Vegan Garlic Herb Roasted Potatoes

Vegan Garlic Herb Roasted Potatoes

We all need a little carbo in our lives from time to time.  Silvia’s Vegan Garlic Herb Roasted Potatoes provide the perfect savory carby treat to get you through cold days.  It will warm you up, make your taste buds happy and give you a good dose of protein alongside your healthy carbs!

Vegan Garlic Herb Roasted Potatoes

Even though they are carbs, potatoes are still a great source nutrition, they provide protein, healthy carbs and are a good source of fiber.  Plus they taste wonderful and leave you feeling full and satisfied at the end of a meal. Try it as the base to your next veggie bowl!

Tofu mixed with guacamole is probably one of our favorite combinations.  You get a deliciously creamy combination that livens up the taste of a potato and gives you a good dose of healthy fats and protein.  We reference that word quite a bit but, for vegans and vegetarians, protein is hard to come by so when we have a good way to get a lot of it, we want to tell you!!

This recipe is quick and easy to make.  It reheats beautifully, which makes taking it for a midday snack at work a real treat!  Give it a try for dinner tonight and let us know how you like it!

Vegan Garlic Herb Roasted Potatoes

Vegan Garlic Herb Roasted Potatoes

Enjoy Vegan Garlic Herb Roasted Potatoes for a savory addition to your meal that is sure to warm you up on cold nights!

Ingredients:

4 large potatoes, peeled and sliced
2 tbsp olive oil
3 garlic cloves, minced
2 tbsp parsley, chopped
Salt
Pepper
Red pepper flakes

How-To:

Preheat oven to 400 degrees F. Slice potatoes in half of quarts. Place in a large bowl and add olive oil, salt, pepper, garlic, parsley. Toss until coated. Spread potatoes out on a baking sheet and roast for 45 minutes or until crisp. Flip once or twice while it’s cooking. Remove from oven, add fresh parsley and red pepper flakes. Serve with Toby’s Lite Tofu and guacamole.

Enjoy!

Spring Quinoa Vegan Salad

Vegan Quinoa Spring Salad

This is the perfect vegan quinoa spring salad brought to you by our BFF Silvia, is delicious and nutritious.  This salad is packed with greens and protein dense Toby’s Tofu that should fuel you through your longest days. The best part is that it’s completely vegan.

Spring Quinoa Vegan Salad

Quinoa is a fantastic source of protein to add to a salad.  It allows for those of us that are vegan and gluten free to get all the protein we need to fill us up and gives the benefit of acting like a carby filler.  It’s a great source of fiber and aside from that it tastes great! Add pumpkin seeds to it or a little garlic and even some bruschetta and you will have a versatile protein source that can pair with breakfasts, lunches and dinners, check out more quinoa recipes here.

We might be a little biased but the tofu is our favorite part of this recipe! One for the taste and two for its nutritional value. For those of you that are counting calories, note that this recipe has our lite tofu, so fewer calories but with all the protein you need to fuel you through your day.  Enjoy notes of lemon and dill when adding this to your salad!

If you enjoy salads like this one check out the rest of our recipes for more vegan and vegetarian recipes.

Vegan Quinoa Spring Salad

Enjoy crafting this easy and delicious Vegan Quinoa Spring Salad with these savory and sweet simple ingredients!

Ingredients

  • 2 cups quinoa, cooked
  • 1 cup fresh spinach
  • 1 cup cucumber, chopped
  • ½ cup Toby’s Lite Tofu
  • ½ cup garbanzo beans
  • 1 clementine
  • ½ tomato, chopped
  • ½ cup mushroom, sliced
  • 2 tbsp olive oil
  • 2 tbsp hemp seeds
  • Pinch of salt
  • Pinch of lemon pepper

How – To:

1.  Cook quinoa according to package instructions. Let cool. Add quinoa and the rest of the ingredients to a bowl, toss until all ingredients are mixed.

Enjoy!

Spring Quinoa Vegan Salad

Hearty Rice and Bean Plate

Hearty Rice and Bean Plate with Toby’s Tofu

This Hearty Rice and Bean Plate topped with Toby’s Tofu is the perfect way to kick of spring. And, what’s better than fresh asparagus in the spring? We can’t think of much! So many yummy seasonal veggies out there, this is one super delicious time of year here in the Willamette Valley.

We’re so lucky to live and work in a place that’s so bountiful. And, what’s better to pair with fresh produce than Toby’s? Again, we can’t think of much.

