Dante

Chicken and mushroom bulgogi in lettuce wraps with a side of steamed corn (with umeboshi vinegar, smoked paprika, and nutritional yeast)

Chickpea cutlets with sriracha ranch dressing (made with yellow sriracha), sides of steamed chard, and kohlrabi with home-made vinaigrette (native vinegar, olive oil, herbs de Provence)

Mongolian Beef over noodles

Baked tilapia with roasted koginut squash

I'll confess that I did have to read it twice.

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu.

Rotini with butternut squash and chard

Jollof Rice with air fried tofu

Fish cakes with Blue Hubbard squash and greens

Stir fry of tofu, yellow pepper, onion, carrot, bitter melon, mushroom, and broccolini, over oil noodles

Stir fry over rice with leftover pulled pork added

pulled pork sandwich with Hasselback potatoes

The sauce was very very simple. I don't think that yucca really needs much. I just browned up the onions, added the garlic and let it cook for a few minutes, then added some black pepper, then some stock, and poured it over the yucca.

Chicken tacos with sour cream/lime/cilantro sauce, air fried seasoned potatoes, and yuca with garlic/onion sauce

experimenting with a new fried rice recipe