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?Almond crusted tofu nuggets, oodles of zoodles, avocado, hemp seeds and homemade mayo in romaine lettuce wraps? (Ok…so I’m not the best at the designer drizzle?, but these were extremely tasty?.) Have a happy Monday friends ?.
?Recipe Almond crusted tofu nuggets: Cut 1-14oz block extra-firm tofu into triangles. Whisk marinade: 2 tbsp low-sodium tamari (or soy sauce), 1 tbsp sriracha, 1 tbsp garlic chili sauce, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 2 tsp arrowroot or cornstarch, 1/3 cup water. Use to marinate tofu triangles at least 1 hour (or up to 6 hours in refrigerator). Mix: 1 cup almond meal, 2 tbsp nutritional yeast, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/2 garlic powder. Use to coat tofu triangles and bake on parchment-lined baking sheet at 375F until golden (about 25 minutes). ?Classic recipe vegan mayo: Blend 1/4 bean LIQUID (from 1 can garbanzos) with 1 tsp white vinegar, 1/2 tsp sea salt, 1/2 tsp sugar, 1 tsp lemon juice, 2 tsp dry mustard until combined. While blender is running, slowly drizzle 3/4 cups neutral oil and keep blending about 5 minutes until emulsifies and thickened. .
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#tofu #lettucewraps #zoodles #healthyvegan #eattherainbow #letscookvegan #veganinspo #healthyfoodshare #glutenfreevegan #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #indianmoms #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat
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