You can find the written recipe with step-by-step instructions here:

Hoisin Tofu Recipe

If you have any questions just let me know 😊🌱

Ingredients

• 1 block Tofu
• 1 head Bok Choy
• ½ head Cauliflower
• 1 cup Mushrooms or more

Sauce

• 1 tbsp Corn Starch
• 1 cup Water
• 3 tbsp Soy Sauce
• 3 tbsp Hoisin Sauce
• 1 tbsp White Vinegar
• 2 tbsp Agave Syrup Or rice/maple/corn...

Instructions

• Slice the tofu block into thick cubes. Chop the mushrooms, roughly cut the bok choy, and tear the cauliflower into small pieces.
• Slowly fry the tofu cubes on medium heat until all sides are golden.
• While the tofu is frying, mix the sauce. Start by dissolving the starch in a bit of the water so it doesn’t clump. Then add the soy sauce, hoisin sauce, syrup, vinegar, and the rest of the water, and mix everything well.
• Set the fried tofu aside and add the vegetables straight into the same pan on high heat. Stir continuously for about 3–4 minutes, making sure nothing burns.
• Turn off the heat and pour the sauce into the hot pan. It should start bubbling and thicken quickly. If it doesn’t, just turn the heat back on. Right before serving, add the tofu back in and coat it well in the sauce. Enjoy!

You can find the full recipe with step-by-step instruction pics here:

Vegan Bagel Recipe

If you have any questions let me know 😊🌱

Dough Ingredients

• 1 1/2 tbsp agave syrup/sugar
• 2 tsp dry yeast
• 500 grams all-purpose flour
• 2 tsp salt
• 260 ml/ 1 cup water
• 1 tbsp olive oil optional

The Boil Ingredients

• 1 liter water
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp syrup or sugar I used date syrup

Instructions

• Dissolve yeast in the water, add syrup and set it aside for 5 to 10 minutes until you see it foam up. 
• Add the yeast mixture to the flour, salt and (optional) olive oil and knead by hand for about 5 minutes or with a stand mixer for 8 minutes. The dough should become smooth, firm and not sticky.
• If you want to make them the same day, let the dough rise until doubled in size. This usually takes 1–2 hours, depending on the room temperature. You can also warm it up in the oven on your lowest temperature setting to speed up the process a little.  If you have time: Put the dough straight into the fridge after kneading. A cold rise overnight develops amazing flavour and makes the bagels even chewier and softer inside. Ideally, let it rise in the fridge for 8–24 hours. Continue with shaping on the next day.
• Lightly flour your work surface. Divide the dough into 6 equal pieces. You can eyeball it or weigh them if you want them perfectly even. Roll each piece into a smooth ball between your hands.  Now take a wooden spoon (or any kitchen tool with a handle), poke it through the center of a dough ball and lift it up. Spin it gently around the handle or use your fingers to stretch the hole until it’s about 3–4 cm (1.2–1.6 inches) wide. Let the shaped bagels rest for another 10–15 minutes.
• Preheat your oven to 230°C / 450°F and bring a pot of 1 litre water mixed with syrup, salt, and baking soda to a simmer. Carefully place a bagel into the hot water. Gently boil for 40 seconds per side. Lift it out with a flat tool and place it on a plate for a few seconds. Then press the wet side into your toppings of choice. Add more seeds by hand if you see empty spots. Repeat until all six bagels are boiled and topped.
• Bake the bagels for 15 minutes, until golden and shiny. Let them cool for a bit, then enjoy warm or toasted.

You can find the full recipe with step-by-step instruction pics here:

Vegan Scallion Pancakes

If you have any questions, let me know 😄🌱

Ingredients

• 1 cup All-Purpose Flour
• ½ cup Hot Water
• 1 tsp Salt
• 4 tbsp Oil
• 4-5 Scallions/ Spring Onions

Instructions

• Add the flour, salt and hot water to a bowl and start mixing them. Once it starts coming together, knead it into a smooth dough. If it feels too sticky, sprinkle in 1–2 extra tablespoons of flour as you go. When it’s soft and no longer clings to your hands, cover it and let it rest. You don't have to let the dough rest for long at all. I usually prepare the other ingredients and use the dough once I'm done with that step. 
• Chop the scallions into fine rings or halve them lengthwise first if you prefer smaller pieces.
• In a small bowl, mix 1 tablespoon of flour with 4 tablespoons of oil until you get a thin, smooth paste. This will help create those flaky, layered textures later.
• Divide the dough into six equal pieces. Roll one piece out thin on a floured surface. Brush it with the oil-flour paste and sprinkle a generous handful of chopped scallions over it. Roll the dough up into a long log, then coil it into a snail shape (like a cinnamon roll). Press it flat and roll it out again into a thin pancake. Repeat with the remaining dough pieces.
• Heat a bit of oil in a pan over medium-high heat. Slide one pancake in and fry for 2–3 minutes per side, until golden and crispy. Add a little more oil between pancakes if you want to keep them from getting dry.
• Cut the pancakes into quarters and serve them warm with your favourite dipping sauce. Enjoy!

You can find the written recipe with step by step instructions here:

Sticky Tofu Recipe

If you have any questions just let me know 😊🌱

Ingredients

• 1 block Tofu cut into thick stripes
• 4 tbsp Corn Starch

Sauce

• 3 tbsp Soy Sauce
• 2 tbsp Sugar/Syrup
• 1 tbsp White Vinegar or rice vinegar
• 1 tbsp Corn Starch
• ¾ cup Water

Optional

• Radish, carrots, pepper, green beans...

Instructions

• Cut the tofu into thick sticks, roughly the thickness of your thumb.
• Salt the tofu sticks, then roll them in cornstarch until all sides are coated. Gently tap off any excess starch and place them on a plate.
• Heat a generous amount of oil in a pan over medium heat. Add the tofu sticks and fry patiently, turning them every 3–4 minutes so each side gets evenly golden and crispy. Don't turn the temperature too high.
• While the tofu is frying, dissolve 1 tablespoon of starch in 2 tablespoons of water until completely smooth. Add the remaining water, soy sauce, vinegar, and syrup or sugar, and mix well.
• Once the tofu is crispy, remove it from the pan and set it aside. At this point, you can fry some sliced vegetables in the same pan, or move straight on to making the sauce if you’re not adding any vegetables.
• Pour the sauce into the hot pan and let it bubble gently until it thickens. If it becomes too thick, add a splash of water and stir until you like the consistency. If it’s too thin, dissolve another teaspoon of starch in a little water and stir it in. You can adjust sweetness if needed, then add the tofu back to the pan and cover it in the warm sauce. Serve immediately.