Awesome, Easy Holiday Weekend Snacks Using Hummus!

Memorial Day Weekend is notoriously known for consuming empty calories where you ate or "picked" a lot but don't feel satisfied the way you would if you ate an actual sit down meal. I have a solution for that common summer holiday problem - the unofficial meal! When you include Sabra hummus in your entertaining, your snacking or munching is probably as healthy and filling as it gets and becomes a meal, unofficially.

I have created two fun recipes using Sabra hummus and they are so incredibly easy, that you might just want to forgo the usual junky options and go for these instead this holiday weekend.

The first recipe is so elegant and ever so simple that your guests will be thoroughly impressed and you won't break a sweat whatsoever. They are classy and dainty little finger foods that won't get your hands messy as you eat them, and they prove to be an excellent appetizer or snack that feels satisfying like a light meal.

The second recipe is a little more hearty, but will leave your party goers pleasantly surprised! They look so beautiful that people won't imagine that they were simply just a couple ingredients, thrown together in a super effortless way. Another substantial addition to your cookout or gathering that will make guests leave feeling better and not worse.

Ok, for the moment you have all been waiting for... the recipes!

Hummus Stuffed Vegetable Bites

• Mini cucumbers (as many as you'd like to use appropriate for your crowd size)
• Cherry tomatoes (as many as you'd like to use appropriate for your crowd size)
• Sabra hummus in Classic flavor
• Paprika, to sprinkle on top

Slice cucumbers into 1/2 inch "coins" and cut cherry tomatoes in half. With a small melon ball tool, carefully scoop out a little of the cucumbers and tomatoes leaving room for hummus and making a small "bowl" in them; arrange them on a serving tray or plate. Place hummus into a piping bag with a star tip and pipe the hummus into the cucumber and tomatoes. Sprinkle the tops with a little bit of paprika. Refrigerate until ready to serve! They are bite sized so there's no need for tooth picks!

Broiled Olive Tepenade Hummus Stuffed Tomatoes

• 2 medium tomatoes, sliced in half with middles scooped out
• 8 tablespoons Sabra hummus in Olive Tapenade flavor
• Dried parsley, optional 

Place scooped out tomato halves on a baking sheet. Dollop 2 tablespoons of the hummus part (not the olive tapenade part that is in the middle of the container) into each tomato half. Then top each half with the olive tapenade found in the center of the hummus container. Sprinkle with parsley, if using, then broil on high for 10- 15 minutes. Serves 4.

These recipes are guaranteed to please! And if you would like more Sabra recipes, please check out my other Sabra post from earlier this month.

And for now, the Dirty Vegan is signing off - I hope everyone has a safe and fun holiday weekend! On Memorial Day, and always, I am grateful to the service women and men of America who so bravely and selflessly gave their lives for our safety and freedom.

This blog post was sponsored by Sabra.

Healthier Takes On Classic Snacks & Apps For National Hummus Day! Everyday I'm Hummus'n!

Tomorrow (May 13th) is National Hummus Day, hooray! I'm celebrating along with Sabra and most of the nation because hummus has saved my vegan butt. I love hummus as it is, right out of the container, but I have particularly enjoyed using it to replace other ingredients in recipes to make dishes healthier but actually add more flavor than ever before. I have done this with so many types of dishes, but to celebrate National Hummus Day, I'd like to share some quick and easy appetizer and snack ideas. These are super simple to whip together, so you can grab some hummus and party along with me! Obviously, my go-to hummus brand is Sabra because they are the best at doing hummus and many other delicious products.

Healthy Hummus Queso Dip

I have always loved cheesy queso dip but I don't like the feeling after eating too much... and let's face it, that dip is addicting. I won't ever stop making vegan queso, but for those times when I really do need to scale back on the fat and cals for a few (and need the nutritional boost that adding Sabra provides), I do my queso with hummus and I do it like this:

• 1 (10-ounce) container of Sabra Hummus (any flavor but I like Classic or Garlic for queso)
• 1/2 cup- 1 cup Sabra Salsa (I like using their Restaurant Style in Medium spicy)

Just mix in a bowl - that's it! You can warm it up a little if you like, but I never do. I think the best part of this dip is the refreshing quality it has and it is perfect for summer entertaining.

Creamy Hummus Guacamole Dip

I love creamy guac but usually when you make it creamy, you add sour cream. Well I thought, why not add some more protein and nutrition to an already nutritious ingredient (avocado guacamole)?

