1. coconut crisps: combine flakes with all other ingredients in block one and bake at 350 for 3 minutes

2. mushrooms: combine mushrooms with soy sauce and nooch. Bake at 425 10 minutes

3. Sriracha Tofu: Slice tofu once lengthwise, then cut into small squares. Combine remainder of ingredients in block 4, add tofu to marinade. Bake at 425 for 15 minutes, flip, and bake for 10 more minutes

4. One bowl: One cup quinoa, 1/4 cup each of carrot, mango, cucumber, cabbage, edamame, bell pepper, and mushrooms. 1/8 of an avocado. 2 tablespoons coconut crisps, 1 tablespoon green onions, sprinkle of sesame seeds, 6 pieces tofu. Top with spicy mayo.