Happy Monday, my fellow foodies! What’s new with you? I hope you had a good and/or productive weekend, I know I did.
Life has been crazy and I won’t get into it, but if you’re ever curious about my life as an author, check out my other website here or click one of the social links below and find me!
So, life & busy. Well you know what that means, right? Easy peasy vegan recipes that require medium effort for maximum taste and nutrition. And now that it’s warm, those points are even more important because I need extra hours in the day to make sure I can soak up some sun whenever she decides to shine bright.
Today was the first tennis day of 2026 and I’m sure my big ol’ cheesy grin tells the tale.
After shopping in the morning and tennis in the afternoon, I was looking for a vegan meal that was easy to make and easy to batch-ify for a double meal. Enter, whipped tofu!
I’m not sure what I was thinking when I came up with this recipe other than I was really in the mood for some good, rustic bread, which started those mental gears churning. I’m not low-carb but I also don’t go crazy with simple carbs either, but when I do have bread I like to be creative about my calories and nutrients.
This easy whipped tofu recipe is the best of both world and it’s really simple. I promise.
Kitchen Tools:
Blender or Food processor
Bread knife
Cutting board
Mixing bowl
Saute pan
Wooden spoon
Ingredients
Smoked tofu (firm)
Shallot
Garlic
Lemon zest
Cocogurt (vegan yogurt)
Bread
Spiced green olives
Pine nuts
Red pepper flakes
Instructions:
Sauté shallot & garlic over medium heat until golden. Remove from heat and let cool.
Break apart tofu inside a blender or food processor bowl, add smoked paprika, lemon zest, lemon zest and about 30 grams of cocogurt.
Add half the shallot & garlic mix, and pulse a few times.
Run until smooth, adding more yogurt or liquid as needed to get the right consistency.
Transfer tofu to a mixing bowl and continue to season as needed.
Take the remainder of the shallot & garlic mix and rough chop it, along with olives and pine nuts. Add a pinch of red pepper flakes and stir until combined.
Cut your rustic bread into thick slices and cover with your delicious whipped tofu. Sprinkle olive mix on top.
Enjoy with whatever else you like. I added an apple, cucumber & mint salad on the side because it’s a warm day and it was so dang refreshing!
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Tell me what you think about this!