Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed.
If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of paper towel. Place another cutting board or other flat object on top and press gently to extract excess liquid from tofu. Turn tofu blocks on their sides and slice in half lengthwise.
In large shallow container, whisk together shallot, garlic, gingerroot, habanero, thyme, salt, allspice, black pepper, olive oil, maple syrup, lemon zest, and orange juice. Add tofu, and chill for at least 2 hours, or up to overnight, flipping once.
Into medium saucepan, place quinoa, a couple pinches of salt, and 1 3/4 cups (435 mL) water. Bring to a boil, reduce heat to maintain a light simmer, and cook, covered, until quinoa is tender and water has absorbed, about 12 minutes. Remove from heat and let pot sit, covered, for 5 minutes. Fluff quinoa with fork.
In charcoal grill, build a medium-hot fire, or heat gas grill to medium-high and grease grill grates. Remove tofu from marinade and reserve marinade. Grill tofu slabs until golden and grill marks appear, about 4 minutes per side. Giving tofu a 90-degree turn halfway through cooking each side will produce a nice cross-hatch pattern. Slice each grilled tofu piece into 2 triangles. Alternatively, in large skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and sear until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side.
Into small saucepan, place marinade and bring to a gentle simmer and heat for 2 minutes.
Divide quinoa among serving plates and top with tofu pieces. Drizzle on habanero sauce.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.