Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating.
Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp.
Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
In saucepan, place sweet potato wedges; cover with water and bring to boil. Cook for 5 minutes, or until just slightly tender. Alternatively, steam potato wedges. Drain well and then toss with 1 Tbsp (15 mL) oil, smoked paprika, garlic powder, 1/2 tsp (2 mL) salt, and black pepper.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu lengthwise into 2 pieces. Brush both sides with oil and season with salt and pepper, if desired.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high and grease grill grates. Brush avocado halves, pineapple, and jalapeno with oil. Place avocado on grill, cut side down. Grill for about 5 minutes, or until avocados have black grill marks. At the same time, place pineapple and jalapeno on grill grate and heat, flipping once, until tender and dark marks appear. Cube grilled avocado and pineapple and place in medium bowl. Chop and seed jalapeno; add to bowl with avocado and pineapple, and stir in green onions, cilantro, lime juice, and 1/8 tsp (0.5 mL) salt.
Grill sweet potato wedges until cooked through and darkened in spots, flipping once, about 8 minutes.
Meanwhile, grill tofu pieces until golden and grill marks appear on bottom sides, about 4 minutes. Flip, brush on barbecue sauce, and heat for another 4 minutes.
To serve, place a tofu slice on each of 4 serving plates and top with pineapple salsa. Serve alongside sweet potato wedges.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!