Mini Meal Prep (Roasted Nut and Seed Mix, Creamy Balsamic Vinaigrette, Whipped Tofu)
Ingredients: Chopped walnuts, Pepitas, Sunflower seeds, Olive oil, Salt · 30 min cook time · 350kcal · ₩22,200
Ingredients
50g Chopped walnuts, 30g Pepitas, 30g Sunflower seeds, 30ml Olive oil, 5g Salt, 2g Pepper, 1ea Shallot, 2ea Garlic, 60ml Balsamic vinegar, 15g Dijon mustard, 15ml Maple syrup, 100ml Extra virgin olive oil, 300g Extra firm tofu, 30g Nutritional yeast, 20g White miso, 1ea Lemon zest, 15ml Lemon juice, 15ml Ice water
Instructions
1. Preheat oven to 350 Fahrenheit (175 Celsius). Chop walnuts, pepitas, and sunflower seeds. Toss them with olive oil, salt, and pepper on a parchment-lined baking sheet.
2. Roast the nut and seed mix for 12 minutes, tossing halfway through, until golden and toasty.
3. Grate shallot and garlic into a jar. Add balsamic vinegar, Dijon mustard, maple syrup, sea salt, black pepper, and extra virgin olive oil.
4. Seal the jar and shake vigorously to emulsify, or use an electric frother for a super well-blended vinaigrette.
5. Mince a couple of garlic cloves in a food processor. Crumble in a block of extra firm tofu.
6. Add nutritional yeast, white miso, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper to the food processor.
7. Blend until really creamy. Add a tablespoon of ice water for a fluffier, looser consistency, if desired.
Source: Watch the original video