• 36 ounce extra-firm tofu
• 3 tablespoon extra-virgin olive oil
• 3 tablespoon tamari sauce
• 3 tablespoon cornstarch or arrowroot starch

For the hummus:

• 30 ounce canned chickpeas drained
• 6 tablespoon fresh lemon juice
• 2 clove garlic minced
• 1/2 cup tahini paste
• 4 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon Kosher salt more or less to taste
• 6-8 tablespoon water
• ½ teaspoon ground paprika

For the pita chips:

• 10 each pita bread
• 3 tablespoon extra virgin olive oil
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

• 1 1/2 cup medium grain brown rice cooked according to package directions
• 5 tablespoon avocado oil divided
• 4 egg whisked together
• 2 white onion small, finely chopped
• 4 carrot medium, finely chopped
• 1 cup snow peas
• 1 cup broccoli cut into very small pieces for quick cooking
• 1 cup red bell pepper
• 1 cup frozen green peas
• 1/2 teaspoon Kosher salt more or less to taste
• 2 tablespoon fresh ginger grated
• 4 clove garlic large, pressed or minced
• Pinch crushed red pepper
• 2 cup baby kale
• 6 stalk green onion chopped
• 2 tablespoon low-sodium soy sauce
• 2 teaspoon toasted sesame oil

Optional for serving:

• chili-garlic sauce

For the hummus:

• 30 ounce canned chickpeas drained
• 6 tablespoon fresh lemon juice
• 2 clove garlic minced
• 1/2 cup tahini paste
• 4 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon Kosher salt more or less to taste
• 6-8 tablespoon water
• ½ teaspoon ground paprika

For the pita chips:

• 10 each pita bread
• 3 tablespoon extra virgin olive oil
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

For the veggies:

• 5 stalk celery trimmed, stalks cut crosswise into thirds
• 2 each carrot medium, cut into sticks
• 2 each red bell pepper cut lengthwise, cored and cut into sticks
• 1 each English cucumber
• 1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices