Toby's Tofu Recipes

Stuffed Peppers_-3.jpg

Stuffed Peppers

Stuffed Peppers with Toby’s Paté

  • 4 bell peppers (we used red and yellow) 

  • 2 cups cooked quinoa 

  • 1.5 cups black beans

  • 1 cup corn

  • 1 cup chopped mushrooms

  • ¼ cup chopped red onion 

  • ¼ cup vegan cheese (we used Daiya)

  • 1 tsp chili powder

  • 1 tsp garlic powder 

  • ½ cup salsa

  • 1 tbsp Toby’s Seasoning Mix


  • Sliced Avocado

  • Cilantro

Stuffed Peppers_-5.jpg

How To:

Heat oven to 375 degrees. Slice bell peppers in half, remove seeds. Mix all ingredients together besides peppers, Tofu Paté, and toppings. Stuff peppers with mix and add to a baking dish. Cover and bake for ~25 minutes. Remove from oven, add a dollop of Toby’s Jalapeño Paté to each pepper (optional to brown for another 10 minutes without cover). Before serving top with sliced avocado and cilantro. Enjoy!


Jalapeño Paté Enchiladas

Jalapeño Paté Echiladas

  • 6 tortillas (we used corn)

  • 1 cup Toby’s Jalapeno Tofu Paté

  • 1 cup frozen spinach 

  • 1 cup red pepper, chopped

  • ¼ cup onions, chopped

  • ⅓ cup cheese (we used vegan Chao cheese) 

  • 2 jalapeño peppers, seeds removed & chopped

  • 2 tbsp nutritional yeast 

  • ½ tsp cumin

  • ½ tsp cayenne pepper

  • 1 cup red enchilada sauce 


How To:

Start by sautéing chopped onions, spinach, red pepper, and jalapeño pepper until browned. Add Toby's Tofu Paté, spices, and cheese. Warm up tortillas and fill with veggies and Paté mix, then roll close. Add ⅓ cup of enchilada sauce to an oven safe dish. Add enchiladas and pour rest of red sauce on top. Bake at 375 degrees for ~10 minutes. Top with sliced avocado and cilantro (optional). Enjoy!


Three Bean Salad

Three Bean Salad with Paté

  • ¾ cup garbanzo (chickpeas) beans

  • ¾ cup kidney beans

  • ¾ cup black beans

  • 1 cup corn

  • ½ cup cherry tomatoes, sliced 

  • ½ cup mini bell peppers, sliced

  • 1  avocado, cubed 

  • 1 cup Toby’s Tofu Paté

  • Handful of cilantro, chopped

Three Bean Salad-10.jpg

How to:

Choose three different beans for this delicious bean salad recipe. We used canned garbanzo beans (chickpeas), kidney beans, and black beans. Mix beans and Paté in a bowl to evenly coat the beans. Add corn, cherry tomatoes, bell peppers, and toss. Top with avocado, cilantro, and a dollop of Paté. Enjoy!

Lettuce Wraps.jpg

Lettuce Cups

Lettuce Cups


  • Lettuce

  • Gardein Vegan Meat Crumbles 

  • Bell pepper, chopped

  • Radish, chopped

  • Cilantro, chopped

  • Corn

  • Toby’s Jalapeno Tofu Pate

  • Daiya Mozz Shreds 

  • Lime, sliced

Lettuce Wraps-19.jpg

How to:

Cook meat crumbles and set aside. Wash and dry lettuce. Add meat crumbles to each lettuce leaf. Then top with veggies, add dollops of tofu pate, sprinkle with cheese and squeeze with fresh lime juice. Enjoy!


Seasoning Bowl_-16.jpg

Tofu Bowl

tofu bowl

How To:

Cook tofu according to instructions of Tofu Spice packet. Serve with a bowl of rice noodles, broccoli, spinach and avocado. 

