1. Remove mushroom stems and discard. Chop mushroom caps into thin strips.
2. Place broth in a medium bowl. Whisk in cornstarch, soy sauce, vinegar, and sugar (if using).
3. Heat oil in a large wok or skillet set over high heat. Add mushrooms. Stir-fry until browned, about 3 minutes. Add ginger, garlic, and chili-garlic sauce. Stir-fry for 30 seconds. Stir cornstarch mixture to recombine. Add cornstarch mixture to vegetable mixture.
4. Gently add tofu to skillet. Stir to cover in sauce. Reduce heat to low, cover, and simmer for about 4 minutes until sauce thickens slightly.
5. Garnish with green onions and serve.

1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
3. Heat a skillet over medium heat.
4. Cook the vegan bacon until crisp. Set aside until time for assembly.
5. Return pan to medium heat and add the tofu patties.
6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.

Tofu "Egg" Salad

1. Take a block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into cubes. Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.
2. Combine the crumbled tofu with diced celery, chopped green onion, Greek yogurt or vegan mayo, Dijon mustard, dried dill, turmeric, nutritional yeast, black pepper, and optional black salt or sea salt.*
3. Mix together well and set aside until time to assemble.

Sandwich

1. Heat a pan over medium heat. Spread 1 tsp plant-based butter on each English muffin half. Place them in a pan cut-side down, toasting until crispy.
2. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad.
3. Add the top English muffin half and enjoy!

Tofu Vegetable Curry

1. Add 1 tbs olive oil to a sauté pan over medium heat. Add [q:1/2] cup diced onions and sauté for a few minutes until translucent. Add 1 Tbsp minced garlic, 1 cup of chopped eggplant, 1 cup of sliced zucchini, 1 Tbsp of minced jalapeno, and 1 cup of sliced yellow squash and cook for an additional 5 minutes.
2. Once veggies are softened, add 2 Tbsp curry paste and mix. Cook the curry paste for 1 to 2 minutes before adding 1 can of coconut milk and [q:1/2] block of cubed tofu.
3. Bring mixture to a simmer and cook for 5 to 7 minutes. Take curry off heat and stir in [q:1/4] cup of fresh chopped basil.

For the Garlic Pita

1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush Ezekiel 4:9 Whole Grain Pocket Bread with mixture of 1 tsp minced garlic, olive oil, [q:1/2] tsp sea salt, and [q:1/2] tsp pepper.
3. Place the pita bread on a baking sheet and bake for 5 minutes, until the bread is nice and crispy.
4. Slice into fourths and serve with tofu veggie curry. Enjoy!

1. Cook soba as package directs. When done, rinse under cold water and drain.
2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.

1. In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
2. Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
3. Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
4. Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.

1. Pour ingredients for ‘bacon’ marinade into a bowl. Mix well with a fork.
2. Dip tofu slices in marinade. Flip until both sides are covered in sauce.
3. Bake at 350 degrees for 15 minutes.
4. Pour all Avocado Aioli ingredients into blender.
5. Blend until smooth and creamy.
6. Place one leaf of lettuce, one sliced tomato and one tofu slice on a piece of Ezekiel 4:9 bread.
7. Spread Avocado Aioli on the other piece of Ezekiel 4:9 bread.
8. Assemble sandwich.
9. Cut sandwich in half.
10. Serve with the side of your choice – we chose fresh blueberries and strawberries.
11. Enjoy!

1. Combine mushrooms and 5 cups water in a large saucepan and bring to a simmer. Cover and simmer gently for about 10 minutes.
2. Stir in tofu, scallions, and bok choy. Simmer until bok choy is barely tender-crisp, about 3 minutes.
3. Dissolve desired amount of miso in just enough warm water to make it pourable before stirring it into broth. (The more miso you use, the more pungent and salty the soup will be, so start with less. Continue to add miso until the soup is salty/pungent to your liking.)
4. Season with pepper and serve.