Salads
Teriyaki Tofu Bowl
Ingredients: Sauce
– 1 Tablespoon corn starch
– 1 Tablespoon cold water
– 1 Tablespoon Brown Sugar
– 1/2 Cup soy sauce
– 1/4 Cup apple cider vinegar
– 1 Teaspoon Fresh Grated Ginger
– 1 Garlic clove, minced
– Black Pepper for Seasoning
– Juice of Half a Lime
Ingredients: Tofu and the rest
– 250g Block of Momen Tofu
– Quinoa or Rice of your choice
– Kale
– Various toppings if you wish, such as cashew nuts, cress and spring onions (scallions)
Steps:
1. Mix the water and corn starch together to form slurry. Add this into a medium sized saucepan along with all the other ingredients.
2. Heat over a medium heat and stir constantly with a whisk to avoid any sauce sticking to the bottom. Once the sauce begins to bubble it will thicken very quickly. Once the sauce coats the back of a spoon it is ready. Transfer it immediately to another container to stop the cooking process.
3. Cut the tofu into slices around 1/4 inch thick and lay on a tray. Cover with 3-4 tablespoons of teriyaki sauce and leave to marinade for a minimum of 30 minutes, or up to overnight.
4. Cook the tofu on a hot griddle pan until hot all the way through.
5. Serve with quinoa and sauted kale, and top with the cashews, spring onions and cress.
Cold Tofu Salad
Ingredients: Seasoning
– 1 Tablespoon light soy sauce
– 1 Tablespoon sesame oil
– 1 Tablespoon water
– 1 Teaspoon black vinegar
– 2 Fresh Thai peppers (you can replace it with chili oil)
– 1/2 Tablespoon toasted white sesame seeds
– 1/2 Teaspoon sugar
– 1 Garlic clove, chopped
– 1 Teaspoon minced ginger
– 1 Green onion, finely chopped
– 2-3 Coriander stem, finely chopped
Ingredients: Tofu and the rest
– One box of Kinu Tofu
– Coriander leaves for decorating
– 1 Green onion, finely chopped
Steps:
1. Carefully take your silken tofu out and cut into bite sized pieces. You can use it as a whole block too.
2. Mix all the seasonings well in the small bowl and set aside for 1-2 minutes.
3. Pour the sauce over the tofu and decorate with coriander leaves and chopped green onion. Serve immediately.
Thai Rainbow Quinoa Tofu Salad with
Spicy Peanut dressing
Ingredients: Sauce
– 250 grams Tofu
– 1/2 Ripe mango
– 1/2 Cucumber
– 1 Carrot
– 1/4 Red bell pepper
– 1/4 Head of purple cabbage
– 1/4 Head of cabbage
– A handful of chili-lime peanuts (optional)
– A handful of cherry tomatoes
– 100 grams dry Quinoa
Ingredients: Peanut dressing
– 150 grams Soy Yogurt
– 40 grams natural Peanut Butter
– 20 grams Tamari sauce
– A drizzle of sriracha, according to taste
– Fresh cilantro, lime juice for garnish
Steps:
1. Cook the tofu according to your package instructions.
2. Rinse quinoa and cook it according to your package instructions.
3. Chop all the vegetables and toss them in a bowl along with the peanuts, cooked tofu cubes and quinoa.
4. For the dressing, mix all of the ingredients in a bowl and stir to combine.
5. Pour dressing over salad and garnish with fresh cilantro and a drizzle of lime juice.
6. Enjoy!
Dry Rub Tofu Salad with Chilli Lime Dressing
Ingredients: Spice Mix
– 1/4 Teaspoon Ground Coriander
– 1/4 Teaspoon Ground Cumin
– 1/2 Teaspoon Ground Cinnamon
– 1 Teaspoon Ground Ginger
– 1 Teaspoon Garlic Powder
– 1/4 Teaspoon Crushed Chilli Flakes
– 1/4 Teaspoon Ground Cardomom
– Pinch of Ground Cumin
– Pinch of Sea Salt
Ingredients: Salad and Dressing
– 250g Tofu – cut into 1/2 inch thick slices
– Mixed Salad Leaves
– 2 Tablespoons Soy Sauce
– 2 Teaspoons Maple Syrup
– Spritz of Fresh Lime Juice from a wedge
– 1/2 Small Red Chilli, chopped
– Fresh Coriander, Chopped
– Crushed Peanuts
– Sesame Seeds
Steps:
1. Dry the tofu thoroughly with kitchen paper and cut into rectangles no more than 1/2 inch thick. Coat in the spice mix and allow to sit for at least 15 minutes. The longer you can let it sit the better.
