Slice tofu ¼ inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
Whisk red wine vinegar and Thai sweet chili sauce, olive oil and ¼ teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
Sprinkle tofu on both sides with corn-starch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
2 lb. butternut squash, peeled and cut into ½-inch pieces (about 4 cups)
1 medium onion, chopped
1/4 cup olive oil
2 tablespoons lemon juice plus 1 teaspoon zest (from 1 lemon)
2 large scallions, thinly sliced
Rice and plain yogurt, for serving
In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 4.5 to 5 hours on high.
Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and ¼ teaspoon salt.
Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle.
Microwave sweet potates and water, covered, on high 8 minutes, then drain. Brush potatoes with canola oil; sprinkle with salt and pepper. Grill on medium-high 10 to 15 minutes, turning once. Cut into chunks.
In large bowl toss black-eyed peas, oil packed tuna, carrots, cider vinegar, basil, 2 tablespoons canola oil, and salt. Fold in potatoes.
1 lb. sirloin, strip steak, or boneless short rib, frozen until just solid (45 to 60 minutes)
2 tablespoons canola oil
Lettuce leaves, cooked sticky rice, scallions, red chiles, and chopped peanuts for serving
In medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
Heat large skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in even layer, season with ¼ teaspoon salt and cook without moving until lightly browned, 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef.
Serve immediately with lettuce leaves, sticky rice, scallions, chiles, and peanuts, if desired.
Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander, olive oil and salt to taste.
While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and sriracha sauce, until creamy.
Prep all veggies.
When ready to make wraps, heat tortillas over a gas stove top, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll. Dived lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal. Serve with the spicy tahini sauce on the side, spooning it in as you eat.