Press the tofu for at least 10 minutes (place tofu block on some paper towels beneath and overtop the tofu, and place a heavy book or saucepan on top, pressing moisture out of the tofu).

Cube the tofu and toss with salt and cornstarch until evenly coated.

Whisk together the ingredients for the sauce: garlic, ginger, honey, soy sauce, water, sesame oil & rice wine vinegar.

Heat the olive oil in a large skillet over medium heat, and add the tofu. Let fry for 2 - 3 mins until crispy, then cook another 2 - 3 mins more until golden brown all over. Add 2 Tbsp of the sauce and let cook until tofu is caramelized.

Remove the tofu and add a tiny amount more of oil e.g. 1 tsp to the skillet. Add the broccoli & carrots and stir fry until the veggies are tender, about 5 - 7 mins. Add the sauce and cooked tofu and cook 1 - 2 additional minutes.

Makes 3 - 4 servings.

Preheat oven to 350 F and set out a bare baking sheet.

Ensure chickpeas are well dried after rinsing; spread chickpeas onto absorbent towel and gently roll until fully dried.

Transfer the dry chickpeas to a mixing bowl and add the Tbsp of oil and salt. Mix well to combine. Do NOT add seasonings at this point.

Bake for 45 - 50 mins (turning pan around and shaking up chickpeas halfway through) or until golden brown and dry/crispy to the touch.

Remove from oven and toss with additional seasonings as desired when still warm, then let cool for 5 - 10 mins.

Makes 3 - 4 servings.

Spread lentils onto baking sheet and pick out any debris. Bring 3 cups water to a boil in a saucepan, then add the lentils. Allow the pot to come back to a boil, then turn the heat down to low, place lid on top and simmer for 20 mins or until lentils are tender. Drain the cooked lentils in a colander.

Meanwhile, sauté the onions, garlic &carrots in a large skillet with the olive oil over medium heat, until onions are transparent (about 5 mins).

Add the curry powder and sauté for one minute more.

Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through fully.

Turn off the heat, taste the lentils and adjust salt if needed.

Makes 4 servings.

Preheat oven to 325 F. Spread beans evenly onto a lined baking sheet and bake for 15 mins until slightly dried out.

Meanwhile, sauté in olive oil the sweet peppers, onions and garlic over medium heat for about 5 - 6 minutes. Gently blot out some of the moisture. Place in a food processor with remaining ingredients and pulse the mixture. Then add the black beans and pulse again, leaving some larger chunks of beans.

Form into patties, about 1/3 cup mixture in each.

Place patties on parchment paper lined baking sheet and bake at 375F for 10 minutes per side.

Makes about 6 patties.