Tofu Stroganoff
Wheat pasta
2 blocks (2 pounds) of tofu, cut into ½ inch cubes
Marinade:
½ cup soy sauce
Pinch of cumin powder
2 teaspoons fresh ginger, grated
Sauce:
¼ cup olive oil
1 cup onion, finely diced
¾ –1 teaspoon garlic, crushed
2 pounds mushrooms, sliced
6–7 leaves of fresh basil
1 tablespoon non-alcoholic
white wine vinegar
4–4 ½ cups vegan sour cream
1 cup unsweetened soymilk
2 tablespoons cornstarch
Salt to taste
¼ cup soy sauce
1 cup water

Zucchini Mint Salad
2–3 carrots, thinly sliced
3 medium zucchinis, thinly sliced
1/3 cup green onions, finely chopped
1½ cups fresh mint, finely chopped
2 teaspoons fresh ground
black pepper
¾ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt

1. Put the tofu in the freezer the night before. In the morning take it out and thaw it.
2. Cut the tofu into cubes of nice bite-size pieces.
3. Put the tofu onto a flat pie pan.
4. Prepare the marinade by mixing the soy sauce with the finely grated ginger, a pinch of cumin powder and a little bit of water.
5. Pour the marinade so that it will cover all the tofu.
6. Let it marinade for about 1-2 hours.
7. Take the pan, and add in enough oil to cover the bottom of the pan.
8. Heat the pan.
9. Meanwhile, slice the onion thinly, and then dice.
10. Add the onion into the pan, and fry it with low heat. Stir until the onion become translucent.
11. Add in some finely chopped fresh garlic. Stir.
12. Add in the button mushrooms. Stir and cook in a low heat flame.
13. Meanwhile, in a cup, add in the organic non alcoholic white wine vinegar.
14. Add in the water into the cup, stir, and then pour it into the mushrooms. Put the lid on and let it simmer for about 5 minutes.
15. Put in a little bit of cumin.
16. Meanwhile, roughly chopped the fresh basil.
17. Strain the marinated tofu, and keep the marinade sauce to be used in sauce later.
18. Add some unsweetened soymilk to the mushrooms, and then add in the basil. Mix a little bit.
19. Take about ¼ cup of the marinade sauce, add in about 2 tablespoons of cornstarch, mix until the cornstarch dilute, and set it aside for a while.
20. Meanwhile, boil some water, and then pour in the bow tie pasta and let them cook.
21. Take about 3 pack of vegan sour cream and add them all to the mushrooms. Mix well.
22. Add in the cornstarch mixture. Mix and let it cook. Stir it once a while.
23. Meanwhile, take the fresh parsley leaves, chop it finely.
24. Add in the tofu to the mushrooms slowly one by one. Slowly stir it. Turn off the flame. The stroganoff is ready.
25. When the pasta is done, put it in a dish, add about 1 tablespoon of vegan butter, and spread it evenly so that all the pasta are covered by the butter.
26. Sprinkle the chopped parsley and then mix them.
27. Add in the stroganoff to the pasta.
28. Ready to be served.

1. Chop the carrots and the zucchini thinly.
2. Boil some water in a pot, add some sea salt.
3. When the water boils, add in the carrots and the zucchini for a few minutes so that they’ll become soft.
4. Meanwhile, take the mint leaves and take the stem off.
5. Roughly chop the mint leaves.
6. Take the carrot and the zucchini out from the pot and pour them in a salad bowl.
7. Roughly chopped the green onions and put them in the salad bowl.
8. Add in the mint leaves.
9. Toss a while.
10. For the salad dressing, mix ¾ cup of olive oil with one lemon juice, a little bit of salt, and black pepper.
11. Add the salad dressing to the salad, and toss again.
12. Put the salad in the refrigerator for a while just to make it chill.