Not exact matches
Place the Strong Roots spinach
bites and garlic sweet potatoes on a tray and bake them
in the oven for To make the
tofu scramble heat up 1 tablespoon
of olive
oil and add the finely sliced onion.
Then, good old supermarket red wine vinegar and it was just right), olive
oil, salt and pepper (I also added little
bit of minced WSF jalapeño for pizazz and some cubed pressed
tofu for protein) let it sit for 10 minutes or so until the bread softens a little
in the juices
of the tomatoes, vinegar and
oil, and BOOM, dinnuh!
Cook the
tofu in large hot skillet with a
bit of salt and a splash
of oil.
For 1 - 2 weeks I had no problem keeping this
tofu feta
in the original marinade, only added a
bit of oil on top to make sure it's fully covered.
In creating this vegan
tofu noodle soup, I used a mixture
of olive
oil with just a little
bit of coconut
oil to improve the mouthfeel.
I panfried the
tofu in quite a
bit of oil to get it crispy....
To make a
tofu scramble, I add a
bit of oil in a skillet and set the gas to low.