Seasoning Bowl_-17.jpg

Corn Summer Salad_-3.jpg

Roasted Corn Summer Salad with Paté

Roasted Corn Summer Salad with Paté


  • 2 cups corn, fresh or frozen 

  • 1/2 cup green zucchini, sliced

  • 1/2 cup of yellow zucchini, sliced

  • 3/4 cup cherry tomatoes, sliced

  • 1/2 cup tempeh, sliced 

  • 1/2 cup mushrooms, sliced 

  • 1 tbsp soy sauce 

  • Handful of chopped cilantro and basil for garnish 

  • Pinch of salt and pepper

How To:

Heat 1 tbsp of oil in a large pan. Add all ingredients besides cilantro and basil, cook for 8 minutes under medium heat or until golden. Add to a large serving plate, garnish with cilantro, basil and fresh squeezed lime. Serve with your favorite Toby’s Tofu Pate. Enjoy! 

Corn Summer Salad_-19.jpg


BLT Sandwich

BLT Sandwich


  • Toby’s Original Tofu Pate

  • Lightlife Vegan Bacon 

  • Lettuce

  • Tomato, sliced 

  • Avocado, sliced

  • Ketchup



Toby’s Healthy Cinco de Mayo Tostadas

TOBy’s Healthy Cinco de Mayo Tostadas

Pairing drinks + eats for Cinco de Mayo can be a challenge. These tostadas are a tasty pairing with any beer, cocktail or mocktail! They put a healthier twist on your typically loaded corn tortilla. Enjoy these with family and friends this May for a wonderful Mexican feast!


  • 4 Tostadas Shells (or corn tortillas)

  • ½ can refried beans (we used Amy’s)

  • 1 cup shredded lettuce

  • ½ can corn

  • ½ cup red onion, sliced

  • ½ cup Toby’s Tofu (we suggest our jalapeño for an extra kick!)

  • 4 radishes, sliced

  • 1 tomato, diced

  • 1 jalapeno, sliced

  • Handful of cilantro, chopped

  • Fresh lime juice

How to:

Heat tostada shells (or tortillas) in oven until warm. Spread refried beans on shells, add lettuce, corn, tomatoes, onion and top with Toby’s tofu & cilantro. Squeeze with lime juice.

  1. Enjoy with your favorite beer or non-alcoholic beverage!


Salad Jar_-3.jpg

To-Go Salad Jars

To-Go Salad Jars

Grabbing lunch to-go? Keep it healthy AND simple with this salad jar idea. Easy to grab on your way out the door or stow in the fridge for a quick lunch option. These jars can be easily customized to your liking but we have some ingredient options to start you off. Here’s what we added:


  • Quinoa

  • Celery

  • Tomato

  • Chickpeas

  • Cucumber

  • Parsley

  • Pinch of salt

  • Drizzle of olive oil

  • Toby’s Original Tofu

How to:

  1. Add desired amount of ingredients to a bowl, mix and fill a jar or jars. Top with Toby’s or bring in a small container on the side if you’re saving it for later. Enjoy!

Salad Jar_-5.jpg

Tofu Bake-3.jpg

Tofu Bake

Tofu Bake

Wintertime means warm, creamy, and perfectly comforting dishes for chilly nights in. Make this tasty tofu bake for a great dinnertime delight and have leftovers to keep you going throughout the week. It’s totally satisfying, simple to make, and packed with plant-powered protein.


  • 3 ½ cups cooked pasta

  • ½ cup cashews

  • ⅓ cup onion, steamed

  • 1 cup potatoes, steamed

  • 1/4 cup cheese (we used Follow Your Heart)

  • 3/4 cup coconut milk (add more if too texture is too thick for your taste)

  • 2 tbsp nutritional yeast

  • Pinch of salt and pepper

  • 1 cup spinach

  • ½ cup Toby’s Original Tofu

How to:

  1. Cook pasta according to package instructions.

  2. Add rest of ingredients besides spinach and tofu to a blender or food processor and blend until smooth.

  3. Pour cheese sauce in a pan with the noodles and spinach, mix until coated.

  4. Transfer to an oven safe dish and add dollops of tofu. Cook at 375 degrees Fahrenheit for 10 minutes.

  5. Remove and top with green onion and cilantro (optional). Enjoy!



Roasted Veggie and Amaranth Salad With Toby’s Tofu

Everything there is to love about fall and winter harvests you can find in this salad. Let this keep you warm and cozy without having to sacrifice your health during the chilly months. Warm amaranth pairs deliciously with squash and brussels sprouts, while parsnip and fennel add a unique and refreshing crunch.