Hearty Rice and Bean Plate with Toby’s Tofu

As usual, we’ll have to thank our friend Silvia over at The Tiny Avocado for this delicious, vegan Hearty Rice and Bean Plate with Toby’s Tofu.

Hearty Rice and Bean Plate

Ingredients:

  • 1 package Lundbergs Black Beans and Rice with Seasoning Mix
  • 1 bunch fresh asparagus
  • 1 garlic clove, minced
  • 1 lemon
  • Salt and pepper
  • Handful of fresh parsley
  • Toby’s Lite Tofu Spreads

How-To:

  1. Cook rice and bean mix according to package instructions. Heat a small amount of olive oil in a large pan under medium heat. Add asparagus and 1 tbsp of water and cook for 7 minutes. Squeeze with lemon juice, add a pinch of salt and pepper and turn the heat up. Cook for another 2 minutes or until browned.
  2. Plate the rice and add asparagus. Serve with Toby’s Lite Tofu and fresh parsley.
Christmas Pinwheel Wrap

Christmas Pinwheel Wrap

You know when you’re hungry, festive, and still want to be healthy? If you can relate, this Christmas Pinwheel wrap is for you.

But seriously, this is the cutest wrap we’ve ever seen! It deserves its own recipe page because its just so festive. Thanks to Silvia for the amazing photo, creativity, and this beautiful Christmas Pinwheel Wrap.

Have it for lunch and be the envy of all your coworkers. Pack it for your kiddos and they’ll have the most festive lunch in the cafeteria. We promise!

Christmas Pinwheel Wrap

First up, chop and slice all the delicious veggies packed into this wrap. Then, lay out your tortillas (you could use spinach tortillas here to really make it green!) and spread your selected Toby’s Tofu Spread generously. Next, add half the veggie ingredients on to one tortilla. Roll and slice. Repeat for second tortilla.

Garnish with remaining veggies – Cabbage for the trunk and star, cut outs of peppers for the festive lights!

Christmas Pinwheel Wrap

Get festive and stay healthy with this Christmas Pinwheel Wrap. It’s a vegan wrap, arranged as a Christmas tree and decorated with veggie ornaments. Of course, the Christmas arrangement is optional and you’d still have a delicious wrap. It’s just not as fun that way!

Ingredients:

  • 2 large tortilla wraps
  • ¾ cup shredded red cabbage
  • ½ red bell pepper, sliced thin
  • ½ cup Toby’s Lite Tofu
  • ¼ cup shredded carrots
  • Handful of fresh spinach
  • 1 tbsp sesame seeds  

How-To:

  1. Spread Toby’s Tofu Spread & Dip on each tortilla.
  2. Add about half of the rest of the ingredients to each tortilla, roll up and slice into ¾” pieces.
  3. Do the same for the second wrap and place on a plate, in the shape of a tree. Sprinkle with sesame seeds and serve. Enjoy!

Christmas Pinwheel Wrap

TobysCucumberRolls

Toby’s Cucumber Rolls

We’ve tried making cucumber rolls before, and they always come out delicious, but nothing really special or worth sharing with you. That is, of course, until our friend Silvia steps in and takes them to the next level! These cucumber rolls, photo & recipe by our friend Silvia, are the perfect example of an easy appetizer that looks beautiful, tastes amazing, and is super easy.

And, now that she pulled them together so beautifully, I can finally see what the big difference was (besides her magically Silvia touch). The toothpicks! Opt for fancy spears, and your wraps well easily come together like this.

The herb garnishes make a big difference too. Toby’s Lite Tofu Spread paired with dill and pepper – plus the crunch of a cucumber – is nothing less than a crowd pleaser and enhances the taste of the already delicious tofu spread!

TobysCucumberRolls
Cucumber Rolls

These cucumber rolls are easy to put together, and an easy vegan, crowd-pleasing appetizer.

Ingredients:

  • 1 English Cucumber
  • ¾ cup Toby’s Lite Tofu
  • Handful of dill, chopped
  • Pinch of black pepper

How-To:

  1. Use a potato or vegetable peeler to shave long, thin slices. Place slices on a paper towel to remove moisture.
  2. Spread a layer of Toby’s Tofu, about 1 tbsp, on a slice along with some dill. Roll up and secure with a toothpick. Do the same to the rest of the slices.
  3. Place on a plate, sprinkle with pepper and serve. Enjoy!

TobysCucumberRolls

Avocado and Tofu Crostini

Avocado and Tofu Crostini

Pomegranates are in season from fall through the winter, perfect for the holidays, so deep in color, delightfully tart, and perfectly crisp yet juicy. And, if there’s one thing we’ve learned from Silvia recently: pomegranates are the new essential holiday ingredient. They just scream December!

