VEGAN DINNER 003: Baked tofu w olives, lemon and tomatoes + avo bruschetta + baked rosemary potatoes

Описание: ⭐️ TURN ON CAPTIONS FOR INGREDIENTS ⭐️ Get recipes:
Avo bruschetta → https://theplantbasedschool.com/brusc...
Baked tofu → https://theplantbasedschool.com/baked...
Roasted potatoes → https://theplantbasedschool.com/roast...

INGREDIENTS LIST
🌱 AVO BRUSCHETTA
500 g (17.5 oz) bread slices 0.6 inches (1.5 cm) thick.
500 g (17.5 oz) tomatoes
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cloves garlic
15 leaves basil
1 tsp sea salt
0.5 tsp pepper
1 avocado optional

🌱 BAKED TOFU
(Bake in oven at 360F or 180C for 30 minutes)
250 grams (8.8 oz) tofu firm
12 cherry tomatoes
30 small olives black or green
21 capers
1 sheet nori seaweed cut into 3 pieces
3 thin slices of lemon
2-3 tbsp extra virgin olive oil
3 cloves garlic
salt & pepper
1 tsp parsley finely chopped

🌱 ROASTED POTATOES
(Bake in oven at 360F or 180C for 45 minutes)
1 kilogram (2.2 lb) potatoes
120 grams (1 cup) bread crumbs
5 sprigs rosemary
30 grams (2 tbsp) olive oil extra virgin
1 teaspoon salt
⅓ teaspoon black pepper
2 cloves garlic

CHAPTERS
0:00 3 ideas for a vegan dinner
0:17 How to make avo bruschetta
2:44 How to make baked tofu
5:40 How to make roasted potatoes

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)