  • 1 cup sliced fennel

  • ¾ cup sliced parsnips

  • ½ cup sliced carrots

  • ½ cup sliced squash

  • 1 bunch kale, chopped

  • ½ cup brussels sprouts

  • 1 cup cooked amaranth

  • ¾ cup Toby’s Original Tofu

How to:

  1. Cook amaranth according to package instructions. Set aside and let cool.

  2. Meanwhile, add sliced veggies to a cooking sheet, drizzle with olive oil, salt, and pepper.

  3. Roast at 400 degrees Fahrenheit until crispy and slightly browned. When done cooking, add on a bed of kale. Serve with cooked amaranth and Toby’s Tofu. Enjoy!



For seasonal recipes this salad is the perfect savory roasted mix of vegetables and vegan alternatives like “meats,” cheezes, and other favorites. Add this to your table to entertain or start your first course with something on the lighter side. Enjoy with a bubbly beverage for perfect pairings.


  • 3 cups arugula, packed

  • 2 cups mushrooms of choice

  • 1 large beets, cooked and sliced

  • Field Roast “ham”, sliced

  • ½ pear, sliced

  • ¼ cup pecans

  • 2 tbsp Follow Your Heart Parmesan

  • 1/2 cup Toby’s Jalapeno Tofu

How to:

  1. Heat oil in a skillet and add mushrooms. Add pinch of salt and pepper, cook until browned.

  2. Add arugula on a serving plate, then sautéed mushrooms + the rest of the ingredients.

  3. Drizzle with oil (optional), serve with Toby’s Tofu and Field Roast ham. We suggest enjoying this with this seasonal apple drink.


Autumn Harvest Salad

Full of all the harvest we can find during fall, this dish takes our PNW fruit and squash harvest to the next level. Packed with delightful delicata, perfectly ripe figs, and crunchy pomegranate, this incredibly colorful salad is full of antioxidants with sweet and savory flavor! Top with a little bit of Toby’s Jalapeño Tofu for some extra creamy texture perfection!


  • 4 cups of kale, chopped

  • 1 cup of figs, sliced

  • 1 cup of delicata squash, sliced

  • 2 carrots, sliced

  • 1/2 cup of pomegranate seeds

  • 1/2 of an apple, chopped

  • 1/2 of an avocado

  • Almond slices

  • Salt and pepper

  • Toby’s Original Jalapeño Tofu

How to:

  1. Heat oven to 450 degrees Fahrenheit. Toss sliced squash in oil and bake until golden brown/ crispy. Let cool for a few minutes.

  2. Add all ingredients to a plate or bowl, top with squash and drizzle with olive oil (optional). Serve with Toby’s Jalapeño Tofu. Enjoy!


Warm Quinoa vegetable Salad

This salad is a perfect transition from the warm months to fall. It has a crunchy, creamy combo of fresh, seasonal vegetables and comforting quinoa. Make it for the week or have it ready for a delicious side at dinner and start savoring the flavors of fall!


  • 1.5 cups of cooked quinoa

  • 1 head of kale, chopped

  • 1/2 of a delicata squash, about two cups

  • 1/2 cup of italian parsley, chopped

  • 1/2 cup of pecans

  • 1/2 cup of dried cranberries

  • 6 large dates, pitted and sliced

  • Oil

  • Lemon juice

  • Salt and pepper

  • Toby’s Original Tofu

How to:

  1. Cook quinoa according to package instructions. Heat oven to 450 degrees Fahrenheit. Toss sliced squash in oil to coat and bake until golden brown/crispy. Let cool for a few minutes.

