Vegan Vietnamese Fried Tofu with Tomatoes (Đậu hũ sốt cà)
July 24, 2020
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Prep Time
5 min
cooking time
0
Servings
1
total time
5 min
Watch how to make it here
My quick, go-to post-workout breakfast smoothie. It’s the perfect amount of sweetness, satisfying, and full of healthy nutrients that will provide fuel for the body.
1. Frozen kale, spinach, and mango were used in this recipe to save time and money. Using the frozen version, it eliminates the need to wash and dry produce or chop up the fruit. 2. I used Vega vanilla plant-based protein powder but any brand will work just fine as long as it is vanilla or not flavored. 3. For any leftovers, store in a sealed jar for up to one day.
5 min
0
1
5 min
Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!
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