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For a great barbecue main dish, try these BBQ Tofu Ribs.

Pineapple Chipotle Sauce Ingredients: ⅔ c chopped or cubed fresh pineapple ¼ c rice vinegar ¼ c sesame oil ¼ c maple syrup ¼ c sunflower seeds 2 Tbsp fresh grated ginger 1 Tbsp chopped garlic 1 Tbsp chopped onion 1 tsp chipotle powder Instructions: In a high-speed blender, add all ingredients and blend until completely smooth. Makes 2 cups. Nutrition per ¼ c: 280 calories, 20g carbohydrates, 22g fat, 3g protein

Sweet Potato Soup! Ingredients: 1 large sweet potato, peeled and chopped 1 large carrot, sliced 3 medjool dates, pitted ½ avocado, peeled and pitted 2 garlic cloves ⅓ small jalapeno ⅓ medium red onion, diced Instructions: In a high-speed blender, add the sweet potato, carrot, dates, avocado, garlic, jalapeno, and two cups of water, and blend on low speed for about 1 minute. Gradually increase the speed to medium-high and blend for 2 to 4 more minutes until completely smooth

Creamy Vegan Mushroom Pasta INGREDIENTS 8 oz. banza penne pasta 5 oz. button mushrooms, sliced ½ large red onion, diced 3 garlic cloves, minced ½ c. low-sodium vegetable broth or water ½ c. tahini ¼ c. unsweetened almond milk, cashew milk, or water, plus more if needed 2 Tbsp apple cider vinegar 1 Tbsp fresh lemon juice 2 Tbsp nutritional yeast ½ tsp sea salt, plus more to taste 1 tsp maple syrup (optional) Handful of chopped fresh parsley, for serving INSTRUCTIONS Cook t

Ingredients: 1 c blackberries ½ banana ½ c vegan greek yogurt ½ c unsweetened soy milk Instructions: Blend all ingredients Makes 1 serving. Nutrition facts: 264 calories, 32g carbs, 7.4g fat, 18.7g protein

Ingredients: 1 block extra-firm tofu, cubed 1 Tbsp toasted sesame oil 6 oz buckwheat noodles 1 c shelled edamame 1 c shredded carrots 1 bell pepper, diced 1 jalapeno pepper, sliced (optional) 2 Tbsp peanut butter 4 Tbsp soy sauce 1 Tbsp maple syrup 1 tsp sriracha Juice of 1 lime + water to thin Sesame seeds, for garnish Instructions: Put your buckwheat noodles in a pot of boiling water and cook for about 6 minutes until cooked through. Drain and rinse in cold water. In a lar

Ingredients: 2 c cooked quinoa 1 15 oz can chickpeas, drained and rinsed 2 c chopped cucumber 2 c halved cherry tomatoes ¼ red onion, diced ¼ c fresh parsley, minced ¼ 4 Tbsp tahini 6 Tbsp lemon juice Salt, pepper Instructions: In a small bowl, whisk together tahini and lemon juice. In a large bowl, toss all ingredients together, including the dressing. Chill for 30–60 min if you can. Add salt and pepper to taste. Makes 4 servings. Nutrition per serving: 431 calories, 56g ca

Ingredients ½ cup rolled oats ¾ cup unsweetened soy milk or almond milk ¼ cup unsweetened vegan greek yogurt 1 tbsp chia seeds 1 tbsp maple syrup or agave ¼ tsp vanilla extract ⅛ tsp almond extract 1–2 tbsp crushed graham crackers or granola ½ cup fresh or frozen strawberries, sliced 1 scoop PB2 Almond Vanilla Performance Protein Instructions In a jar or bowl, combine oats, milk, yogurt, chia seeds, maple syrup, vanilla, protein powder, and almond extract. Stir well until

Ingredients Tempeh Marinade 1 block tempeh, crumbled 2 tbsp soy sauce or tamari 1 tbsp lime juice 1 tbsp maple syrup 1 tsp smoked paprika 1 tsp chili powder ½ tsp cumin 1 clove garlic, minced Bowl Base 1 cup cooked brown rice or quinoa ½ cup black beans, rinsed and drained 1 cup corn (frozen or canned) 1 cup shredded lettuce or cabbage ½ avocado, diced ¼ cup salsa or pico de gallo Fresh cilantro, chopped Juice of ½ lime Instructions In a bowl, whisk together soy sauce, lime

Ingredients Pasta Base 4 oz high-protein lentil or chickpea pasta (about 2 cups cooked) 1½ cups frozen green peas 1 cup spinach (fresh or frozen) 1 tbsp nutritional yeast Zest & juice of 1 lemon Creamy Sauce ½ cup silken tofu 2 tbsp nutritional yeast (additional) 2 cloves garlic 1 tbsp miso paste or soy sauce 1 tbsp tahini (optional for richness) ¼–½ cup hot pasta water Salt, black pepper, red chili flakes to taste Instructions Cook pasta according to package directions.

Sweet Chili Tofu Power Bowl Ingredients: Tofu & Marinade 1 block extra-firm tofu, pressed 2 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tbsp maple syrup or agave 1 tbsp chili garlic sauce or sriracha 1 tsp garlic powder Bowl Base 1 cup cooked quinoa 1 cup edamame, shelled 1 cup steamed broccoli 1 cup steamed carrots ¼ avocado Sweet Chili Sauce 2 tbsp rice vinegar 2 tbsp low-sodium soy sauce 2 tbsp sweet chili sauce 1 tsp cornstarch dissolved in 2 tsp water Optional:

Ingredients: 8 oz chickpea pasta (in shape of your choice) 1½ cups canned white beans, rinsed and drained 1 cup cherry tomatoes, halved 1...

Ingredients: For the Quinoa: 2 cups quinoa, rinsed 4 cups vegetable broth For the Black Beans: 2 cans (15 oz each) black beans, drained...

Ingredients: ½ medium avocado 2 c pineapple ½ tsp vanilla extract 1 scoop Plant Fusion Vanilla 1 c ice water Instructions: 1. Blend. Add...

Ingredients: Tempeh Marinade: 8 oz tempeh, sliced into thin strips 1 tbsp tamari or soy sauce 1 tbsp lime juice ½ tsp smoked paprika ½...

By Dani Taylor Chickpea Tofu Omelette Ingredients 1 ¼ c chickpea flour 7 Tbsp nutritional yeast 1 ¾ tsp turmeric 1 ¾ tsp garlic powder 1...

High-protein tofu scramble for breakfast.

Protein Snickerdoodle Cookie Ingredients: 1 c. coconut flour 1 c. vanilla brown rice protein powder 1 tsp cinnamon 1/2 tsp baking powder...

Teriyaki Tofu Jerky Ingredients: 1 c soy sauce ⅓ c brown sugar ¼ c rice vinegar ¼ c mirin 1 Tbsp grated ginger 1 Tbsp grated garlic 1...

Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 bay leaf 8 ½ cups vegetable broth 1 c TVP 2 cups dried...