Creamy Tahini Tofu by Tag a tofu-lover! They’re made with only 8 ingredien…

Creamy Tahini Tofu

by itsallgoodvegan

♥️ Tag a tofu-lover! They’re made with only 8 ingredients and super easy! Served with some rice, edamame, avocado, and mushrooms. Get the recipe below:
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Ingredients
2 packages or extra firm tofu, pressed. If you want to use one package that is fine. You will have extra sauce for drizzling 
¼ cup tahini
1 Tbsp sriracha (add more if you like it extra spicy)
2 tsp soy sauce or coconut amino
1 tsp agave or maple syrup
1 tsp rice wine vinegar
1 tsp garlic powder
2 Tbsp water (add 1 Tbsp to thin)
1 tsp neutral oil, I used spray oil (this is for the pan not the sauce)
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​Directions
Preheat your oven to 400 degrees fahrenheit (204 C).Spray a large pan with oil to help prevent sticking. You might need to use two pans since you are using two packages of tofu.Cut the pressed tofu into bite size cubes and evenly place on the prepared pan.Bake tofu for 20 minutes. Take out, flip, and bake again for an additional 20 minutes.In a medium bowl combine the additional ingredients together and whisk.Take the baked tofu out and add it to the bowl and mix.Pair the tofu with your favorite grain and veggies. I made my bowl with rice, edamame, avocado, and mushrooms.
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Avocado Hummus & Baked Sweet Potato Fries by Here’s a healthy and deliciou…

Avocado Hummus & Baked Sweet Potato Fries

by thevegansara

 Here’s a healthy and delicious snack to prepare!
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​For Hummus: 1 can chickpeas, rinsed & dried, (15 oz) 1/4 cup of runny tahini, juice of 1 lime, 2 garlic cloves, 2 tlb olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, flesh of 1 medium avocado, 1/2 cup cilantro, salt/pepper to taste For the sweet potatoes: 2 lbs of sweet potatoes, peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife), 2 tbl neutral oil, salt/pepper to taste
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 Boil 6 cups of water & combine with 4 cups of room temp water in a large pot . Let potatoes soak in pot on countertop for 1 hr while covered.
 Dry fries well, mix with oil & seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F 35-40 min flipping when underside is golden.
 While fries are baking, Using a food processor, process on high everything except avocado & parsley, till it reaches desired consistency. (I prefer my hummus smooth which takes longer to process about 3-5 min). Next add avocado & parsley, & process again on high. Adjust seasoning to taste.
 I topped my avo hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, & a drizzle of olive oil. Serve with your warm crispy sweet potato fries . Enjoy!

A hearty Ginger scallion braised tofu ‘姜葱豆腐’ by​​This is a delicious tofu …

A hearty Ginger scallion braised tofu ‘姜葱豆腐’

by woon.heng 
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​This is a delicious tofu dish to try out with a bowl of steamed rice. Check out the recipe below 
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Recipe (yields 3 servings)⁣⁣
Ingredients:
~ 1 pack 16oz firm tofu, drained & cut into cubes⁣⁣
~ 1 bunch of scallions (about 1/3 cup), cut into 1-inch long⁣⁣
~ 3 cloves garlic, sliced⁣⁣
~ 8-10 slices ginger⁣⁣
~ cornstarch⁣⁣
~ oil for pan-frying
~ your favorite cooked grain⁣⁣
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Sauce:⁣⁣
~ 1 tablespoon soy sauce⁣⁣
~ 1 tablespoon stir fry sauce (see highlights for homemade version)⁣⁣
~ 3 teaspoons Chinese cooking wine/Michiu⁣⁣
~ 1 1/2 teaspoons organic sugar⁣⁣
~ 1 teaspoon toasted sesame oil⁣⁣
~ salt & white pepper to taste⁣⁣
~ 1 cup of veggie stock/water⁣⁣
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Dry tofu cubes on paper towels, season with salt. Then, lightly coat all sides of tofu cubes with cornstarch & shallow pan-fry until golden brown. Place tofu on paper towels to absorb excess oil. Alternatively, spray oil on coated tofu cubes & bake at 490F until crispy on the outside (flip halfway). Set aside.⁣⁣
To braise, sauté ginger in 2 teaspoons oil on a non-stick pan/ceramic pot until ginger turns slightly crispy. Then add garlic & sauté until fragrant. Stir in sauce & cook for 1 minute until it thickens. Season accordingly to your preference.⁣⁣
Finally, add in tofu, scallions & gently stir tofu cubes until they are coated well with the sauce. Let simmer for another 1 minute. You may add a cornstarch slurry to thicken the sauce if needed.⁣⁣
Serve warm with your favorite grain.

Sweet, Spicy, and Saucy Noodles by Here’s an easy noodle recipe you can co…

Sweet, Spicy, and Saucy Noodles

by thefoodietakesflight

 Here’s an easy noodle recipe you can cook with veggies of your choice! 
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​Check out the recipe 

​​INGREDIENTS
2 (70g each) uncooked ramen bricks or other noodles of choice
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping

SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Mix sauce to make sure starch isn’t sitting at the bottom. Add in the noodles & mix in sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you’re using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.