Blanche the spinach quickly in the boiling water, 1-2 minutes, or until wilted.  Then, add the spinach, cashews, water, and salt to a blender.  Blend until smooth.
  4. Set a large skillet to medium-heat.  Once hot, add cumin seeds. Toast until they begin to brown slightly, 30-60 seconds.  Then, add garlic, ginger and onion.  Cook until onion is translucent, 4-5 minutes. 
  5. Add spices (garam masala, turmeric).  Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.  
  6. Add the spinach sauce, and toss to combine.  Fold in the tofu to combine (or add on top at the end to keep them crispier).
  7. Serve with brown rice, and garnish with cilantro leaves and/or lime wedge. Enjoy!

Crispy Baked Miso Tofu

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 2 blocks Firm or Extra-Firm Tofu, cut into ½ inch blocks
  • 2 tbsp. Arrowroot Powder
  • 1 tbsp. Olive Oil
  • 1 tsp. salt
  • 2 tbsp. White or Yellow Miso Paste
  • 2 Lemons, juiced

DIRECTIONS

  1. Press the tofu by wrapping the blocks in paper towels or a clean dish towel. Place a plate or pan on top of the wrapped tofu, and put something heavy (such as a cast iron pan) on top of that. Let the tofu press for about 30 minutes.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Slice the tofu accordingly.  In a bowl, add the tofu, oil, salt, arrowroot powder.  Toss to combine, taking care to not break the tofu.  Whisk together the miso paste and lemon juice.  Season accordingly with salt and pepper.
  3. Place tofu on the baking tray, and bake for 20 minutes.  Then, remove the tofu, add the sauce, and stir to combine.  Bake for 10 minutes more.
  4. Serve as desired.  Enjoy!
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Spicy Salsa Verde | Plant-Based Salsa Verde | Grilled Tomatillo Salsa

Years ago, the first time I had a green salsa, my mind was blown for two reasons.

  1. ) I had no idea salsa could be green.
  2. ) I did not know what tomatillos even were!

These little green cousins of tomatoes are incredibly delicious, and in my opinion make a better salsa in many cases!

Take it up a level by grilling these tomatillos to enhance the flavor.

And really, the rest of your flavors are your standard salsa ingredients. And feel free to add as much heat as you’d like!

Serve it up with some homemade chips and you will have a crowd pleaser for any get together!

Tomatillo Salsa

Cook and Prep Time: 5 minutes

Serves: 6-8 people

You Need

  • 5­-6 Tomatillos, halved
  • 1 Green Bell Pepper, diced
  • 1 clove Garlic,
  • ½ Red Onion, chopped
  • 1 Lime, juiced
  • ¼ cup Cilantro
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Chili Flakes or Chili Powder (optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. (Optional) Set a pan (ideally a grill pan) to medium heat.  Add 1 tsp. olive oil.  Once hot, add the tomatillos face-down.  Cook until caramelized slightly, 2-4 minutes, depending on size.  Then, remove them from heat.
  3. Place all ingredients in a food processor.  Pulse until smooth.
  4. Enjoy!
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Bulgogi Lentils

Before I started incorporating more plants, bulgogi beef was one of my favorite dishes, hands-down!

I’ve had multiple cracks at trying to replicate this, and this particular version has my mind blown!

The texture combination of lentils, mushrooms, and walnts really bring this to life!

Nevermind this particular version is PACKED with nutrition!

Hope you give this a try, you won’t be disappointed!!

Bulgogi-Style  Lentils

Cook and Prep Time: 25 minutes

Serves: 4 people

You Need

  • 1 ½ cup Green Lentils, cooked
  • ½ cup Walnuts, chopped
  • 1 ½ cup Cremini Mushrooms, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • Olive Oil or Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste

Bulgogi Sauce:

