Crispy Jerk Tofu is a GAME CHANGER 👏🏽

This simple Turmeric Black Pepper Tofu with Asparagus is about to become your new go-to meal. Tofu cut into bite-sized triangles, tossed with black pepper and turmeric for suble warm and earthy notes, then air fried to crispy perfection. To complement the complexity of flavors, the crispy tofu is paired with sautéed asparagus and a bed of fluffy rice. The combination of textures--crunchy tofu, tender veggies, and the slight chewiness of grains--creates a well rounded and satisfying meal that's as nutritious as it's delightful!

Spicy Plantain Burrito Bowls. A celebration of bold flavors, textures, and culinary fusion! Ripe plantains coated in spicy seasonings, airfried until golden and crispy. Paired with leafy greens, black beans, avocado, pickled nopales, fresh mango, and sliced peppers for vibrant colors and flavors. Top it all off with a squeeze of fresh lime juice and a drizzle of extra hot salsa for an extra kick! 

VEGETABLE SOBA NOODLES WITH TOASTED COCONUT SESAME PRALINE! This dish quickly balances wholesome ingredients, vibrant flavors, and a touch of Asian flair. The noodles come together quick, a harmonious blend of nutritious vegetables and delicate buckwheat noodles. The key though is the praline topping, with coconut shavings and sesame seeds tossed with coconut aminos and sesame oil until golden and caramelized.

Romanticizing spring with this delicious Tofu Piccata with Pesto Tagliatelle! My take on this fresh, vibrant Italian classic replaces the meat but keeps all the flavor. Thin slices of tofu dusted with flour, fried in vegan butter and olive oil for richness until golden brown. The piccata is reduced in a tangy lemon butter sauce, until the tofu becomes crispy. Plate it all up and finish it with the seared capers and an extra drizzle of sauce. What's not to love?!

These Sticky Honey Ginger Tofu Poke Bowls are about to become your new favorite way to eat tofu! Easy crispy tofu tossed in a sweet honey ginger sauce. Serve with steamed rice and poke toppings of choice. I love adding fresh cucumber, sliced avocado, pickled ginger  for a bold kick, and a little sprinkle of sesame seeds for crunch. This fun Asian-inspired course is great any day of the week! 

These Sesame Crusted Katsu Tofu Bowls are absolutely LIFE CHANGING. You will never see tofu the same way again! Firm tofu coated in cracker crumbs and sesame seeds, air fried until crispy and perfectly golden brown. The secret is the pan fried edamame, cooked with ginger and scallions, caramelized with a splash of coconut aminos, and finished with a sprinkle of sesame cracker crumbs. All layered on a bed of fluffy rice with extra veggies and crushed nori for the ultimate umami experience! Trust me, you’re going to be making this on repeat 🙌🏽

If my sandwich isn’t drowned in salsa, then I don’t want it 😤 THESE TORTAS AHOGADAS ARE AMAZING. PERIOD. Homemade sourdough bolillos, which are a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. They’re stuffed with my King Trumpet Mushroom Carnitas, pickled red onions, and freshly sliced avocado. They’re then drenched in a homemade salsa de chile de árbol, which softens the bread and provides depth of flavor.

DUNK CRUNCH REPEAT with these delicious Taquitos Ahogados! Corn tortillas filled with creamy mashed potatoes, rolled up and air fried until golden brown and crispy. The taquitos are satisfyingly crunchy and the potatoes nearly caramelize. BUT WAIT. THERES MORE. The taquitos are dunked in a three layer dip of refried beans, fresh salsa, and plant based sour cream. All topped off with crumbled vegan feta, chopped cilantro, and sliced avocado. It’s all the best flavors made in one dish.

If there’s one dish I’d make on a cold winter day, it would be this plant based Hamburger Helper! Swap out the boxed stuff with this tastier, creamier, and healthier version of this childhood classic. Plant based sausage sautéed with aromatics, pasta, and grated zucchini, all made in one pot! Cashews form the creamy cheesy base, making this dish incredibly flavorful and rich. Comfort food at its best, this recipe is sure to become a family favorite!

HAPPY NEW YEAR!! Tonight you can catch me making these gorgeous Greek morsels—Dolmades (stuffed grape leaves)!! It’s one of the most celebrated dishes in Greece and it’s easy to see why: irresistible bundles stuffed with a mixture of rice, fresh herbs, and lemon. These can be served as a main dish or as an appetizer to a larger meal.

This Hot Honey Mustard Tofu with Cucumber Basil Slaw is hands down one of my favorite tofu dishes! Sweet honey and olive oil form the creamy base of the dressing, whipped with tangy Dijon mustard, with a lovely kick from cayenne, smoked paprika, and chipotle powders. The sauce is drizzled over crispy tofu chunks and served alongside fresh slaw. The spicy, sweet tofu pairs perfectly with the refreshing basil cucumber slaw, bringing a beautiful balance of flavors! Definitely a must try!