  2. Add quinoa, kale, and parsley to a large bowl and mix. Next, add squash, pecans, cranberries, and dates. Drizzle with oil of choice (optional), squeeze lemon juice, and add salt + pepper. Add a dollop of your favorite Toby’s Tofu. We used the Original for this one. Enjoy!



All the picnic feels, ever. If you're in need of a way to spice up the baguette and rosé you plan to bring on your next summer outing, don't forget the Toby's spread. Mixed with basil and balsamic for a fresh take on this Italian classic, you can enjoy it completely vegan, without sacrificing any of the creaminess.


  • Baguette, sliced

  • Tomatoes, sliced

  • Toby's Original Tofu Spread

  • Fresh basil, sliced

  • Balsamic vinegar

How to:

  1. Spread Tofu on bread, then add tomatoes, basil and drizzle with balsamic vinegar. Enjoy!


Toby's Tofu, Avocado, and Chickpea Toast

If you're dreaming of vacationing somewhere in The Mediterranean, a slice of this creamy and crunchy toast topped with chickpeas and sun-dried tomatoes will take you right there. A quick and easy breakfast or lunch option, avocado, chickpeas, and our tofu spread are a wholesome combo. Top them with mint and basil for an extra enlivening pick-me-up!


  • 2 slices bread of choice

  • 1/2 cup Toby's Lite Jalapeño Tofu

  • 1 avocado

  • 3/4 cup chickpeas

  • 3 sun–dried tomatoes, sliced

  • 3 basil leaves, chopped

  • 5 mint leaves, chopped

  • 1/2 tsp nutritional yeast

  • Pinch of salt and pepper

How to:

  1. Add small amount of oil to a pan, then add chickpeas and cook on high-medium heat for 3 minutes. Add mint and basil leaves and cook for another minute. Mix in nutritional yeast, salt and pepper, and stir.

  2. Add Toby’s Tofu to toast, then smashed avocado and then chickpeas. Top with sun-dried tomatoes and sprinkle with nutritional yeast. Enjoy!


Spicy Tofu Toast


  • Whole wheat bread

  • Toby's Lite Jalapeño

  • Tomato, diced

  • Tahini, drizzled

  • Balsamic vinegar, drizzled

  • Sesame seeds

  • Cilantro

  • Lemon juice (fresh squeezed)

  • Pinch of cayenne pepper

  • Pinch of salt (optional)

How to:

  1. Spread Toby's Lite Jalapeño on toast. Top with the rest of the ingredients.


Taco salad

A classic recipe for a quick dinner during those warm nights when no one feels like cooking. This salad combines fresh, in-season goodies with a little crunch and a little spice for flavor in every bite!


  • Shredded lettuce

  • Textured vegetable protein

  • Tomatoes

  • Avocado

  • Cilantro

  • Snap peas

  • Toby's Lite Jalapeño

  • Daiya cheese

  • Lemon juice

  • Hot sauce

How to:

  1. Toss lettuce into a bowl then top with the rest of the ingredients.


Tofu Toast: 4 ways

Taking your toast routine to a whole new level! We might be biased, but we think that our tofu spread on toast is the new avocado toast. Our spread is super versatile and pairs well with both sweet and savory toppings. If you're feeling on the sweet side, test our apple toast. If you're wanting more savory, try it with our cucumber combo.


  1. Toby's Tofu Spread with pepitas, sunflower seeds, and olive oil

  2. Toby's Tofu Spread with apple and golden flaxseed

  3. Toby's Tofu Spread with cucumber, salt, and pepper

  4. Toby's Tofu Spread with Trader Joe's Everything But The Bagel Sesame Seasoning Blend

Tofu Veggie Wrap

Your typical sandwich or salad is probably in need of a revamp. We have got you covered with these salty sweet plus the perfect amount of crunch wraps for a healthy protein source in your lunch box. Make 'em the night before for an easy no-fuss entrée.


