Type what you have

Ingredients

• ✓ vegetarian chicken-flavored bouillon granules
• olive oil
• onion
• quinoa
• water
• black pepper
• thyme
• carrot
• tomato
• spinach

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, pepper, and thyme; increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. 2 Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.

By Jess

Ingredients

• ✓ vegetarian chicken-flavored bouillon granules
• firm tofu
• cornstarch
• all-purpose flour
• garlic powder
• cayenne pepper
• soy milk
• canola oil
• cayenne pepper hot sauce
• margarine

Instructions

1. 1 Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
2. 2 Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
3. 3 Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
4. 4 Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

By LucyDelRey