Autumn Squash Bake – $3.67 recipe/ $0.46 serving


This lovely little casserole is a perfect side dish for a potluck. Layered with zucchini, yellow squash, peppers, and hearty baked tofu, it browns very nicely in the oven and reheats beautifully.


1 yellow squash ($0.30)

1 zucchini ($0.34)

1 orange bell pepper ($0.89)

1 block soft tofu ($1.85)

1 tbsp. vegetable oil ($0.05)

2 tbsp. non-dairy butter ($0.10)

1 tsp. dill ($0.03)

1/2 tsp. cumin ($0.03)

1/2 tsp. coriander ($0.03)

1/2 tsp. onion powder ($0.03)

1/4 tsp. cayenne ($0.02)

freshly ground black pepper to taste

1. Preheat oven to 400 degrees. 

2. Slice squash and zucchini, and dice bell pepper. 


3. Grease dish with oil and layer with zucchini. Set aside, now cook your tofu. 


4. Crumble soft tofu in a pan, add in peppers, herbs, and non-dairy butter. Saute for 10 minutes on high. 

5. Layer sauteed tofu mixture on top of zucchini in casserole dish. Then add another layer of zucchini and yellow squash, reserving enough to make a design on the very top of the casserole. Spread the remaining tofu mixture on top of the squash and zucchini.

6. Now make a pattern with the reserved squash. Drizzle lightly with olive oil and add a few cranks of fresh black pepper. Bake for 30 minutes. 


7. Now serve! Use a slotted spoon as there may be a bit of reserve liquid on the bottom of the casserole. The extra liquid is important, it enables you to easily re-heat the casserole without it drying out.

Smokey Tempeh Tacos


Usually when I make things like tacos or salads, things that should be quick and easy, I go way overboard. I add in a dozen ingredients and toppings and things basically just get out of control. I really hit the nail on the head with this one though, I kept it simple and easy and quick, which is really ideal for tacos. I seasoned it to emulate a smoky marinated pork taste, and I think I succeeded. I’ll definitely be keeping this in my arsenal of busy weeknight recipes.


1 green bell pepper

1 orange bell pepper

1 block tempeh

1 medium tomato

2 tbsp. adobo sauce

2 tbsp. olive oil

1/2 tsp. onion powder

1/2 tsp. arabic 7 spice

A Quick Note about Arabic 7 Spice

You can order Arabic 7 Spice online or purchase it in most middle eastern stores. If you’d rather you can also make it yourself, it contains: 2 tbsp. ground black pepper, 2 tbsp. paprika, 2 tbsp, ground cumin, 1 tbsp ground coriander, 1 tablespoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 tsp, ground cardamom.

You can place it in a jar for future use since this makes quite a bit. I find it to be worth the effort because this particular combination of spices creates the smokiest, meatiest (but not in a gross way) seasoning, nothing else compares to it. It adds an instant multifaceted layer to any basic meal, from veggie burgers to tofu to greens.

Whew, ok I’m done. Now on to the recipe:

1. Chop all of your ingredients, including tempeh (but you won’t be using the tempeh right away so set it to the side). Try to dice everything approximately the same size, it helps with the texture of the taco filling. 


2. Heat peppers and tomatoes over medium high for about 5 minutes. 


3. Add in diced tempeh, adobo sauce, onion powder, olive oil, and 7 spice. Continue cooking for another 10 minutes or so, stirring frequently. 


4. Fill your tacos, you could use hard shell or larger tortillas here- I used soft corn tortillas. 


5. Now add any of your favorite taco toppings, and serve! I use sour cream (tofutti), fresh cilantro, lime, and chipotle hot sauce. I finished this plate off moments after this picture was taken.