#...and tofu and chickpeas

[fallsouthwinter]

[morethansalad]

Vegan Kale Caesar Salad with Grilled Tofu

[vegan-nom-noms]

Classic Skillet Vegan Cheesy Lasagna

[noivern]

its time to transition from kitten to adult food and lyra is going to make me go insane

[baravaggio]

how i look at work unpacking my brand new bento box lunch from my brand new mini insulated lunch bag

[msdk-00]

manifesting a life for myself where i can come home to my own apartment everyday after work and make japanese curry with rice and shredded cheese

[lovepaint]

protein shakes have entered my lineup of food too but is that really food……..

[acelessthan3]

Trying my hand at Shan Tofu (chickpea tofu). You just soak the beans overnight, blend the beans in the high power blender with a 1:2 water ratio at the highest setting for slightly longer than seems reasonable, strain (I used a nut milk bag), stir on med-low/low forever until it thickens, set in the fridge overnight.

[colourfulfoodnutrition]

[newtness532]

this is the 3rd time im eating salad in a week, voluntarily and on purpose. is this adulting?

[morethansalad]

Baked Korean Glazed "Chicken" Tenders (Vegan & Gluten-Free)

[vegan-nom-noms]

Greek Inspired Chickpea Tofu Wraps

[rachelbethhines]

Reblog With Your Favorite Legume Recipe

I'm trying to force myself to eat more beans and legumes as part of my diet but I hate boil beans, peas, and chillis so I'm looking for alternatives. So I turn to you Tumblr.

Share in the reblogs your favorite bean, pea, lentil, chickpea, tofu, or even peanut recipes.

[ricoydelicioso]

High protein sweet potato, tofu & chickpea curry

PROTEIN BREAKDOWN:

240g Chickpeas: 15g 280g Silken tofu: 18.85g 30g cashew nuts: 6.2g 300g Firm Tofu: 42g 15g Nooch: 8.8g Other minimal amounts in spices and veg: ~5g

Total = 95g /3 = 31g protein per portion

INGREDIENTS:

👉For the tofu:

300g block of tofu Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp salt, 1 tbsp lemon juice.

👉 For the Roasted sweet potato, cauli and squash:

1/2 a large cauliflower, or a whole small one, broken into florets Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper 2 large or three medium/ small sweet potatoes Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon 1/2 a butternut squash, seeds removed and cross scored Olive oil and salt on all of the roasted veg

👉 for the creamy sauce:

The roasted butternut squash flesh 30g soaked cashews 280g silken tofu 1/3 cup nooch Juice of one lemon 1/4 tsp salt Black pepper Splash of water for blending

👉For the main body:

2 tbsp olive oil 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1 red onion, finely diced Pinch salt 4cm piece of ginger, grated 3 garlic cloves, grated 1/2 a red chilli, deseeded and finely chopped (omit if you like less spice) Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper More olive oil 120g grated fresh tomatoes or canned chopped tomatoes (about half a tin) 240g cooked chickpeas 1/2 a litre of veg stock

To serve: coriander, nigella seeds, yoghurt

[mirillel]

Wrap time <3

[loveformybelly]

Peanut butter tomatoes stew with tofu, chickpeas, garlic, green onions, rosemary, oregano, basils, green bell peppers, okra and zucchini.