Rollin’ down Pearl Street. 
ZoomInfo
Camera
Canon EOS M
ISO
6400
Aperture
f/2
Exposure
1/30th
Focal Length
33mm
You know how we do, you can find us rollin’ with the vegans. One such vegan is our homegirl yackattack, who we have to tip our caps to for blessing us with these morsels of meatless magic…
Teriyaki Tofu Quinoa Rolls
Serves 2 (or 4 as an appetizer) | Prep Time: 10 mins | Cook Time: 20 mins
Ingredients: 
1/3 C. Dry Quinoa, Rinsed
1 C. Water or Low-Sodium Vegetable Broth
2 Sheets Nori (Toasted or Raw)
½- 8 oz. Package of WestSoy Teriyaki Baked Tofu
½ of an Avocado, Sliced Thinly
½ of a Carrot, Julienned
¼ of a Red Bell Pepper, Sliced Thinly
Optional: Thin Slices of Cucumber
Instructions:
Place the rinsed quinoa and the water/veg broth in a rice cooker for 20 minutes, or until quinoa is fully cooked. When done cooking, fluff the quinoa lightly with a fork or wooden spoon.
Lay a bamboo mat or sushi mat flat with a nori sheet on top. Make sure you have a small glass of water handy.
Spread out half of the quinoa onto the top 1/3 of the nori, then cut the blocks of tofu into 3 slices.
Lay the tofu upon the quinoa, then top with the avocado, carrot and bell pepper. Carefully roll it all up, pressing firmly so that the roll doesn’t loosen.
Once it is almost completely rolled, dab some water onto the last remaining edge of nori to make it adhere to the roll and not come loose.
Using a very sharp knife, carefully slice the roll into 8 pieces.
Repeat steps 2-6 for the second roll, and serve them with a side of soy sauce and wasabi.

 
ZoomInfo
Camera
Nikon D600
ISO
1000
Aperture
f/6.3
Exposure
1/30th
Focal Length
64mm

You know how we do, you can find us rollin’ with the vegans. One such vegan is our homegirl yackattack, who we have to tip our caps to for blessing us with these morsels of meatless magic…

Teriyaki Tofu Quinoa Rolls

Serves 2 (or 4 as an appetizer) | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients: 

  • 1/3 C. Dry Quinoa, Rinsed
  • 1 C. Water or Low-Sodium Vegetable Broth
  • 2 Sheets Nori (Toasted or Raw)
  • ½- 8 oz. Package of WestSoy Teriyaki Baked Tofu
  • ½ of an Avocado, Sliced Thinly
  • ½ of a Carrot, Julienned
  • ¼ of a Red Bell Pepper, Sliced Thinly
  • Optional: Thin Slices of Cucumber

Instructions:

  1. Place the rinsed quinoa and the water/veg broth in a rice cooker for 20 minutes, or until quinoa is fully cooked. When done cooking, fluff the quinoa lightly with a fork or wooden spoon.

  2. Lay a bamboo mat or sushi mat flat with a nori sheet on top. Make sure you have a small glass of water handy.

  3. Spread out half of the quinoa onto the top 1/3 of the nori, then cut the blocks of tofu into 3 slices.

  4. Lay the tofu upon the quinoa, then top with the avocado, carrot and bell pepper. Carefully roll it all up, pressing firmly so that the roll doesn’t loosen.

  5. Once it is almost completely rolled, dab some water onto the last remaining edge of nori to make it adhere to the roll and not come loose.

  6. Using a very sharp knife, carefully slice the roll into 8 pieces.

  7. Repeat steps 2-6 for the second roll, and serve them with a side of soy sauce and wasabi.

 

Source: westsoy

6vegan, veganfoodshare, sushi, roll, teriyaki, recipes, large, veganfit, plantbased, plantbaseddiet, plantpower, plantprotein, protein, proteinpower,

It’s Taco Tuesday (why can’t it always be Taco Tuesday?), and we’ve partnered with our friend yackattack to bless this venerated weekly occasion with these…

Thai Tofu Tacos with Daikon Slaw

Serves 2 (4 Small Tacos) | Prep Time: 15 min. | Cook Time: 5 mins

Ingredients:

½ C. Grated Daikon Radish

½ C. Shredded Red Cabbage

½ C. Grated Carrot

2 T. Fresh Cilantro, Diced

1 T. Rice Vinegar

1 tsp. Agave Nectar

A Few Dashes of Hot Sesame Oil (or to taste)

1- 8 oz. Package WestSoy Baked Thai Tofu

4 Small Corn or Flour Tortillas

Garnish: Black Sesame Seeds, Chopped Roasted Peanuts, Lime Wedges

Instructions: 

  1. Toss the daikon, red cabbage, carrot, cilantro, rice vinegar, agave nectar and sesame oil together in a mixing bowl, until evenly coated. Set in the refrigerator to cool.

  2. Grill the tofu on an oiled surface (grill, Panini press, cast-iron skillet) for 2-3 minutes on each side, or until they have deep brown grill marks.

  3. Wait a minute for the tofu to cool, then cut it into ½” Cubes.

  4. Take your tortillas and toast them slightly over an open flame, or in a hot pan. Then distribute the tofu between the 4 tortillas, topping with the slaw, black sesame seeds, crushed peanuts and a squeeze of lime juice.

  5. Serve with a side of chili paste or sauce, if you like it hot!

Source: westsoy

6veganfoodshare, tacos, tacotuesday, daikon, thai, Tofu, veganfoodporn, veganfit, recipes, large, veganism,

Hidden bus lunch table means more meatlessness for you and you alone.

Source: oceanshinesblue

6bus, meatless, yum, nom, vegan, bakedinboulder, justforfun, small,

Soy Story 
ZoomInfo
Camera
Fujifilm FinePix S3400
ISO
400
Aperture
f/5.9
Exposure
1/220th
Focal Length
96mm

Hosting a party with vegan treats? Skip the blandness of plain old hummus and serve up a tray of our latest concoction with sarahfit

Vegan Antipasti Skewers

Ingredients:

  • 1 package WestSoy Baked in Boulder Mediterranean Flavored Tofu
  • 1 jar Roasted Red Peppers
  • 1 jar Artichokes
  • 1 jar Kalamata or Green Olives
  • Party Skewers

Instructions:

  1. Chop up red peppers and artichokes into bite size pieces, no bigger than 1 inch in length.
  2. Cut each square of Tofu into 9 pieces.
  3. Begin skewering with an olive, followed by a piece of tofu and then a red pepper.
  4. Mix things up if you feel like getting creative!

(serves nine, four skewers per person) 

Source: westsoy

6veganfoodporn, veganfoodshare, party, vegan, Tofu, vegetarian, olives, redpeppers, recipes, large,

The land before tofu. 

Artist: Dessislava Terzieva

6herbivores, dinosaurs, land before time, Tofu, vegan, garden, drawing, create, art, justforfun, medium,

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