Baked Tofu

Ingredients:

• 1 (16 ounce) package extra firm tofu
• 1/4 cup soy sauce
• 2 Tbsp maple syrup
• 2 Tbsp ketchup
• 1 Tbsp vinegar
• 1/2 tsp Sriracha
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp chipotle seasoning

Preparations:

1. Drain the tofu by wrapping it and several paper towels and letting it sit for at least half an hour. Then, slice tofu into 0.5x1x1 inch cubes. 
2. In a large tupperware, combine the other ingredients and stir. Gently, add the sliced tofu to the marinade in the tupperware. Let sit in the refrigerator overnight. 
3. Preheat the oven to 375F. Line a baking sheet with parchment paper. 
4. Spread the tofu, flat side down, on the parchment. Spoon remaining marinade onto the tofu, trying to minimize the amount that gets on the paper. 
5. Bake in the oven for 15 minutes. Remove from oven and flip the tofu, then bake an additional 15 minutes.

Vegetarian Meatloaf

Ingredients:

• 1.5 pound soy ground beef (thawed) (2 bags 'Morningstar Farms' crumbles)
• 1 Tsp Italian-style seasoning
• 2 Tsp onion powder
• 1 Tbsp low-sodium vegetarian gravy granules
• 1/8 Tsp parsley flakes
• 1/8 Tsp paprika
• 1/8 Tsp ground black pepper
• 4-5 slices leftover bread (heels are great), cut into cubes
• 1/2 cup milk (add as needed)
• 1 egg
• 3 Tbsp mustard, divided
• 1/2 cup ketchup, divided
• 3 Tbsp brown sugar

Preparations:

1. Preheat oven to 425 degrees F
2. In a large bowl, thoroughly mix ground beef and spices. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake for 40 minutes, or until the edges are just crispy and the top has a crust.  

Cook Time: 50 minutes
Serves: 6