Buffalo tofu

Ingredients
1/2 cup flour
water
16 ounces extra firm tofu, frozen and thawed
oil
1/4 vegan butter
1/2 cup hot sauce

Directions

• Pour flour in a bowl. Add water and mix until it is the consistency of batter.
• Cut tofu into desired size pieces and coat with the batter. 
• Heat oil on medium heat in a large pan and add the tofu. Cook until brown.
• Melt butter in the microwave.  Add hot sauce to the butter and mix. Put cooked tofu in an oven safe bowl and pour the sauce on top. Mix the tofu until all pieces are coated with the sauce.  
• Cook at 350 until the sauce starts to bubble (about 10 minutes).

Creamy pasta

Ingredients
1.5 pounds rotini, cooked
1.5 cups soy milk
1.5 cups nutritional yeast
1 cup canola oil
1 cup water
1/3 cup bragg's liquid aminos or soy sauce
1 (16 ounce) block firm tofu
Smoked paprika, optional

Directions

• To make the cheese sauce, combine soy milk, nutritional yeast, canola oil, water, bragg's, and tofu in a blender or food processor and mix until smooth.
• Pour half of the rotini pasta in a 13 X 9 casserole dish. Pour half of the cheese sauce over the rotini. Pour the rest of the pasta on top of that. Top with the remaining cheese sauce. Sprinkle the top with smoked paprika if desired.
• Bake at 350 for 15 minutes or until the top begins to brown.

Caution: this makes a TON but the leftovers are fantastic!

Queso dip

Ingredients
1/4 cup nutritional yeast
1/4 cup flour
1 teaspoon paprika
1 cup water
2 tablespoons vegan butter
1 cup salsa
tortilla chips

Directions

• In a medium sauce pan, mix nutritional yeast, flour, and paprika. Whisk in water.
• Whisk continually while heating the mixture over medium heat until it bubbles and thickens. 
• Stir in butter and salsa and remove from heat.
• Serve with tortilla chips. It is also great poured over burritos!

Black bean taquitos

Ingredients
12 tortillas
1 (14 ounce) can refried black beans
oil

Directions

• Heat oil in a skillet over medium heat. Add a tortilla to the oil and cook each side for about 10 seconds. Place the tortilla on a plate and repeat with all tortillas.
• Make a line of beans on an end of a tortilla and wrap the tortilla tightly. Place in a casserole dish. Repeat with all tortillas.
• Bake at 425 for 20 minutes or until brown. Garnish with salsa, vegan sour cream, tomatoes, or guacamole.

Tortilla black bean casserole

Ingredients
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 (14 ounce) can stewed tomatoes
3/4 cup salsa
3 cloves garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
8 tortillas
1-2 cups vegan shredded cheese

Directions

• In a large skillet, mix the onion, bell pepper, tomatoes, salsa, and garlic. Bring to a boil and reduce the heat, simmering for 5 minutes on medium heat
• Add the black beans and stir.
• Spread 1/3 of the bean mixture in a 13 X 9 casserole dish. Then place 4 tortillas over it, overlapping as necessary. Add another 1/3 of the bean mixture and another 4 tortillas on top of that. Finally, add the remaining mixture and top with the cheese.
• Cover and bake at 350 for 20-30 minutes.

Jambalaya

Ingredients
1 yellow onion, diced
1 green bell pepper, seeded and diced
2 cloves of garlic, minced
6 ribs of celery, diced
1 or 2 (10 ounce) packages of soyrizo
1 (15 ounce) can stewed tomatoes
1 cup vegetable broth
2-3 cups brown rice, cooked

Directions

• Heat a small amount of oil in a large pain. Add onion, bell pepper, garlic, and celery and saute until soft.
• Add soyrizo to the pan and cook until soyrizo starts to brown. (For a stronger, spicier flavor use 2 packages of soyrizo)
• Add the remaining ingredients and mix well. Allow it to heat through on medium heat.