I imagine you’re soon going to have a lot of hearty, comforting foods on hand like mashed potatoes and stuffing and lots and lots of pie! With Thanksgiving around the corner, I thought I’d share with you a recipe that is light and full of veggies – the opposite of what you’ll be eating next week. Despite how fresh these Tofu Veggie Buddha Bowls are, they’re also
This seasonal salad is bright, crunchy, and energizing. The lemon tofu bits and edamame make it filling enough to be its own stand-alone dish, and the tangy vinaigrette is so refreshing! I love how this salad plays with textures and flavors like creamy avocado, crunchy and peppery radish, fresh mint, and citrus. Every bite is a joy for your taste buds.
Fresh produce is abundant right now and that has inspired me to create a spring salad filled with green veggies like asparagus, baby broccoli, basil, mint, snap peas, and spring greens. The secret to taking an all-green salad like this a step above is to create homemade “croutons” using tofu. Plus, a homemade dressing gives it even more
April is National Soy Foods Month, a month dedicated to encouraging people to enjoy the only plant-based protein that is a complete protein, containing all the same essential amino acids as animal proteins. So, if you’re looking to enjoy soy, this
This delicious Tofu & Mushroom Farfalle recipe serves two, making it ideal for a fancy date night or even a more casual weeknight. You can swap the tofu for chicken if you eat meat and prefer to use that instead.
If you can boil water, own a knife to chop a few things, and own a food processor (or a whisk and give it a bit of elbow grease), you can make this simple, delicious Chilled Sesame Peanut Noodles