Creamy roasted peppers with tofu (EN/ RO)

I had some roasted peppers in the freezer and they were eyeing me every time I took something out. And I was drooling at the thought of making this creamy pepper dish that reminds me of childhood... Of course, then it wasn't vegan, but this isn't a problem for me, as I can veganize the dish and even make it better and add more protein and nutrition with the tofu. Actually, I believe that I didn't find a dish that I used to like and couldn't veganize it. But this is for another time... 

Today it's all about creamy and dreamy peppers combined with tofu and served with some delicious whole grains or noodles. One of my favorite comfort foods after a curry, actually. And why shouldn't I love these peppers? They're easy to make, cheap, creamy, delicious and really perfect for rainy or cold weather, for when you crave something more comforting... And they are quite healthy, especially if you make it with a nut or oat cream without (too much) oil added. 

And if you don't believe me, just try them for yourself! And don't forget to garnish them with fresh parsley, as that helps elevate the dish :)

Ingredients:

Tofu and veggies curry

Here, in Romania, it's still winter and cold and all I want is to stay indoors and cook and eat good food :)
This curry recipe is warming, tasty and perfect for the cold season!
Also, is oil free, gluten free, cheap, easy and made in only one pot. It hits the spot every time!
Also, this recipe is perfect for meal prep, as it keeps in the fridge for at least 3-4 days and it freezes well. So you can double or triple it and enjoy for a longer time!
You can add some chili powder if you want more spice :)
Let's see the recipe now!

Ingredients (yields about 3 servings)

Savory tofu and pineapple cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast (he prefers the savory one)!
Ok, enough with the chit chat, let's see the savory recipe now - Vlad's favorite!

Ingredients (makes 12 cups):

Sweet tofu, pineapple and cranberry cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
And I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast!
Ok, enough with the chit chat, let's see the sweet recipe!

Ingredients (makes 12 cups):