2. Mix all the ingredients for the dressing in a small bowl and set aside to infuse until you are ready to eat the salad. The more chilli you add and the longer you let it infuse, the spicier it will be.
3. Heat 1 Tablespoon of Olive oil in a frying pan and add the tofu, cook for 4-5 minutes on each side, until it is golden brown and crispy.
4. Arrange the salad leaves in a bowl, add the tofu, top with more chopped chilli, fresh coriander, chopped spring onions and crushed peanuts. Add some dressing and keep more to the side as a dipping sauce for the tofu.
Serve Immediately!!
Citrus Ginger Tofu Salad with Buckwheat Soba Noodles
Ingredients: Tofu and the Marinade
– 1/8 Cup orange juice
– 1/8 Cup tamari
– 1/8 Cup toasted sesame oil
– 1/8 Cup extra virgin olive oil
– 1 Teaspoon finely grated ginger
– 1 Clove garlic
– 2 Teaspoons maple syrup
– 1/4 Teaspoon cayenne pepper
– 1 Package firm tofu
Ingredients: Salad
– Leftover marinade
– Zest of 1 lime
– Juice of 1/2 lime
– 1/8 Cup orange juice
– 3 Tablespoons seasoned rice vinegar
– Sea salt to taste
– 1/2 Package Eden Buckwheat Soba Noodles
– 1 Stalk broccoli, florets only
– 1 Large carrot, peeled and cut into matchsticks
– 1&1/2 cups Lacinato kale, de-ribbed and cut into ribbons
– 1/2 Cup green cabbage, shredded
– 1/3 Cup cilantro, chopped
– 8 Basil leaves, chopped
– 1 Tablespoon sesame seeds, toasted
Steps:
1. Preparing the Tofu + Marinade: Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside.
2. Preparing the Thai citrus vinaigrette: Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, and sea salt to taste. Set aside.
3. Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.
4. Serve the salad topped with baked tofu and garnished with sesame seeds.
Appetizers
Coconut Tofu with Spicy Sauce
Ingredients: Coconut Tofu
– Firm tofu, dried and cut into 3×2 inch pieces
– 1/4 Cup all purpose flour
– 1/4 Cup almond milk
– 1 Egg
– 1/2 Cup bread crumbs
– 1 Cup sweetened coconut flakes
– 1/2 Cup vegetable oil for pan frying
– Salt and pepper to taste
Ingredients: Spicy Sauce
– 1/2 Cup Mayonnaise
– 1 1/2 Tablespoons Sriracha
– 1/4 Teaspoon Ginger
Steps: Coconut Tofu
1. Whisk milk and egg in a small bowl to make an egg wash.
2. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a shallow plate.
3. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
4. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.
Steps: Spicy Sauce
1. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.
Fried Tofu with Sesame-Soy Dipping Sauce
Ingredients: Fried Tofu
– 250 gram firm tofu 
– 1/2 Cup corn-starch
– 1/4 Tsp of Season with Spice’s ground white pepper
– 1 Egg
– 1/2 Cup panko flakes
– Vegetable oil
Ingredients: Sesame-Soy Dipping Sauce
– 1/4 Cup low-sodium soy sauce
– 1 Tsp rice wine vinegar
– 1 Tsp sugar
– 2 Tsp sesame oil
– 3 Cloves garlic – minced
– 1 Serrano red chili pepper (or two Thai bird’s eye chili peppers for a spicy version) – deseeded and minced
– 1 Spring onion – chopped
– Sprinkles of spicy sesame seeds
Steps:
1. Combine all sauce ingredients in a small bowl, and set aside.
2. Mix corn-starch and white pepper in one small bowl. Then whisk egg in another small bowl. And finally, add in panko flakes into a third small bowl.
3. Carefully remove the tofu block from its package, since it can break easily. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes).
4. Coat each tofu cube first in the corn-starch bowl, then egg, then panko flakes.
5. Add vegetable oil into skillet until it pools to only about 1/4 inch deep. Heat on medium-high fire. The oil will be ready when bubbles form around the handle of a wooden chopstick or spoon when placed in the oil (around 350-375F). [Safety note: Never heat oil unattended]
6. Place all the tofu cubes into the skillet. When one side browns, flip it over to another side. Repeat until nicely browned. Remove from skillet and drain on paper towel. Serve hot with sesame-soy dipping sauce.
