Hi everyone today we are making 4 amazing tofu recipes that you are sure to love. They are flavorful and so delicious.

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TOFU & BROCCOLI
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1 block super firm tofu (16 ounces/454g)
1 broccoli crown (about 250g)
3 tablespoons (24g) cornstarch
2 teaspoons light olive oil (10g)
1/4 cup low sodium soy sauce (60ml)
1/4 cup grade A maple syrup (60g)
1/2 teaspoon garlic powder
1 tablespoon sesame seeds (15g)
Salt and black pepper, to taste

BUFFALO TOFU
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Crispy Tofu
1/2 block (8 ounces/225g) super firm tofu, cubed
1/2 cup (60g) all purpose flour
2 tablespoons (16g) cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Spray oil

Sauce
1/3 cup (80ml) buffalo sauce
1 tablespoon (14g) vegan butter
1/4 cup (60ml) non-dairy milk, unsweetened
1/2 teaspoon nutritional yeast

TOFU BOLOGNESE
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2 celery ribs (~100g)
9 to 10 baby carrots or 2 medium carrots (~85g)
1/2 Vidalia onion (~165g)
1/2 teaspoon salt
3 to 4 cloves garlic
2 teaspoons olive oil
1 block super firm tofu (454g)
2 tablespoons (30ml) balsamic vinegar
3/4 cup + 1 heavy tablespoon passata (pureed tomatoes)
1/2 cup (120ml) water
1/2 cup (120ml) nondairy milk, unsweetened
1 pound (454g) pasta (fettuccine, tagliatelle, or pappardelle preferred)
Optional: 1 tablespoon (15ml) low sodium soy sauce and 1/2 tablespoon Better Than Bouillon vegetable base

TOFU FRANCESE
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1 block (454g) super firm tofu
1/2 cup (60g) chickpea flour
1/3 cup + 1 tablespoon (90ml) water
1/4 cup + 1 tablespoon (45g) all purpose flour
Salt and pepper for various stages in recipe
1 1/2 tablespoons (22ml) olive oil
1 tablespoon (14g) vegan butter
1 tablespoon (6g) Better than Bouillon vegetable base
1/4 cup (60ml) water
2 to 3 lemons, juiced (around 1/4 cup to 1/3 cup lemon juice [60 ml to 80ml])
Fresh parsley, for optional garnish


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