xiaoxl/recipe_data huggingface dataset:
Onion Focaccia


Ingredients:
active dry yeast, sugar, warm water, olive oil, table salt, bread flour, yellow onion, coarse sea salt

Directions:
In a heavy duty mixer fitted with the paddle attachment, sprinkle the yeast and a pinch of the sugar over 1/2 cup of the water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, table salt, and 1 cup of the flour. Beat on medium speed until cream, about 1 minute. Add 1 more cup of flour and beat on medium-low speed for 2 minutes. Stir in the onion. Switch to the dough hook. On low speed, beat in the remaining flour, 1/2 cup at a time, until a soft, shaggy dough forms that starts to pull away from the bowl sides. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until moist, soft, and slightly sticky, about 6 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.
Line a heavy rimmed baking sheet with parchment paper and brush the paper lightly with oil. Turn the dough out onto the  prepared sheet. With oiled fingers, press and flatten the dough into an oval 1 inch thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. It will be at least 2 inches thick.
With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining olive oil. Cover loosely with plastic and let rise at room temperature for 30 minutes.
Place a baking stone on the bottom oven rack and preheat to 425°F ( I didn't use a stone]. Sprinkle the bread lightly with the coarse salt. Place the pan on the stone and bake until the bread is lightly browned, 20- 25 minutes. Check the bottom and bake for a few extra minutes if it is pale. Slide the bread onto a rack. Serve warm or at room temperature, cut into squares or wedges.
Variations: Herb- Sprinkle 1 1/2 tablespoons finely chopped fresh rosemary, sage, basil, oregano, or summer savory over the dough  before topping with oil and salt.
Olive and Sundried tomato-Sprinkle 1/2 cup pitted black olives and 1/4 cup chopped oil-packed sun-dried tomatoes over the dough before topping with oil and salt.
Cheese- Sprinkle 1 cup crumbled Gorgonzola or 1 cup grated Parmesan or Asiago over teh dough after drizzling with oil. Omit the salt.
Chew Chews


Ingredients:
egg, self raising flour, walnuts, butter, sugar, dates, salt

Directions:
Mix all ingredients together  well  and put into shallow slice tin, bake in a moderate oven at 375 deg. for 20 minutes.
When cold cut slice into squares.
Hot Orange Mocha With Grand Marnier Whipped Cream


Ingredients:
brown sugar, Grand Marnier, oranges, bittersweet chocolate, instant espresso

Directions:
Whisk cream, 1 T sugar, and Grand Marnier in medium bowl to soft peaks; cover and chill.
Using vegetable peeler, remove peel from oranges in strips; add strips to medium saucepan Ireserve oranges for another use]. Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 T sugar; bring just to summer, whisking to melt chocolate. Strain. ladle mocha into 4 mugs. Top with whipped cream.
Spicy Pork and Bacon Chili


Ingredients:
bacon, onions, fresh jalapeno chilie, fresh garlic, dried oregano, chili powder, cumin, cayenne pepper, beef broth, brewed coffee, water, crushed tomatoes, red kidney beans, sour cream, cheddar cheese

Directions:
Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
Drain about half of the bacon fat and leave the rest in the pot.
Season the cubed pork with salt and pepper.
Add to the pot and brown on all sides; then transfer to a plate.
Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes].
Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
Return the pork and bacon back to the pot along with any juices from the plate.
Add in broth, coffee, water and tomatoes; mix to combine.
Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours].
Season with salt and pepper to taste.
Stir in the beans towards the end of cooking.
Serve with sour cream on the side.
Cabbage Apple Soup
Category: soups-stews-and-chili
By mispirit

A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.