Vegan Teriyaki Tofu Summer Rolls
Ingredients: Teriyaki Tofu
– 250 gram Firm Tofu, cut into strips 
– 3 Tablespoons Tamari
– 2 Teaspoons Sesame Oil
– 1 1/2 Tablespoons Maple Syrup
– 1/2 Teaspoon Minced Garlic
– 1 Teaspoon Rice Vinegar
– 1 Teaspoon Cornstarch
Ingredients: Rolls
– 5 Sheets Rice Paper
– 1/2 Cucumber, cut into strips
– 1 Small Carrot, Julienned
– 1/2 Avocado, cut into strips
– 1 Cup Mixed Salad Leaves
– Handful of Cilantro/Coriander, torn into small pieces
Ingredients: Spicy Peanut Dipping Sauce
– 1 1/2 Tablespoons Peanut Butter
– 2 1/2 Teaspoons Tamari
– 1 Teaspoon Sriracha
– 1/2 Teaspoon Sesame Oil
– 1 1/2 Teaspoons Brown Sugar
– 2 1/2 Tablespoons Hot Water
Steps:
1. Preheat oven to 175 degrees Celsius and line with non-stick baking paper. In a shallow dish, combine all ingredients for Tofu marinade – Tamari, Sesame Oil, Maple Syrup, Garlic , Rice Vinegar and Cornstarch. Whisk to combine.
2. Place Tofu slices in marinade and make sure to cover all sides of the Tofu with the marinade. Leave to sit and soak for 15 minutes or up to an hour if you have time. The longer it sits, the more flavorful the Tofu will be.
3. Once marinated, drain Tofu of excess marinade and place Tofu strips on prepared baking sheet.
4. Bake for 15-25 minutes, or until Tofu has crisped up.
5. Once your Teriyaki Tofu is ready, remove from oven and leave to one side to cool.
6. To prepare your Summer Rolls, soften a piece of Rice Paper in warm to hot water until softened.
7. Lay a few pieces of Tofu onto the middle of the roll, followed by Cucumber, Carrot, Avocado, Cilantro and Mixed Salad Leaves. Roll, spring roll style and then repeat with remaining sheets of Rice Paper.
8. Once all your rolls are prepared, prepare Spicy Peanut Dipping Sauce by combining all ingredients in a bowl and whisking till smooth.
Rice Paper Rolls are best served fresh.
Crispy Buffalo Tofu Bites with
Garlicky+Feta Dip
Ingredients: Buffalo Tofu
– Firm tofu, pressed + cut
into 1 x 1 inch cubes.
– 1/2 Cup vegetable broth
– 2 TBSPS Buffalo Hot Sauce + 1/2 cup set aside for later
– 2 Cloves of garlic minced
– 1/4 Tsp kosher salt
– 1/4 Tsp ground black pepper
– 3 TBSP corn starch
– 1-2 TBSP coconut oil
– Chopped fresh parsley for garnish optional
Ingredients: Garlicky Yogurt + Feta Dip
– 4 TBSP Plain + unsweetened yogurt
– 8 TBSP Garlic salt add more if you feel like you want more of a garlic punch
– 2 TBSP Crumbled feta
Steps: Buffalo Tofu
1. Drain and remove the tofu from it’s packaging, and press. This will be 30 minutes of idle time.
2. Once the tofu is good to go, cut into cubes and place into a freezer bag along with veg broth, 2 TBSP buffalo hot sauce, garlic, salt + pepper.
3. Let marinade for at least 30 minutes or up to 24 hours. The longer, the better.
4. Once the tofu has marinated, remove from freezer bag and transfer to a bowl; discard the extra marinade from the bag.
5. Sprinkle the corn starch over the tofu and toss to coat.
6. Heat coconut oil in a skillet over moderate heat.
7. Place the tofu cubes into the skillet and fry until they are golden brown and crispy on each side approx. 2 minutes per side.
8. Transfer the tofu to a bowl and drizzle the 1/2 cup of hot sauce over it. Toss to evenly coat.
Steps: Garlicky Yogurt + Feta Dip
1. Mix all of the ingredients into a small bowl.
2. Taste + adjust seasoning to your preference.
3. Garnish with chopped fresh parsley if you wish.
Serve with Crispy Buffalo Tofu Bites.
