Ingredients:

1 block Firm Tofu OR Chickpeas (Modification: Chicken or Shrimp)

1/4 cup Olive Oil

1/2 cup Onion, diced

2-3 large Cloves Garlic, minced

1 cup Broccoli, diced

1 Bell Pepper (color of your choice), diced

8-10 Baby Carrots, diced

1 cup Cabbage, shredded

4-5 Mushrooms, diced

1 cup Brown Rice OR Rice Noodles

Add: Soy sauce, Ginger, Szechuan Sauce and your favorite stir fry sauce (I use Teriyaki stir fry sauce). 

Press Tofu between two plates to drain some of the liquid (if using). Meanwhile, heat the Olive Oil in a large wok (Stainless wok brings out more iron in the food). Dice into small square pieces. Cook in the Olive Oil until browned. Cook the brown rice or noodles per the package instructions. Once tofu is browned, remove from wok and cook the vegetables until softened. Add the Tofu back in and add the Soy Sauce, Ginger and other desired sauces. Serve over Brown Rice or Noodles.

Ingredients:

8 oz. firm tofu, cubed

¼ cup celery, diced

¼ cup carrot, diced

1 tbsp. red onion, diced

1 tbsp. jalapeno pepper, diced (optional)

¼ cup avocado mayonnaise

1 tbsp. spicy mustard

Add: Garlic powder, salt and pepper to taste

Mix all ingredients together. Put between toast with cucumber, tomato and arugula OR serve on crackers.

Modification 1: Curried Tofu Salad

Skip the mustard and add a diced apple, raisins, walnuts, curry powder, ginger powder, and cayenne powder to taste.

Modification 2: Waldorf Tofu Salad

Skip the celery, carrots, onions and jalapeños and use grapes, apples, and walnuts instead.