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!


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


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.


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!


  • 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.


Spring Quinoa Vegan Salad

Quinoa and Greens with Chunky Feta Dressing

Quinoa and Greens with Chunky Feta Dressing

This salad is the perfect lunch salad to get you through a dreary January day. Quinoa is a delicious and nutritious staple, and it pairs perfectly with our Chunky Feta Dressing and in salads (or both!).

Quinoa also has a ton of protein, so no need to add beans or meat to this salad – it’ll get you though the day!

Quinoa and Greens with Chunky Feta Dressing

We started with fresh, local winter greens and topped them with refreshing veggies – like tomatoes, radishes and cucumbers. Add avocado for fat, and drizzle with the world’s best Feta Dressing. Seriously, a lunchtime staple.

If you’re transporting your lunch, just wait to add the dressing until you’re about to eat. Or, add the dressing only in the quinoa and stir it up when you’re ready. That way, your greens and other veggies stay nice and fresh.

Quinoa and Greens with Chunky Feta

This quinoa and greens with chunky feta is about to become your new lunchtime favorite. This salad is packed with protein and healthy fat from the avocado. And, not without flavor thanks to the delicious feta. Yum!

Quinoa and Greens with Chunky Feta Dressing


  • About 3 ounces (or three handfuls) mixed greens
  • 1/2 medium avocado, sliced
  • 2 radishes, sliced
  • 1/2 small cucumber, chopped into bite-sized pieces
  • 1 handful cherry tomatoes, sliced in half
  • 1/2 cup cooked quinoa
  • Toby’s Chunky Feta Dressing


  1. Arrange the salad starting with the mixed greens then veggies. Top with cooked quinoa. Drizzle with Toby’s Chunky Feta and serve immediately.
In honor of Vegetarian Awareness Month, a story about being raised vegetarian. Mostly, in the words of Michael Pollan, Eat food. Not too much. Mostly plants. Simple foods you can feel good about!

Growing Up Vegetarian

The “Toby’s brand” started in a mom’s kitchen. Toby was making food for a reason – her kids were hungry. It wasn’t to support her family, make profits, or capitalize on “the next big thing.” It was out of necessity – to feed her kids. It was also important to Toby that her whole family be vegetarians and follow the same diet.

These days, Toby is retired and one of her sons, Jonah, now runs the company. In honor of Vegetarian Awareness Month we sat down with Jonah to talk about how growing up vegetarian affected his life and food choices.

On February 16, 2010 Toby Alves, Founder of Toby's Family Foods and her son and company CEO Jonah Alves pose for a portrait in the production plant in Springfield, Oregon.  The company is famous for their tofu pate but also produce things like salad dressing, sour cream, juice, and tofu seasonings.
Jonah and Toby, back before Toby had retired, making some of the delicious tofu spreads & dips. Vegetarian friendly, of course!


Why was it important to Toby for your whole family to eat vegetarian?

It was very important to my mother that we were vegetarian. My mother’s father died at age 52 of a heart attack. My mother attributed it to him eating red meat 3 meals a day.

What was a typical family meal?

A typical meal my mother would cook consisted of brown rice, cooked tofu or Tempeh steamed broccoli and a veggie platter with dip. We always had a veggie platter with dip.

How long were you a vegetarian?

I was a strict vegetarian from the day I was born to about 10 years old. My family continued to be vegetarians, but I began eating meat at friends houses starting at 10. However, 98% of my diet was vegetarian, until I was 18. From 18-30 I ate meat on a daily basis (mostly chicken and fish). From age 30 to the present I eat 80-90% vegetarian.

When you transitioned from a vegetarian to an omnivore, was it difficult?

Transitioning from vegetarian to omnivore was easy when I was young. Everything seemed to taste better with animal fat. However, as I got older, meat didn’t agree with me as much. Even though I liked the taste, the fat and heaviness I felt after eating got me back on a primarily vegetarian diet.

How do you think growing up vegetarian affect your food choices as an adult?

Being a vegetarian as a youth made me much more aware of the foods I eat as an adult. It’s not about being a vegetarian, but about being aware of how specific ingredients, processes and packaging impact a person’s body. It has made me food conscious, for better or worse.


And there you have it! We still practice our vegetarian roots here at Toby’s, but we accept all eaters and diets. Not everyone is a vegetarian, but we being plant-based is a huge part of who we are!

Michael Pollan sums it up best:

In honor of Vegetarian Awareness Month, a story about being raised vegetarian. Mostly, in the words of Michael Pollan, Eat food. Not too much. Mostly plants. Simple foods you can feel good about!

Or as we like to say, simple foods you can feel good about. Now, go celebrate the rest of Vegetarian Awareness Month and spread the word.


What does plant based eating really mean? This is a great infographic!

Plant Based Eating

October is Vegetarian Awareness Month, and we’re celebrating all things around plant-based eating.

Did you know that we started as a vegetarian company? It’s true! So plant-based eating is a topic near and dear to our hearts. We still embrace it here at Toby’s, and we hope that our tofu spreads and dressings encourage more plant based eating. After all, they make great veggie dips.

Turns out not everyone has such a deep history of plant-based eating, so we’re here to help fill in the gaps.

As for my own story, I was a vegetarian for several years and still prefer eating that way. And while I was a vegetarian, people would often say things to me – like, “But where do you get your protein!?” or, “Well, I only used chicken broth, so it’s vegetarian. Right?” No. If you used chicken broth, made from chickens, it’s not vegetarian. But, I tried to understand that not everyone knows the ins and outs of plant-based eating and what it’s all about.

So in honor or Vegetarian Awareness Month, we wanted to put together this little infographic to tell you more about what plant based eating is, and how to get enough of the right nutrients that everyone is so concerned about. And, rightfully so, everyone should be aware of these important nutrients, vitamins and minerals.

Great guide to plant based eating with 5 things to watch and what it means to follow a plant-based diet


Are we missing anything?