Are we doing awesomely delicious veggie-heavy recipes? I made the following thai tofu and veggies dish in 2 steps (I did the tofu marinade stuff the day before and let the tofu marinate overnight) and it is amazing:

Ingredients:
1/2 block extra firm tofu
1 orange, juiced
2 tablespoons rice wine vinegar, divided
1/2 teaspoon Bragg's Liquid Aminos
tiny dab tamarind paste (optional)
1 teaspoon garlic powder, divided
1 teaspoon chili powder, divided
2 tablespoons unsalted, natural peanut butter
4 tablespoons unsweetened coconut milk
1/2 lime, juiced
1 cup broccoli rabe florets
1 small yellow onion, sliced
1 small yellow summer squash, cut into very thin ribbons
1 cup shredded carrots
1 cup bean sprouts
1/4 cup fresh basil, cut into thin strips plus extra for garnish
2 scallions, chopped (white and green parts)
1 ounce raw, unsalted cashews, chopped in food processor
Instructions:
To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4" squares. Pierce each square with a fork.

Preheat oven to 425°.

Make tofu marinade by combining orange juice, one tablespoon of the rice wine vinegar, Bragg's, the tamarind paste, 1/2 teaspoon garlic powder and 1/2 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a non-stick pan or a Silpat until it starts to turn brown, about 30 - 40 minutes, flipping after 15 minutes.

In a small saucepan, combine peanut butter, coconut milk, one tablespoon of rice wine vinegar, lime juice, and the remaining garlic powder and chili powder. Heat, stirring occasionally.

Heat 2 tablespoons water in a large saute pan and water saute broccoli rabe florets and onion until just tender, adding more water as needed. Stir in baked tofu, squash, carrots, bean sprouts, basil and peanut butter mixture and heat through.

Top with chopped scallion, sliced basil, and chopped cashews. Sprinkle chili powder as desired. Garnish with a wedge of lime.