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.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
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.
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
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.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
