Tabby l VEGAN NUTRITIONIST

I hope I left enough tofu for you this time 😅 | Recipes 👇

1⃣ TOFU-BURRITOS (recipe makes ~20) 🌯❄
▪️400 g mushrooms
▪️1000 g cauliflower
▪️500 g carrots
▪️400 g red bell pepper
▪️300 g onions
▪️40 g olive / canola oil
▪️2 tsp paprika
▪️1 tsp garlic powder
▪️1 tsp ground cumin
▪️black pepper
▪️salt
TOFU:
▪️2 kg extra-firm tofu
▪️100 g almond butter
▪️80 g soy sauce
▪️40 g maple syrup
▪️2 tbsp lemon juice
▪️2 tsp paprika
▪️1 tsp smoked paprika
▪️1 tsp garlic powder
▪️black pepper
TO MAKE THE BURRITOS:
▪️~20 large wholegrain tortillas
▪️~500g hummus/ vg spread
▪️optional: 300 g vg shredded cheese

👉 Cut the tofu into sticks & mix with the marinade. Bake at 200°C fan for ~25–30 min, turning once halfway through.
👉 cut the vegetables into small pieces, mix with oil & spices and roast at 200°C fan for ~30–35 min. (Squeeze the mushrooms if they retained too much water to avoid soggy burritos!)
👉 Add hummus, vegetables, tofu and vegan cheese to each tortilla. Roll tightly.
👉 let cool completely and freeze individually. To eat, defrost and crisp up in a pan.

2⃣ TOFU CABBAGE (~20 portions) 🥬❄️
This amount barely fit our 10l pot!
▪️4kg savoy cabbage, quatered & sliced
▪️6 large onions, diced
▪️8 garlic cloves, minced
▪️oil (canola or olive)
▪️70g flour
▪️1.5L vegetable broth
▪️150g cashew butter +500ml water
▪️0.5 tsp nutmeg
▪️2-3 tbsp lemon juice
▪️700g smoked tofu
▪️black pepper

👉 cut smoked tofu in small ham-sized cubes, pan-fry & set aside.
👉 sauté onions in oil for ~5min. Add garlic and fry for another 2min. Add cabbage in batches, cook until soft.
👉 Sprinkle flour over the cabbage, stir well. Mix cashew butter, with water & nutmeg until smooth. Gradually add cashew mixture + vegetable broth, stirring well and simmer for ~10min.
👉 Stir in tofu, lemon juice, pepper. Cool completely, portion & freeze.

3⃣ MASHED POTATOS (~15 portions) 🥔❄
▪️4kg potatoes
▪️300ml vegan cream
▪️a few pinches of nutmeg
▪️salt
👉 boil potatoes until very tender.
👉 Drain & pee