#sofurecipes

real gud tteokbokki. vegan & gf. also really ez & ez clean up.

1 pot 1 spoon type deal :3

ahfjkdnkjanjfnjernj tteokkkkbokkiiiiiiiii rawR *morbs* 🍎🍎🍎🍎🍎🍎🍎🍎🍎

wow my photo of this actually looks pretty gud for once. slay lawl.

Not to flex but these literally look and taste like they’re from a bakery. I’m usually not great at baking cuz I change around the recipes too much but it seems this recipe is pretty forgiving.

this was so good that I don’t think I even took a photo even tho it was in this pretty pink glass pie dish I just got. just imagine some *scrumptious looking pasta* right here.

Time till ready 2 eat: 30 min

it’s delish 1) Slice firm silken tofu into desired size and medium heat oil/fat in pan. 2) In bowl #1: Mix corn starch and plant milk (I did oat. Soy is prob better. Make sure unsweetened) to make a whisked egg consistency. Salt and pepper. 3) In bowl #2: put panko bread crumbs. 4) Using fork, dip tofu in bowl #1 then bowl #2. Make sure all coated. 5) Fry in pan. Repeat w everything. Make…

Adapted from: Eat Plant-Based’s “5-Minute Vegan Sour Cream” tbh if u need 5 min to make this ur slow lawl 1) In blender or container that fits an immersion blender: – 1 package firm silken tofu (haven’t tried soft but seems like that would work too)– 2 tbs lemon juice– 1 tbs white wine vinegar (I think any vinegar would work)– 1 clove garlic– bit of salt 2) Blend 3) Wowzas. sour…