• 1 (10-ounce) container of Sabra Hummus (any flavor, but I like using Classic for this)
• 1 (8-ounce) container of Sabra Guacamole

Mix together and serve with chips! It doesn't get much easier (or more delicious) to serve and enjoy snacks or appetizers on National Hummus Day!

Tortilla Taco Pinwheel Bites

Sabra came out with this new flavor of hummus, Taco Inspired Hummus with pico de gallo and it is amazing! My mind was racing with ideas for recipes to make using this hummus just after I took one taste of this stuff! I wanted to make a quick snack using it and pinwheels came to mind. I have served this hors d'oeuvre so many times due to the fact that it is so easy to put together but really impressive to serve to guests,

• 4 flour tortillas
• 1 cup of Sabra Hummus in Taco Inspired flavor
• 1/4 cup shredded lettuce/ fresh greens
• 2 tablespoons salsa
• 4 slices veggie deli style"turkey"

Lay 4 flour tortillas flat and spread each evenly with hummus, sprinkle on olives, lettice and salsa, then place a deli slice on top. Roll each tortilla up tightly, then slice into "wheels", 4- 6 wheels per tortilla, depending on how large you want them. I prefer to make them smaller because when you entertain you don't want guests feeling like they have too big a mouth-full of food as they are chatting and drinking cocktails, so bite-size works awesome.

With these simple recipes, you can see why hummus has become the "unofficial meal" - fresh, filling but also good for you! What I like about the unofficial meal is that it takes the formality out of eating and makes getting together with family or friends fun and entertaining, but you are munching on a food that isn't just "empty" calories like other snacks can be - it really is a good meal. The unofficial meal; I love that.

Stay tuned this month for more hummus recipes from me! I have some recipes that you wouldn't imagine could be made so flavorful but also much healthier for you because of the addition of Sabra hummus.

Everyday I'm Hummus'n

This blog post was sponsored by Sabra.

Vegan Wine, Y'all!

"I cook with wine, sometimes I even add it to the food." - W. C. Fields

Whether you are a seasoned vegan looking for some new cruelty-free wine options, or a new vegan who is confused on how wine can even be non-vegan, I have some great news for you! Mezzacorona wine is vegan-friendly!

I love Mezzacorona and I will tell you why. They are vegan, they are green, they are hip, and they are inexpensive! Imagine a vegan wine that tastes so fancy that you'd swear it cost $300 per bottle, but is as affordable as buying a 6-pack of beer and obviously more elegant. If you are looking for all of those things, Mezzacorona's delicious wines are  for you!

When Mezzacorona contacted me and wanted to send me wine, my first thought was, "sure!", but then I immediately thought of the fact that they might not be vegan and might contain added sulfates... so I had to do the research first. I was pleasantly surprised to learn that they are not just vegan but also focused on preserving our natural environment; you know I love this!

My friends over at Barnivore have confirmed that their wines are suitable for us Dirty Vegans; I'm happy!

"I confirm that all Mezzacorona Wines are suitable for vegans.
We do not use fining agents such as egg albumin, casein, gelatin or isinglass to clarify the wine. The only fining agent, which is used, is Bentonite."

So here is what we sampled from Mezzacorona...

Mezzacorona Pinot Noir - a fantastic wine with characteristics of bright red cherry, blackberry and brown spice, you'll enjoy this wine paired with vegan roasts like Tofurky or Fieldroast.

Mezzacorona Pinot Grigio - I loved this wine and it was my favorite for its aromatic crisp green apple, mineral and honeysuckle notes. This light and refreshing wine pairs awesome with appetizers, soups and pasta.

Mezzacorona Rose - my second favorite, this wine has a rather complex aroma profile of wild red berries with floral notes of roses and geranium. I'd pair this with practically anything, but vegan stuffed mushrooms would be perfection!

Cliffhanger Pinot Grigio - in this amazing wine you'll enjoy ripe stone fruit with ripe pear surrounded by a white melon and fresh peach flavor, with light and elegant floral notes. Embodying a rich, smooth body and acidity, with a fresh, mineral finish, it is another great wine to pair with pasta and appetizers.

Such beautiful wine!

These were really yummy wines and I recommend this vegan and eco-friendly brand to anyone who enjoys a good quality at that. Big thanks to Mezzacorona for your generosity, I definitely savored these. Saluti!

