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Preheat oven to 425 degrees fahrenheit. Drain and press the tofu and then chop into small cubes. Make the marinade . . .
In a large Ziploc bag, add the lime juice, olive oil, minced garlic and chicken. Close the bag and rub the chicken . . .
Preheat oven to 400 degrees Fahrenheit. Make the marinade for the tofu by mixing the tamari and liquid smoke then . . .
On the stove top, steam the chopped tempeh for 10 minutes to remove any bitterness. Preheat oven to 400 degrees . . .
Cook your rice or quinoa ahead of time in a rice cooker or on the stove top. Chop all of your veggies into small . . .
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper for easy clean up. Remove tofu from . . .
First, chop all of your ingredients. Mix together the sauce ingredients in a small bowl and set aside. To loosen . . .
Bring a large pot water to boil. Add konjac noodles and cook for about 5 mins. This is optional as these noodles . . .
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