20 Minute Vegan Meals

For Crispy Tofu: Pat dry excess water from extra-firm tofu (1 block). Slice tofu widthwise into 0.33 to 0.5-inch thick slices (about 10 slabs). Dab with paper towels.

Heat avocado oil (2 tbsp) in a large nonstick frying pan over medium-high heat. Add extra-firm tofu (1 block) slices. Cook for minutes (8) until golden browned. Flip and cook for minutes (6) on the other side.

For Cabbage-Carrot Slaw: Meanwhile, shred cabbage (0.5) and carrots (2.5) using a mandoline, box grater, or food processor. Transfer to a large bowl with cilantro (0.5 cup).

In a small bowl, whisk together extra-virgin olive oil (1 tbsp), toasted sesame oil (1 tbsp), lime juice (2 tbsp), sea salt (0.5 tsp), and [black pepper]. Pour over slaw and toss. Add more [lime juice] or [sea salt] and [black pepper] if needed.

For Peanut Sauce: Meanwhile, combine creamy peanut butter (4 tbsp), agave nectar (1 tbsp), lime juice (1 tbsp), tamari (2 tsp), toasted sesame oil (1.5 tsp), and red pepper flakes (0.5 tsp) in a bowl. Whisk until smooth. Add water (2.5 tbsp) gradually, whisking until pourable but thick.

For Spiced Chickpeas: Transfer chickpeas (1 can) to a clean dish towel and pat dry.

Heat a large nonstick frying pan over medium-high heat with extra-virgin olive oil (2 tsp). Add chickpeas (1 can) in a single layer. Cook undisturbed for minutes (3) to brown. Toss and cook for another minutes (3) until golden and blistered.

Add kosher salt (0.75 tsp), dried oregano (0.5 tsp), smoked paprika (0.5 tsp), garlic powder (0.5 tsp), and [pinch cayenne pepper] to the chickpeas. Toss and cook for minutes (4) to blend flavors. Remove from heat and squeeze [lime juice] over them.

For Cilantro Pesto: Meanwhile, blitz roasted cashews (0.33 cup) in a food processor until in small pieces. Add cilantro (3 cups), garlic powder (0.25 tsp), pepper (1 jalapeno), lime juice (2.5 tbsp), and kosher salt (0.25 tsp). Blend until a paste forms, scraping down sides.

With the motor running, stream in extra-virgin olive oil (4.5 tbsp) until smooth and thick. Add water (2 tbsp) as needed for pourable consistency. Season with [black pepper] and more [lime juice] if desired.

To Assemble Tacos: Lightly char tortillas (6 corn) on a burner for 30 seconds per side (optional). Spoon [cilantro pesto] into each tortilla. Add a handful of [spiced chickpeas]. Top with avocado (1) (diced) and [salsa].

For Lemon Olive Oil Pasta: Bring a pot of water to a boil (about 6.5 to 7 cups for 8 oz pasta). Add kosher salt (2.5 tsp). Add pasta (8 oz) and set a timer for minutes (2) less than package al dente time.

When the timer goes off, ladle out 0.5 cup pasta water and add green bean (0.5 lb) to the pot. Cook for the remaining minutes (2) until pasta is al dente and beans are crisp-tender. Drain pasta and beans.

Meanwhile, heat extra-virgin olive oil (0.25 cup) in a 12-inch sauté pan over medium heat. Add scallions (6) and cloves (4 garlic). Cook for minutes (5) until garlic is golden, stirring frequently.

Add red pepper flakes (0.5 tsp) and kosher salt (0.75 tsp). Cook for minutes (0.5). Add 0.25 cup of the reserved pasta water and whisk.

Add the cooked pasta (8 oz), green bean (0.5 lb), lemon zest (1 tbsp), and lemon juice (3.5 tbsp) to the pan, tossing to combine. Add more pasta water as needed. Taste, adding more [lemon juice] if needed.

Finish with walnuts (0.25 cup) and season with [black pepper] and salt to taste. Add more [lemon zest] as desired.