Chia seeds lend tofu a crunchy crust that is packed with fibre and omega fats. Serve with steamed kale sprinkled with fleur de sel. 3 Tbsp (45 mL) chia seeds 2/3 tsp (4 mL) kosher, grey, or pink salt 1/2 tsp (2 mL) ground black pepper 1/8 teaspoon (0.5...

The variety of textures used in these wraps won’t disappoint. Quinoa and the sweet potato can be made up to three days in advance and reheated to make the wraps lunch friendly. 1 medium-sized sweet potato, cut into 1/2 in (1.25 cm) cubes 2 tsp (10 mL) grapeseed or...