  • Toby's Lite Jalapeño Tofu

  • NuCulture Cashew Spread

  • Sliced cucumber

  • Sliced bell pepper

  • Vegan Chick'N

  • Vegan Cheese

  • Red Cabbage

  • Lettuce

  • Spinach

How to:

1. Add all ingredients to your favorite wrap. Fold like a burrito and cut in half for easy serving. Serve with hot sauce (optional).



Toby's Paté Pinwheels

A perfect party pairing! Roll these up at your next dinner-party for a delightfully flavorful appetizer or throw them in your lunch on the go. With a refreshing crunch of basil, creamy swirl of our tofu, and an extra punch of lime, this is a snack sure not to disappoint. 

  • 2 large flour tortillas

  • 1 cup Toby's Lite Tofu Pate

  • 3/4 cup sun dried tomatoes

  • ½ cup red cabbage, shredded 

  • ½ small bell pepper, sliced thinly 

  • ½ avocado, sliced 

  • ¼ cup red onion, sliced 

  • Handful of cilantro

  • Handful of dill

  • Basil

  • Arugula


How to:

Grab two of your favorite tortillas. Spread ½ cup Tofu Pate of on each tortilla, then divide the rest of the ingredients to them. We made one with cilantro and one with dill, but if preferred divide equally to each tortilla. Roll up one at a time, slice into 1” pieces. Optional to secure with toothpicks. Enjoy with your favorite drink! We picked Genesis Organic Cranberry Lemonade to go with our pinwheels. Enjoy! 


Vegan Meal Prep: 4 Ways

The idea of "gym shark" meal prep never looked so tasty. Switch up your typical routine and try making this week's meal prep plant-based! These delicious combos are totally satisfying and still look appealing come Friday. 


  1. Zucchini Noodles, Raspberries, Blueberries, Pumpkin Seeds, Balsamic Vinegar, Toby’s Tofu

  2. Baby Spinach, Dino Kale, Tofurky chick’n, Red Bell Peppers, Almond Slices, Olive Oil

  3. Arugula, Tomatoes, Smoked Tempeh, Cranberries, Toby’s Tofu, Olive Oil

  4. Zucchini Noodles, Mashed Avocado, Strawberries, Lemon, Salt and Pepper



Strawberry Basil Toast

A delightful and refreshing mashup that will definitely make your tastebuds tingle! Don't let the mix of sweet strawberry, creamy avocado, basil, and Toby's Tofu scare you--think of your favorite summer salad like strawberry basalmic and avocado to make for a tasty toast perfect for any season!


  • Dave's Killer Bread

  • Toby's Lite Tofu

  • Basil, chopped

  • Strawberries, sliced

  • Avocados, sliced

  • Lemon pepper

How to:

  1. Toast bread and add Toby’s Tofu. Top with sliced avocado, sliced strawberries, chopped basil and a sprinkle of lemon pepper. Enjoy!

Avocado + Tofu Toast

A new twist on your typical avocado toast! Add this recipe to spice up your breakfast routine--the perfect combo of pepper and creamy avocado gain depth with this tasty tofu addition. 


  • Two slices of whole grain bread

  • 1/2 ripe avocado

  • 3 tbsp of Toby's Lite Jalapeño Tofu

  • Cilantro

  • Red pepper flakes

  • Pinch of sea salt

How to:

  1. Toast bread and add Toby's Tofu, sliced avocado, and cilantro. Top with red pepper flakes and sea salt.



Another amazing vegan recipe created by our lovely friend Silvia of The Tiny Avocado. This Fall Harvest Salad is packed full of our favorite seasonal veggies and topped with Toby's Lite Tofu Spread. It is sure to be the perfect addition to any autumn meal.


  • 1 cup brussel sprouts, halved

  • 1 cup butternut squash, cubed

  • 1 cup shredded kale, cabbage, and carrot mix

  • 1 cup cooked quinoa

  • 1/2 cup pecans

  • 1/2 cup dried cranberries

  • 1/2 cup Toby's Lite Tofu Spread

  • 1/2 cup Miyoko's vegan mozzarella

  • 2 tbsp pumpkin seeds

  • Olive oil

  • Juice from 1 lime

  • Salt + Pepper to taste


  • Cook quinoa according to package instructions and let cool.

