Welcome!

Ingredients (For 4 Servings):

1 pound extra-firm tofu
Salt to taste
Pinch of pepper
1 large red onion, thinly sliced
1/2 green bell pepper, cored, seeded and sliced
1/2 red bell pepper, cored, seeded and sliced
1 tablespoon olive oil, divided
4 large whole wheat, spelt or corn tortillas, warmed
1 avocado, peeled and diced
Salsa

Directions:

Cut tofu into 2-inch x 1/2-inch. Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Add tofu and stir-fry until browned on all sides; transfer to a plate. Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned and fragrant. Add tofu back to the skillet and mix to combine it with the peppers and onions add salt to taste and pepper.

Assemble tacos by filling each warm tortilla with the tofu mixture, avocados, and salsa. Serve immediately.

Note: Cooking the tofu, onions and peppers quickly over high heat ensures the pan juices evaporate quickly while caramelizing the veggies. Pair these fajitas with a salad or a side of brown rice and black beans.

Ingredients (for 6 servings):

6 cups rice cooked (made of 2 cups rice + 3 cups water)
2 carrots
2 red papers
2 cucumbers or 2 rib celeries or 2 Avocados
6 Oz. Tofu
6 Oz. Vegan Ham
1/3 cup white vinegar
3 teaspoon salt
3 teaspoon sugar
12 tablespoon sesame roused
6 piece seaweed sheets

Directions:
Cook rice first with a proportion of 2 cup rice to 3 cup water using an electric rice cooker. After cooking the rice, add the mixture of vinegar, sugar and salt to it. Spread 1 cup rice on 1 piece seaweed sheets, put the vegetables, Tofu, Ham, and sesame on it, and then wrap it.

Note: Sushi Vinegar can replace the mixture of vinegar, sugar, and salt.

 Ingredients (for 4 servings):

8 Oz. Tofu fried or Vegan Burgers
2 large potatoes
1 cucumber or 2 ribs celery
2 tomatoes
1/2 red paper
1/2 onion
1 tablespoon fresh lemon juice
2 tablespoon olive oil
1 teaspoon salt
6 tablespoon Italian dressing

Directions:
Boil tofu for about 10 minutes in salty water, drain off water, and then stir fry the tofu. Steam Potato, cut vegetables, and mix them together. Add lemon juice, salt, olive oil and Italian dressing on it before eating.

Ingredients:

3 slices lightly toasted multi-grain bread
1 tomato, sliced Lettuce
6 Vegan ham slices (for example, Tofurky Deli Slices, Yves Veggie Ham Slices, Lightlife Smart Deli Ham, Vegetarian Bacon Flavor Ham Slice)*

For Tofu:

4 slices firm tofu (about ½ inch thick)
½ tablespoon soy sauce
1 teaspoon mushroom seasoning
1 teaspoon dried oregano
3 tablespoons oil

For Dressing:

1/2 cup Vegenaise**
1/2 cup ketchup
1/4 cup stone ground mustard
¼ purple onion, finely diced
Served with organic salad and dressing, with an orange twist

Notes:
*Vegan ham slices can be found at Whole Foods Market, Trader Joe’s, Vons, T&L
**Vegenaise can be found of Whole Foods Market

Directions:
To make tofu marinade:
1. Mix soy sauce with mushroom seasoning on a plate
2. Coat tofu with the mixture, let sit for 10 minutes

To fry the tofu:
1. Put oil in frying pan, add tofu in then heat the pan
2. Fry until golden brown evenly
3. Spread some oregano over tofu and flip them over evenly

To make the mayonaise:
1. Put the onion into a bowl
2. Add ketchup, vegenaise, mustard then mix them

To make the club sandwich:
1. Pick a layer of bread, spread mayonaise
2. Pick second layer of bread, spread veganaise
3. Put lettuce leaf on the bread, add tomato, add tofu
4. Make 3 rolls of protein slices and put onto tofu
5. Do the same onto second layer of bread
6. Take whole second layer of bread and put on top first one
7. Spread mayonaise on third layer of bread, then put on top of whole sandwich
8. Stick 4 cocktail skewers to the sandwich
9. Cut sandwich into 4 triangles

Ingredients (10-12 servings):

3 1/2 Tbsp vegetable oil
1/2 onion sliced
8 dried mushrooms
5 tomato, sliced thick
2 cloves garlic, minced
3 Tbsp soy sauce
1 tsp sugar
1 pinch of salt
1/2 whole Napa Cabbage, sliced thin
6 dried of black wood ear soak
2 carrot shredded
3 stalks of Chinese celery, sliced chunk
1 C snow pea sliced thin
1 bag of rice noodle

Directions:
1) Soak mushroom and black wood ear in water for half an hour. Drain, and then cut off the stems. Slice the mushrooms and black wood ear thinly.
2) Soak rice noodle in water for 10 minutes and cut into half.
3) Start by heating up 1/2 tablespoons of oil in a pan over high heat.Add onion and mushroom and sauté until fragrant and brown, remove from the pan, and then set aside.
4) Heat 3 tablespoons of oil in a large pan over high heat. Add tomato, garlic, soy sauce, and sugars, then sauté until tomato become soft and the skin can be peeled off.
5) Add in Cabbage, black wood ear, carrot, Chinese celery, and snow pea into the hot pan, and then stir fry for 3 minutes until vegetables became soft. Then add the sauté mushroom, onion and 2 cups of water.
6) Add salt according to your favor.
7) Add rice noodle in the center of the pan. Add the little soy sauce on top on the noodle then cover it for 10 minutes
Turn off the heat. Mix ingredients thoroughly to coat all the noodles and incorporate all the vegetables. Then ready to serve.
9) Serve hot.