creamy gochujang and spicy tofu rigatoni x ingredients - tofu crumble 300g medium firm tofu 1 tbsp tomato paste 1 tbsp light soy sauce 1 tbsp agave 1/2 tbsp dried oregano 1 tsp chilli crisp oil 1 tsp smoked paprika 1 tsp black pepper - creamy gochujang sauce 1 red onion chopped 3 cloves garlic sliced 2 tbsp olive oil 1 tbsp tomato paste 1 tbsp gochujang 1/2 cup pasta water 1/2 cup unsweetened plant cream (soy, oat or coconut) 1 tbsp vegan butter salt to taste (i didn’t need any) boiled pasta of

Connie Kazan on Instagram: "Vegan Garlic Naan Ingredients For the dough: • 4 ¼ cups all-purpose flour • 2 cups warm water • 1 tablespoon sugar • 1 teaspoon yeast • 1 teaspoon salt • 1 tablespoon extra virgin olive oil For the garlic topping: • ¼ cup olive oil • 3 cloves garlic, smashed • ⅛ cup chopped parsley or cilantro ⸻ Instructions 1. Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until the yeast starts to foam. 2. Make the dough: Ad

Para eso 😂☠️☠️ #soyrivera👹 #hasmeviraltiktok #fits