Low Fat Vegan No Oil Baked Tofu Bites EASY!
This is a very easy and fast side or filler to any meal. My kids love these little bites. All you need is some good tofu and a baking sheet and you are a go. When I marinate these I squeeze the water out of the tofu like I explained in the video by placing the tofu on a dish, place another dish on top and on top of that place something heavy. The liquid from the tofu will be squeezed out like a vise. You drain off that excess liquid, cut your tofu into any size bites you like, add your marinade and let it sit in the fridge for a couple of hours. We eat dinner at our house every day at 5pm so I will start the tofu marinade at about 2:30pm.
I am eating the Dr. Gregers Mac & Cheese on RICE with Veggies, here is my video on that recipe:
I made this one with 1.5 tsp of curry powder added. I also added a bag of green peas and 2 cups of garbanzos
3 C of white basmati rice
6 C water
Cook for about 15-20 min.
Ingredients:
Tofu of your choice chopped into bite size pieces
Baking dish lined with parchment paper
Bake at 400 degrees for 30-45 min depending on how crispy you want your tofu.
Gluten Free Tofu Lasagna
Gluten-free tofu lasagna is good? I'm surprised and happy to report that this lasagna recipe is quite delicious. Print the complete recipe at CG whipped up this gluten-free lasagna and it was damned tasty. I'm not ready to start driving the tofu train, but I am enjoying the ride.
Try this recipe gluten-free dish out and let me know what you think --and thanks for watching. For more recipe ideas, check out the Chef Buck Playlists:
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TOFU LASAGNA (GLUTEN-FREE)
SAUCE RECIPE:
1 Tbsp olive oil
1/2 tsp crushed red pepper
1/2 large onion, chopped
3 cloves garlic, chopped
15 oz can diced tomatoes
8 oz can tomato sauce
1 carrot (chopped well)
1 stalk celery (chopped well)
2 tsp oregano
1/2 tsp basil
1 bay leaf
salt and pepper (to taste)
....or substitute 25 oz jar store-bought marinara sauce, but don't do that :^(
LASAGNA FILLING:
1 pkg gluten-free, rice lasagna noodles (you do not cook them prior to baking)
2 Tbsp extra-virgin olive oil
1/2 large onion, chopped
6 cloves garlic, minced
16 ounce package extra-firm water-packed tofu (not silken tofu)
3 cups fresh spinach, chopped
1/2 cup Parmesan cheese, shredded
1/2 cup shredded part-skim mozzarella cheese
2 Tbsp Kalamata olives, finely chopped
2 tsp oregano
1/2 tsp thyme
salt & pepper to taste
First thing, start making the sauce (don't buy pre-made sauce!--or do...maybe you're busy, I don't know).
Heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add Carrot and celery and continue sauteing.
Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.
While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.
Spread half of the remaining sauce on bottom of 9 x 13 baking pan. Place a layer of lasagna noodles over sauce--if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.
Cover dish and bake in a 350 degree F oven for about an hour.
Remove from oven and allow to rest 10 minutes.
Then eat, man.
The music is Easy Jam by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:
Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0.
Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
RECIPE:
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stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!
Hello my dear friend
I want to teach you a delicious recipe with #zucchini
So see to the end and be sure to cook for yourself and surprise your friends with this amazing taste.
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And what #recipes do you want from me?
Be sure to let me know so I can take you to the peak of culinary delights
a delicious lunch and dinner
with :
- 2 zucchini
- 1 onion
- 2 tomatoes
- 2 carrots
- 30 gram of green onion
- 30 gram of parsley
-100 gram of mozzarella cheese
-Thyme 1 tsp
- salt and black pepper as needed
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Recipe: Vegan Stuffed Peppers (Mexican-Style, Oil-Free)
Read our blog post for a printable recipe, bonus tips, photos & links to products used in this video:
When we switched to a whole food, plant-based diet, stuffed peppers were one of the first things we wanted to try out! We've been working on this recipe over the past year and we think we've finally perfected it. Try out these vegan, oil-free, mexican-style stuffed peppers and let us know what you think! They are a great lunch that can be meal prepped in advance.
For more about our 270+ pound weight loss journey, check out our Weight Loss Playlist:
Check out our friend Martin The Great Potato Mage on YouTube: He started his diet with plain potatoes and has switched to a mostly whole food, plant-based diet as well. He posts daily vlog updates and is an all-around great guy. ????
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NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at
Recipe: Squash Casserole (Vegan, Oil-Free, Plant-Based)
Check out the blog post to get a printable recipe:
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Before we switched to a whole food, plant-based diet, one of our favorite holiday dishes was a squash casserole Brian’s mom used to make a lot. Although squash is one of the main ingredients, it was not exactly the most healthy dish. I thought it would be fun to try to recreate our own version and personally, I think it turned out great!
The casserole is topped with a stuffing/dressing, so of course we started out with a spice blend to replicate those flavors. We ended up with an amazing combination of poultry seasoning, thyme, sage, rosemary, marjoram, black pepper and nutmeg.
The most difficult part of this dish to re-create was definitely the “sauce.” The original recipe calls for cream of chicken soup and sour cream. We recently started experimenting with silken tofu, so we thought we’d give that a try. Along with the tofu, the final sauce includes red lentils and cashews to help thicken it, along with Better Than Bouillon for a really nice flavor. We like to make the sauce the day before and let it thicken up in the refrigerator over night. Just try not to eat all of it because this sauce is TASTY!
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OTHER LINKS YOU MIGHT ENJOY:
How We Handle The Holidays -
How We Got Started On Our WFPB Weight Loss Journey -
How We Lost 270 Pounds -
What We Eat In A Day For Weight Loss -
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Follow our Journey:
WEBSITE –
FACEBOOK –
INSTAGRAM –
PINTEREST –
TWITTER –
NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at