Packed with flavour, spice, and plant-based protein, this satisfying and spicy breakfast dish makes enough for the whole family and is a cinch to make. Mustard powder, turmeric, and tahini lend not only their colour but their flavour to this scrumptious dish while sweet potatoes and spinach make sure that mom gets her veggies.
Lay folded kitchen towel on cutting board, place tofu on top, and drape end of kitchen towel over top of tofu. Press tofu, to remove excess water, by placing cast iron pan or other heavy object on top. After 15 minutes, pat tofu dry and, using clean hands, break into crumbles the size of large breadcrumbs. Set aside.
Set out a small- and a medium-sized bowl and add 3/4 teaspoon garlic powder, 1/4 teaspoon hot paprika, 1/4 teaspoon sweet paprika, and 1/4 teaspoon salt to each one. Stir well to combine.
To small bowl containing garlic-paprika mixture, add mustard powder, ground turmeric, red pepper flakes, nutritional yeast, tahini, and oat milk. Whisk together to make a creamy sauce. Set aside.
To medium bowl containing garlic-paprika mixture, add sweet potatoes and 1 tablespoon olive oil, stirring well to coat with spice mixture.
Heat large nonstick pan on medium-high heat and add sweet potatoes. Cook for 5 to 7 minutes until soft and beginning to brown. Remove to plate and set aside.
Add remaining 1 tablespoon olive oil to pan and heat on medium-high. Add tofu and cook until light golden brown on both sides, stirring gently, being careful not to break up tofu too much. Once tofu is light golden brown, add sauce, and stir gently to coat. Add green onion and spinach, then re-introduce sweet potatoes, stirring to combine for a few minutes, until spinach begins to wilt. Serve immediately with whole grain toast or flour tortillas.
Drain liquid from the tofu. In a food processor or blender, process the silken tofu until smooth.
Make the pasta dough: Combine flour, blended tofu, and salt in a medium size bowl. Stir until the mixture forms a dough. Transfer dough to a lightly floured surface and knead for 8-10 minutes, using small amounts of flour to prevent sticking. Cover with a damp towel and rest for 15-20 minutes.
Fill a large pot of water with salt and set over medium-high heat to bring to a boil.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Add mushrooms and crushed red chiles. Sauté for 3 minutes or until starting to brown. Add garlic and cook until lightly browned. Turn turn off heat.
Using scissors, cut small pieces of dough, approximately 1-inch by ¼” in size and drop into boiling water. Cook for 3 minutes or until pasta floats then add in peas and asparagus. Cook for an additional minute.
Immediately strain and add pasta to the skillet. Toss pasta to coat and season with salt and pepper to taste. Serve with an aged sheep cheese grated on top. Enjoy!
Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.
Notes
Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
If you’re looking to take your health and the well-being of your family to the next level this year, there are few better places to start than to wiggle more plant foods into your daily menu. Your health future will look brighter.
Tabbouleh with Kale and Navy Beans
This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
Enjoy!
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavor and proves that creating satisfying weeknight plant-based meals is entirely possible.
2red bell pepperssliced into 4 pieces and seeds removed
2shallotschopped
2garlic cloves
1tablespoonchopped ginger
1teaspoonturmeric
¼teaspooncayenne
¼teaspoonblack pepper
Juice of ½ lime
Method
In bowl, place cashews, cover with water, and let soak at least 2 hours.
Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
Drain cashews and place in a blender with 1/2 cup) water, lime juice, and contents of skillet. Blend until very smooth.
Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
Enjoy!
Chickpea Salad with Nigella Roasted Sweet Potato
Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
2medium peeled sweet potatoesquartered and chopped into 1 inch pieces
2tablespoonsolive oildivided
1teaspoonnigella (kalonji) seeds
¼teaspoonsalt
2tablespoonslemon juice
1teaspoonlemon zest
1teaspoongarlicminced
¼teaspoontahini
½teaspoonblack pepper
1 ½cupscooked chickpeasrinsed and drained
1cupgrated peeled carrot
2tablespoonsfinely chopped fresh cilantro
2tablespoonsfinely chopped fresh parsley
2cupsloosely packed baby spinachrinsed and spun dry
Method
Place baking tray in oven and set temperature to 425 F.
Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
Manitoba Harvest’s mission to transform consumer health starts simply and sustainably: with hemp. Since 1998, they’ve grown their portfolio of hemp products with a dedication to quality, sustainability, and consumer wellness that has positioned the company as the global leader in hemp foods.
They’re Hemp’s Biggest Fan
Their passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, healthy fats, and fiber – all nutrients found in hemp foods!
Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.
Shop Hemp
We’ve have them in all shapes, sizes, and flavors: Hemp Yeah! granola, Hemp Yeah! milk*, Hemp Yeah! snack bars, hemp hearts, Hemp Yeah! protein, hemp seed oil and capsules!
*not pictured
There are so many ways to add their products in your everyday meals! We’ve added their Organic Hemp Hearts in our October Smoothie of the Month – Caramel Craze! It’s everything we would imagine fall to be with bananas, dry oats, local apple butter, almonds, seasonal spices, apple juice, almondmilk, & a vegan caramel drizzle!
Check out a few of these creative recipes that you can use Manitoba Harvest’s Hemp Hearts at home!
-1 tablespoon sesame oil (or use olive, canola oil)
-1 tablespoon soy sauce (or tamari for a gluten free option)
-2 tablespoons almond flour
-3 tablespoons hemp hearts
Method
1. Drain water from tofu and gently squeeze as much water as possible using your palms.
2. Place tofu on a plate and place another plate over it. Then place a heavy object (i.e. a book, canned goods, or a skillet) to help squeeze additional water for 30 minutes or so. Drain water in between that accumulates on plate.
3. Cut tofu into cubes and use a paper towel to absorb additional moisture and pat dry. You may have to repeat process a couple of times.
4. Preheat oven to 400° F.
5. Line a baking sheet with parchment paper or silicon mat.
6. In a medium bowl, combine tofu with sesame oil, soy sauce, and combine well.
7. Mix in almond flour and hemp seeds until tofu is evenly coated.
8. Arrange tofu in an even layer on a baking sheet.
9. Bake for 30-35 minutes. Toss it half way and continue baking until it looks golden brown.
10. Enjoy by itself or mix with your favorite salad!
1. Bring water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.
2. In a high power blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blen on medium for 2 minutes, then blend on high for about 1 minute – or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!
1. Blend walnuts for a minute or so until they’re broken down.
2. Add the rest of the ingredients and blend until a dough forms.
3. Roll into approximately 16 balls and let them set in the freezer for a couple hours. These can be stored in the fridge for at least a week or in the freezer for up to 3 months.
4. Enjoy!
NOTE: You can roll them in a mixture of coconut sugar and cinnamon for an extra treat, or you can roll them in hemp seeds, chia seeds, coconut or cacao powder for an extra treat!
