This quick tofu breakfast scramble packs a protein punch to your mornings.

Ingredients:

2 blocks extra firm tofu

6 Tbsp Lite Soy Sauce

6 Tbsp Corn Starch

1/2 tsp Asian Seasoning

3 cups kale

1 can black beans

2 cups white rice (dry) - can sub brown rice

1/2 cup scallions, chopped

Korean Glaze:

3 cloves garlic, minced

2 Tbsp Lite Soy Sauce

2 Tbsp Sesame Oil

1 tsp Red Pepper Powder (can sub paprika)

Directions:

1) Dry tofu by wrapping in paper towel and pressing between two cutting boards

2) Rinse rice and place in rice cooker with 1 part rice, 2 parts water

3) Prepare the tofu marinade by stirring in corn starch and Asian seasoning into soy sauce. Transfer to a s...

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This quick and simple dish inspired by Chef Gordon Ramsay is a perfect weekday dinner and have you feeling like a top chef. 

What you will need:

1 Box Pasta (I used shells, but anything works), cooked al dente 

1 Tbsp Olive Oil

8 oz Baby Bella Mushrooms, sliced

1 Large Garlic Clove, minced

1 Large Leek

1/2 Cup Vegetable Broth

1/2 tsp Salt, or to taste

1/4 Cup Tarragon, chopped

Sauce:

4 Tbsp Vegan Butter (I use Earth Balance)

4 Tbsp All-Purpose Flour

1 Cup Unsweetened Almond Milk

Directions:

1) Warm the olive oil over medium heat in a large pan. Cook mushrooms for 4 minutes. Add th...

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Garlic bread got a makeover with this zingy Mediterranean Tomato Medley flatbread.

Tofu as cheese? Yes, cheese! Somehow lemon and dried parsley can make tofu taste like cheese. Guaranteed to make your Italian family nod their heads in approval to your vegan diet, finally!

Take a California twist on a Mediterranean classic: Avocados add a creamy texture and vibrant color to this pesto sauce. Balance with charred cherry tomatoes and a lemon wedge.