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- Hey, health nuts.
Welcome back to my channel.
My name's Nikole and today we are in the kichen,
we are getting some cooking done.
I am so excited because I'm gonna be sharing
three unique and very delicious tofu recipes
that you may have never seen before.
But I definitely have never made these before
and I'm so excited.
But when I say I nailed them, I did good.
Like, they're so good, you would never know
that tofu is in any of these.
Not that, I feel like tofu gets this bad rap
and it really shouldn't because it's delicious,
it's super versatile,
and it's a great plant-based alternative
because it's high protein and it really takes on
any flavor that you give it.
Now, when it comes to tofu,
you wanna look for a really good quality one.
And I really love Sunrise Soya Foods.
They have a whole range of different soy products,
so whatever you're looking for, they probably have it.
And they're actually sponsoring
and collaborating with me on today's video.
I love that they are non-GMO and I can always rely on
the quality and freshness of their product.
And I'm gonna show you guys in today's video
how to make three sweet and savory recipes
that honestly are gonna blow your mind that tofu is in them.
You won't believe it until you try it and taste it.
It's so good and I'm gonna show you guys
exactly how to make them.
So before we hop in, I want you to take a second
and hit that red subscribe button down below
so you don't miss out on any future video of mine.
Also, all of these recipes will be linked
down below in the info box on my blog
so you can print them and make them tonight for dinner
because they're so good.
Okay, let's hop right into the video.
First up, we are making my butternut squash
and spinach lasagna roll-ups.
We're gonna start by making the lemon-herbed tofu ricotta.
To a food processor, I'm adding in
my Sunrise extra firm tofu
that I've just drained and crumbled up.
Lemon juice.
Fresh lemon zest.
This adds so much flavor and the tofu
is just gonna soak it all up.
Nutritional yeast.
Olive oil.
And some fresh herbs that I've just chopped up.
Today I have some oregano and basil,
which add so much flavor and freshness to this ricotta.
For spices I have garlic powder
and some sea salt and black pepper.
You're gonna process this until you get
a nice, smooth ricotta-looking texture.
And I'm telling you, this legit looks like the real deal.
I've made this before, and with this fun new flavor combo,
I'm just so obsessed, it really does taste
and look like the real ricotta cheese.
We're gonna set that aside and start
with our butternut squash sauce.
To a pot with some boiling water, I'm adding in my steamer
and some peeled, cubed butternut squash.
I actually already bought it prepared,
which makes it really easy.
And I'm just gonna top it with a lid
and steam it until it's fork tender.
Transfer your butternut squash back to the food processor.
Add in your choice of nut milk.
I'm using some unsweetened oat milk.
Unsalted butter.
And some sea salt and black pepper to season.
Process until you have a nice, smooth puree
and you can set aside.
All right, so now we're gonna make our veggie filling
because as you know, lasagna has many layers.
So to a large, nonstick pan, I just added
a little bit of olive oil,
zucchini that I've thinly sliced using a mandolin,
frozen, chopped spinach that I've just thawed
and squeezed out all of the water,
minced garlic, and some sea salt and black peper.
Saute for a few minutes until the zucchini has softened
and everything just smells like garlic and deliciousness
and then you can set it aside because we are ready
to roll up our lasagna roll-ups.
I've gone ahead and cooked my brown rice lasagna noodles.
Just follow the directions on the package.
To prepare these, you're gonna start off
by spreading out the tofu ricotta along the lasagna noodle.
Layer on some of the zucchini and spinach mixture,
and then gently roll up until you've reached the end.
They're actually quite easy and quick to prepare
so don't worry, you're gonna get through it really quickly.
You can just do it normal style,
but I just think the flavor really cooks up nicely
when they're just in little rolls.
To a large casserole dish, you're gonna spread out
some of that butternut squash puree mixture.
This is just gonna help the roll-ups
not stick to the bottom.
Evenly place your lasagna roll-ups
so they fill up the casserole dish.
Mine fit 12 perfectly.
Take the rest of the butternut squash mixture
and just evenly spread it across the top.
Now, this is the last step, which is definitely crucial.
You're gonna sprinkle some freshly grated mozzarella cheese.
You can obviously omit this step
if you want it to be completely dairy free,
but I just think it adds a really nice final touch
to this lasagna.
Cover with foil and pop it into the oven to bake
and once it's ready, this is what it looks like.
I like to garnish it with some freshly chopped herbs
for presentation, but also, it's a really nice flavor
when you bite into it.
And you can serve this right away, while it's nice and hot
and it's honestly so good,
probably my favorite lasagna I've ever made.
You definitely need to try this recipe.
It is a crowd pleaser.
Next up, we have my crispy baked tofu nuggets.
In a shallow bowl, you're gonna mix together
eggs and tamari.
