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.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
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.
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
