Crispy, sticky, and saucy: Plant-based comforts for fall

Fall is the season for cozy comfort food, but that doesn’t mean it has to be heavy. These three recipes highlight how plant-based ingredients can bring bold flavor and satisfying textures to the table.

Sticky tofu is a quick weeknight hero, glazed in a sweet and tangy sauce that clings to every bite. Tofu katsu brings a golden crunch that feels indulgent while still being lighter than a fried cutlet. A creamy delicata squash pasta sauce rounds out the trio with deep roasted flavor, proving that seasonal vegetables can be the star of the meal.

What ties these dishes together is their balance of comfort and creativity. They are all simple enough for a busy evening, yet each one feels special in its own way. The tofu recipes show how versatile one ingredient can be when treated with different cooking techniques, while the delicata squash sauce celebrates fall produce at its best.

Made together, they create a week’s worth of inspired dinners, or you can enjoy them individually as stand-alone meals. Either way, they bring warmth and variety to your table during the season when we crave it most.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Single-Serve Sticky Tofu

4 ounces extra firm tofu, cubed

1 teaspoon rice vinegar

1 teaspoon hoisin sauce

1 teaspoon sugar-free apricot preserves

1 teaspoon sriracha (adjust to taste)

1 teaspoon reduced-sugar Thai sweet chili sauce

1 tablespoon cornstarch (for coating), plus ½ tablespoon for sauce

1 teaspoon toasted sesame seeds

½ teaspoon salt (to taste)

½ teaspoon pepper (to taste)

Avocado oil spray

Pat 1 block extra-firm tofu dry with paper towels and cut into bite-sized cubes.

In a zip-top bag, add cornstarch, sesame seeds, salt, and black pepper. Add tofu cubes, seal bag, and gently shake to coat.

Heat a nonstick skillet over medium heat with avocado oil spray. Add tofu and cook on all sides until golden and crispy, about 10 minutes. Remove from skillet and set aside.

In a small bowl, whisk together rice vinegar, hoisin sauce, apricot preserves, sriracha and Thai sweet chili sauce.

Pour sauce into the same skillet and cook for 2 minutes, stirring often, until bubbly and thickened. If the sauce is a little loose, add ½ tablespoon cornstarch mixed with ½ tablespoon of water. If the sauce is too thick, add a splash of water. Return tofu to the pan and gently toss to coat in the sauce.

Serve over fried rice or your favorite grain with a veggie side, such as steamed broccoli, snow peas, or shredded cabbage.

Makes: 1 serving

— Biz Velatini

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Tofu Katsu

14 ounces extra firm tofu, patted dry

¾ panko bread crumbs

2 teaspoons garlic powder, divided

1 teaspoons onion powder, divided

½ cup unsweetened almond milk (or milk of choice)

2 tablespoons nonfat Greek yogurt

⅓ cup flour

¼ teaspoon salt

¼ teaspoon pepper

Avocado oil spray

Sauce:

2 tablespoons Ying's Korean BBQ Marinade

¼ teaspoon chili oil

Pat 1 block extra-firm tofu dry with paper towels and cut into slices, about ½ inch thick.

In a shallow bowl, mix panko bread crumbs, garlic powder, and onion powder.

In a second bowl, whisk flour, garlic powder, onion powder, salt, and black pepper.

In a third bowl, whisk together almond milk and Greek yogurt until smooth.

Coat each tofu slice in the flour mixture, shaking off excess.

Dip into the milk and yogurt mixture until fully coated. Press into the panko mixture, coating all sides evenly.

Heat a large nonstick skillet over medium heat and spray generously with avocado oil spray.

Add tofu slices and cook for 10 minutes per side, spraying the tops with avocado oil before flipping, until golden brown and crispy.

For air fryer version: Preheat air fryer to 360°F for 5 minutes. Spray tofu with avocado oil spray. Cook for 8 minutes, then increase heat to 400°F and cook 2-4 minutes more until crispy.

Mix Korean BBQ marinade with chili oil. Drizzle over crispy tofu.

Serve with sesame slaw or cooked rice.

Makes: 5 servings

— Biz Velatini

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Delicata Squash Pasta Sauce

1 pound cherry tomatoes

2 small delicata squash

4 tablespoons garlic

2 tablespoons tomato paste

½ teaspoon black pepper

1 teaspoon salt

1 teaspoon onion flakes

1 teaspoon garlic powder

2 teaspoons oregano

1 teaspoon fennel seeds

½ teaspoon crushed red pepper (optional)

½ cup to 1 cup reserved pasta water

6 cups cooked pasta of choice

Preheat the oven to 400°F.

Place 2 cups cherry tomatoes, 1 whole delicata squash, and 6 whole garlic cloves on a baking sheet. Drizzle with avocado oil spray and roast for 30 minutes, or until squash is tender and tomatoes are soft and slightly charred.

Remove squash from oven and let cool for 5 minutes. Slice squash in half, scoop out and discard seeds, then scoop out flesh and set aside.

Add roasted tomatoes, squash flesh, and garlic to a blender or food processor.

Add tomato paste, black pepper, salt, onion flakes, garlic powder, oregano, fennel seeds, and crushed red pepper (optional).

Blend until smooth, adding ½ cup to 1 cup reserved pasta water or vegetable broth if the sauce is too thick. Pour sauce into a saucepan, add cooked pasta, and toss to coat.

Garnish with parmesan cheese and fresh parsley before serving.

Makes: 6 (½ cup) servings

— Biz Velatini