#nutritional yeast

Whenever I make tofu it’s the same basic recipe: half flour, half nutritional yeast. And then whatever seasonings go with the meal. Mix together all the dry ingredients. Press your tofu and cut into cubes. Heat about a quarter inch of oil in a skillet on medium-high heat. Toss the tofu into the seasoning until completely coated and then put in the oil immediately so that the coating stays dry. Fry the tofu for about 6 minutes on each side and it should be ready to enjoy

As a southerner, grits are always an amazing breakfast. I make them every morning that I have the time. I love topping them with fresh veggies like tomatoes, green onions, sweet peppers, etc.

SMOKEY “CHEESE” SAUCE

LIQUID GOLD DRESSING

Servings: Makes 1 ¼ cups

STUFF
¼ cup apple cider vinegar
¼ cup water
1 tablespoon nutritional yeast
2 teaspoons tamari soy sauce
1 ½ teaspoons ground flaxseed
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove of garlic, peeled
ground black pepper, to taste
¾ cup oil of choice (sunflower, grapeseed or avocado are great at staying liquid in the fridge)

STEPS
In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined.

Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine.

Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.

NOTE
This is my go-to recipe when I’m almost done with a jar of mustard. I combine all the ingredients minus the oil in the jar, shake it well, and then shake in the oil.

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