Creamy Hummus Pasta with Cherry Tomatoes and Arugula by Tag a fellow pasta…

Creamy Hummus Pasta with Cherry Tomatoes and Arugula

by plantbased.traveler

 Tag a fellow pasta-lover!
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​​Recipe:
1 serving of cooked pea pasta
2 heaping tbsp hummus *
1 cup cherry tomatoes
Large handful arugula
Optional:
Fresh basil
Squeeze of lemon juice

Prepare your pasta of choice and set aside.
Cut cherry tomatoes in half and sauté them in a non stick pan until they’re starting to pop.
Add cooked pasta and hummus to the pan and stir until everything is evenly coated and heated through.
Add arugula and fresh basil/lemon juice and enjoy!

What’s your favourite toast topping? By Just wanted to drop in with one of m…

What’s your favourite toast topping?

By theplantifulchef

Just wanted to drop in with one of my favourite toast combs- super creamy hummus, steamed spinach and garlic fried mushrooms 
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Want more delicious recipes? Head to our website! (Link in Bio)

Pick your favorite By The toppings are: 1. Coconut yoghurt, green grapes, cr…

Pick your favorite

By oatmeal_stories

The toppings are:
1. Coconut yoghurt, green grapes, crunchy nuts and date syrup
2. Almond butter, banana, chocolate chips, hemp seeds and a drizzle of maple syrup
3. Hummus, avocado, sesame seeds, chives, sea salt and a drizzle of sriracha
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Want more delicious recipes? Head to our website! (Link in Bio)

Panko-Crusted Tofu by crispy tofu paired with some yummy Spicy Garlic and …

Panko-Crusted Tofu

by plantbased.traveler

 crispy tofu paired with some yummy Spicy Garlic and Scallion Sauce, Brown Rice, and Broccoli! You’ll find the recipe for this bowl below 
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Panko-Crusted Tofu
1 package of extra-firm tofu, lightly pressed
1.5 tbsp flour of choice (I used whole wheat)
1.5 tbsp cornstarch
1/4 cup of unsweetened plant milk
1/4 tsp of garlic, onion, paprika, and chili powder each
1 tsp of salt
1/2 cup panko bread crumbs

Steps
​Preheat oven to 400 F/ 200 C.
Cut tofu in half horizontally and place it wrapped in a clean kitchen towel between 2 cutting boards.
Prepare the batter by whisking flour, cornstarch, salt, spices, and oat milk in a shallow bowl until smooth. If the batter appears too thick add 1-2 extra table spoon of plant milk. Add breadcrumbs to a second shallow bowl.
Generously cover both tofu pieces from all sides with the batter, then press it into the bread crumbs until all sides are evenly coated.
Bake tofu on a lined baking sheet for 20 minutes, carefully flip it over, and bake for another 25-30 minutes until lightly browned and crispy.

Spicy Garlic and Scallion Sauce:
1 tbsp avocado oil
4 garlic cloves
2 scallions
1/2 tbsp chili flakes
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp cornstarch, diluted in 1/2 cup of water +
3/4 cups of water

Finely dice garlic and the white part of the scallions, and slice the green part.
Heat up avocado oil in a small saucepan. Fry minced onion and scallion for 1-2 minutes until fragrant, then add chili flakes and continue to fry for another minute.
Add soy sauce, sugar, and rice vinegar and let it simmer for a minute. Whisk in cornstarch mixture and water and bring to a boil. Stir until sauce begins to thicken, then add the remaining scallions (green parts).

Cut tofu into slices, serve over some brown rice, stir-fried broccoli, and top with the spicy sauce. Enjoy!