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.

Knead the tofu in a large bowl for five minutes and then add the garlic, green onions, fennel seeds, parsley, salt, pepper, and cheese. Knead it for another few minutes. Whisk the egg and work it into the tofu dough.

Combine the ground bread crumbs, spices and pepper in a large flat bowl or pie pan. Make small, walnut-sized balls out of the tofu dough and roll each ball in the dough.

Heat the olive oil in a nonstick pan or well-seasoned cast-iron pan on medium and fry your tofu ganmo meatballs on each side until golden brown. I like to freeze half the recipe and save it for another time.

Then simmer in pasta sauce for an hour or more so it absorbs the flavors. If you like you can add thinly sliced fresh mushrooms to the pasta sauce and let them simmer along with the tofu meatballs.

Serve on gluten-free french bread with fresh basil leaves or on gluten-free spaghetti, sprinkled with additional grated cheese and julienned basil.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

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.