Magical Meatless Meals


with the remaining dry ingredients and a pinch of salt and pepper. Use a spoon to mix everything together, then set aside.


Combine the plant-based milk and apple cider vinegar in a separate bowl. Let sit for a minute or two until the milk curdles and turns into a “buttermilk”. Ten add the hot sauce and mix everything together until the ingredients are well combined. Set aside.


Meanwhile, add the flour to a small plate and set aside. Press the tofu if required. (Extra-firm tofu contains very little mois- ture, so this step isn’t always necessary.) Ten slice the block in half and break the tofu into bite-sized pieces with hands.


Vegan Popcorn ‘Chicken’ Yields: 4 to 6 servings


10.5 oz extra-firm tofu Sea salt and pepper ½ cup flour Vegetable oil


Dry ingredients: 3.5 oz paprika-flavored chips 4 Tbsp flour 2 tsp dried oregano 1 tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder


Wet ingredients: ½ cup plant-based milk ½ Tbsp apple cider vinegar 2 Tbsp hot sauce


To serve: Tomato ketchup Vegan mayonnaise


Crush the paprika crisps between a clean tea towel using a rolling pin until no big pieces remain. Transfer to a bowl along


Season the tofu on both sides with salt and pepper; dip tofu into the flour, followed by the milk mixture, then the crisp mixture. Re- peat until all the tofu pieces have been coated.


Add the vegetable oil to a pan until it’s ¼-inch deep. Tip: Use a wok to reduce the amount of oil needed. Heat the oil on medium-high. Drop a tiny amount of the dry mixture; if it starts sizzling as soon as it hits the oil, it’s ready.


Carefully add half a dozen or so tofu pieces to the hot oil and fry for about 2 minutes on each side or until the tofu begins to brown and is extra crispy. It’s important to not overcrowd the pan, as it can lower the temperature of the oil.


When the tofu is ready, carefully remove it from the pan and transfer it to a plate lined with parchment paper; immediately season it with some extra salt, which will help make it even crispier. Repeat until all the tofu pieces are cooked. Serve with a favorite dip, such as one made by combin- ing equal amounts of tomato ketchup and vegan mayo.


Adapted from So Vegan in 5 by Roxy Pope and Ben Pook.


Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.


22 Austin Area Edition AustinAwakenings.com


Walnut Meat Tacos Yields: 4 servings


Walnut meat: 14 oz walnuts 1 Tbsp smoked paprika 2 tsp chili powder 1½ Tbsp ground cumin 3 garlic cloves 2 tsp balsamic vinegar 2 tsp maple syrup 2.5 oz sun-dried tomatoes in oil Sea salt


Black bean mixture: 9 oz canned sweet corn 14 oz canned black beans Sea salt and pepper ½ lime Handful of fresh cilantro


Salsa: 9 oz cherry tomatoes 1 green chili 1 red onion 1 lime Handful of fresh cilantro Sea salt and pepper


To serve: 2 avocados ½ lime 8-10 small corn tortillas Vegan yogurt


Toast the walnuts in a pan over a medium heat for 6-8 minutes or until they begin to


photos by Andrew Hayes-Watkins


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