Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
3 tablespoons JUSTIN’S® Classic Almond Butter
1 (14 ounces) package Extra-Firm Tofu, drained, patted dry, and cubed
¼ cup Maple Syrup
1 tablespoon Reduced Sodium Tamari
2 teaspoons Fresh Ginger, grated
¼ teaspoon Red Pepper Flakes
¼ cup Avocado Oil, plus more for drizzling
1 small Delicata Squash, peeled, seeded and cut into ½-inch slices
10 ounces Brussels Sprouts, halved
10 ounces Broccoli Florets
1 medium Red Onion, cut into ½-inch slices
Sea salt
Freshly Ground Black Pepper
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well.
4. Add the tofu toss gently, and let marinate for 30 minutes.
5. Arrange the veggies on a baking sheet.
6. Spray with oil and season with salt and pepper.
7. Place the tofu around the veggies on the sheet.
8. Drizzle the remaining marinade over all the veggies and tofu.
9. Roast for 25-30 minutes or until the vegetables begin to get crispy.
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
3 tablespoons JUSTIN’S® Classic Almond Butter
1 (14 ounces) package Extra-Firm Tofu, drained, patted dry, and cubed
¼ cup Maple Syrup
1 tablespoon Reduced Sodium Tamari
2 teaspoons Fresh Ginger, grated
¼ teaspoon Red Pepper Flakes
¼ cup Avocado Oil, plus more for drizzling
1 small Delicata Squash, peeled, seeded and cut into ½-inch slices
10 ounces Brussels Sprouts, halved
10 ounces Broccoli Florets
1 medium Red Onion, cut into ½-inch slices
Sea salt
Freshly Ground Black Pepper
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well.
4. Add the tofu toss gently, and let marinate for 30 minutes.
5. Arrange the veggies on a baking sheet.
6. Spray with oil and season with salt and pepper.
7. Place the tofu around the veggies on the sheet.
8. Drizzle the remaining marinade over all the veggies and tofu.
9. Roast for 25-30 minutes or until the vegetables begin to get crispy.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
I’m not lying when I say that I enjoy this Orange Creamsicle Smoothie every morning. It’s packed full of essential vitamins and nutrients and combines the great flavors of fresh ginger, citrus, honey, and cinnamon. It’s so tasty that I sometimes even make myself a second batch!
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!
