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To bake this in the oven: This should work at 400 degrees for 20 minutes! Be sure to line the pan with parchment, and give it a toss halfway through. Tofu: I’ve been using the tofu from Costco for this (the Fountain of Health brand, extra firm). But I’ve also made this with other brands […]

For the veggies: I typically do sweet red peppers sliced into rings, and green beans cut in half or thirds (about a heaping cup of each). Other veggie options: Fresh spinach would also be great (hardly needs any cooking time – only about 1 minute, so add right at the end). Frozen mixed veggies would

Crackers: I served these with a flat garlic thyme cracker at the last dinner party I had and it was so good! But really, this dip would go with just about any type of crackers. Chopper: I love this little chopper for crushing or chopping nuts (and sauces, and veggies – I use it all

Egg Roll, Meet Taco. Are you even ready for this? What we have here is like an egg roll filling (meat, cabbage, carrots, soy sauce, garlic, ginger) meets a fried little taco (flour tortilla, fresh veg on top, gochujang sauce for serving) and the whole thing eats a lot like a folded sandwich. That’s going

Oven Directions: We tested these in the oven and it works great; 10 minutes at 400 degrees and broil for a minute or two if you’d like a little more browning. Baking them on a wire rack will help prevent sticking and get air flow all around. When not using a rack, only coat the

Smashed Potato Salad Was My Favorite Lunch This Month. As a basic girl born and raised in the Midwest, these are three top-tier restaurant items for me: a shreddy, choppy salad crispy golden French fries runny, drippy, housemade ranch dressing. This salad is for anyone who loves that combo. It is a spin on the