• In a shallow dish, mix together the milk, flour, paprika, dill, salt, and pepper.
• Heat about 2 tablespoons (30 ml) oil in a frying pan or cast-iron skillet over high heat.
• Dip each slice of bread into the batter and panfry for 2 to 3 minutes per side, or until golden and crispy.
• Repeat with the remaining slices of bread, adding oil as needed.
• Once all bread slices are cooked, add a bit more oil to the pan and panfry the seitan strips with the sauerkraut and onion for 3–4 minutes, stirring occasionally.
• To assemble: Place equal amounts of the seitan mixture on 4 slices of the fried bread.
• Top each with the remaining 4 slices of bread to form sandwiches.
• Serve with your favorite sandwich spread, if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease a 9 × 13-inch (23 × 33-cm) baking dish and set aside.

For the tofu:

• In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
• Add nutritional yeast, olive oil, parsley, salt, and pepper.
• Mix well.
• Spread half of the tofu mixture evenly on the bottom of the prepared baking dish, pressing it down to form a crust.
• Set the other half aside.

For the veggies:

• In a large mixing bowl, toss together the sliced carrots, broccoli florets, green peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
• Spread the veggie mixture evenly over the tofu base.
• Top with the remaining tofu mixture, sprinkling it evenly on top of the veggies.
• Bake for 35 minutes, or until the top is golden brown and the carrots are tender.
• Serve hot and enjoy!

• Whisk together lime juice, olive oil, grated ginger, and soy sauce in a bowl.
• Place tofu steaks in a shallow dish or resealable plastic bag.
• Pour marinade over the tofu and let marinate for at least 1 hour, or up to overnight in the fridge.
• After marinating, remove tofu from the marinade and set the marinade aside.

For grilling:

• Preheat grill to medium-high heat.
• Place tofu steaks on the grill and cook for 5–7 minutes per side, until golden and slightly crispy.

For baking (if no grill):

• Preheat oven to 450°F (230°C, or gas mark 8).
• Place tofu and any reserved marinade in a glass, oven-safe baking dish.
• Bake uncovered for 10–12 minutes, spooning extra marinade over tofu halfway through.
• Serve immediately.

• In a small bowl, combine flour, salt, pepper, and oregano.
• Coat the tofu steaks in the flour mixture, ensuring all sides are covered.
• Heat nondairy butter (or olive oil) in a large frying pan or cast-iron skillet over medium heat.
• Add the tofu steaks and sauté for 3–5 minutes until lightly browned.
• Flip the tofu and cook for another 3–5 minutes.
• Add sliced mushrooms, Marsala wine, and cooking sherry.
• Cover the pan and cook for 10 minutes, turning the tofu halfway through.
• Check occasionally to prevent sticking.
• Serve with your favorite side dish, like Sesame Garlic Wilted Kale.

• Cook the udon noodles in lightly salted water according to the package instructions, then drain and set aside.
• While the noodles are cooking, cut tofu into bite-sized triangles and set aside.
• In another pot, combine coconut milk, lemon juice, scallions, chives, basil, dill, parsley, and curry powder.
• Bring to a boil, then reduce to a simmer.
• Add tofu and let simmer, uncovered, for 10 minutes, stirring occasionally.
• Drain the cooked udon and add to the pot with the coconut sauce.
• Toss well to coat the noodles.
• Season with salt and pepper to taste.
• Serve immediately, or refrigerate for a cold dish the next day.

• Cook chow mein noodles according to the package instructions, then drain, cover, and set aside.
• Heat sesame oil in a wok or large frying pan over high heat.
• Add broccoli, carrots, cashews (if using), and ginger.
• Stir-fry for 5–7 minutes.
• Drizzle in peanut oil and mix well.
• Cut tofu into small cubes and add to the wok.
• Stir-fry for another 5 minutes, tossing frequently.
• Pour in soy sauce and sprinkle sesame seeds.
• Toss to coat.
• Add the noodles to the wok, rinsing them under water first if sticky.
• Cook and stir everything for 5 more minutes until evenly mixed and heated through.
• Serve immediately as a main or side dish.

For the Sweet and Sour Sauce:

• Combine pineapple juice, rice wine vinegar, granulated sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
• Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• Whisk in the cornstarch slurry, stirring until thickened.
• Remove from heat and set aside, or keep warm on low heat.

For the Tofu:

• Mix flour, salt, and pepper in a shallow dish.
• Preheat a frying pan with ¼ inch (6 mm) vegetable oil.
• Slice tofu into triangles by cutting strips and halving them diagonally.
• Coat tofu triangles in the flour mixture.
• Fry each piece for 3–5 minutes per side until golden brown.
• Transfer fried tofu directly to the pot of sweet and sour sauce to coat.
• Serve on its own or over sticky rice.

• Preheat sesame oil in a wok or large frying pan over high heat.
• Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and a pinch of salt.
• Stir-fry for 10 minutes until mushrooms reduce in size by about half.
• Stir in water, soy sauce, and rice wine vinegar.
• Bring the mixture to a boil.
• Slowly stir in the cornstarch slurry.
• Remove from heat and continue stirring until a thick sauce forms.
• Serve alone or over sticky rice.

• Cut the tempeh into 1-inch (2.
• 5-cm) nuggets.
• In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
• Heat the coconut oil in a frying pan or cast-iron skillet over high heat.
• Coat each tempeh nugget thoroughly in the flour mixture.
• Pan-fry the coated nuggets in the hot oil until golden on all sides.
• Transfer the cooked nuggets to a paper towel–lined plate to absorb excess oil.
• Sprinkle with salt and pepper while still warm.
• Serve with your favorite dipping sauce, like ketchup or a spicy aioli.

• In a large-size saucepan, heat the coconut oil over medium heat.
• Add the chopped onion, garlic, garam masala, caraway seeds, coriander, ginger, and cayenne.
• Cook for 2 minutes until fragrant.
• Stir in the salt, raisins (if using), lentils, barley, and rices.
• Cook for an additional 2 minutes.
• Add the vegetable or tomato juice, water, and bring to a boil.
• Lower the heat to medium-low, cover with a lid, and cook for 35 minutes, stirring twice during the cooking time.
• Add the quinoa and beans, cover again, and let cook for another 15 minutes.
• Once the quinoa is cooked (look for the “tail”), remove the lid and let simmer longer if needed to reduce any remaining liquid.
• If the grains are not tender and the liquid is absorbed, add extra water or broth and continue cooking until fully tender.
• Serve topped with chili roasted peanuts.