I know I haven’t been as active as I wanted to be lately, I’ve had a few family emergencies these past few weeks. It’s so wild how one month you are on top feeling great and the next you aren’t. October even only 6 days in has been a rollercoaster. Some amazing moments 😌. And some not so great 😔. I just hope that everyone regardless of who you are, remember to breathe remember that one setback doesn’t mean full spiral downward over all that they have accomplished. Be proud and celebrate even if it’s a bad week! ESPECIALLY if it’s a bad week.
Anyway I give y’all ginger miso kale salad with baked acorn squash and Buffalo garlic tofu (the tofu is a dupe for Whole Foods!!) I got it from the sun Sentinel!
A little fall inspo for spooky season!!👻🎃
Normally I’d explain all I’ve done but since I’ve made a previous post on how to treat your kale I’d refer back to my “warm farro and kale salad” the real heavy hitter in this dish is the miso dressing!!
Miso ginger dressing Ingredients:
1 Tbs. miso paste
1 tbs. maple syrup or agave
1/3 cup rice vinegar
1/4 cup canola oil
1 tbs. sesame oil
1 nub. Of ginger
1 clove garlic
1/4 tsp. White pepper
1 tbs. soy sauce
Buffalo garlic tofu:
1 block pressed tofu
8 cloves garlic
1/4 cup coconut aminos
1/4 cup canola oil/ olive oil
1 tsp. Fresh ground pepper
This part is super easy in a blender put all the ingredients for the miso dressing in a blender blend until smooth!
In a blender also put the oil, coconut aminos, garlic cloves, and pepper blend until smooth marinate the tofu for at-least 1 hour! Preheat your oven to 350 This is when I’d roast your acorn squash! Add your tofu to a pan using remaining sauce to top over tofu. Bake for 20 min.
I added acorn squash, plus the seeds baked, and carrot ribbons! Top with your favorite topping and bam!💥 You got yourself a fall crowd pleaser!
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