• In a medium-size bowl, combine the mayonnaise, vinegar, curry powder, pepper, salt, raisins, peanuts, and scallions, if using.
• Add the crumbled tofu and stir until well combined.
• Chill before serving.
• Use as a sandwich filling or as a side dish.

• Whisk vegetable broth and cornstarch in a bowl until dissolved.
• Add peanut butter, chili oil, Sucanat, vinegar, and tamari to the mixture; whisk until combined (it may appear uneven).
• Heat peanut oil in a skillet over medium-high heat.
• Add tofu cubes and cook until golden and crispy on all sides, about 8 minutes.
• Reduce heat to medium and pour the peanut butter sauce over the tofu.
• Cook until the sauce thickens and coats the tofu, approximately 2 minutes.

Variation:

• For a sesame twist, replace peanut butter with tahini and increase Sucanat to 12 g to balance the tahini’s bitterness.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prepare a large rimmed baking sheet.
• Coat the tofu evenly with oil, salt, curry powder, basil, and agave, if using.
• Place the tofu fries on the baking sheet, spaced apart.
• Bake for 25 minutes.
• Flip the tofu fries over using tongs or a spatula.
• Bake for an additional 25 minutes, or until the fries are extra crispy.
• Serve warm with your preferred dipping sauce.

• Reconstitute the TVP by mixing it with water, steak sauce, and liquid smoke in a microwave-safe bowl.
• Cover tightly with plastic wrap and microwave on high for 5 minutes.
• Alternatively, pour boiling water over the TVP, steak sauce, and liquid smoke, then cover and let stand for 10 minutes.
• Add the oil and peanut butter to the TVP mixture.
• In a separate mixing bowl, combine the wheat gluten, bacon bits, yeast, paprika, garlic powder, and black pepper.
• Add the TVP mixture to the flour mixture and knead until well incorporated.
• Cover and let stand for 20 minutes.
• Form into 4 to 6 patties and cook as desired.
• If grilling, cook for 5 to 7 minutes per side.
• If pan-frying, use a small amount of oil and fry for 3 to 5 minutes per side.
• For a firmer texture, bake at 350°F (180°C, or gas mark 4) for 20 minutes, then pan-fry.

• Reconstitute the TVP by mixing it with the water and soy sauce in a microwave-safe bowl.
• Cover tightly with plastic wrap and microwave on high for 5 minutes.
• Alternatively, pour boiling water over the TVP and soy sauce, then cover and let stand for 10 minutes.
• Once the TVP has cooled, add the black beans, wheat gluten, ¼ cup barbecue sauce, liquid smoke, black pepper, and peanut butter.
• Use your hands to mash the mixture together until uniform, and most of the beans are mashed.
• Form the mixture into 6 patties.
• Grill the patties on the barbecue, brushing with additional barbecue sauce as you go, for about 5 minutes per side.
• Alternatively, pan-fry the patties in a little oil, then top with more barbecue sauce.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Mix together the wheat gluten, yeast, garlic and onion powders, parsley, and black pepper.
• In a separate bowl, whisk together the vegetable broth, sauerkraut, and oil.
• Add the wet ingredients to the dry and mix until uniform.
• The mixture will be wet, not like a bread dough.
• If it’s too dry, add a bit more veggie broth.
• Divide the dough into 8 to 12 pieces, depending on your preferred wiener size.
• Tear off 8 to 12 pieces of aluminum foil, about 6 × 12 inches (15 × 30 cm).
• Form each piece of dough into a sausage shape and place near the long edge of the foil.
• Roll up the foil and twist the ends tight.
• Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
• Remove from the oven and let cool before unwrapping.
• Enjoy as you would any hot dog.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a large mixing bowl, combine the vital wheat gluten, whole wheat flour, smoked paprika, garlic powder, onion powder, and turmeric.
• In a separate medium bowl, whisk together the water, canola oil, soy sauce, brown rice syrup, tomato paste, and liquid smoke.
• Add the wet ingredients to the dry mixture and stir until uniform.
• The dough will be wet and not like a bread dough.
• Divide the dough into 8 to 12 pieces, depending on the desired size of your wieners.
• Tear off 8 to 12 pieces of aluminum foil, each about 6 × 12 inches (15 × 30 cm).
• Shape each piece of dough into a sausage and place it near the long edge of the foil.
• Roll up the foil tightly, twisting the ends securely.
• Place the wrapped wieners seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
• Let the wieners cool before unwrapping.
• Serve and enjoy as you would any hot dog.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a mixing bowl, combine all the ingredients until a smooth, goopy mixture forms.
• Let the mixture rest for 5 minutes.
• Roll the dough into a log and wrap it tightly in aluminum foil, twisting the ends securely.
• Place the wrapped fauxsage on a baking sheet, seam side down, and bake for about 45 minutes or until firm.
• Allow the fauxsage to cool before unwrapping.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together wheat gluten, nutritional yeast, cumin, sea salt, and basil.
• In a medium bowl, whisk together applesauce, canola oil, water, curry paste, and maple syrup until smooth.
• Pour the wet ingredients into the dry ingredients, stir with a spoon, and knead the dough for 2 minutes.
• Let the dough rest for 5 minutes.
• Roll the dough into a log and wrap it tightly in aluminum foil, twisting the ends securely.
• Bake the wrapped fauxsage in the oven for 90 minutes, flipping it halfway through to prevent uneven browning.
• Carefully remove the foil and allow the fauxsage to cool.
• Store in the refrigerator or freezer for later use.