Curried Spinach with Tofu Paneer

Ingredients (use vegan versions):

2 Tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan (optional)
2 Tablespoons water
1/2 teaspoon spicy brown mustard
1/4 block of extra-firm tofu, drained and cubed (total drainage isn't necessary since the cubes should be soft when cooked)
1/2 Tablespoon curry powder
3-4 cups baby spinach (approx - I used about three big handfuls)
veggie oil

Directions:

Heat veggie oil on medium heat in a large skillet.

In a small custard bowl, mix nutritional yeast, onion powder, salt, vegan parm, water, and mustard until well-blended. Pour in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on one side for about 3-5 minutes, then flip. Move to one end of skillet.

In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.

Serve immediately over pasta or grain of choice.

Serves: 1-2 (hunger is a determining factor)

Preparation time: 10 to 15 minutes (approx)

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Hot and Spicy Tofu

Prep Time: 10 Minutes
Cook Time: 12 Minutes

Ready In:
22 Minutes

Servings: 4

"Firm tofu, bell pepper, and red onion, all quickly stir fried in sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether."
Ingredients:
3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed

1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Directions:
1.Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2.In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

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