In February I introduced you to my bloggy friend, Tiffany, of Live. Learn. Love. Eat. She thrilled us with Italian Rice and Black Bean Stuffed Peppers. Today she is graciously sharing two more recipes with us. I can't wait to try them!
Crispy Tofu Nuggets
- 1 lb firm tofu
- 1/2 cup non-dairy milk
- 3 tablespoons Dijon
- 2 tablespoons nutritional yeast
- 1 cup whole wheat breadcrumbs
- 2 teaspoons garlic powder
- 2 tablespoons dehydrated onion flakes
- 2 teaspoons sage
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
Preheat oven to 375F. Cut the tofu width-wise into 1/4 inch slices and then cut each slice in half to make little nuggets. In a small bowl, whisk together the milk, Dijon and nutritional yeast. In another small bowl, place the breadcrumbs, garlic powder, dehydrated onion flakes, sage, salt and pepper. Dip each nugget into the milk/Dijon mixture and then coat in the breadcrumb mixture. Place on a baking sheet and bake for 15-20 minutes, until golden and crispy.
Rainbow Deli Macaroni Salad
- 3/4 cup vegan mayo
- 1/4 cup vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
For The Salad:
- 1 package (3 cups) whole wheat macaroni
- 1 cup broccoli, cut into small florets
- 2 carrots, peeled and grated
- 1 bell pepper, diced (I used 1/2 red and 1/2 yellow)
Boil the macaroni as directed. While the macaroni is boiling, prepare the dressing by whisking all the dressing ingredients together in a large bowl. Then cut up the broccoli, dice the pepper and peel and grate the carrots. Add the vegetables to the dressing. Drain the macaroni and run under cold water to cool, then add to the large bowl with the dressing and vegetables. Stir and eat as is or refrigerate for later.
For more fabulous recipes, please visit Tiffany at Live. Learn. Love. Eat. And take a look at all of the recipes we've shared on Reduce Footprints using the tab at the top of the page or by clicking HERE.
Buon appetito! いただきます
Bom apetite! ¡Buen provecho!