Ingredients 

1 pound fresh or frozen okra, stem ends trimmed, cut into ½-inch pieces

10 sprigs fresh cilantro, plus more leaves for garnish

2 tablespoons extra-virgin olive oil

1 red bell pepper, finely diced

1 medium onion, finely diced

3 cloves garlic, minced½ teaspoon ground ginger

½ teaspoon freshly ground pepper

3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes

½ cup vegetable broth, or reduced-sodium chicken broth

¾ teaspoon ground cumin

1 15-ounce can chickpeas, rinsed

¾ teaspoon himalayan salt

1 teaspoon harissa

Cooking instructions 

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. 

Add okra and cook for 2 minutes. 

Transfer the okra with a slotted spoon to the ice water. 

Drain. 

Tie cilantro sprigs together with kitchen string. 

Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. 

Add bell pepper. 

Cook, stirring, until soft, 2 to 5 minutes. 

Transfer to a bowl with a slotted spoon. Add onion, garlic, ginger and pepper to the pan. 

Cook, stirring, until the onion is soft, 3 to 6 minutes. 

Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. 

Reduce heat to medium; partially cover.

Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. 

Stir in chickpeas and salt; cook for 4 minutes. 

Remove from the heat; discard the cilantro sprigs. 

Stir in harissa (or hot sauce). 

Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Ingredients

Salsa Ranchera

6 large ripe tomatoes

2 large cloves garlic, unpeeled 2-4 jalapeño or serrano chiles

2 tablespoons Olive oil

½ teaspoon himalayan salt

Vegan Migas

1 14-ounce package soft tofu, preferably water-packed

1 tablespoon Olive oil

3 corn tortillas, preferably stale, torn into strips

Pinch of ground turmeric

1-2 jalapeño or serrano chiles, finely diced, seeded if less heat is desired

½ teaspoon ground chipotle chile or smoked paprika, or more to taste

4 scallions, trimmed and chopped

½ teaspoon himalayan salt

¼ cup chopped fresh cilantro

2 plum tomatoes, diced

½ cup shredded nondairy cheese8 corn tortillas, warmed

Cooking instructions 

To prepare Salsa Ranchera: Heat a cast-iron skillet over medium heat. 

Add tomatoes, garlic and chiles to taste; cook, turning every few minutes, until the skins are blistered and charred in places, 15 to 20 minutes. 

The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly. 

Peel the garlic, core the tomatoes and stem the peppers. 

Transfer the vegetables to a blender and puree until smooth. 

Heat oil in the same pan over medium-high heat. 

Carefully pour in the puree, season with salt and cook, stirring and scraping up any bits in the pan, until the sauce has thickened somewhat, 10 to 15 minutes.

Set aside 1 cup for this recipe and refrigerate or freeze the remaining 2 cups for another use. 

Meanwhile, to prepare Vegan Migas: Drain tofu in a fine-meshed sieve over a bowl. Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. 

Add tortilla strips and cook, stirring frequently, until golden and crispy, 7 to 9 minutes. 

Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and return to medium heat. 

When hot, crumble the tofu into the pan in various-sized pieces to resemble scrambled eggs. 

Stir in turmeric, chiles to taste, ground chipotle (or paprika) and scallions; season with salt. 

Cook, stirring often, until the water remaining in the tofu has cooked away, but not so long that the tofu turns hard, 4 to 6 minutes. 

It should remain tender, like eggs. Add cilantro, tomatoes, cheese and the tortilla strips. 

Cook, stirring, until the cheese has melted, 1 to 2 minutes. 

Divide among 4 plates, using a slotted spoon so that liquid remains in the pan.

Serve each portion with ¼ cup of the Salsa Ranchera and 2 warm tortillas.

Make Ahead Tip: Cover and refrigerate Salsa Ranchera for up to 1 week or freeze for up to 2 months.

Notes: Chipotle chiles: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. 

Look for the small cans with the Mexican foods in large supermarkets. 

Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. 

Ground chipotle chile, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Paprika is a spice made from grinding dried red peppers. 

Paprika specifically labeled Hungarian delivers a fuller, richer flavor than regular paprika. 

Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. 

Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Ingredients

1 14-ounce package extra-firm water-packed tofu, rinsed

2 tablespoons red miso, (see Ingredient Note), divided

2 tablespoons balsamic vinegar, divided

4 teaspoons extra-virgin olive oil, divided

1 pound asparagus, trimmed and cut into 1-inch pieces

3 tablespoons chopped fresh basil

1 teaspoon freshly grated orange zest

¼ cup orange juice

¼ teaspoon salt

Cooking instructions 

Preheat oven to 450°F. 

Coat a large baking sheet with cooking spray. 

Pat tofu dry and cut into ½-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. 

Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. 

Roast for 15 minutes. Gently toss asparagus with the tofu. 

Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more. 

Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. 

Toss the roasted tofu and asparagus with the sauce and serve.

Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. 

Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. 

To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.