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.
Have you ever wanted to try to make your own cream filled chocolate cookie sandwiches? Vanilla Almond Crème-Filled Sandwich Cookies are here to show you the way. Delectable chocolate cookies filled with a rich cream made from my vanilla almond butter.
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.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.
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.
