Baked Pesto Tofu Herb-Infused Baked Tofu with Homemade Basil Pesto Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes 1/2 cup fresh basil leaves 2 tablespoons pine nuts (or walnuts) 2 tablespoons nutritional yeast 1 garlic clove 1/4 teaspoon sea salt 2 tablespoons lemon juice 3 tablespoons olive oil Optional: cherry tomatoes or roasted red peppers for garnish Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, salt, lemon juice, and olive oil. Blend until smooth to create pesto. In a bowl, gently toss tofu cubes with the pesto until fully coated. Spread tofu cubes on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy. Serve warm with rice, pasta, or a fresh salad. Garnish with cherry tomatoes or roasted red peppers, if desired. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 215 kcal | Servings: 4 servings #bakedtofu #veganpesto #plantbasedprotein #meatlessmeal #easyveganrecipes #dairyfree #pestotofu #basiltofu #highproteinvegan #veganentree #crispypanbaked #tofulover #pestoinspired #glutenfreevegan #ovenbakedtofu #healthyveganmeals #freshherbs #nutritiousdinner #vegancomfort #pestorecipes 💚 This Baked Pesto Tofu is an herb-packed, protein-rich delight that’s perfect for meatless Mondays! 🌱🔥

LGBTQ climbers hang a large transgender pride flag in the middle of Yosemite's El Capitan (OC)

my manager put this up at work c':

My folks had a china closet fill with plates and flatware that were never used. It never made any sense to me.

Just a random dog that showed up my house. thought he was cute! gave him some water and trying to find his owners now

Ruth Lee, a Chinese restaurant hostess, displays a Chinese flag while sunbathing in Miami during her days off after the Pearl Harbor attack, to avoid being mistaken as Japanese. 1941

Crock Pot Sausage and Peppers Slow-Cooked Italian Sausage and Bell Peppers in a Savory Tomato Sauce Ingredients: 6 Italian sausages (mild or spicy) 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 large onion, sliced 3 cloves garlic, minced 1 (14.5 oz) can diced tomatoes 1/2 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) Salt and pepper, to taste 2 tablespoons olive oil Optional: fresh parsley for garnish Directions: Heat olive oil in a skillet over medium heat. Brown sausages on all sides (about 2–3 minutes per side). This step adds flavor but is optional. In a slow cooker, add sliced peppers, onions, garlic, diced tomatoes, marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Nestle the browned sausages into the pepper mixture. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until sausages are cooked through and veggies are tender. Serve over hoagie rolls, rice, or pasta. Garnish with fresh parsley if desired. Prep Time: 10 minutes | Cooking Time: 6 hours (low) | Total Time: 6 hours 10 minutes Kcal: 410 kcal | Servings: 6 servings #crockpotrecipes #slowcookersausage #comfortfood #easymeals #onepotwonder #italiansausage #peppersandonions #weeknightdinner #slowcookedflavor #glutenfreedinner #meatlovermeals #setitandforgetit #savorysausage #heartymeals #homestylecooking #sausageandpeppers #mealprepideas #simpleingredients #lazydaymeals #familydinner 🔥 Let the slow cooker do the work! This Crock Pot Sausage and Peppers recipe is cozy, hearty, and full of flavor! 🍽️🌶️

AI detector says that the Declaration Of Independence was written by AI.

Blue Hair [OC]