This is just gonna add some extra flavor
for when we're dipping our tofu blocks
into the dredging station.
In another bowl, we're gonna mix together
some brown rice bread crumbs.
You can use whatever ones that you like.
Sesame seeds.
Nutritional yeast.
And some spices.
I have onion powder, garlic powder,
paprika, sea salt, and black pepper.
And then just give that a quick mix with a fork.
So now we're gonna set up our dredging station.
I have brown rice flour, I've got the bread crumbs,
and egg mixture, and for the tofu,
I'm using the Sunrise extra firm again
because it really holds up its texture really well,
but also, it just holds onto all of the breading
that we're gonna put onto it.
First thing I'm gonna do is coat it in the brown rice flour.
I like to use one hand for dry and one hand for wet
so you don't end up with like an oven mitt
of breading on your hands.
Dipping it into the egg/tamari mixture.
And then finally, into the bread crumb mixture.
And as you can see, it's gonna coat
really easily onto the tofu.
And then repeat this until you have breaded
all of your tofu nuggets.
I'm gonna prepare a baking sheet
lined with a silicone baking mat
with some sprayed avocado oil.
I love this little spray bottle.
It makes it really easily to evenly spray your baking mat
without using too much oil.
Lay out all of your tofu nuggets
and we're gonna pop it into the oven
to get crispy and golden.
As always, all of the directions will be over on my blog.
A link will be down below.
This is what it looks like when they are out of the oven.
They are so crispy and delicious
and you can dip them in whatever sauce that you like.
I made a really quick sriracha lime mayo sauce,
which will be on the blog post.
You guys are gonna love these.
They're so fun to make, and they're super crispy,
even though they're just baked in the oven.
All right, now it's time for dessert.
I am making my healthy tiramisu.
We're gonna first start by making the crust.
To a food processor, I'm adding in
some really juicy, soft medjool dates that I've pitted.
Process them until you get a nice smooth ball
that kind of resembles caramel.
I like to just break mine up
before we add in the rest of the ingredients.
I have a couple of teaspoons of my favorite herbal coffee
that I'm just adding some boiling water to.
You can use regular coffee if you'd like.
I just don't do well with caffeine,
but whichever one will work well for this recipe.
Add that into the food processor.
Vanilla extract, a pinch of sea salt, and some almond flour.
And then just process until smooth.
You almost want to get this soft,
cookie dough kind of consistency.
It's gonna be really delicious
at the bottom of our creamy tiramisu.
And this is what it should look like.
Next we're gonna make the creamy middle layer,
which is the mascarpone cheese.
I'm using Sunrise medium firm tofu that I've drained.
It has just enough of a silky texture,
but firm enough that it's gonna set in the fridge.
For a sweetener, I'm using maple syrup.
Melted coconut oil.
Unsweetened soy milk.
This is just gonna help it thicken up
a little bit more than other plant-based milks.
Almond butter.
Vanilla extract.
A pinch of sea salt.
A couple of splashes of some dark rum.
Blend this on high until silky smooth.
You really want no lumps in this mixture.
And then set it aside while we prepare our crust
in our little ramekins.
So this recipe makes one large tiramisu,
but I really like to do them in little portion-size dishes.
So you're gonna scoop out and divvy up the crust mixture.
And then just press it down with your fingers.
Top it with the creamy tofu mascarpone filling.
And you're ready to pop this into the fridge
for a few hours to set.
Once they're ready, you can go ahead and lay them out
on a cooling rack or a plate
and we're just gonna dust them with some cocoa powder.
There is something so satisfying
about all of these different flavors,
the cocoa powder, the creamy center with the cookie bottom.
You guys will love this recipe
and you will wanna make it again and again.
It's so good.
I can't get over this tiramisu.
This is probably one of the best desserts I've ever made
and I never would have thought to put tofu in it.
I really challenged myself on this one,
but I'm so happy with the outcome.
I always use tofu in savory dishes
and this has inspired me to try it
in more desserts like this one.
It's so good, you can't taste the tofu,
yet it, like, creates the best texture possible
for this dessert.
That's so good.
I just want to say a huge thanks again
to Sunrise Soya Foods for sponsoring this video.
Honestly, I've been using their products for years.
Matt loves them and you do not have to be vegan
or vegetarian to enjoy tofu.
We love switching things up, and like I said, so versatile,
and it really takes on any taste that you wanna add to it.
And one thing I do wanna mention
is that they have new packaging,
so keep an eye out in your local grocery store.
I hope today's video proved that you can use tofu
in so many different ways and it will be delicious.
And it's fun to play around
and see what you can create next.
As always, don't forget to subscribe.
I post new videos on here every single week
and I will see you guys in my next one.
Bye, guys!
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