Step 1

Grate tofu into shreds using a cheese grater.

Step 2

Add 1 tbsp oil on a pan, and cook tofu until slightly golden or until most of the liquid has evaporated.

Step 3

Add seasonings and mix well. Set aside onto a plate.

Step 4

In the same pan, add bell pepper and onion and sauté for a couple of minutes until slightly softened.

Step 5

Add the tofu back into the pan along with chopped tomatoes and sauté for a few minutes, letting the tomatoes soak into the tofu. Set side onto a plate.

Step 6

Add a little oil or vegan butter onto the same pan (optional) and add a soft tortilla. Top with a little vegan cheese (if desired) on one side and top with desired amount of tofu filling (if using avocado, mash in avocado on the entire tortilla).

Step 7

Top with some chopped cilantro and more vegan cheese (optional) and close up the taco.

Step 8

Cook on both sides until golden (or desired). Enjoy alone or with vegan sour cream and/or salsa.

Step 9

Create your flakey vegan salmon by grating tofu using a cheese grater and transfer onto a mixing bowl.

Step 10

In a small bowl, mix together rice vinegar and miso paste until smooth.

Step 11

Add in beetroot powder, kelp powder, garlic powder, better than bouillon, salt and turmeric. Mix well until smooth.

Step 12

Add in water to thin out the mixture and crumble in nori sheet with your fingers. Mix well and pour the paste into the grated tofu. Mix well to evenly coat.

Step 13

Heat oil on medium-high heat on a non-stick pan and add the tofu. Cook for 3-5 minutes, stirring frequently until cooked to your desire.

Step 14

Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.

Step 15

Create your vegan salmon bowl by cooking rice and preparing your Vegan Flakey Salmon. For each serving, place 1 cup of cooked rice into a bowl or plate. Add soy sauce and mix well.

Step 16

Top with one serving of Vegan Flakey Salmon and avocado slices.Drizzle on vegan mayo and sriracha and top everything with sesame seeds. Enjoy right away with a side of Vegan Kimchi and/or some roasted seaweed.

Step 17

Create your vegan tuna salad: In a food processor, add celery and red onion and pulse a few times to chop finely and set aside in a large mixing bowl (do not rinse the food processor).

Step 18

Add the chickpeas and nori sheet into the food processor and pulse a few times to mash, leaving some chunks.

Step 19

Add the remaining ingredients and mix well. Taste and adjust seasonings as needed.

Step 20

Next, make your vegan pesto: Into the food processor, add basil, garlic, sunflower seeds (or pine nuts), salt and nutritional yeast.

Step 21

Begin the food processor and slowly pour in the olive oil while blending until mixed well into a sauce. You may want to add more or less olive oil depending on your preferred consistency.

Step 22

Give it a taste and add more salt as needed. Enjoy right away or keep in a tightly sealed container in the fridge for up to 6-7 days.

Step 23

Make your vegan tunacado sandwich: Onto two pieces of flatbread (toasted if desired), spread Vegan Pesto. Top one slice with Vegan Tuna Salad then top with tomato slices. Top the other slice with avocado slices. Sprinkle on salt and pepper on both sides, as desired. Close up the sandwich and enjoy right away.