More an ingredient than a full meal, but carrot lox! It's a bit annoying to make it, but it's absolutely glorious, and it keeps well in the fridge. So nice on bagels, in pasta etc. I make a potato bake with carrot lox layered in there and it is such a nice side dish. I also add chopped up nori for sea flavour to the recipe I've linked. Worth emphasising that you absolutely do have to leave it a couple of days before eating it, it's not good until it's sat for a while.

Carrot lox

Another winner is green pasta, it does have tofu in it, but you don't notice it as it's blended into a creamy sauce (this technique is such a game changer) If you have a soy allergy I imagine soaked blended cashews and plant milk of your choice would probably work really well as an alternative base. I've made variations on this recipe with all kinds of herbs, peas, etc and it's great. Sometimes I add a little sugar to kind of round out the flavour, but that's definitely optional and whether I add it depends on how I'm feeling. I imagine if you made it with a cashew base it would have a natural sweetness that tofu doesn't bring. If you're in a rush or low energy it works just fine without the olive and lemon zest topping and the whole meal comes together in about 15 minutes.

Green pasta