🔹 2 tbsp Thai Red Curry Paste
🔹 2 tbsp Smooth Peanut
🔹 3 tbsp Tamari Or Soy Sauce
🔹 2 tbsp Fresh Lime Juice
🔹 3 To 4 tbsp Maple Syrup
🔹 1 medium Extra-Firm Tofu
🔹 1 medium cup Almond Butter


▶️ Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick.
​Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside.

▶️ ​Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate. ​

▶️ Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.

​▶️ Either bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.

▶️ Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve.




🔸 100 gm panko
🔸 grapeseed oil
🔸 ¼ tsp smoked paprika
🔸 ¼ tsp black pepper
🔸 ¾ cup all purpose flour
🔸 ½ tsp salt
🔸 2–12.5 oz can chickpeas (drain & reserve the liquid in a small pot; simmer the liquid until thickened & reduced; set aside)
🔸 2–12 oz organic firm tofu (drained & pressed; freeze overnight; thawed; drained & pressed one last time; slice each tofu block into 2 halves–you should get 4 pieces in total)


▶️Prepare the tofu according to the instructions above. In a shallow dish, add the flour, smoked paprika, black pepper & salt. Whisk until well combined.

▶️ In another shallow dish, add the prepared chickpea liquid. Coat each tofu piece in the flour mixture. Ensure that the tofu is evenly covered. Shake off excess flour mixture.

▶️ Next, coat the floured tofu with the reduced chickpea liquid. Ensure the tofu is evenly covered. Lastly, coat the tofu in panko by pressing the panko into the tofu. Do this a few times so that the tofu is sufficiently coated with the panko.

▶️ Add the grapeseed oil into a pan (2/3rd full). Heat the oil up to 350°F.

▶️ Add the prepared tofu into the pan. Shallow fry on one side until lightly golden brown. Flip the tofu & repeat the process. When both sides are done, remove from oil & drain on wire rack.

▶️ After ~5 mins, fry the tofu pieces again & this time until a deeper golden brown is achieved. Remove from oil & drain on wire rack.

Mango Habanero Tofu


​Mango Habanero Sauce:

🔹 Juice of 2 or 3 limes added with a tsp of lime zest
🔹 1/2 cup water
🔹 Salt to taste
🔹 1 medium sized carrot, roughly chopped
🔹 1 tbsp grated ginger
🔹 1 garlic cloves
🔹 1/4 cup rice vinegar
🔹 1 ripe mangos* (about 1 cup chopped)
🔹 2 habaneros
🔹 2 tbsp maple


🔹 1.5 tbsp Cornstarch
🔹 1 block of super firm tofu
🔹 1 tbsp avocado oil
🔹 A generous pinch of salt


▶️ Add all ingredients for the sauce except lime juice to a blender, and blend until smooth.
Bring sauce to a boil while whisking continuously until it thickens. Simmer for 15 minutes. Add lime juice at the end, and season to taste with salt. Refrigerate in a clean glass jar.

▶️ Cut tofu in half, and pat away any moisture with a clean kitchen towel. Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated. I use a small sieve for that, but you can also dip the pieces in cornstarch and shake off any excess powder.

▶️ Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden. Flip them around after 2-3 minutes on each side.

▶️ Toss them with the mango habanero sauce (I used a little more than 1/2 a cup), and let everything cook on low heat for 5-10 minutes until every piece is evenly coated and lightly caramelized.


Nut-free Whipped Tofu Cream Cheese

Make vegan cheese at home with this easy recipe.


▶️ 1/4 cup chopped chives
▶️ 3 tbsp nutritional yeast
​▶️ 1 container high protein tofu
▶️ 2 oz sun dried tomatoes
▶️ 1/4 tsp sea salt


▶️ Blend in a food processor until smooth and creamy. Scrape down the sides as needed. Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.