Ingredients:
4 slices bacon, cut into 1 inch pieces  (Optional)
1 tablespoon olive oil
1  yellow onion, chopped
3 cloves garlic, minced
1 teaspoon caraway seeds
½  apple, peeled and finely chopped
5 cups vegetable broth
½ cup apple cider
1 head cabbage, cored and coarsely chopped
2 tablespoons cider vinegar
⅓ cup white sugar
1 (12 ounce) loaf crusty bread

Directions:
Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes. Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 370
Fat: 6.5 g
Saturated fat: 1.5 g
Carbohydrates: 67.4 g
Sugars: 26.6 g
Dietary fiber: 8.2 g
Protein: 12.8 g
Cholesterol: 6.6 mg
Sodium: 930.4 mg
Horseradish Topped Cod (Ww)


Ingredients:
horseradish, lemon, garlic cloves, fennel seed, panko breadcrumbs, parsley, pepper, salt, cod fish fillets, Dijon mustard

Directions:
Preheat oven to 375 degrees F.
Line baking sheet with foil.
In a small bowl mix together first 4 ingredients (horseradish - fennel seeds] and then stir in remainder of crumb ingredients (bread crumbs - salt].
Place fish on prepared baking sheet, spread mustard over fish and then press crumb mixture over the fish. Spray with Pam.
Bake for 15-20 minutes or fish is done.
Amish Friendship Bread


Ingredients:
flour, sugar, milk, canola oil, milk, eggs, vanilla, flour, sugar, baking powder, cinnamon, baking soda, instant vanilla pudding, salt

Directions:
Day 1:  Do nothing with the starter.
Days 2-5: Stir with a wooden spoon.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
Days 7-9: Stir with a wooden spoon.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.
To the balance (a little over one cup] of the batter, add the ingredients from "For the Last Day of the Starter" and mix well.
Mix the ingredients "To Make 2 Loaves of Bread" and add to wet ingredients.
Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
John's Birthday Cobbler


Ingredients:
butter, sugar, eggs, buttermilk, baking soda, baking powder, flour, vanilla

Directions:
Lightly grease and flour bottom of a 11x9 pan., Preheat oven to 400°F., Cream together butter and sugar add eggs and milk., Add vanilla., Add flour 1 cup at a time to a soft dough., With floured hands press into bottom of pan and up sides., Empty filling into into dough., Bake for 25 minutes.
Lighter Crème Fraiche


Ingredients:
sour cream, of fresh mint, fresh lime juice, vanilla essence

Directions:
Combine the first 4 ingredients., Swirl in jam., Serve with muffins, scones or crumpets.
Saucy Swedish Meatballs


Ingredients:
eggs, onion, ketchup, brown sugar, Worcestershire sauce, vinegar

Directions:
Mix ground chuck, crackers, eggs, and onion. Make into meatballs.
Place in pan.
Bake at 350°F for 30 minutes.
While meatballs are cooking during this 30 minutes is a good time to mix up your sauce by mixing the ketchup, brown sugar, Worcestershire sauce, and vinegar.
Remove from oven and drain excess grease.
Return to pan.
Pour sauce over meatballs, and stir to coat all the meatballs.
Bake another 30 minutes at 350°F until meatballs are cooked through.
Bacon and Cheese Appetizer


Ingredients:
all-purpose flour, baking powder, salt, bacon, mozzarella cheese, butter, water

Directions:
Preheat oven to 350 degrees.
Start cooking bacon in pan.
While bacon cooks, mix flour, baking powder, salt, then add water and mix.
Knead flour, and using rolling pin, make flour as flat as possible.
Using pizza cutter, cut six inch squares into the dough.
Shred mozzarella cheese onto a plate.
At this point the bacon should be cooked. Place bacon and cheese on a square, fold over, pinch the edges and place on a cookie sheet.
Do this for the rest and spread melted butter on the dough, place in the oven for 20 minutes.
Nam Prik Num


Ingredients:
bell pepper, serrano chilies, garlic cloves, garlic cloves, diced tomatoes, fresh cilantro, mint, green onion, lime juice, sea salt

Directions:
Heat the broiler.
Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
Transfer bell and banana peppers to a bowl and cover for 3 minutes.
Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
Add remaining ingredients and pulse until chopped and well combined.
Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.
Huevos Endiablados
Category: appetizers-and-snacks
By Allrecipes

Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.

