YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 20 mins  TOTAL TIME: 35 mins

This quick and easy Black Pepper Tofu with Zucchini makes a satisfying lunch or dinner and will change the way you think about tofu! I used to think it was rubbery garbage until I learned how to cook it properly!


Broccoli Jalapeño Soup
2 tbsp olive oil
1 large onion, diced
6 cloves garlic, roughly chopped
2 poblano peppers, diced
1 jalapeño pepper, finely chopped (use half for less spicy)
7 cups broccoli florets (bite size florets)
4 cups vegetable stock
1 cup water
1 bay leaf
1 tsp salt
1 tsp coriander
1 tsp oregano
½ tsp black pepper
¾ cup raw cashews, soaked in water for 4-8 hours and drained
2 tbsp nutritional yeast
2 handfuls baby spinach

Finishing Oil (Optional)
3 tbsp olive oil
1 sliced jalapeño
1 tsp sprinkle of cumin seeds
Pinch of chili flakes
¼ cup corn kernels
¼ cup toasted pepitas

Garnishes (Optional)
Sliced scallions
Lime wedges

Naan Bread
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ cup plain yogurt
1 egg
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups
2 tbsp butter or canola oil
2 tsp minced garlic (optional)

Large pot 
Cutting board 
Small skillet 
Large bowl 
Large skillet 


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, poblano peppers, and jalapeño and cook until the onion has softened, about 5 minutes.
  2. Add the broccoli florets, vegetable stock, water, bay leaf, coriander, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-12 minutes.
  3. Turn off the heat and remove the bay leaf.
  4. Place about 1 cup broccoli and 1 cup of the broth in a blender and let cool for about 5 minutes. Add the soaked cashews and nutritional yeast. Cover tightly and blend until very smooth.
  5. Add the baby spinach to the blender and blend until smooth. Pour this mixture back into the soup and heat gently over low until heated through.
  6. Taste the soup and add salt/pepper/lime/etc., if needed or another tablespoon of nutritional yeast for extra "cheesy" flavor.
  7. For the finishing oil, heat the olive oil in a small skillet over medium heat.
  8. Add the sliced jalapeño, cumin seeds, chili flakes, corn kernels, and pepitas. Heat until the cumin is fragrant, about 1 minute. Remove from heat
  9. Ladle the soup into bowls, spoon a bit of the finishing oil on top, and garnish with cilantro, scallions, and/or lime, if desired. Enjoy!
  10. To make the naan bread, combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  11. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
  12. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  13. Preheat a skillet to medium heat.
  14. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  15. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  16. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.