This Warm Citrus Salmon salad is definitely in my top five favorite salad combinations ever: crispy warm salmon with hearty edamame and colorful, crunchy vegetables – all dressed up in a sweet and salty dressing.
Over the past few months I’ve picked up a lot more packs of tofu to store in the fridge since it tends to have a longer shelf life compared to fresh poultry or fish. Plus, it’s a pretty nutritious plant-based source of protein that takes on any flavor you add to it – so it’s versatile!
One of my favorite ways to use it up? Making this crispy baked buffalo tofu bites as part of my meal prep. So good with roasted veggies, in pasta (hi mac + cheese!) , or on top of a salad!
I used these chickpea crumbs as the breading since it was what was in my pantry (love that they add extra protein + fiber from the chickpeas), but feel free to sub in panko or regular breadcrumbs (I’ve tried both and they all work!)
The hardest part about prepping tofu is making sure you drain it well beforehand – that’s how the tofu stays crispy and not soggy. The best way to do this is to wrap it in a towel, place it on a plate, and put heavy objects over it (think books, a cast iron skillet, etc.). Drain for 20 mins or so and you can start any recipe that calls for tofu with it.
This post is written in partnership with the BUSH’S® Beans. Thanks for supporting everything that makes nutrition happen!
Adding another plant-forward recipe for your Meatless Monday archives – veggie stuffed portobello mushrooms! Mushrooms are versatile vegetable that work in a variety of vegetarian friendly recipes because of the great hearty texture.
This is a sponsored post written by me on behalf of BUSH’S® Beans for IZEA Worldwide. All opinions are 100% mine. BUSH’S® Beans
Start your day with an extra serving of veggies (or two!) with these hearty black bean fiesta breakfast hash tacos with sweet potatoes, brussel sprouts, and red bell pepper!
Although this is suitable for any meal, it’s a great breakfast option for when you want something more savory. I love the spice combination and how versatile it is to work in a variety of different recipes.
This post is written in partnership with The Quaker Oats Company. Thanks for supporting projects that make Nutrition Happen!
Have you spotted the new Quaker Oat Beverage yet? It’s got a smooth texture that makes for a great plant-based swap in any recipe – think smoothies, baked goods, cooked into your oats in the morning, or just on its own!
It’s so much easier now to find plant-based and lactose-free options that fit into your lifestyle, no matter what that looks like. I’m all for more ways to eat oats and oat bran benefits. Quaker’s Oat Beverage is specifically made from oat bran and for every 1 cup serving, you’re getting fiber from the oat bran + chicory root, calcium, and vitamin D.
Studies have shown that 3 grams or more of soluble fiber daily from oat bran, as part of a diet low in saturated fat and cholesterol may help reduce the risk of heart disease. Oat Beverage has .75 grams of soluble fiber per 8 oz. serving