Ingredients:
6  eggs
1 (4 ounce) can tuna packed in oil, drained
2 tablespoons diced red onion
1 ½ tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon salt

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes. Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 servings

Calories: 138.9
Fat: 9.3 g
Saturated fat: 2.3 g
Carbohydrates: 1.6 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 11.9 g
Cholesterol: 190.7 mg
Sodium: 316.2 mg
Dallas-Style Sloppy Joes
Category: main-dish
By Caitlin

These sloppy Joes feature zesty sauces and fresh veggies.

Ingredients:
1 ½ pounds lean ground beef
1  yellow onion, chopped
1  red bell pepper, chopped
sea salt and ground black pepper to taste
1 ½ cups ketchup
3 tablespoons apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons yellow mustard
3 tablespoons hickory flavored barbecue sauce
2 tablespoons grated Parmesan cheese
5  large hamburger buns, toasted

Directions:
Cook the ground beef in a large skillet over medium heat until completely browned, 5 to 7 minutes.  Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes.  Add Parmesan cheese and serve on toasted hamburger buns.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 sandwiches

Calories: 529.5
Fat: 19.5 g
Saturated fat: 7.2 g
Carbohydrates: 59.4 g
Sugars: 30.8 g
Dietary fiber: 3 g
Protein: 29.6 g
Cholesterol: 84.5 mg
Sodium: 1531.4 mg
Too Much Chocolate Cake
Category: desserts
By Denise

This cake won me First Prize at the county fair last year. It is very chocolaty.

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4  eggs
½ cup warm water
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

Yields: 1 12 cup Bundt cake

Calories: 600.4
Fat: 38.6 g
Saturated fat: 12.8 g
Carbohydrates: 60.9 g
Sugars: 43.5 g
Dietary fiber: 2.4 g
Protein: 7.6 g
Cholesterol: 78.9 mg
Sodium: 550.4 mg
Kalbi (Korean BBQ Short Ribs)
Category: world-cuisine
By CC

This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).

Ingredients:
¾ cup soy sauce
¾ cup brown sugar
¾ cup water
1  garlic clove, minced
2  green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions:
In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 4 servings

Calories: 1095.7
Fat: 85.6 g
Saturated fat: 36.2 g
Carbohydrates: 44.9 g
Sugars: 41 g
Dietary fiber: 0.6 g
Protein: 35.9 g
Cholesterol: 172.4 mg
Sodium: 2831.1 mg
LEMON BASIL CURD BUTTER COOKIES from the Cookie Book


Ingredients:
granulated sugar, lemon zest, powdered sugar, eggs, fresh lemon juice, all-purpose flour, fresh basil, unsalted butter, unsalted butter, powdered sugar, lemon zest, egg, milk, real vanilla extract, sea salt, all-purpose flour

Directions:
To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
To make the cookies, if your butter isn’t super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm] thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
Preheat your oven to 350°F (177°C] and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm] round cookie cutter and a 1 1/4-inch (3.3-cm] round  cookie cutter. Cut as many 1 3/4-inch (4.5-cm] circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm] cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm] circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm] between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an ‘O’ shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
Buy the book!
https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
Raspberry Muffins


Ingredients:
Bisquick, sugar, milk, butter, powdered sugar, butter, vanilla, milk

Directions:
Mix Bisquick, sugar, milk, and butter to a soft dough.  Put a tablespoon of mix in greased muffin tin, covering bottom and around sides.  Drop in 1 teaspoon of jam.  Divide remaining dough mix over the jam.  Bake at 450 for 10-15 minutes.
*Optional* Stir together the glaze ingredients. Drizzle over top of muffins!
Chop Chop Beef Stir Fry


Ingredients:
nonfat beef broth, cornstarch, low sodium soy sauce, garlic cloves, crushed red pepper flakes, salt, broccoli florets, mushroom, sugar snap pea, scallions

Directions:
In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside.
Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.
Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.
Serve it up and season to taste with additional salt and garnish with sliced scallions, if using. Enjoy!
Pepper Steak


Ingredients:
garlic, soy sauce, water, green pepper, onion, celery, cornstarch, water, tomatoes

Directions:
Brown beef in hot oil., Add garlic and cook until yellow., Add soy sauce and 1/4 cup water., Cook 45 minutes., Add vegetables and cook 10 minutes., Stir in cornstarch blended with 1 cup water., Add tomatoes and cook 5 minutes., Serve over hot rice., Enjoy!
Vinaigrette
Category: side-dish
By Karen Castle

This is simple to make and delicious, especially if you like garlic.

