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⅓ cup kalamata olives

Dried oregano, for garnish

THIS is basically a conglomeration of other recipes, but don’t be intimidated! Follow this list for time management and you’ll be all set.

1. Press your tofu and boil the potatoes first; meanwhile, prep all your other ingredients.

2. Prepare the Dill-Tahini Sauce.

3. Start roasting the red peppers.

4. Cook the home fries.

5. Broil the tofu.

To assemble:

Place the home fries, English muffin, pita, or other side dish on the plate. Layer with two pieces of red pepper and four pieces of tofu. If you are serving with extra vegetables, place those around your tofu stack. Ladle on the tahini sauce, scatter with kalamata olives, sprinkle dried oregano hither and fro, and serve immediately.

CHOCOLATE CHIP BROWNIE WAFFLES

MAKES 14 TO 16 WAFFLES

TIME: 30 MINUTES

Are they brownies or are they waffles? Okay, anyone over the age of three won’t mistake them for the former, yet these fluffy waffles with crunchy pecans baked into them could just be the perfect way to get more chocolate into your mornings. Sweet but not overly so, these are suitable for breakfast or brunch when served with maple syrup, fresh berries, and sliced bananas. Even better, throw a waffle party and serve these up like an ice-cream sundae—top with your favorite vegan ice cream, chocolate syrup, crushed pineapple, walnuts, sliced bananas, sprinkles, and more.

2 cups all-purpose flour

⅔ cup unsweetened cocoa powder

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

1¾ cups soy milk

¼ cup water

½ cup vanilla or plain soy yogurt

⅓ cup canola oil

⅔ cup sugar

1½ teaspoons vanilla extract

1 cup vegan semisweet chocolate chips, chopped

coarsely

⅔ cup chopped pecans, chopped coarsely

Nonstick cooking spray

➣For best results, use a Belgian-style waffle maker, especially one that has temperature control to ensure perfectly cooked waffles. If you’re using a regular waffle iron, you might need to use slightly less batter per waffle.

PREHEAT YOUR waffle iron according to the manufacturer’s directions. Have a heat-proof silicone spatula on hand to help remove the hot waffles when ready.

Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt into a large bowl. Form a well in the center of the sifted ingredients. In a separate bowl, whisk together the soy milk, water, soy yogurt, canola oil, sugar, and vanilla.

Pour the wet ingredients into the well of the dry ingredients. Use a wire whisk to combine all the ingredients. Just before everything is fully blended, fold in the chopped chocolate chips and pecans. Combine until the ingredients are just moistened; do not overmix.

When the waffle maker is heated and ready to go, spray its cooking surfaces with cooking spray. Follow the manufacturer’s directions regarding how much batter to use (for most square, Belgian-style waffle makers, about ½ cup batter per waffle works). Bake according to the waffle iron directions; the waffles should be lightly browned. Use a spatula to carefully lift the waffles onto a cutting board. Separate with a knife and serve immediately.

BANANA-NUT WAFFLES

MAKES 14 TO 16 WAFFLES

TIME: 30 MINUTES

With lots of bananas and walnuts, even the biggest morning-haters will roll out of bed for these. Sliced fresh strawberries and bananas on top make these bad boys really sing.

1¾ cups soy milk

¼ cup water

2 teaspoons apple cider vinegar

2 average-size bananas

3 tablespoons canola oil

3 tablespoons pure maple syrup or agave syrup

1 teaspoon vanilla extract

2¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

1 cup walnuts, chopped finely

Nonstick cooking spray

PREHEAT YOUR waffle iron. Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.

Mash the bananas very well in a large mixing bowl. Add the soy milk mixture, oil, syrup, and vanilla, and stir.

Add the flour, baking powder, baking