Savory Pecans

Ingredients:

• 4 cups (1 pound) pecans halves
• 1/3 cup (5 1/3 Tbsp) unsalted butter, melted
• 2 tsp Worcestershire sauce
• 1 1/4 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Sriracha
• 1/4 teaspoon cayenne pepper

Preparations:

1. Preheat oven to 300°F. 
2. In a large bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Sriracha, and cayenne. 
3. Pour in the pecans and stir until well combined. 
4. Arrange the pecans on a large parchment paper covered sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning. 
5. Remove from the oven and cool completely before transferring to an airtight container and storing in the refrigerator.

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.

Pad Thai Soup

Ingredients:

• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 1 egg
• 8 oz extra firm tofu, diced in half inch cubes
• 4 cups vegetable broth
• 4 oz rice noodles (may also substitute any type of noodles)
• 3 Tbsp soy sauce
• 1/4 tsp sriracha
• 1 Tbsp vegetarian Worcestershire sauce
• 1/4 cup crushed roasted peanuts, optional
• 1/4 cup diced green onions, optional
• Crushed red peppers flakes, optional

Preparations:

1. In a large pot or dutch oven, heat the oil. Add the tofu and saute until gold brown, roughly 6-8 a side. Add the garlic and stir, cooking until fragrant. Add the egg and cook until softly scrabbled.
2. Add the broth, then add the noodles, soy, sriracha, worchestishire sauce, and peanuts. Cook until noodles have softened, about 5 minutes (or the recommended time on the packaging).
3.  Serve topped with peanuts, green onions and red chili flakes.