One of the easiest and tastiest ways to prepare tofu is by making a batch or two of these worldly roasted tofu cubes. While you can enjoy them straight from the oven, I actually prefer to divide the recipe into three jars, season them each differently, then have them available whenever I need a simple and flavorful protein pick throughout the week.
Got an outdoor gathering this weekend? These delightful grilled potato salad skewers with aquafaba mayo are a favorite of mine for sharing with friends and family – and even strangers!
If you’re a fan of fun food like I am, you’ll want to serve up a platter of these plant-based goat cheese and grape pops … soon. And if you want something a bit more elevated, simply serve these without the picks and call them “truffles.” Either way you enjoy them, they’re delightful!
These hyperbaked earth loaves are my new favorite thing to do with veggie scraps and with veggies that I buy specifically to make this lovable, plant-based meatloaf-style recipe. As a bonus, this recipe can multitask as 100% plant-based burgers, making this one of my go-to main dish recipes.
These adorable salad-stuffed Campari tomatoes are like a box of chocolates, but totally not! In any case, there’s no reason why you can’t have a bit of fun when serving these delightful bites of goodness.