We love crostinis as appetizers. They’re the perfect canapé – crunchy, bite-sized, and tasty. For the holidays, they’re easy to make. They don’t take any room up in the oven (unless that’s how you toast them), and they’re easily transportable. Plus, you get the benefit of looking like you slaved away over these little beauties when really it’s just a fancy mini, open-faced sandwich. They don’t even need to be served warm!

Avocado and Tofu Crostini

Silvia is at it again. These Avocado and Tofu Crostinis we just can’t stop drooling over! So, even better, these crostinis are vegan.

Take a half french baguette and slice into pieces. Toast your pieces of bread until just slightly browned. For each piece of toast, generously spread Toby’s Lite Tofu Spread & Dip and top with a slice of avocado. Repeat for each piece of toast. Arrange on parchment paper or a cutting board. Sprinkle your pomegranate seeds and chopped chives on the baguette slices. Drizzle with balsamic vinegar and olive oil.

And seriously, that’s all!

Avocado and Tofu Crostini

Avocado and Tofu Crostini

Recipe by: Silvia at The Tiny Avocado

Avocado. Tofu. Crostini. It’s seriously a dream canapé, perfect for the holidays. The pomegranate seeds just take this to another level, drizzled with balsamic… We’re just never going to be able to do better than this! YUM. Silvia wins the award for best everything. Always. Yum.

Ingredients:

  • ½ french baguette, sliced
  • ½ cup Toby’s Lite Tofu
  • ½ avocado
  • 2 tbsp pomegranate seeds
  • 1 tbsp chives, chopped
  • Drizzle of balsamic vinegar

How-To:

  1. Toast bread until slightly browned. Top with Toby’s Tofu, avocado, pomegranate seeds and chives. Drizzle with balsamic vinegar. Serve. Enjoy!

Avocado and Tofu Crostini

Fresh Vegan Brushetta made with Toby's, tomato, basil and a few spices.

Fresh Vegan Brushetta

The making of great holiday appetizers:

  1. Looks pretty and festive
  2. Must be easily eaten in one or two bites
  3. Is delicious
  4. Easy to make (The main dish is what’s supposed to take so much time!)

This Fresh Vegan Brushetta? Our BFF Silvia created it, so obviously it’s festive and beautiful. Check. We’re pretty sure this would get gobbled up in seconds. Check. Toby’s + fresh basil and tomatoes – how can you go wrong with those flavors?! Check. Chop up a few ingredients, spread Toby’s on toast and serve. Sounds easy enough. Check. We’d say it meets all the criteria for a great holiday appetizer for sure.

 

Fresh Vegan Brushetta made with Toby's, tomato, basil and a few spices.
In case you needed more convincing this recipe was nothing but yumyumyum

It’s always nice to have a vegan appetizer at your own holiday festivities. If not just to satisfy dietary needs, to get some much needed greens, veggies, and fresh deliciousness to your holiday meals.

And, if you’re following a vegan diet, it’s the perfect thing to bring to a dinner or potluck (because no one will know it’s vegan, they’ll just happily enjoy).

Fresh Vegan Brushetta made with Toby's, tomato, basil and a few spices.
Like we said, as usual, her recipe is drool worthy. Can we eat this right now?

We love the idea of decorating the plate with basil leaves, too. Almost looks like holly! Especially with the splash of red underneath – it’s all about dressing them up (and fooling your friends and family that your favorite recipes are really holiday recipes). 

Side note – We really shouldn’t just limit it to the holidays because it’s delicious any time of the year, perfect for a light snack or brunch!

But really, we love this recipe for the holidays because it’s a much needed light addition to the heavy food traditions of the holidays.

Fresh Vegan Brushetta

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Ingredients:

  • 1 french baguette, sliced
  • 4 large tomatoes, chopped
  • ½ cup fresh basil, chopped
  • 4 cloves garlic, minced
  • ¾  cup Toby’s Lite Tofu (Original works too, if you don’t need/want a vegan version)
  • 2 tbsp olive oil
  • ½ tsp black pepper
  • Pinch of salt

How-To:

  1. In a large bowl, combine all ingredients but bread and Toby’s Tofu. Toss gently.
  2. Slice bread and toast until slightly browned. Top with Toby’s Tofu and tomato mix and serve immediately. Enjoy! 
Christmas Cucumber Canapes

Cucumber Canapés

These Cucumber Canapés, made with Toby’s Tofu Spreads, pomegranate seeds, and fresh herbs are easy to make, delicious, and perfect for the holidays! Or, just for a festive snack. Our friend Silvia made these beauties, and we can’t wait to try them out at our own holiday parties this season because how cute are they?! They look just little, healthy, edible ornaments.

