Preheat a nice pan and add your grapeseed oil. Sautee your onions until they lose their crunch and then move them to the side. Add a little more olive oil if necessary and heat before adding your tofu cubes. Pan fry until golden brown on one side and then turn. Season tofu with your herbal seasoning blend and herbamare if desired. When both sides of tofu are golden brown, Add your grated carrot and chard or kale. Cook until softened, taste, and drizzle a little gluten-free soy sauce on your tofu if desired. Add generous amount of nutritional yeast on top, heat and then flip over tofu mixture so nutritional yeast is evenly distribute. Taste. Adjust seasonings as needed. Add pepper. Those who have grown-up taste buds can dab with srirachi hot sauce as they like. Avocado cubes would also be tasty on top.

Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.

You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.

Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.

Prepare gluten-free pasta in a pot, and then rinse under cool water and drain.

Heat olive oil in a nonstick pan and saute onion. After it turns translucent, add chopped chard leaves. As it wilts, add capers and saute for another few minutes. Add smoked paprika and pepper. Add some of the blended sauce (less than half) to one side of the pan and combine with sauteed onion and chard. Let warm and turn off the heat.

Toss some of the pasta into the pan, mixing in with the sauce. Add a little lemon juice and toss in carrots and baby tomatoes. Serve.

Take pressed tofu slices and coat in potato starch. Heat oil and then Fry tofu in batches until it starts to turn light brown. Remove tofu when done and let any excess oil ‘drain” on a wire rack. When all tofu is done, baste with reduced barbecue sauce and serve.

Enjoy!

Bake beans in 1/4 of the barbecue sauce in a corningware type pan while you prepare the tofu and bake the tofu.

Place tofu on a cookie sheet lined with aluminum foil and sprayed with nonstick cooking spray. Coat with olive oil and toss, and sprinkle with smoked paprika on both sides and salt to taste. Bake for 15-20 minutes and then turn when tofu cubes are brown on one side.

Add the chopped chard to the baking beans and return to oven.

Bake tofu until the other side is browned. Add to bbq chard and beans along with additional 1/4 recipe barbecue sauce. Make sure tofu is thoroughly coated. Bake for another 10-20 minutes and serve.

Heat nonstick or cast iron pan with olive oil on medium-high and add your onion. Sautee until soft and translucent and then add a touch more olive oil (if you want) and then add your crumbled, seasoned tofu. After it has cooked for a few minutes, season with pepper and add rice milk to the pan. When rice milk has largely absorbed into the dish, then throw in your baby spinach. Mix thoroughly. I like to let the tofu get a bit brown and crispy and then turn over, but you can cook less or more to taste.

Garnish individual servings with avocado cubes, a tahini sauce (with lemon and a touch of garlic- i used Trader Joe’s, thinned with a little water), or srirachi sauce to taste.

Enjoy with hash browns or pancakes. Yum!

To make fried rice:
1.First, prepare the tofu.
Heat a tablespoon or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, throw in your marinated tofu, reserving the marinade liquid for later. Brown tofu on both sides and then add the marinade liquid after it is is nicely browned. Let tofu simmer in marinade and absorb the marinade. Then take off heat and return your tofu to your marinade dish, reserving.

2. Second, prepare your veggies. Heat two teaspoons or so canola oil in your wok. When it begins to smoke add a pinch of salt and coarse ground szechuan pepper. Add a teaspoon of your diced ginger and as it begins to brown, add your onions and grated ginger. Let it start to cook and then add carrots and green beans. Stir a little until they start to soften. Throw in your green peas (preferably defrosted, but I won’t tell if they are straight from the freezer.) Add all but a few teaspoons of your sauce to the center of the wok along with your diced sweet pepper and combine, letting simmer. When veggies seem done (slightly al dente is good), remove veggies (and sauce) from wok and reserve (with sauce) on your veggie prep dish.

3. Make the eggs.
Combine eggs and green onion tops in a bowl. Heat a little oil in your wok, season with a pinch of salt and szechuan pepper and throw in your whisked eggs and green onions. As it starts to cook, immediately add in your cold rice, with each grain as separate as possible, and stir so eggs are mixed in evenly with the rice. If it is too dry, you can add a teaspoon or two of sesame oil to the middle of the pan and mix in. Let egg cook for a minute or two and then add prepared tofu. You can just use half of the tofu if you like, and use the rest of the tofu in another recipe. After another minute or so, you can add the prepared veggies WITH sauce. Fold into rice until evenly distributed, and then add any remaining sauce. When flavors are distributed and warm throughout, sprinkle with sesame seeds and serve. Enjoy!