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eatcleanmakechanges: teriyaki tofu with broccoli, and wild rice with mushrooms
healthy-sexy-happy: gastrogirl: vegan and gluten-free chipotle tofu potato burrito. This looks so amazing! 
I’ll be doing this today (: prettybalanced: Lemon Tahini Tofu with Broccoli
I just bought tofu :3im meaning to cook something like this on the weekend ♥  livelifethehealthyway: Crispy tofu and vegetables.
fitter-than-a-snicker: notstuckinamomenthealthblog: veganeatsandtreats: Chipotle Barbecued Tofu (click for recipe) I love tofu.  I love chipotle.  Therefore, I must have this. Chipotle is one of the best flavors ever. Gotta try it.
So for today i made this delicious Crispy Tofu with quinoa & veggies. It tasted great & got me full so fast, besides its really easy to cook :DSo here it is:Ingredients:  tofu [watered or not, if watered remember to drain the water of off it] 2 tablespoons of olive oil 3 tablespoons soy sauce 2 tablespoons ketchup 2 tablespoons brown sugar  1 tablespoon mustard 2 teaspoons white vinegar pinch of garlic powder 1 cup quinoa frozen veggies. [it can be any combination you want it can even be not frozen veggies] The one that i used had broccoli, edamame, mushrooms, jicama. the ingredients i used to season the quinoa with veggies was: maggie sauce, soy sauce, sea salt, 1 lemon juice, paprika i have no idea how much of what i putted in because i seasoned at my taste & while i was cooking it. Preparation:Tofu: here are the directions. Quinoa:  Boil 2 cups of water. Add 1 cup of quinoa with a pinch of sea salt. Wait till you see the quinoa turns from white to transparent. Drain it and add a little of olive oil to a casserole and wait till its hot Add the frozen veggies and stir until they thaw Once the veggies are ready add the quinoa into the casserole & star seasoning & stirring until you are happy with its taste :D That’s it.♥ 

I bought a tofu on water but i can’t seem to find a recipe for all my family to eat
Any suggestions on tofu recipes?

Oh my, this looks delicious ♥ prettybalanced: Salt and Pepper Seared Tofu, Thyme Roasted Sweet Potatoes with Marcona Almonds, and Avocados with Spinach and Red Cabbage
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