Vegan pulled pork sandwich

Vegan pulled pork sandwich (tofu, tomatoes, liquid smoke, white vinegar, agave nectar, green peppers, garlic, sea salt, lemon juice, tamari, nutritional yeast, fenugreek, turmeric, ginger) on a whole wheat bun.

For this dish, I marinated and then roasted the tofu in the tamari, liquid smoke, garlic, etc. Then I roasted it again with the tomatoes and other ingredients. Roasting twice helps soak one flavour into the tofu, while adding another flavour layer on top of the tofu with the barbecue sauce.

Pulled vegan pork on sauteed greens; mango, lime and caper coleslaw; wood ear mushroom risotto

Pulled vegan pork (tofu, tomatoes, mango, agave syrup, cider vinegar, liquid smoke, stevia, sea salt, vegetable stock, garlic, black pepper, white wine, lemon juice, chipotle, cumin, coriander, palm oil, evoo/flax oil) on sauteed spinach greens (lime juice, sea salt, palm oil).

Mango, lime and caper cole slaw (mango, green cabbage, purple cabbage, carrot, capers, cider vinegar, stevia, garlic, lemon juice, evoo/flax oil, sea salt, black pepper).

Wood ear mushroom risotto (evoo/flax oil, short-grain brown rice, wood ear mushrooms, garlic, vegetable stock, black pepper).