~ Ingredients ~
1 block of (silken) tofu (500g)

• Sauce -
  2 tbsp soy sauce
  2 tbsp vegetable oil
  2 tsp smoked paprika (divided in half)
  1/4 tsp curry powder
  1 tsp garlic powder
  1/4 cup cornstarch

~ Instructions ~

1. Drain tofu, wrap in paper towels or a clean kitchen towel, press for 30 minutes
2. Freeze tofu overnight
3. Thaw tofu completely, and again drain, wrap, and press for 30 minutes
4. Preheat oven to 375ºF
5. In a separate bowl, mix the Sauce ingredients: soy sauce, vegetable oil, curry powder, garlic powder, and half of the smoked paprika
6. Pat the tofu dry, and break it into chunks. Mix it into the sauce
7. Add and mix in the cornstarch and remaining half of the smoked paprika
8. Sprinkle oil onto a baking sheet, place tofu chunks onto baking sheet, bake for 30 minutes
9. Pile tofu on top of a wooden cutting board, and serve with a very large sploot of ketchup (catsup?) & a swirly of something that looks like mayonnaise. Garnish with basil, probably, and enjoy

Veggie Sausage Ground:

1 large head of cauliflower
16 oz white mushrooms
1 small yellow onion
1 cup walnuts
3 tbsp tomato paste

Seasoning:
3 tbsp coconut aminos
1 1/4 tsp garlic granules
3 tbsp dried sage
1 1/2 tsp dried thyme
1/4 tsp ground nutmeg
2 tbsp ground fennel
1/2-3/4 tsp chili flakes
1/2 tsp black pepper
1 1/2 tsp salt or to your taste

• for NUT FREE version omit walnuts and add another 8oz of white button mushrooms more coarsely chopped than the first portion to keep some texture, or use sunflower or pumpkin seeds.

** for MUSHROOM FREE use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined..

Add vegetables and mushrooms and continue to cook on medium-high until water begins to release (approx. 5 minutes) Increase heat to high.

Continue to mix until most of the water has cooked out add coconut aminos and seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.

• Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice.

Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

Breakfast Sausage:

2 cups Veggie Sausage Ground
2 tbsp psyllium husk POWDER
2 tbsp arrowroot powder
2 tbsp chickpea flour
2 tsp dried sage
1 tsp fennel
1/2 tsp thyme
1/2 tsp garlic granules
salt to taste

Combine all ingredients in a bowl and mix well. Form into patties. Bake at 350 F for 20 minutes. Enjoy!

Overnight Oats
▢1 cup rolled oats
▢1 Tablespoons chia seeds
▢1/4 cup chocolate protein powder
▢1/2 cup cashew milk (or any plant-based milk)
▢2 Tablespoons maple syrup (or to taste)
▢2 shots espresso (about 1 ounce)
▢1/2 cup vanilla Greek yogurt

Not sure I care for imitating food I can't eat....But this looks like a a fake meat that isn't filled w/ chemicals you can't name...Still not WFPB, but perhaps a nice cheat.

https://frommybowl.com/easy-vegan-granola-recipe/