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Corne Senekal

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5min · 6 servings Ingredients • 2x 15-ounce cans (460 grams) chickpeas drained • ⅓ cup (80 grams) vegan mayo • 1 tablespoon (15 grams) soy sauce • 1 tablespoon mustard • 1 tablespoon nori sheet blended into flakes • ½ medium red onion chopped • 1 stalk celery chopped • 1 handful parsley chopped • ½ lemon the juice • 1 tablespoon capers or pickles - chopped • 2 pinches salt • 2 twists black pepper

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Ingredients 1 cup cottage cheese 2 eggs Optional: Garlic powder & Italian seasoning Directions 1. Mix everything together and born until smooth 2. Pour mixture onto a parchment lined pan and spread evenly, 3. Bake for 30-40 minutes at 350°F/180°C #healthybreakfastrecipe #ketobreakfastrecipes

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Ingredients 1 cup cottage cheese 2 eggs Optional: Garlic powder & Italian seasoning Directions 1. Mix everything together and born until smooth 2. Pour mixture onto a parchment lined pan and spread evenly, 3. Bake for 30-40 minutes at 350°F/180°C #healthybreakfastrecipe #ketobreakfastrecipes

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RECIPE (3-4 servings, 45min prep time): -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. “Salsa verde”: -a bunch cilantro or parsley -2 cloves garlic -4 Tbsp vegan yogurt -4 Tbsp vegan mayo -1/2 lemon -1 Tsp cumin -1 Tsp agave -salt to taste Blend until smooth. Serve the tofu in tortillas with f

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SHREDDED TOFU TACOS 🌮

RECIPE (3-4 servings, 45min prep time): -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. “Salsa verde”: -a bunch cilantro or parsley -2 cloves garlic -4 Tbsp vegan yogurt -4 Tbsp vegan mayo -1/2 lemon -1 Tsp cumin -1 Tsp agave -salt to taste Blend until smooth. Serve the tofu in tortillas with f