Home Style Tofu
Recipe by Wen Raiti, House of Leaf and Bean


Ingredients:
Firm Tofu (14-16oz).
Green Scallions chopped (2 tbsp)
Mung Bean Sprouts  (2 cup)
2 cloves Garlic
1 small piece of Ginger, sliced or grated
1 teaspoon Chilli Flakes 
1 tablespoon Italian Seasoning
1 teaspoon Lemon Juice 
2 tablespoons Soy Sauce
1 cup Mushrooms (raw) 
1 teaspoon Salt 

Instructions:
Heat wok to medium heat. Prepare your Tofu and cut into cubes. When your wok is hot, add cubed Tofu and Salt. Add Chili Powder and Italian seasoning, cook for 5 to 10 minutes. 
Add Chili Powder again, sprinkle Lemon Juice on it, remove from pan and keep aside. 
Add more oil to the wok, add Spring Onions, Ginger, Bean Sprouts, and Mushroom. Fry until browned.  Add Tofu back to the pan, and add Soy Sauce and Garlic at the end. Plate your Tofu and enjoy! 


Tofu Salad Sandwich (Serves 3)
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients
8 oz Extra Firm Tofu     
2 stalks of Organic Celery, chopped
2  Green Onions, chopped 
2 tablespoons Dijon Mustard
1 tablespoon fresh Lemon Juice
1 ½ tablespoon Pickle juice
¼ teaspoon Paprika (or Cayenne Pepper) 
 ⅛ teaspoon Turmeric
⅛ teaspoon salt and pepper
Organic Vegan Ranch (made by House of Leaf & Bean)
½ teaspoon Sriracha sauce
3 leaves of Romaine Lettuce 
6 slices of Whole Grain Sandwich Bread

Instructions:
In a medium bowl, mix Mustard, Lemon Juice, Pickle Juice, Paprika or Cayenne Pepper, Turmeric, Salt and Pepper. Crumble tofu using a fork or your hands, add to bowl. Add celery and green onions. Mix everything together. Spread the Organic Vegan Ranch on the slice of bread and add the Tofu mixture topped with the Lettuce, Tomato slice, and /or Cucumber slice / Avocado slice.  Top with the organic vegan ranch and the organic sriracha sauce (optional). Plate and enjoy. 


Low-Carb Guilt-free Crispy Tofu Bites (1 Serving)
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients:

7 ounces Organic Tofu (House of Leaf & Bean)
1 teaspoon Tapioca powder
¼ teaspoon Salt and Pepper
1 Tablespoon Organic Vegan Ranch (made by House of Leaf & Bean)
1 teaspoon Sriracha sauce

Cut Tofu into strips, season with Salt and Pepper, toss in Tapioca Powder, then pan fry to perfection. Top with the Organic Vegan Ranch and Sriracha sauce. Yum!

Vegan Chocolate Avocado Pudding
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients
4 large ripe Avocados (soft to the touch but green inside)
1/3 cup Almond Milk Unsweetened (or other plant milk) 
1/2 cup Maple Syrup
3/4 cup Cocoa Powder

Instructions
Place all ingredients in food processor and blender until very smooth (no lumps.) This may take a few minutes. Store in a container with a lid. Serve cold and enjoy. 

Vegan Chocolate Whipped Mousse
Recipe by Wen Raiti, House of Leaf and Bean

1 lb SilkenTofu
 6 oz Bittersweet Chocolate
¼ cup chilled Coconut Milk (unsweetened)
3 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
 ¼ teaspoon Almond Extract
  Pinch of Sea Salt
    
Instructions
Drain the liquid from Silken Tofu and set aside. Melt chocolate in double boiler. Pour coconut milk into a blender and pour in melted chocolate. Add the drained Tofu, Maple syrup, Vanilla Extract, Almond Extract, and pinch of Salt. Store in container until ready to serve. Pour into bowls or cups and enjoy.