Not a fan of tofu? We honestly weren't huge fans either. Actually, before Chris and I went vegan, and even shortly after, we were convinced that we did not like tofu. In reality, the problem was that we simply didn’t know how to cook it. Once we learned how to properly prepare tofu, this all changed and now we LOVE tofu, and we hope this tutorial will do the same for you too.
Not only are we going to share with you our absolute FAVORITE way to prepare tofu, but also a few tips on how to perfectly prepare tofu so that you can nail it every time you use it in the kitchen. The marinade for this recipe was inspired by our
oil-free Carrot Lox recipe on the blog. We fell in love with the smoky flavor and knew we had to experiment in using the marinade on other ingredients, and we hit the JACKPOT with this smoky tofu recipe!
The beautiful result of a combination of leftovers in the fridge. I don't know about you, but when we are able to put together not only a beautifully presented but also delicious and hearty meal solely from the leftovers we have in our refrigerator, I feel very accomplished ????
There's something about a good hearty buddha bowl that just brings a smile to my face--especially one filled with some of our favorite savory ingredients-- and I hope that this recipe will help do the same for you :)
St. Patrick's Day is just around the corner, so what better excuse to share with you all THE BEST creamy vegan Basil Alfredo Sauce that is both oil- & gluten-free. Dare I say best? After one bite you will know exactly why. And be warned, you won't be able to stop until it's all gone ????
These glazed carrots have that oven-roasted appearance and taste, but they are actually cooked on the stove and SO EASY to make! They make the perfect appetizer or even an add on ingredient to 
On Monday I released one of favorite posts yet-- 
