– tofu – maple syrup, soy sauce, smoked paprika, and garlic – onion, carrots, and celery – Garlic, salt, and black pepper – nondairy milk and yogurt – miso
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To make the tofu, press it for 15 minutes and crumble it into small, uneven pieces. Heat a skillet over medium-high heat and add the tofu, stirring. Cook for 3-4 minutes, then add spices, maple syrup, and soy sauce.
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Cook until crispy on the edges, then remove 2/3 for garnish. Bake the tofu at 400° F for 15 minutes, spreading it on a parchment-lined baking sheet. Add 1/4 to 1/3 of the mixture to the skillet for soup and use the rest for garnish.
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In a skillet, heat tofu over medium heat. Add onion, celery, carrots, bay leaves, and salt. Cook until translucent. Add garlic and black pepper. Roast all-purpose flour, then add milk, salt, and milk slowly. Mix well.
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Cook potatoes and add miso to non-dairy yogurt or sour cream, stirring until smooth. Add cayenne and taste. Adjust salt and flavor, and add lemon juice for tang. Serve with reserved tofu crumbles, green onion, black pepper, cayenne, or red pepper flakes, vegan cheese, and desired toppings.
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