• Drain your tofu package of any liquids and pat dry your tofu block.
• Using a clean dishcloth or paper towels, wrap your tofu block and place it underneath something heavy for 30 minutes. The goal is to draw out any excess liquid from the tofu.
• Cut your tofu into bite-size pieces and place them in a bowl. Add your cornstarch and toss until fully coated. Use a sieve to remove excess cornstarch.
• Place your tofu pieces onto a lined baking tray and drizzle with with soy sauce and olive oil (or avocado oil).
• Bake in the oven for 20-25 minutes at 200°C/400°F. Mix your tofu halfway.
• Remove your tofu from the oven and toss in a bowl with your hoisin sauce. Add roasted sesame seeds (optional).

Garlic Roasted Mushrooms

•  Clean and cut your mushrooms in half. 
• Minced 3-4 garlic gloves.
• Toss your mushrooms in a bowl with the garlic, olive oil, salt and pepper. Add to your same baking tray.

Smashed Maple Sriracha Brussels Sprouts

• Get a pot of water on the stove to start boiling, add 1-2 teaspoons of salt to the water.
• While waiting, start by cutting off the stem ends from your sprouts. You can also remove the first layer of leaves.
• Give them a quick rinse and add to the pot of now boiling water.
• Boil on medium-high heat for 12-15 minutes depending on the size of your sprouts. We want the Brussels sprouts to soften but not be fully cooked through.
• Prepare your sauce while your Brussels sprouts boil. Combine your olive oil, sriracha, maple syrup, and salt to a small bowl and whisk together until combined.
• Remove sprouts from the stove, using a strainer drain the boiling water. Take the same saucepan and fill it with cold water and add your sprouts to cold water for 1-2 minutes to cool down and stop the cooking process.
• Properly drain and dry your sprouts using paper towels or a clean kitchen cloth.
• Add Brussels Sprouts to the same baking tray or a seperate tray as they take slightly longer to cook.
• Using the base of a small cup or mug, press each Brussels sprout flat. Try not to smash them to the point of breaking them, we want them smashed but intact.
• Drizzle on your sauce and place in the oven at 400°C for 25-30 minutes depending on how crispy you want them (I opted for 30 minutes).

Tahini Sauce

• Add your tahini and lemon juice into a small bowl and gradually whisk in your water until you reach the perfect consistency for your dressing. You can make it as thick or thin as you like.
• Add salt to taste (pepper as well but optional).