How To Prepare Tofu - 5 Different Ways - Cook With Me

🌱 In this video, I’m bringing you five mind-blowing and delicious ways to transform tofu into a plant-based masterpiece. From crispy air-fried tofu to mouthwatering tofu stir-fry and even a surprising high- protein queso dip, you won’t want to miss these epic tofu transformations. Get ready to elevate your tofu game, impress your friends, and discover the versatile world of plant-based cooking. 🍽️🌟 ▻Join My V-Fit 8 Week Fit Vegan Transformation Challenge: ⭐️Challenge Starts January 15th⭐️ Will you join me? #veganprotein #veganbodybuilding #tofu _____________________________________________________ FOLLOW ME: ♥ INSTAGRAM: ♥ FITNESS IG: ♥Website: ♥TikTok: @nataliematthewsofficial Inquiries/Manager: Matt@ ______________________________________________________ **LINKS DISCOUNT CODES** ▻My Favorite LIVBody Supplements (Get FREE Shipping use code: FITVEGAN) ▻All Outfits Are From BuffBunny Collection (Discount Code: NATALIE) ______________________________________________________ RECIPES: ▻ Get My High Protein Vegan Cookbook: ▻Tofu Egg Salad: Makes 6 servings Macros per serving: 14g Protein / 9g Carb / 5g Fat Calories: 137 INGREDIENTS - 500g extra firm tofu, my favorite is Hodo - 2 stalks of celery, chopped - 2 cloves of garlic, minced - 1 lemon, juiced - 1 tablespoon nutritional yeast - 1/2 tablespoon apple cider vinegar - 1 teaspoon agave to balance all the flavors - 25g Dijon mustard - 20g chopped green onion - 5g Kala Namak Black Salt: This ingredient is incredibly important. The salt will give the tofu its traditional “eggy“ flavor. - 1/4 teaspoon black pepper STEPS 1. Process all the ingredients until you achieve the desired consistency. You can process for less if you prefer a chunky salad or process more to get a smooth spread. 2. Serve on some toasted bread with lettuce, tomatoes, pickles, and enjoy! _____________________________ ▻Vegan High-Protein Queso Dip: Serves 10 Macros per serving: 2g Fat / 3g Carbs / 5g Protein Approximately 50 calories per serving INGREDIENTS -1 block (350-400g) silken tofu -3/4 cup (100g) chopped red bell pepper -5 tablespoons (25g) nutritional yeast -1 tablespoon lemon juice -1 tablespoon (16g) tahini sauce -1/2 teaspoon Himalayan pink salt -1/4 teaspoon turmeric (for color) STEPS 1. In a high-speed blender, combine tofu, red bell pepper, nutritional yeast, lemon juice, tahini, salt, and turmeric, and blend thoroughly on high until smooth. 2. Add water if needed or until reaching desired consistency. 3. Heat for 35 seconds in the microwave, serve on top of some chips, and enjoy!