Sticking with my pumpkin theme, I made this « Thai-Style Pumpkin Soup with Tofu ». I used canned pumpkin purée for convenience, but would be great to roast up the innards of all the carved creations that should be coming!

– 2 Tbsp coconut or vegetable oil
– 1 Onion, diced
– 2 Garlic cloves, minced
– 1 Tbsp Ginger, peeled & minced
– 1 Stalk lemongrass, bruised
– 3 Tbsp Thai red curry paste
– 1 15-ounce can Pumpkin puree
– 2 Cups vegetable broth
– 1 14-ounce can Coconut milk, unsweetened
– 2 Tbsp Lime juice
– 1 block firm Tofu, cubed
– 1 pack Rice noodles

For Toppings
– Chopped fresh cilantro/ Thai basil
– Wedge of lime

1) In large pot, heat oil over medium heat. Add onion and sauté for 5
minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2) Add pumpkin puree and broth. Bring to boil. Reduce heat to simmer for
10-15 minutes. Stir in coconut milk and lime juice in last few minutes of
3) While soup simmers, boil rice noodles.
4) Remove soup from heat. Using immersion blender, blend until smooth.
5) Stir in diced tofu.
6) Divide rice noodles between bowls, add large ladle of soup and top with
chopped herbs/ lime
*Makes 6 servings


Sautéed crumbled tofu with mint, lemon juice and oregano. So tasty!

Ingredients:Image may contain: food
– Pita bread
– 1 Tomato, diced
– 1 Cucumber, sliced
– Lettuce, chopped
– Feta cheese, cubed
For Tofu:
– 1 block firm tofu, crumbled
– 1 Tbsp oregano
– 1 Tsp garlic powder
– 2 Tbsp olive oil
– 1 Tbsp fresh lemon juice
– 1 Tbsp fresh chopped mint
– Salt & pepper
For Tzatziki:
– 1 Cup plain Greek yogurt
– ¼ large cucumber, seeded and grated (optional: salt & strain to remove liquid)
– 1 Tbsp olive oil
– 1 clove garlic, minced
– ¼ cup fresh dill, minced
– ¼ cup fresh mint, minced
– Juice of ½ lemon
– Salt & pepper

1- Mix ingredients for tzatziki, set aside
2- Mix tofu seasonings in bowl and add in crumbled tofu. Pan fry over medium
heat until slightly golden, about 10 minutes.
3- Arrange tofu in center of pita. Top with feta, veggies and a generous dollop of
tzatziki. Roll and enjoy!


Delicious and very easy recipe! While just about any veggies you have on hand will do, I was thrilled to make my job easier by using the pre-shredded carrot, broccoli & turnip mix that was on sale. Time is money, people 😁

Image may contain: 1 person, smiling, food
– 4 Tbsp oil
– 2 Garlic cloves, minced
– 2 Tbsp Ginger, minced
– 1 Cup Carrots, shredded
– ½ Cup Green onions, sliced
– 1 block Tofu, cut in 1 inch cubes
– 2 Tbsp sesame seeds
– Cooked rice for serving
Stir Fry Sauce:
– 3 Tbsp honey
– 4 Tbsp soy sauce
– 3 Tbsp rice vinegar
– 1 tsp sriracha sauce
– 1 tsp sesame oil
– 1 Tbsp cornstarch mixed with ¼ cup water

1- Wrap tofu in paper towel and place under cutting board to press out liquid
2- Cook rice, set aside.
3- Heat 2 Tbsp oil in pan and fry tofu until golden. Drain on paper towel. Set aside.
4- Heat remaining oil in pan and saute vegetables for 3-4 minutes. Add garlic and
ginger and cook for another 2 minutes until fragrant.
5- Add tofu and sauce. Stir until heated through and sauce thickens. Serve over
rice, topped with sesame seeds


Just made this quick & delicious Veggie Caesar Salad for lunch. I topped it with pan fried smoked tofu and homemade croutons. My not-so-secret ingredient in the dressing and croutons? Nutritional yeast. Mmmmm – so much better than it sounds 😂. Can easily be replaced with Parmesan if you don’t have any on hand. So good… I may just have it again for dinner 😬🤣.

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– 1 large head Romaine lettuce, chopped
– 1 block smoked tofu, cubed and pan fried
For Croutons
– 1 Cup bread, roughly torn
– 1 Tbsp olive oil
– 2 Tbsp nutritional yeast
– ½ tsp garlic powder
– ½ tsp oregano, dried
– Salt & pepper, to taste
For Dressing
– ½ cup plain Greek yogurt
– 2 Tbsp lemon juice
– 1 Tbsp olive oil
– 1 Tbsp Dijon mustard
– 1 clove garlic
– ½ tsp capers
– 3 Tbsp nutritional yeast
– ½ tsp oregano
– Salt & pepper, to taste

1) Preheat oven to 400 degrees. Cut/ tear bread into chunks and place in large bowl. Toss with nutritional yeast, oil, garlic powder, oregano, salt and pepper. Bake for 10 minutes, flip and bake for another 5 minutes oruntil golden and crisp.
2) Combine all dressing ingredients in blender and blend until smooth. 3) Pan fry tofu over medium heat.
4) Toss lettuce in dressing and add croutons. Top with tofu & serve.


This is one of my all-time favorite recipes. Who says tofu has to be boring?

– 1 lb (450g) tofu, cubed (pressed first to remove liquid, if desired)
– 2 Tbsp corn starch 
– 2 Tbsp vegetable oil
– 4 Green onions, diagonally sliced
– 2 tsp ginger, min
– 2 cloves garlic, minced

– ¼ Cup vegetable broth
– ¼ Cup brown sugar
– 2 Tbsp soy sauce
– 2 Tbsp rice vinegar
– 2 Tbsp ketchup
– 1 tsp corn starch
– 1 tsp siracha sauce

Serve with: 
– Rice & steamed broccoli

1) Mix ingredients of sauce. Set aside.
2) Place cornstarch on large plate and toss tofu in it.
3) Heat oil in large wok. Fry tofu in batches until golden. Remove from oilwith slotted spoon and place on paper towel.
4) In same wok, add more oil and fry green onions, garlic and ginger for 1-2 minutes. Add sauce. Bring to boil.
5) Add fried tofu and toss to coat. Serve with rice and steamed broccoli.