Vegan Lasagna Nests: Fun Spring Dinner!

"There is no sincerer love than the love of food." -George Bernard Shaw

The inspiration for today's recipe, comes from something that my mother recently made. She made lasagna "cupcakes" using wontons and lasagna ingredients. The idea to even make this today, was when I was perusing the cupboard and refrigerator for dinner ideas to come to me. I had about half of a box of lasagna noodles, 5 noodles to be exact. What on earth do you do with that? I dislike wasting anything, especially food, so I decided to make something like my mother's lasagna cupcakes, except these will be called Lasagna Nests and be made with the noodles. Last year (big and waddly, and about to have a baby), I made Candy Bird's Nests, that were very make-with-your-kiddos friendly. So this spring, here are some edible nests that are cute, fun, and guaranteed to be a hit with your family.

Vegan Lasagna Nests

What you will need:

• 5 lasagna noodles, cooked al dente according to box and cut in half
• 1/2 cup pasta sauce
• 8 oz frozen spinach
• 1 16 oz container Tofutti Ricotta "Cheese"
• 1 tsp dried oregano
• 1 tsp Litehouse Garlic
• 2 tsp Litehouse Italian
• 1/2 tsp sea salt
• 6 slices Tofutti Mozzarella, crumbled
• 1 tbsp ground flaxseed
• GoVeggie vegan Parmesan "cheese", to taste
• Muffin Tin
• Coconut Oil to grease tin with

This is what mine looked like before baking them!

What to do:

Preheat oven 350 degrees. Grease 5 spots on a muffin pan with coconut oil. In each cup of the pan, place lasagna noodle half, crisscrossed. Spoon about a tablespoon of pasta sauce in each cup. In a large bowl, combine spinach, ricotta, oregano, garlic, Italian seasoning, salt, Mozzarella, and flaxseed, then scoop it into each cup on top of the pasta sauce that you spooned. Drizzle remaining pasta sauce on top of each cup and sprinkle with Parmesan. Cover with foil and bake for 35 minutes. Uncover and bake for another 5- 10 minutes. Let sit in pan for about 10 minutes before removing from pan and serving. The longer you let them sit to set, the easier they are to remove from pan and the prettier they look. These would be great to serve with salad and garlic bread. Enjoy!

The finished product! Yummmm!

Litehouse Herbs Review & Amazing Artichoke Recipe!

Tell me if this has ever happened to you. You buy fresh herbs at the store, with every intention of using the entire bunch, but sadly they wilt away to their demise before you ever get the chance to use them. Or, have you ever purchased one of those herb plants, to find that one day it just dies on you? Or how about this one - have you ever bought a bunch of fresh herbs and then by the next morning, they appear to be as wrinkly as a 95 year old man's behind? For the record, I have never seen a 95 year old man's behind, but I am just guessing that there is some sort of resemblance. Let's face it, fresh herbs taste so much better than those dried herbs that you find on the dusty shelf in the grocery store. If you are like me, you have longed for herbs and spices that have the taste of freshly picked produce but the convenience of spice-rack-friendly, herbs in the jar. Finally, the solution to our dilemma has arrived, and it's name is Litehouse!

Litehouse sent me their delicious and fresh tasting herbs to try in: Thyme, Spring Onion, Ginger, Sage, Garlic, Italian, Parsley, and Basil. I used the same amount that a recipe would call for with fresh herbs. The ratio is the same. You just add them to water to revive them. I also added them to dishes that were watery already, like soups or stews. I've been using these herbs in everything and my food tastes so much fresher! And the value and convenience is great! For instance, you get about 3 bunches of basil in just one jar of Litehouse instant herbs! Pretty neat. I have been having such success using these, so here is my favorite recipe so far. The Litehouse herbs add something seriously special to this dish. Here is my Herby Steamed Artichoke Recipe and you can find Litehouse products by browsing their online store or at retailers like Target.

The Dirty Vegan's Herby Steamed Artichokes

Serves 2

What you will need:

2 artichokes, washed, stems cut, tops cut (about 1 inch)
1 heaping tsp Litehouse Parsley
1 heaping tsp Litehouse Garlic
1 heaping tsp Litehouse Spring Onion
2 bay leaves
1 lemon
1/4 cup white wine
2 tbsp olive oil
4 cups water
1 bouillon cube
sea salt and black pepper to taste

What you will need to do:

Place all ingredients in a large sauce pan. Cover and let artichokes steam in the Herby steaming liquid for about 30 minutes, or until leaves are tender. To eat, simply scrape the pulp from the leaves with your teeth (don't eat the leaves - yuck!). You can eat the heart by removing the prickly covering around it. The heart is soft and delicious and really soaks up all of the flavors in the steaming liquid. Enjoy!

