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Mix together the chili powder and salt in a small ramekin and set aside.

Pour the lime juice, oil, and soy sauce into an 8 by 13-inch pan. Use a Microplane grater to grate in the garlic, and mix in the lime zest.

Toss each slice of tofu in the pan to coat with lime and stuff. Now rub each slice with a big pinch of the chili powder mixture, until well coated. Don’t dredge the slices or they’ll pick up too much coating. Arrange the tofu in the pan in a single layer.

Bake the tofu for 10 minutes on one side, flip it over, and bake for another 10 minutes. Serve!

TIP

Zest the lime before proceeding (because it’s hard to zest a lime once it’s been juiced.)

Curried Scrambled Tofu with Wilted Arugula

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 100

Calories from fat: 50

Total fat: 5.5 g

Satured fat: 1 g

Trans fat: 0 g

Total carb: 7 g

Fiber: 2 g

Sugars: 2 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 450 mg

Vitamin A: 6%

Vitamin C: 10%

Calcium: 25%

Iron: 10%

Scrambled tofu is a quick, flavorful way to get your soy on, and I think it’s one of the best recipes for tofu beginners. I have a bazillion different recipes for it, but this one is the simplest, most pantry-friendly, and in all my years of serving tofu, this one has been the most universally appealing. Wilting the arugula at the end gets you a nice splash of green without having to chop anything, so this can really be thrown together in no time flat.

1 teaspoon olive oil

1 medium-size red onion, diced finely

3 cloves garlic, minced

1 block extra-firm tofu (about 14 ounces)

2 to 3 teaspoons curry powder

½ teaspoon ground cumin

1 tablespoons freshly squeezed lemon juice

¾ teaspoon salt

A few pinches of freshly ground black pepper

2 cups baby arugula

Preheat a large, heavy-bottomed pan over medium-high heat. Sauté the onion in the oil for about 4 minutes, until translucent. Add the garlic and saute for 30 seconds or so. Crumble the tofu into bite-size pieces and add to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides. Use a little nonstick cooking spray if needed.

Add the curry powder, cumin, salt, pepper, and a few splashes of water if it’s too dry. Mix in the arugula. Cover and cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted.

Taste for spices and add another teaspoon of curry powder if needed; it will depend on the strength of your curry powder. Serve!

Red Wine & Kalamata Tempeh

SERVES 2 ● ACTIVE TIME: 25 MINUTES ● TOTAL TIME: 90 MINUTES

PER SERVING

(½ RECIPE):

Calories: 370

Calories from fat: 80

Total fat: 8 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 36 g

Fiber: 10 g

Sugars: 2 g

Protein: 18 g

Cholesterol: 0 mg

Sodium: 380 mg

Vitamin A: 50%

Vitamin C: 4%

Calcium: 10%

Iron: 6%

I’ve never been to Greece, but I imagine the vegan gods and goddesses would go crazy for this. Kalamata olives and red wine make for a succulent tempeh whose flavor just explodes in your mouth. Thin slices of tempeh ensure that the flavor is really absorbed. If you steam it for 5 minutes beforehand, it will absorb even more marinade and remove any bitter taste.

Serve with Caulipots (page 54) or a cup of whole wheat couscous and lots of steamed veggies, such as broccoli and zucchini. You heat up the marinade in the pan at the end, so it makes a great sauce to pour over everything.

8 ounces tempeh

MARINADE:

⅓ cup pitted kalamata olives

1 cup dry red wine

1 tablespoon balsamic vinegar

3 cloves garlic

2 teaspoons dried rosemary

1 teaspoon dried thyme

Several pinches of freshly ground black pepper

A pinch of salt

A pinch of red pepper flakes

Prepare your steamer. Prepare the tempeh by slicing it widthwise into four equal pieces. Slice each of those pieces horizontally across the middle (like a clam) so that you have eight thin slices. Steam the tempeh for 5 minutes, if you like, and in the meantime prepare