VEGAN DINNER 003: Baked tofu w olives, lemon and tomatoes + avo bruschetta + baked rosemary potatoes

⭐️ TURN ON CAPTIONS FOR INGREDIENTS ⭐️ Get recipes: Avo bruschetta → https://theplantbasedschool.com/brusc... Baked tofu → https://theplantbasedschool.com/baked... Roasted potatoes → https://theplantbasedschool.com/roast... INGREDIENTS LIST 🌱 AVO BRUSCHETTA 500 g (17.5 oz) bread slices 0.6 inches (1.5 cm) thick. 500 g (17.5 oz) tomatoes 4 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 2 cloves garlic 15 leaves basil 1 tsp sea salt 0.5 tsp pepper 1 avocado optional 🌱 BAKED TOFU (Bake in oven at 360F or 180C for 30 minutes) 250 grams (8.8 oz) tofu firm 12 cherry tomatoes 30 small olives black or green 21 capers 1 sheet nori seaweed cut into 3 pieces 3 thin slices of lemon 2-3 tbsp extra virgin olive oil 3 cloves garlic salt & pepper 1 tsp parsley finely chopped 🌱 ROASTED POTATOES (Bake in oven at 360F or 180C for 45 minutes) 1 kilogram (2.2 lb) potatoes 120 grams (1 cup) bread crumbs 5 sprigs rosemary 30 grams (2 tbsp) olive oil extra virgin 1 teaspoon salt ⅓ teaspoon black pepper 2 cloves garlic CHAPTERS 0:00 3 ideas for a vegan dinner 0:17 How to make avo bruschetta 2:44 How to make baked tofu 5:40 How to make roasted potatoes These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. The Plant Based School Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico & Louise :-)