This is what the artichokes looked like in the delicious Herby broth!

And as they were steaming to perfection. Yum!

You've NEVER Seen Vegan Cheese Like This Before!

I am so excited to share this post with you. I recently received delicious vegan and raw cheeses from Tree Nut Cheese, Dr. Cow and let me tell you, they have completely changed the way I feel about vegan cheese. Thanks Dr. Cow, for ruining vegan cheese for me because I can no longer look at processed vegan "cheeses" the same way after enjoying your real cheese! I did a taste test with another vegan cheese, and there was no comparison after experiencing Dr. Cow's aged nut cheeses. What the other vegan cheese companies are going for, Dr. Cow actually did it; they nailed it. They achieved real vegan cheese that would fool anyone and it is mighty tasty! It is also healthy! There are just three or four ingredients in each of their products, and they are quality ingredients at that. Did I mention they are fancy shmancy?! Well they are fancy shmancy. Finally, a vegan cheese that you can put out at parties that will actually impress snobby cheese connoisseurs. Take that! Now let's look at this delicious cheese.

My cheese arrived perfectly packaged and in beautiful form. Little bundles of art. Tree Nut Cheese Dr. Cow's cheese is like a work of art. These are the aged cheeses.

This is the Cream Cashew Nut Cheese similar to cream cheese or a cheese spread but like the Upper East Side version. I actually felt weird spreading this on my bagel. Like it was too good for my crap bagel. Well, because it is. I'm not kidding this is fancy, good-quality stuff.

I enlisted the help of my husband on eating these cheeses. What we did was try a slice of each cheese by itself, then on a cracker, and eventually on other things. The cheeses have a sort of rind (which we ate and it was delicious!) but are smooth and creamy in the middle, without being overly soft. They also slice incredibly easily. Each cheese is a little different however, so I'll tell you about the ones that we tried and the different ways that they were enjoyed in our household.

The Aged Cashew Nut Cheese was one of our favorites! It is mild, scarily tasted like dairy cheese, and had a classic or original flavor. It is aged for 3 months, which is pretty darn cool. This is a sort of hard cheese but can be spreadable also (especially if you leave it out of the refrigerator for a few minutes). This cheese was great by itself. Serve this to guests to impress!

This Aged Cashew and Dulse Cheese was also aged for 3 months. The sea algae dulse gives this cheese a light ocean flavor. This cheese is perfect for cheese and crackers, or even to enjoy over a baked potato as it pairs well with vegetables. It is creamy and we really enjoyed the flavor.

The Aged Cashew and Hemp Seeds Cheese was awesome! The hemp seeds add such a rich and delicious flavor to this cheese. It is sharp like cheddar, also aged for 3 months, has a creamy yet firm texture, and has some omegas in there. This cheese can stand up to any dairy cheese and win. And where else can you find a cheese with omegas in it?

The Aged Cashew and Blue Green Algae has a fun appearance and interesting flavor. Also aged for 3 months, it is mellow but has a tangy aftertaste. And algae has such wonderful health benefits. I can't think of a better way to get your nutrition-on than by eating cheese and crackers, can you?

The Aged Cashew and Kale Cheese has a bold kale flavor. If you love kale as much as I do, you will enjoy this cheese. This cheese has also been aged for 3 months. With the strong taste combination of cheese and kale, along with it's health benefits, I really enjoyed this cheese.

Upon handling the Aged Macadamia Cheese I thought for sure it would be my favorite. It is much softer than the other aged cheeses and the appearance is rather pretty. This is very high-end, very spreadable cheese, but came along with a very strong macadamia nut flavor. But hey, it is made with macadamias. With that being said, we began to really enjoy the flavor the more we ate it. It is a fun cheese for sure that probably pairs great with wine. Another impressive cheese.