  • Drizzle olive oil in a large pan under medium heat, saute brussel sprouts and butternut squash under medium heat until cooked (about 10 minutes). Let cool.

  • Add the rest of the ingredients (expect Toby's) to a large bowl and mix well.

  • Mix in quinoa, brussel sprouts and squash. Toss.

  • Add Toby's and salt and pepper when ready to serve.



Hearty Rice & 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? This plate is nice and hearty while not being too heavy! The thing we love most is that this salad will fuel you through some of your longest work days or biggest life adventures. As usual, we’ll have to thank our friend Silvia for this delicious, vegan Hearty Rice and Bean Plate with Toby’s Tofu.



  • 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.

  • Plate the rice and add asparagus. Serve with Toby’s Lite Tofu and fresh parsley.

Toby's Tofu.Jpeg
Toby's Family Foods Recipes.jpeg

Toby's Cucumber Rolls

We have another fantastic vegan recipe for you courtesy of our friend Silvia! Toby’s Cucumber Rolls are easy to make and incredibly delicious.  You can make them as workday fuel, feature them as finger food for your next party or just enjoy them with your family!  The tasty difference in these Cucumber Rolls are the herb garnishes that will have you wanting as many as your diet will allow!



  • Use a potato or vegetable peeler to shave long, thin slices. Place slices on a paper towel to remove moisture.

  • 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.

  • Place on a plate, sprinkle with pepper, serve and enjoy!

Toby's Tofu.jpeg
Toby's Family Foods Recipes.jpeg

Avocado and Tofu Crostini

We love crostinis as appetizers, they’re crunchy, bite-sized, and tasty.  They don’t take any room up in the oven 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!


  • ½ french baguette, sliced

  • ½ cup Toby’s Lite Tofu

  • ½ avocado

  • 2 tbsp pomegranate seeds

  • 1 tbsp chives, chopped

  • Drizzle of balsamic vinegar


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


Avocado. jpeg
Toby's Tofu.jpeg

Fresh Vegan Bruschetta

Fresh Vegan Bruschetta is a year round favorite of ours. It’s the perfect appetizer that will impress a date, your mother-in-law and pretty much anyone who tries it!  This recipe is vegan approved and will even be appreciated by your non vegan friends!  A special thanks to Silvia for this fun and tasty creation!


  • 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 want a non vegan version)

  • 2 tbsp olive oil

  • ½ tsp black pepper Pinch of salt


  • In a large bowl, combine all ingredients but bread and Toby’s Tofu.

  • Toss gently.Slice bread and toast until slightly browned.

  • Top with Toby’s Tofu and tomato mix serve and enjoy!

bruschetta. jpeg
Toby's Tofu.jpeg

Cucumber Canapes

Cucumber Canapés, made with Toby’s Tofu, pomegranate seeds, and fresh herbs are easy to make and absolutely delicious! They make a wonderful snack or perfect appetizer to serve at your next cocktail party. Thanks to Silvia for the delicious recipe!



  • Slice cucumber into bite size pieces, about ½”.

  • Scoop out middle part of the cucumber with a small spoon.

  • Add a spoonful of Toby’s tofu to each cucumber and top with pomegranate seeds and dill. Enjoy!

Toby's Lite Tofu Pate. jpeg

Cranberry Almond 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.


  • 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


  • Mix all ingredients but Toby’s Tofu in a large bowl. Toss until combined.

  • Add tofu on top and sprinkle with black pepper. Enjoy!


Toby's Tofu Salad Kale Vegan.jpeg
Toby's Tofu.jpeg

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! 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! 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

  • Salt & Pepper

  • Red pepper flakes


  • Preheat oven to 400 degrees F.

  • Slice potatoes in half and then quarters.

  • 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.

herb potatos.jpeg
Toby's Tofu Recipe.jpeg

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. 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


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.


Toby's Tofu.jpeg
Toby's Tofu.jpeg