Ingredients:
½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Directions:
In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 130.4
Fat: 13.8 g
Saturated fat: 1.8 g
Carbohydrates: 2.2 g
Sugars: 1 g
Sodium: 581.4 mg
Prawn (Shrimp) Pakoras


Ingredients:
red onion, fresh coriander, tomatoes, garlic clove, ginger, besan flour, bicarbonate of soda, salt

Directions:
Pulse prawns in food processor-they need to just come together not turn into a paste!
Combine the prawns and remaining ingredients except the oil.
Using a tablespoon, measure out approximately 30 balls.
Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
Heat the oil in a wok or heavy based frypan.
Fry 6-8 balls at a time until golden brown all over.
Drain on paper towels.
Serve hot with tomato and mint chutney.
Pepperoni Cheese Bread / Calzone


Ingredients:
self-raising flour, fresh oregano, sour cream, milk, cream cheese, milk, egg, parmesan cheese

Directions:
Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.
Turn onto a lightly-floured surface. Knead gently, then press or roll dough into a rectangle shape, about 5mm (1/4 inch] thick.
Beat cream cheese with milk until smooth. Spread evenly over dough, leaving a 1cm (1/2 inch] border. Top the cream cheese with pepperoni slices, mushrooms and cheddar cheese. Brush the beaten egg around the border, then fold the dough over and crimp the edges with a fork.
Place the bread on a lightly-greased (or lined] baking tray. Cut a few slits across the top of the dough and brush with extra beaten egg. Sprinkle with parmesan cheese.
Bake in a hot oven (200C/400F] for 20 to 25 minutes or until golden. Serve warm with a green salad or slice into finger food size snacks.
Chinese Sesame and Prawn Toast Starters


Ingredients:
sesame seeds, eggs

Directions:
Take the prawns-if they are frozen,make sure they are completely defrosted and drained,place them in a bowl an mash them to a pulp.
cut the crusts off the bread.
seperate the eggyolks and whites,discard the yolks and whisk the whites in a bowl.
make "sanwiches" with the crustless bread,using the pulped prawns,roll thin with a rolling pin (a drink bottle full of water works well for those without a rolling pin].
place the sesame seeds in a dish.
cover the bottom of a non stick frying pan with oil (sesame seed oil is tastiest-but a splash added with surfice as this is expensive and strong in flavour] and heat on a medium flame.
cut each "sanwich into 4 triangles and dip in the egg white untill thoroughly soaked.
dip in the sesame seeds.
fry each "toast" for 2-3 mins a side or untill golden.
serve and enjoy- a sweet chillie dip or soy completes the dish!
Vegan Tofu Scramble Breakfast Sandwiches
Category: everyday-cooking
By Leslie Lopez

These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!

Ingredients:
2 tablespoons vegetable oil
1 (12 ounce) package firm tofu, drained
¾ cup canned fire-roasted tomatoes, drained
1 medium red bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 ½ tablespoons nutritional yeast
1 ½ tablespoons soy sauce
½ teaspoon red pepper flakes
½ teaspoon paprika
¼ teaspoon ground turmeric
1 pinch salt to taste
1 tablespoon vegan mayonnaise, or to taste
5 each sandwich buns, split
1 cup fresh spinach
1  avocado, sliced

Directions:
Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan.  Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more. Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 sandwiches

Calories: 337
Fat: 18.4 g
Saturated fat: 2.9 g
Carbohydrates: 33.3 g
Sugars: 3.2 g
Dietary fiber: 6 g
Protein: 12.4 g
Sodium: 660.5 mg