Tofu and Chickpea BBQ Sandwich
Ingredients: Tofu and Chickpea
– 250 gram firm tofu 
– 2 Teaspoons olive oil
– 1/2 Teaspoon salt
– 1/4 Teaspoon onion powder
– 1/4 Teaspoon granulated garlic
– 1/8 Teaspoon black pepper
– 1(15 ounce) Canned chickpeas, drained and rinsed
– 6-8 Buns, gluten free if necessary
– Coleslaw for topping, if desired (about 1/4 cup for each sandwich
Ingredients: BBQ Sauce
– 1 Teaspoon olive oil
– 1 Small shallot, diced (about ¼ cup)
– 2 Small cloves garlic, minced
– 1 Cup tomato sauce
– 1 Tablespoon ketchup
– 1 Tablespoon pure maple syrup
– 2 Teaspoons apple cider vinegar
– 1 Teaspoon tamari
– 3/4 Teaspoon smoked paprika
– 1/2 Teaspoon mustard powder
– 1 Teaspoon chili powder
– 1/4 Teaspoon ground cumin
– 1/4 Teaspoon salt
– 1/8 Teaspoon black pepper
Steps:
1. Heat a large pan over medium heat and add olive oil. Pat the tofu dry and cut block in half. Cut one half into small cubes and crumble the other half with you hands. Add tofu to the pan along with the spices. Cook tofu until golden brown, 7-10 minutes.
2. Remove tofu from the pan and add 1teaspoon olive oil, diced shallot and garlic. Cook until shallot is tender, about 3 minutes.
3. Add the remaining BBQ sauce ingredients to the pan, stir until combined, and cook for 5 minutes, stirring occasionally. Add the cooked tofu and the chickpeas back into the sauce, stir and cook until everything is heated through, 3-5 minutes.
4. Spoon BBQ mixture onto bun and top with coleslaw, if desired.
Main Course
Chickpea Tofu and Spinach Curry
Ingredients:
– 1 Tbsp. coconut oil 
– 1 Large yellow onion, finely chopped
– 2 Fairly large garlic cloves, centre germ removed and crushed with a garlic crusher
– 2 Tbsp. ( or more! ) fresh ginger, grated
– 8 Dried unsulfured apricots, diced
– 3 Heaped tbsp. curry powder
– 2 400ml. Cans coconut milk
– 1 Can 520ml. + 1 can 400ml. chickpeas, drained and rinsed
– 500 grams. Firm tofu, patted dry and cut into cubes
– 3 Cups packed baby spinach
– 2 Tbsp coarse sea salt
Ingredients: To Serve
– A few sprigs of coriander
– A squeeze of lime juice
– Basmati rice
Steps:
Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen
1. Heat up the coconut oil in a wide pot on medium heat.
2. Add onion, garlic, ginger and apricots and sauté for a few minutes, until the onion is translucent and soft.
3. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
4. Add the coconut milk and season with sea salt, mixing well.
5. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
6. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!
Honey Sesame Tofu
Ingredients: 
– Firm tofu, drained
– 1 Tbs. low sodium soy sauce
+ 1 TBS
– 1 Tbsp red pepper flakes
– 3 Tbsp honey + 1 TBS
– 2 Tbsp Oyster sauce (look for vegetarian oyster sauce if you want to keep this vegetarian)
– 1/2 Tbsp sea salt/salt
– 1/8 Tbsp black pepper
– 1 Tbsp rice wine vinegar
– 1 Tbsp sesame oil
– 2 Tbsp corn starch
– 2 Tbsp sesame seeds
– 3 Green onions, chopped
Steps:
1. Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil or use a silicone mat.
2. In a medium bowl, stir together the 1 TBS soy sauce, red pepper flakes, 3 TBS honey, oyster sauce, salt, pepper, rice wine vinegar, and oil. Cut tofu into 1/2-inch cubes. Gently add/stir tofu cubes into sauce. Cover, and marinate at least 15 minutes.
3. Place the tofu on the baking sheet in a single layer (reserve marinade). Spray tops with olive oil and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
4. Add additional soy sauce and honey to the marinade bowl. Add corn starch; whisk to combine.
5. In a large skillet over medium high heat, add the marinade. Place the tofu cubes into the skillet as well, and stir to coat. Bring the sauce up to a quick boil, then reduce heat to a low simmer. After a few minutes the sauce will thicken; stir to coat tofu. Sprinkle with sesame seeds and green onions and serve immediately.