Basically, irresistible. We love Silvia’s addition of red to the plates and napkins, too. Brings out that holiday cheer!

Christmas Cucumber Canapes

Ingredients:

  • 1 english cucumber
  • ¾ cup Toby’s Tofu, Lite Jalapeno
  • 2 tbsp pomegranate seeds
  • Handful of fresh dill

How-To:

  1. Slice cucumber into bite size pieces, about ½”.
  2. Scoop out middle part of the cucumber with a small spoon.
  3. Add a spoonful of Toby’s tofu to each cucumber and top with pomegranate seeds and dill. Enjoy!

Be sure to follow her on Instagram for even more delicious vegan inspiration. You can find us on Instagram and more recipes on Pinterest, too.

Christmas Cucumber Canapes

Cranberry Almond and Kale Salad

Cranberry Almond and Kale Salad

This cranberry almond and kale salad exudes wintertime deliciousness. Crisp kale, tart cranberries, crunchy almonds all go into making this salad irresistible. Add Toby’s Tofu Spread for a bit of protein to hold you over. Plus, pomegranate seeds, lemon juice, olive oil and garlic as light dressing. Silvia has done it again – blowing us away with her yummy creations.

It’s perfect for literally anything – serving at holiday parties, bringing to potlucks, or just to chow down on for lunch or dinner.

Cranberry Almond and Kale Salad

Ingredients:

  • 1 bunch kale, chopped
  • 2 tbsp green onion, chopped
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • ½ cup cranberries
  • ¼ cup sliced almonds
  • ¼ cup pomegranate seeds
  • ⅓ cup Toby’s Lite Tofu
  • Pinch of salt and black pepper

How-To:

  1. Mix all ingredients but Toby’s Tofu in a large bowl. Toss until combined.
  2. Add tofu on top and sprinkle with black pepper. Enjoy!

Cranberry Almond and Kale Salad

Vegan Stuffed Mushrooms - easy & perfect for the holidays! #FallingForTobys

Vegan Stuffed Mushrooms

These Vegan Stuffed Mushrooms, made with Toby’s Tofu Spreads, are easy to make, delicious, and perfect for the holidays! Join in with your creations: #FallingForTobys

Our friend Silvia made these Vegan Stuffed Mushrooms with Spinach, Toby’s Lite Tofu Spread & Dip topped with whole wheat breadcrumbs. Get the full recipe below or here on Silvia’s blog: www.thetinyavocado.com These are a perfect side dish for any Vegan Thanksgiving, fall spread, or potlucks. We tried something similar last year for a Game Day watch party.  They were delicious, but we’ve definitely been out-done (once again) by the amazing Silvia!

Be sure to follow Silvia on Instagram for even more delicious vegan inspiration. You can find us on Instagram and more recipes on Pinterest, too.

Vegan Stuffed Mushrooms

These Vegan Mushrooms were created as part of our #FallingForTobys giveaway & contest happening now. It’s the perfect way to test out Thanksgiving goodies before the holiday – we all know we’ll want it to be perfect for the big day!

VeganStuffedMushrooms

Ingredients:

  • 1 tbsp olive oil
  • 8 mushrooms
  • ¾ cup Toby’s Lite Tofu Spread & Dip
  • 1 garlic clove, minced
  • 1 tsp paprika powder
  • ¼ tsp cayenne powder
  • 1.5 cups packed fresh spinach, chopped
  • 2 tbsp whole wheat bread crumbs

How-To:

  1. Preheat oven to 350°F.
  2. Clean mushrooms carefully under running water or with a damp paper towel. Gently break stems off. Cut off the bottom part of the stem and chop the rest very finely.
  3. In a large skillet, heat oil under medium heat. Add garlic, chopped mushroom stems, paprika and cayenne powder. Cook for 3 minutes then add tofu and spinach. Cook for another minute or until spinach is wilted.
  4. Fill each mushroom cap with the tofu mix and sprinkle with breadcrumbs.
  5. Bake for 20 minutes or until slightly browned.
  6. Remove from oven and let cook for a minute or two.
  7. Serve and enjoy!

Vegan Stuffed Mushrooms - easy & perfect for the holidays! #FallingForTobys