  • 4-5 cloves Garlic, minced
  • 1-inch piece Ginger, minced
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Tamari
  • 1 tbsp. Rice Wine Vinegar
  • 1 Lime, juiced
  • 3-4 Scallions, sliced thinly
  • 1 tsp. Chili Flakes (optional)
  • 1 tbsp. Sesame Oil (optional)
  • 1 tbsp. Sesame Seeds (optional)
  • Black Pepper, to taste
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Whisk together the sauce ingredients and set aside.
  2. Set a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil or vegetable stock.  Then, add onion and garlic.  Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
  3. Add the mushrooms.  Cook until the mushrooms have released their liquid, about 4-5 minutes.
  4. Add the lentils, walnuts, and sauce.  Stir to combine and evenly warmed through.  Cook until sauce has thickened, about 3-4 minutes.  Avoid mixing too vigorously to avoid mashing the lentils. 
  5. Serve with brown rice, pickled vegetables, lime wedge, and other cooked vegetables.  Garnish with fresh cilantro, sesame seeds, and sriracha.  Enjoy!
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Hearty White Bean Soup |WFPB White Bean Soup | Vegan White Bean Soup

Fall and Winter are a great time for soups!

When I make soups, I really like to making substantial ones. Soups that can be a meal as a standalone dish if it needed to be.

This way, when I make extra, I can have it for lunch the next day!

That’s not to say other soups don’t have their place, they do. But from a time-saving perspective, this is the way I like to go.

Plus you get a lot of different colors in one bowl, and you can’t go wrong with that!

This particular version is oil-free too! (And you don’t miss it!)

So give this one a try! You won’t be disappointed!

Hearty White Bean Soup

Serves 3-4

Cook and Prep Time: 45 minutes

You Need:

  • 3 15 oz. cans White Beans
  • 3 cups Vegetable Stock
  • 4 stalks Celery, diced
  • 4 Carrots, diced
  • 1 large can Diced Tomatoes
  • 3 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 8 oz. Cremini Mushrooms, thinly sliced
  • 8 oz. Spinach
  • 1 tbsp. Tamari
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Sage
  • Salt, to taste
  • Black Pepper, to taste
  • 1 Lemon, juiced
  • Olive Oil or Vegetable Stock, for sautéing
  • Chopped Parsley, for garnish

DIRECTIONS

  1. Rinse and clean all the vegetables accordingly. 
  2. Set a large pot to medium heat.  Once hot, add 1 tsp. olive oil.  Add garlic and onion, stirring frequently to avoid burning, 4-5 minutes.
  3. Once softened, add carrots, celery, and mushrooms and stir to combine evenly.  Cook for 5-6 minutes, until mushrooms have released all of their water.
  4. Add dried spices and tamari.  Stir to combine, and cook until fragrant, 1-2 minutes.
  5. Add diced tomatoes with juices, white beans, and stock to a pot.  Bring to a boil and then reduce heat to a simmer.  Cover and allow to cook for 10-12 minutes, until flavors have melded.
  6. Uncover and season with salt and pepper to taste.  Add spinach and lemon juice, and stir until wilted, 1-2 minutes. 
  7. Distribute evenly among bowls.  Garnish with parsley.  Enjoy!
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No Oil Sweet Potato & Spinach Stew

No oil AND packed with flavor?

I know what you’re thinking.

Probably as skeptical as I look in this picture! But yes you can make dishes without oil still packed to the brim with nutrition.

As a home cook, this was one of the hardest things for me to wrap my head around.

But in my opinion, the more flexible you can be, the better cook you become. So keep it fresh with this no-oil sweet potato stew!

No Oil Sweet Potato & Spinach Stew

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 ½ lb. Sweet Potatoes, chopped finely
  • 1 large can Cannellini Beans
  • 1 bunch Scallions, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • 6-8 oz. Cremini Mushrooms, chopped
  • 8 oz. Spinach, chopped
  • 2 cups of Vegetable Stock, for steaming
  • 2 tbsp. Tamari
  • 1 tbsp. Curry Powder
  • 2 cans Diced Tomatoes, with juices
  • Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Lime, for garnish
  • Chopped Cilantro, to garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pan or skillet to medium-high heat.  Once hot, add the scallions, white onion, and garlic.  Cook for 3-4 minutes, until onion has softened, adding vegetable stock as needed.
  3. Add the mushrooms, and sauté for 2-3 minutes, until softened.
  4. Then, add the sweet and the vegetable stock. Cover, and let steam for about 10 minutes, until softened.
  5. Once softened, add beans and toss to combine, 2-3 minutes.  Add spinach and cook until wilted, about 1-2 minutes more.  Add tamari and curry powder, and toss to combine.  Season with salt and pepper to taste.
  6. Serve with alone or with brown rice.  Garnish fresh herbs and a lime wedge.  Enjoy!