Spicy Sesame Zoodles with Crispy Tofu
Ingredients: Chili Sesame Sauce 
– 1/2 Cup peanut butter
– 1/3 Cup sesame oil
– 1/3 Cup light low sodium soy sauce
– 1/4 Cup rice vinegar
– 2 Tablespoons chili paste
– 2 Tablespoons sugar
– 1 Clove garlic, minced
– 1 Knob of fresh ginger, peeled and grated
Ingredients: Zoodles and Tofu
– 250 gram firm tofu
– 4-6 Zucchini
– Sesame seeds and scallions for topping
Steps:
1. Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
2. Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a non-stick pan. Add the tofu and stir fry until golden brown. Add about ½ cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
3. All Together: Spiralize your zucchini and toss with about ¼ cup sauce per serving. Top with tofu, sesame seeds, and scallions.
4. Serve immediately.
Spicy Tahini Tofu Stir Fry
Ingredients: 
– Firm tofu, drained, pressed at least 15 minutes, cut into 1 inch cubes
– 2 Tablespoons sesame oil
– 1/4 Cup tahini
– 2 Tablespoons sriracha sauce (or your favorite hot sauce)
– 1 Tablespoon soy sauce
– 1 Tablespoon honey
– 1 Teaspoon rice wine vinegar
– 2 Garlic cloves, minced
– 1/2 Tablespoon freshly grated ginger
– 3 to 4 Tablespoons water
– Cooked rice noodles
– Chopped scallions greens
– Toasted sesame seeds + poppy seeds
Steps:
1. Heat sesame oil in a skillet over medium heat. Cook tofu on an even layer for about 10 minutes, flipping once or twice, until the tofu is browned and crisp on all sides.
2. Meanwhile, whisk the tahini, sriracha, soy sauce, honey, vinegar, garlic and grated ginger in a small bowl. Add 3 tablespoons of water to thin out the sauce.
3. Once tofu cubes are browned, lower the heat to low and pour the tahini sauce over the tofu, stirring gently to coat the tofu. Cook just until the sauce is hot and starts to bubble, about 1 minute. Don’t overcook or the sauce will be too thick.
4. Divide onto plates and serve with rice noodles and a side of baby spinach salad (or chopped bok-choi, shredded kale, as you want), and sprinkle with sesame and poppy seeds and chopped scallions. Enjoy!
Thai Massaman Curry
Ingredients: Massaman Curry Paste
– 1/2 Cup roasted peanuts 
– 1 Tbsp. ground coriander
– 1 Tsp. cumin
– 1/2 Tsp. cinnamon
– 1/4 Tsp. ground cloves
– 1/8 Tsp. ground pepper
– 1/8 Tsp. ground nutmeg
– 1/8 Tsp. cardamom
– 1 Tsp. turmeric
– 5-15 Dried red chili peppers, soaked in water for about 10 minutes and seeded (use gloves!)
– 1 Stalk of lemongrass, minced
– 1 Three inch piece of fresh ginger root, sliced
– 4 Garlic cloves
– 1 Shallot
– 1 1/2 Tsp. lime rind
– 1/4 Cup soy sauce
– 1/4 Cup maple syrup
– Juice of 2 limes
Ingredients: Massaman Curry
– 2 Cans of coconut milk
– 1/4 Cup of homemade curry paste (recipe below) or 1 can of store bought
– 1 Sweet potato, diced into 1/2″ to 1″ cubes
– 2 Cups fresh green beans, chopped to 1″ to 2″ pieces
– 1 Red bell pepper, diced
– Firm tofu
– About 1 tbsp. vegetable oil
– About 4 scallions, sliced
– 1/4 Cup roasted peanuts, chopped
Steps: To Make the Massaman Curry Paste
Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.
Steps: To Make the Massaman Curry
1. Drain and press tofu.
2. Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.
3. Add sweet potato, and allow to simmer about ten minutes.
4. Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender.
