Vegan Feta Cheese

If you love greek salad like I do, you know that feta cheese brings all the ingredients together. This recipe is easy and quick to make, the secret is allowing the ingredients to marinate over night before consuming.


  • extra firm tofu block
  • 1/4 c red wine vinegar
  • juice of one lemon
  • 1 1/2 tbsp nutritional yeast
  • 2 tbsp miso
  • 1 tbsp dried oregano
  • 1/2 garlic powder
  • 1/4 c olive oil
  • black pepper
  • 2 tbsp water

To begin, you want to press out all the water from the tofu block. I usually wrap the tofu in paper towels and lay something heavy on top for approx. 1 hour. Once time is up, cut the tofu horizontally and then cut in half vertically and then vertically again for each slice. Rotate 90 degrees and cut vertically again until you end up with small cubes of tofu.

For the marinade, whisk all the remaining ingredients so there are no lumps and season with black pepper. Place the tofu cubes and the marinade in a small shallow jar and gently shake to coat. It can be eaten within 4 hours but I find it tastes better when it sits overnight. It can last in the fridge for about 2 weeks and if you find the tofu is drying out, feel free to add more olive oil and herbs.

Vegan Rice Bowl

If you are under a time crunch, this meal is perfect for you! My cousin introduced this recipe to me and it’s become a staple in our house. I would have to say it’s the dressing that really binds this dish together and it is delicious.


  • rice (amount based on the number of people to serve)
  • pre-packaged cole slaw
  • broccoli florets
  • green onion
  • 1 can of chickpeas
  • shelled pumpkin seeds
  • sesame seeds
  • Yeshi Ginger Sesame dressing

Rinse and cook enough rice based on the number of people you are serving. While the rice is cooking, cut the broccoli into bite sized pieces and steam for approx. 5 mins (be sure to not over steam it as it will end up mushy). Drain and rinse the chickpeas and if you want, feel free to warm up the chickpeas in a pot. Dice up the green onion.

To serve, basically have each of the ingredients in its own serving bowl and allow each person to dish out what they want. Be sure to be generous with the dressing as it is really good. That’s it! If anyone has another dressing that is delicious, feel free to drop me a line as I love trying out new ingredients.

Vegan Sweet and Sour Tofu

This is a simple recipe that requires little preparation and making the sauce can be done ahead of time. I never knew it was so easy to make sweet and sour sauce!


Sweet and Sour sauce

  • 1 cup pineapple juice (if using a can of diced pineapples, save the pineapples)
  • 1/3 cup rice vinegar
  • 1/3 cup brown sugar
  • 1/4 cup ketchup (use more or less depending on how sweet you like it)
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Other ingredients

  • olive oil
  • 1/2 white onion
  • 1/2 large green pepper
  • 1 pkg of firm tofu
  • 1-2 tomatoes
  • 1 large carrot
  • sesame seeds

To make the sauce, combine all ingredients except for the cornstarch and water. Bring to a boil over medium heat. Whisk the cornstarch and water and add to the sauce.  Cook for another 1-2 minute until it thickens. Set aside.

While the sauce is cooking, prep the following ingredients as follows.

  1. Dice the tofu into bite sized pieces
  2. Slice the white onion and green pepper.
  3. Dice the tomatoes
  4. Cut the carrot into matchstick pieces.

Next heat up 1-2 tbsp of oil in a frying pan and pan fry the tofu until it is golden brown on all sides (you can skip this step if you wish, I just like the texture browning of the tofu brings). Remove tofu and set aside. Add more oil if needed and sauté the onion, green pepper and carrot until soft, approx. 5-10 mins. Add in the tomatoes, tofu, and 1/2 of the pineapples you saved earlier. Add the sauce you made ahead of time stirring until everything is consistently heated. Serve over rice and top with sesame seeds!

Vegan Lasagna

This lasagna is super easy to make and vegan!




  1. The vegan mozzarella can be made ahead of time. If you feel it is too thick to work with, you can heat it up and add a splash of water to it to be the consistency you want.
  2. Take 1/2 of the firm tofu and crumble it with your hands or a fork. Add in approx. 1/4 cup of the Holy Homous and stir to combine.
  3. If the spinach is still frozen, place in a microwaveable bowl, add 1 tbsp of water and microwave for 5 mins. This will remove most of the water from being frozen.
  4. Combine the tofu mixture with the spinach and mix evenly.
  5. Dice up the white onion and heat up a frying pan to High to Medium heat. Season with a bit of salt and pepper. Sauté the onion until it is translucent.
  6. Add in the plant based ground and break up into smaller pieces. Continue to cook until it begins to brown.
  7. While frying up the plant based ground, heat up a pot of water and boil the noodles per the directions on the package.
  8. Heat the oven to 350 degrees F
  9. Now to layer your lasagna:
    • In a casserole dish, add approx. 1 cup of the tomato sauce to the bottom of the dish.
    • When the noodles are done, add 3 sheets of lasagna on top of the sauce.
    • Then add a layer of the plant based ground and sprinkle a bit of parmesan on top of it.
    • Add another 3 sheets of lasagna pasta.
    • Then layer on the tofu/spinach combination.
    • Add another 3 sheets of lasagna pasta.
    • Then dollop the mozzarella on top of it. I usually figure out how many pieces of lasagna there is and dollop the mozzarella accordingly for each piece.
    • Sprinkle with parmesan and top with basil
  10. Cover the lasagna with tin foil and place in oven for 20 mins.
  11. Optional: After 20 mins is up, remove tinfoil and broil for 5-10 mins to brown the cheese (keep an eye on it as you don’t want it to burn.)
  12. Serve and enjoy!