The Cream Cashew Nuts Cheese is super fun! Use it as cream cheese, sour cream, spread, you name it! This is highly spreadable and tastes just like a cream cheese complete with the tang factor. It is a small container but a little goes a long way! We've tried this on everything and we still have some left. It just really seems to last. It has such a tasty yet strong cheesy flavor that you wouldn't want or need to pile this on a bagel or sandwich. Less is more. Absolutely wonderful cheese!

I've done so much with these cheeses! Including this taste comparison on fresh bakery bread. Here is the Cream Cashew Cheese and on the top left you can see another vegan cream cheese beside it. Really no competition; Dr. Cow wins hands down. I couldn't finish the portion with the other brand's cream cheese on it. It actually tasted very different in comparison and not quite something that I would want to eat right out of the container like I can with Dr. Cow. I will save this other brand's cheese for adding creaminess to recipes or for desserts, etc. Once you've gone Dr. Cow's Tree Nut Cheeses, you can't go back.

The Cream Cashew Cheese is also great on cucumber slices and other veggies!

Here I sliced the aged cheeses and put them in my sandwich. What a treat!

I also used the cheese grater to grate, slice, and even crumble the aged cheeses! That turned out awesome! You can do anything with this cheese. Gone are the days where vegans had to settle on whatever we can get. How refreshing is it to have vegan cheese that is soy-free? I love soy and all, but a girl does need her variety! The age of vegan cheese is here, and Dr. Cow's has changed the game. What a wonderful experience! 

And for now, the Dirty Vegan is signing off. Go get yourself some real vegan cheese and have a nice party, will ya'?!

Hot Maple! Review, Recipe, & GIVEAWAY!

Hey Ya'll, recently I came across a really great vegan-friendly, made in the USA (based out of Portland), product called Hot Maple Smokey Habanero Sauce from Hot Maple Foods and was lucky enough to get my hands on some. Hot Maple uses maple syrup instead of sugar. What I love about this company is that not only do they use the syrup for flavoring, but also for sustainability. The process of harvesting and refining maple syrup is much more environmentally friendly than other sugars. Also, what I love about maple syrup is that you know it did not go through a bone-char refining process that many white sugars and sweeteners do. With that being said, Hot Maple is a great hot sauce for us vegan folk! And one of you will be winning a bottle...

Hot Maple has a subtle maple flavor but is not overpoweringly maple flavored whatsoever. My husband and I love spicy and I'm somewhat of a hot sauce snob; I must say this is really spicy stuff. I really enjoyed the smokey, spicy, with a hint of sweet flavor.

The texture is really lovely since it is slightly chunky. I love a really delicious, textured hot sauce that is not watery and runny. This hot sauce would be great in any recipe but I think especially great in Mexican dishes like salsa, guacamole, tacos, etc. Here is the first of many recipes I will post using Hot Maple. I made this rustic potatoes and vegan sausage dish that can be served as a hearty side or alone as a meal. I chose to make this dish using Hot Maple Smokey Habanero Sauce because I feel that the ingredients, especially the potatoes, compliment the flavors in the hot sauce, especially the warmness of the habanero and maple.

Rustic Spicy Potatoes and "Sausage"

What you will need:

6 medium potatoes, cleaned, quartered, and boiled

3 tbsp olive oil

2 cups frozen peas

1 14oz package vegan sausage, cut into chunks

1/2 cup vegetable stock

1 vegan bouillon cube, any flavor

1/4 cup Hot Maple Smokey Habanero Sauce

Sea salt & black pepper to taste

What you will need to do:

Boil potatoes, drain and set aside. In a large pan, heat olive oil and cook frozen peas until thawed. Then add in sausage and cook for a moment or so. Next, add potatoes and remaining ingredients and cook until thoroughly warmed and combined. Enjoy!

Okay, I know you are all waiting for me to tell you how can win this 5oz bottle of Hot Maple Smokey Habanero sauce, right?! In order to enter my Hot Maple giveaway, all you have to do is:

1. Comment below and tell me what you will make with this Hot Maple if you win! AND
2. Follow me on twitter: @theDirtyVegan and Tweet about the contest (mention @theDirtyVegan to get credit)!

Tweet and comment as much as you'd like! Each additional Comment and Tweet after your initial entry are BONUS entries! 

I will choose the winner this Saturday, February 22nd at 8:00 PM EST, so until then, enter away! Good luck, this is a very spicy prize!

Beans are the New Trail Mix!

Move over Trail Mix, there's a new healthy snack in town!

