Curried Tofu

This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.

Ingredients

  • 2 lbs Mori Nu Extra Firm Tofu, cubed
  • 4 tbsp Olive Oil
  • 4 tbsp Curry Powder
  • 1 1/2 tbsp Paprika
  • 1 tsp Sea Salt
  • 1 large Carrot, peeled and grated
  • 4 Celery Stalks, thinly sliced
  • 1 small Red Onion, diced
  • 1/4 bunch Cilantro, chopped
  • 1 1/2 cups Follow Your Heart Vegenaise

Directions

  1. Preheat oven to 350 F.
  2. Whisk together oil, spices and salt in a medium-sized bowl.
  3. Toss cubed tofu with half of the spice mixture until evenly coated.
  4. Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
  5. Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
  6. Toss vegetables, vegan mayonnaise and tofu together until well mixed.

Recipe and photo provided by INFRA.

Detox Citrus Salad

In wintertime, we relish those tart notes of the citrus that comes into season! Indulge in those great flavors as either a side to a fabulous meal or a wholesome stand-alone dish with this Detox Citrus Salad. This recipe is truly a feast for the senses with creamy avocado, crunchy onions and walnuts and juicy citrus. Soak in the detoxifying powers of not only the fruit but also the apple cider vinegar in the dressing and enjoy this refreshing winter salad.

Ingredients

  • 1 small Red Leaf or Bibb Lettuce
  • 3 Mandarin Oranges, peeled and segmented
  • 1 Red Grapefruit, peeled and segmented
  • 1 ripe Avocado, sliced
  • 1/2 small Red Onion, julienned
  • 1/3 cup Walnuts, coarsely chopped

Dressing Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Agave Nextar
  • 1/2 tsp Dijon Mustard
  • Pinch of Salt and Ground Black Pepper

Directions

  1. Tear lettuce into bite-size pieces and arrange on serving plates with mandarin oranges, grapefruit and avocado.
  2. Sprinkle on red onion and chopped walnuts.
  3. Whisk together dressing ingredients and drizzle over salad, serve promptly.

Recipe and photo provided by INFRA.

Fall Harvest Hash

This is the perfect time of year to be roasting veggies! And doing so doesn’t only have to be a dinner-time occasion. Make it a breakfast thing, too! In this Fall Harvest Hash, you’ll roast up Brussels sprouts and sweet potatoes before adding in sautéed celery, onions, and hash browns. Finish it off with some lovely cooked beets and you’ll have a beautiful, jewel-toned breakfast dish perfect for autumn. Better still, this tasty meal is suitable for a number of diet preferences as its naturally gluten-free, dairy-free, and vegan!

Ingredients

  • 16 oz Alexia Frozen Hashed Browns
  • 1 Medium Yellow Onion, diced
  • 4 Ribs Celery, diced
  • 8 Brussels Sprouts, stemmed and halved
  • 1 Small Sweet Potato, peeled and chopped
  • 4 tbsp Sunflower Oil
  • Sea Salt
  • Black Pepper

Directions

  1. Preheat oven to 375 F. Place sweet potatoes and Brussels sprouts on a baking sheet and drizzle on two tablespoons of oil, toss and roast for 20 minutes or until desired doneness.
  2. Meanwhile, heat a large non-stick skillet over high heat. Add remaining oil and sauté onions and celery for two minutes. Add hash browns and toss to coat with oil, adding more as needed. Spread hash browns into an even layer and allow the bottom to cook undisturbed until well browned. With a spatula, turn hash browns over and repeat.
  3. Fold in roasted vegetables, beets and season to taste with sale and pepper. Serve promptly.

Recipe and photo provided by INFRA.

Grilled Vegetables with Farro

Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.

Ingredients

  • 2 Ears of Corn, shucked
  • 1 Medium Zucchini, sliced
  • 2 Red Peppers, quartered
  • 1/2 Small Red Onion, finely julienned
  • 1 cup Bob’s Red Mill Farro
  • 4 cups Cold Water

Dressing Ingredients

  • 4 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Tarragon, finely chopped
  • 2 Large Garlic Cloves, minced
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper

Directions

  1. In a medium stockpot, add farro, water and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside.
  2. Preheat grill to medium-high heat. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.
  3. On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.
  4. Toss farro with dressing, adjust seasonings and place on a serving platter. Arrange grilled vegetables and red onion over the top and serve.

Recipe and photo provided by INFRA.

Thai Coconut Soup

This Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.

Ingredients

  • 1 lb Firm Tofu
  • 5 tbsp Sunflower Oil
  • 15 oz Coconut Milk
  • 1/4 cup Cane Sugar
  • 3 tbsp Thai Red Curry Paste
  • 3 tbsp Tamari
  • 3 tblsp Lime Juice
  • 1 small Onion, julienned
  • 2 tbsp Minced Garlic
  • 2 tbsp Minced Ginger
  • 1/2 tsp Crushed Red Chili Flakes
  • 2 cups Vegetable Broth
  • 1/2 lb Yellow Potatoes, halved & sliced

Directions

  1. Preheat oven to 350 F.
  2. Break tofu into bite size pieces and toss with 2 tbsp sunflower oil. Place on a baking sheet and back for 20-30 minutes, turning occasionally until golden brown.
  3. Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari and lime juice. Set aside.
  4. Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger and chili flakes; cook until fragrant.
  5. Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
  6. Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.

Recipe and photo provided by INFRA.

Vegan Tex-Mex Party Dip

Ingredients

  • 5 oz Taco Seasoned Plant-Based Crumbles
  • 15 oz Refried Beans
  • 2 tbsp Olive Oil
  • 1 Medium Red Onion
  • 3 Garlic Cloves, minced
  • 1 cup Muir Glen Fire-Roasted Diced Tomatoes
  • 1/2 cup Dairy-Free Sour Cream
  • 1/2 cup Cashew Queso
  • 2 Roma Tomatoes, quartered and sliced
  • 1/2 Small Red Onion, thinly sliced
  • 1 Jalapeno Pepper, thinly sliced
  • 1/2 tsp Cayenne Pepper
  • Cilantro

Directions

  1. Prepare crumbles based on package instructions. Keep warm. Dice half of the red onion. Thinly slice the other half and save to use as the topping.
  2. In a saute pan on medium heat, heat oil and saute half o the onion (diced) until translucent. Add garlic and cook for a minute; then add beans and tomatoes. Bring to a simmer and cook for five minutes, adding water as needed.
  3. To serve, spread beans in a shallow serving dish followed with a layer of crumbles. Drizzle on sour cream and cashew queso. Top crumbles with onion, tomato, jalapeno, cayenne and cilantro.
  4. Enjoy with tortilla chips!

Recipe and photo provided by INFRA.