My Grandpa used to make this recipe with Chicken Wings, but it’s just as good with tofu! It’s very yummy, and it doesn’t take too long to make either. I recommend serving this dish with rice, but it can be eaten plain too. You can also just make the sauce and pour it over other stuff.

Ingredients

• 2-16 ounce tubs of extra firm tofu, drained
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/2 cup water
• 1 clove garlic, crushed
• 2 TBSP ketchup
• 1/4 cup apple juice
• 1/2 to 3/4 tsp crushed red pepper (to taste)
• 1 green onion, sliced
• 2 TBSP cornstarch
• 1 TBSP cold water

Directions

• Combine all ingredients and simmer for 20 minutes.
• Remove tofu and onion to serving dish.
• Add a mixture of 2 TBSP cornstarch dissolved in 1 TBSP cold water to sauce, stirring constantly until thickened.
• Pour over tofu and serve.

I was really in the mood for a good curry, but also in the mood for some lentil stew. Not having enough time or energy to make both I came up with this instead.

Ingredients

• 4 TBSP vegetable oil
• 2 medium onions
• 2 cups grated carrots
• 12 ounces soft silken tofu
• 1 cup coconut milk
• 2 TBSP miso paste
• 1-3 TBSP curry powder (depending on how spicy you like it)
• 3 cups cooked (or canned) lentils
• 3 cups cooked (or frozen) brown rice

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Heat oil in skillet and saute onions and carrots until soft.
• Combine tofu, coconut milk, miso paste, and curry powder in blender and blend until smooth.
• Mix all ingredients together and spread evenly into a 9×13 caserole dish.
• Bake for 30-45 minutes.

Need a dip fast? Here’s a classic dip that can be made in minutes and it’s sure to spice up any party.

Ingredients

• 1 can pinto beans, rinsed and drained
• 1/4 cup olive oil
• 2 TBSP vinegar
• 1 tsp Tabasco sauce
• 2 green onions, chopped
• salt and pepper to taste

Directions

• Mix beans in food processor until smooth.
• Add Tabasco, onions, olive oil, vinegar, and salt and pepper. Blend well.
• Serve immediately, or chill and serve for a firmer texture.

Here’s an easy dip that’s always a big hit! You can use it as a traditional dip, as a bottom layer of nacho toppings, or even instead of refried beans in tacos and burritos.

Ingredients

• 1 can pinto beans, drained
• 1/2 cup vegan mayonnaise
• 1 cup cheddar style veganrella, shredded
• 2 green onions, chopped
• 1 tsp Tabasco sauce
• 1 garlic clove, chopped
• salt and pepper to taste

Directions

• Mix beans and garlic in food processor until smooth.
• Add vegenaise, veganrella, onions, Tabasco, and salt and pepper. Blend well.
• Put in oven safe bowl, and bake at 350 degrees Fahrenheit for about 30 minutes or until bubbly.
• Serve warm.

If you love garlic mashed potatoes, this is the perfect dip. A spicy garlic dip made with mashed potatoes served with pita bread is a great snack, appetizer, or side dish. It’s sure to be a new favorite.

Ingredients

• 2 cups plain mashed potatoes
• 8 cloves garlic, minced
• 1/2 tsp salt
• 1 tsp white pepper
• 1 cup olive oil
• 1/2 cup white wine vinegar

Directions

• Place potatoes, garlic, vinegar, olive oil and salt in blender or food processor.
• Blend until smooth.
• Chill and serve.