5. Taste test, and add a bit more curry paste if you’d like some extra umph.
6. While your veggies simmer, cut your tofu into bite sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned.
7. Add tofu to curry mixture. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.
Desserts
VEGAN CHOCOLATE PUDDING PIE
Ingredients:
– 1 Cup almonds 
– 1 Cup pecans
– 1 Cup pitted dates, packed
– 1/2 Teaspoon salt, divided
– Silken tofu
– 1/2 Cup cocoa powder
– 1/4 Cup + 1 tablespoon maple syrup
– 1/4 Cup applesauce
– 1/4 Cup non-dairy milk, such as almond or coconut
– 1/4 Teaspoon salt
– 1/4 Teaspoon coffee grinds (optional)
Steps:
1. In a food processor, place almonds, pecans, dates, and ¼ teaspoon salt. Process until coarse. If a dough doesn’t form, add 2 tablespoons water; process until a slightly sticky dough forms.
2. In a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure the crust is thick enough on the bottom.
3. Food process, place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds. Blend until completely smooth.
4. Pour the filling into the crust and spread evenly. Refrigerate overnight for at least 12 hours.
5. Serve with coconut whipped cream and dark chocolate pieces, if desired.
Vegan Chocolate Cupcakes with Chocolate Mousse Topping
Ingredients: Cupcakes
– 1 Cup soymilk 
– 1 Teaspoon apple cider vinegar
– 3/4 Cup granulated sugar
– 1/3 Cup canola oil
– 1 1/2 Teaspoons vanilla extract
– 1 Cup all-purpose flour
– 1/3 Cup cocoa powder
– 3/4 Teaspoon baking soda
– 1/2 Teaspoon baking powder
– 1/4 Teaspoon salt
Ingredient: Topping
– 1 Package firm silken tofu, drained
– 1/4 Cup soymil
– 2 Tablespoons maple syrup
– 1 Teaspoon vanilla extract
– 1(12 ounce) Package semi-sweet chocolate chips
Steps:
1. For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
2. Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
3. Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
4. In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
6. Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
7. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
8. For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
9. Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
10. Add the chocolate to the tofu in the blender and blend until combined.
11. Put the mousse into a covered container and chill for at least an hour.
12. When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.
Lime and Vanilla Vegan Cheesecake
Ingredients: Crust
-1 Cup dates 
-1/3 cup sunflower seeds
-1/3 cup pumpkin seeds
-1/3 cup almonds
-2 Tbsp. coconut oil melted if solid
Ingredients: Filling
– 500 g Silken tofu drained
– 1/2 Cup raw cashews soaked for at least 4 hours (longer is fine) and drained
– 1/3 Cup fresh squeezed lime juice
– 1/2 Cup coconut oil melted if solid
– 1/4 Cup maple syrup
– Vanilla seeds scraped from 1 vanilla bean or 1 tsp vanilla paste, or 1 tsp natural vanilla extract
Steps: Crust
1. Put all crust ingredients in to a food processor and pulse until you have a small crumb.
2. Use your hands and the back of a spoon to press the crust mixture evenly into a tin.
3. Put in the fridge or freezer for a few hours to firm up.
Steps: Filling
Put everything except the coconut oil into a blender or food processor.
1. Blend until smooth.
2. Pour in the coconut oil, while the blender is running. You’ll now have a thick and creamy, but pourable filling mixture.
3. Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.
4. Pop the cheesecake in the fridge overnight (ideally) or for at least 2-3 hours to set.
5. Serve straight from (or recently from) the fridge.
6. Both the crust and filling will soften at room temperature.
Tofu Pancakes
Ingredients:
-1 Package silken tofu 
-1 Tbsp vanilla extract
-200 ml almond milk (or any other non- dairy milk)
-1/2 Tbsp vegetable oil, plus extra for frying
-125 g all- purpose flour (gluten- free if needed)
-2 Tbsp coconut sugar
-1/2 Tbsp ground cardamom
-1/2 Tbsp baking powder (gluten- free if needed
-1/2 Tbsp salt
Steps:
1. In a large bowl, blend together tofu, vanilla and milk, until smooth and thick batter forms. Use an electric mixer or blender if needed.
2. In a separate bowl, mix together all the dry ingredients, making sure there are no lumps.
3. Pour the tofu mix into dry ingredients and mix well, until you have a thick batter
4. Heat a large frying, non- stick pan and pour very small amount of oil.
5. Pour pancake batter into a frying pan (I always use 1/4 measuring cup to get same size and shape of the pancake), and fry for about 2 minutes on each side, until bubbles pop over most surface.
6. Serve with maple syrup and berries, enjoy!