Gone are the days of boring snacking. No beans about it, I am glad that I got my hands on some goodies from The Good Bean! So here is the scoop, The Good Bean makes all natural, roasted chickpea snacks in a whole bunch of delicious flavors. Flavors like, Sea Salt, Cracked Pepper, Smoky Chili & Lime, Sweet Cinnamon, Mosquite BBQ, Thai Coconut Lemongrass, and Chocolate! Basically, any flavor that you fancy. Why snack on these chickpeas when you can get potato chips in lots of flavors, you ask? Well because just one serving of The Good Bean roasted chickpeas has as much protein as almonds, as much fiber as two cups of broccoli, and as much folate as three cups of spinach (hello prego mamas)! For just those reasons alone, makes these tiny crunch-machines superior snacks, but there is more.

Taste The Good Bean rainbow!

Not only are these portable and great for lunchboxes, briefcases, gym bags, lockers, desks, camping or hiking backpacks, you name it, the flavors are outrageous! Each flavor has a unique taste and texture also. Depending on your mood, you have flavors that range from simple to sweet to savory to complex. The Sea Salt has a smooth coating and is crunchy and smooth. Sea Salt is great for snackers who typically go for the plain or classic flavors but love the major crunch factor. For the sweet tooth there are flavors like Chocolate or Sweet Cinnamon. They remind me of healthy, candied nuts with huge flavor; what a smart way to snack when you are craving dessert. When you want savory and spicy you can choose Smoky Chili & Lime and Mosquite BBQ which are better than any potato chip that I have ever had. And as for the most complex of The Good Bean flavors, the Thai Coconut Lemongrass literally tastes like I'm eating at a Thai restaurant! It actually almost reminded me of Penang Curry Tofu!

Another great thing about these roasted chickpeas is that your jaw has to do a lot of work to eat these! You can't possibly overeat these and even if you did it is healthier than scarfing down chips. Usually with snacks I can easily eat much more than the recommended serving size, however with The Good Bean I am completely satisfied after my one ounce serving, not to mention my jaw is completely tired! These are also great for people looking to lose weight or maintain their weight and have a snack obsession like I do!

The Good Bean roasted chickpeas come in two bag sizes, a single serving bag to take on the go and a larger bag with a resealable zipper. And although snacking right from the bag is great, you can also enjoy these as salad toppers instead of croutons, in soups, mixed into vegan yogurt, over vegan ice cream (especially the chocolate - yum!), to make your own snack mixes with, or any other way that you can think of! These would also be fabulous to put in pretty dishes or bowls to offer guests during cocktail parties. These are absolutely scrumptious and are now my new go-to snack!

You can find The Good Bean at Whole Foods and other markets using their store locator or you can simply shop right on their website. The Good Bean offers FREE SHIPPING for orders amounting to $35 or more! That is easy to do when you stock up for school lunches, camping trips, road trips, college dorms or care packages, etc. 

I am so psyched about this great product and excited to make this a regular part of our family's snacking! And for now, the Dirty Vegan is signing off. I hope you have a crunchy, crispy, flavorful day!

Oh, Just a Cola Tofu Recipe!

As you may already know, I've declared my love for Zevia soda from the rooftops. With that being said, I am continuing my Zevia recipe series with this soda tofu recipe. This came out amazing on the griddle, however it can be done in a pan or even baked in the oven. The Zevia soda makes a delightful crusted coating on the tofu and adds sweetness to the recipe without adding sugar or extra calories. This is a great recipe for when you are trying to eat lighter or to fuel up on protein before or after the gym. We enjoyed this tofu with brown rice and a side of broccoli, however you can even make this tofu by itself as an appetizer. You may even want to make this tomorrow for game day.

Zevia Cola Blackened Tofu

What you will need:

• 1 block of firm tofu, drained and cut into 8 cubes
• 1 can Zevia cola
• 2 tsp fresh ginger, chopped
• 2 tbsp ketchup
• 1 tbsp soy sauce
• sea salt and pepper to taste

What you will need to do:

In a bowl or container, combine cola, ginger, ketchup, and soy sauce to make a marinade. Marinade tofu cubes for 1 hour. Reserve 2 tbsp marinade to drizzle on tofu during cooking. Griddle tofu cubes at 375 degrees for 8 minutes per side, flipping frequently until tofu achieves a caramel brown coating. Enjoy tofu alone, as a side, 

 Marinade!

Griddle!

Enjoy!