When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
Tofu:
¼ cup JUSTIN’S® Classic Peanut Butter
1 (14 ounces) Block Extra Firm Tofu, rinsed and pressed dry
Cooking Spray
1 tablespoon Tamari (or Soy Sauce)
1 tablespoon Rice Vinegar
2 teaspoons Olive Oil
1 teaspoon Honey
1 Garlic Clove, minced
2 teaspoons Fresh Ginger, minced
⅛ teaspoon Red Pepper Flakes
2 teaspoons Sesame Seeds
Veggies:
Cauliflower Rice
Red Pepper Slices
Spinach Leaves
Sweet Potato Spirals
Avocado
1. Preheat the oven to 400°F.
2. Slice the tofu into 1-inch cubes and place on a large baking sheet lined with parchment paper.
3. Lightly spray the tofu with cooking spray and bake until golden brown and just crisp, for 30-40 minutes, flipping halfway through.
4. Cool completely.
5. In a large bowl, mix together the JUSTIN’S® Classic Peanut Butter, tamari, rice vinegar, olive oil honey, ginger, garlic, and red pepper flakes.
6. Add in the baked tofu and toss to coat. Sprinkle with sesame seeds. Refrigerate for at least one hour.
7. Serve the tofu over a bed of veggies or salad.
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!
Tofu:
¼ cup JUSTIN’S® Classic Peanut Butter
1 (14 ounces) Block Extra Firm Tofu, rinsed and pressed dry
Cooking Spray
1 tablespoon Tamari (or Soy Sauce)
1 tablespoon Rice Vinegar
2 teaspoons Olive Oil
1 teaspoon Honey
1 Garlic Clove, minced
2 teaspoons Fresh Ginger, minced
⅛ teaspoon Red Pepper Flakes
2 teaspoons Sesame Seeds
Veggies:
Cauliflower Rice
Red Pepper Slices
Spinach Leaves
Sweet Potato Spirals
Avocado
1. Preheat the oven to 400°F.
2. Slice the tofu into 1-inch cubes and place on a large baking sheet lined with parchment paper.
3. Lightly spray the tofu with cooking spray and bake until golden brown and just crisp, for 30-40 minutes, flipping halfway through.
4. Cool completely.
5. In a large bowl, mix together the JUSTIN’S® Classic Peanut Butter, tamari, rice vinegar, olive oil honey, ginger, garlic, and red pepper flakes.
6. Add in the baked tofu and toss to coat. Sprinkle with sesame seeds. Refrigerate for at least one hour.
7. Serve the tofu over a bed of veggies or salad.
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
