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Home » vegan

vegan

  • Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw
  • Vegan Ranch Dressing (Or Dip)
  • Blueberry Muffin Protein Smoothie
  • Apple Crumble Yogurt Bowl
  • Simple Stewed Apples
  • Apple Pie Overnight Oats
  • The Best Creamy Curried Butterbeans On Toast
  • Crispy Gochujang Tofu Sandwiches with Sriracha Slaw
  • Summer Farro Salad with Herbed Vegan Cheese
  • Easy Mango Chia Yogurt Pudding without Milk
  • The Best Dragon Fruit Smoothie Recipe
  • The Best Vegan Blueberry Muffins
  • The Best Vegan Strawberry Muffins with a Crumble Topping
  • The Best Peanut Paradise Tropical Smoothie Copycat
  • Easy One-Bowl Vegan Apple Crumble Muffins
  • Easy Vegan Southern-Style Peach Cobbler
  • The Best Watermelon Spinach Smoothie
  • Easy Vegan Cream Cheese Danish with Puff Pastry
  • Simple & Refreshing Pineapple Agua Fresca - Pineapple Water
  • The Best Ever Bakery-Style Vegan Blackberry Muffins
  • Easy Vegan Chocolate Cupcakes (Moist & Fluffy)
  • How to Make Vegan Chocolate Buttercream Frosting
  • The Best Soft & Chewy Vegan Chocolate Chip Cookies
  • Easy & Unbelievably Vegan Vanilla Cupcakes (Moist & Fluffy)
  • Quick & Easy Vegan Buttercream Frosting (5 Ingredients)
  • Easy Vegan Chicken Wraps with Creamy Pesto Mayo
  • Unbelievably Easy Vegan Stuffed Crust Pizza
  • Super Easy Vegan Chunky Monkey Chia Pudding
  • The Best Salted Caramel Protein Smoothie (Vegan)
  • Easy Jerk Tofu Bowls with Mango-Hummus Dressing (Vegan)
  • Easy Peri-Peri Tofu Bowls with Lime Yogurt Sauce (Vegan)
  • Easy Curried Sweet Potato and Chickpea Bowls (Vegan)
  • The Best Kiwi Quencher Copycat (Refined Sugar & Dairy-Free)
  • Easy Cauliflower Shawarma Nourish Bowls (Vegan)
  • Incredibly Easy JUST Egg Frittata
  • Easy Creamy Vegan Orzo Bowls with Herby Yogurt Sauce
  • The Best Blimey Limey Smoothie (Tropical Smoothie Cafe Copycat)
  • Tiramisu Overnight Oats (Vegan)
  • Overnight Oats with Frozen Fruit
  • 5 Simple Vegan Toast Ideas (Sweet & Savory)

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Hi, I'm Vina! Recipe developer, food photographer, writer, and creator of Quirky Pineapples with a passion for plant-forward cooking and baking.

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  • These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.
    Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw
  • This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy. Ingredients You’ll Need: Tofu: I prefer super firm tofu for the best texture Dairy-Free Milk: I used almond milk but any unsweetened kind will work. Panko Bread Crumbs: for the nice crunchy coating Oil: Any neutral high-heat oil is fine. I like to use canola or avocado oil. Buffalo Sauce: I used the Primal Kitchen brand. Cornstarch: this will make the cutlets extra crispy Soy Sauce: will add flavor to the tofu as a marinade. Toppings: I like to top this with my creamy cucumber celery salad and sprinkle of vegan feta. How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad: Slice the pressed tofu into 4 equal slabs. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more. Refrigerate and allow the tofu to marinate for at least 30 minutes. While the tofu is marinating, prepare 3 shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside. Heat a medium-sized skillet with the oil on medium heat. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil. Brush each side of the cutlets with a generous amount of buffalo sauce. Top with the creamy cucumber celery salad and vegan feta. Serve & Enjoy! More Tofu Recipes You’ll Love:
    Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad
  • This crisp and creamy cucumber celery salad is the perfect side dish or crunchy sandwich topper. Made with refreshing cucumber, celery, herbs, and a delicious homemade vegan ranch dressing, this flavorful dish is sure to please.
    Creamy Cucumber Celery Salad (Vegan)
  • These vegan apple cream cheese Danishes are the perfect “fancy” vegan dessert to make without much effort. Made with a simple apple pie filling recipe, delicious cream cheese spread, and store-bought puff pastry to keep things quick and easy.
    Apple Cream Cheese Danishes w/Puff Pastry

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