Vegan Grilled Hemp Tofu Tacos 1 lb TEMPT Hemp Tofu (Original, Chili Lime, Chorizo, or Chimichurri) 2 teaspoons Chili Powder 1 teaspoon Cumin 1 teaspoon Coriander ½ teaspoon Onion Powder ½ teaspoon Sea Salt 1 tablespoon Olive Oil Slaw: 1 Organic hass avocado ½ Package organic coleslaw Mix 1 Organic bell pepper, sliced thin 1 Organic lime for juicing Tofu On a plate, combine the spices and the oil (except the tofu). Mix to make a paste. Slice the tofu and rub the slices with the spice paste both sides. Grill the slices to your liking, tofu will get crispy but the texture gets a bit tougher the longer you cook it. Slaw In a medium bowl mash the avocado, add the coleslaw, pepper, and lime juice, and mix well. Season with salt and pepper if you wish Assemble Layer each tortilla with slaw, tofu, and salsa. Enjoy!!
Hemp Popsicles 2 cups Tempt Coconut Hemp Milk 3 cups of Tempt Hemp Yogurt Greek Style (Strawberry, Blueberry, or Raspberry) 2 Tbsp chia seeds 2 Tbsp Organic maple syrup Place all the ingredient in a mixing bowl and carefully combine with a spatula until all is well incorporated. Pour mixture to the rim of each pop in the popsicle mold and stick a wooden stick on each. The wooden stick will stay in place because the mixture is rather thick. Freeze for at least 4 hours. Makes 3-4 popsicles (or more if smaller).
Hemp Tofu Avocado Dip 2 tablespoons extra-virgin olive oil 1 tablespoon chopped organic rosemary Pinch of kosher salt 7 ounces TEMPT Hemp Tofu Extra Firm Original 1 Organic Hass avocado peeled, pitted and coarsely chopped 1/4 cup low-fat sour cream (or dairy free optional) 1/4 cup Original Hemp Yogurt Greek-style 1 teaspoon finely grated organic lime zest 2 tablespoons fresh lime juice 1 garlic clove 1 1/2 teaspoons honey or agave 1 teaspoon curry powder 2 tablespoons organic chopped mint Freshly ground pepper Organic grape tomatoes, cucumber slices and radishes for serving Preheat the oven to 325. Stack the pita halves and cut them into 6 wedges; transfer to a bowl and add the olive oil and rosemary. Season with salt and toss. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes. Let cool. Meanwhile, in a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.
Hemp Tofu Salad 1 lb TEMPT Hemp Tofu (Original, Chili Lime, Chorizo, or Chimichurri) 1/2 cup small diced organic celery 1/3 cup sliced Spanish Manzanilla Olives with Pimentos 1/3 1/2 cup Vegenaise 1 tsp turmeric powder 1 tsp Dijon Mustard 1/2 tsp kosher salt 1/2 tsp black pepper Drain tofu and press between two sheet pans for about an hour to remove excess liquid. Crumble tofu in a medium size bowl and set aside. In another bowl mix together Vegenaise, black salt, turmeric, Dijon and black pepper. Add Vegenaise mixture to tofu, along with diced celery and olives and stir to combine. Season with salt and pepper if needed. Chill in the refrigerator for at least an hour for flavors to combine. Serve either on a bed of lettuce with tomatoes or on bread.
Blueberry Hemp Yogurt Smoothie 2 cups frozen or fresh organic Blueberries 1¼ cups Original Hemp Yogurt (or Blueberry Hemp Yogurt) 1 Cup Tempt Original Hemp Milk (or water) 1/2 cup of ice. Blend all ingredients together. Pineapple Party Smoothie Ingredients 1 Hemp Yogurt 1 Tbsp chia seeds 2 Cups frozen or fresh organic Pineapple 1 Fresh organic pear 1 Organic Mandarin Orange 1 Cup Organic Cranberry Juice Water Directions Blend and have fun at the pineapple party! yield: 4-6
Very Berry Smoothie Ingredients 1 Frozen or fresh organic banana 1 Cup frozen or fresh organic peaches ½ Cup frozen or fresh organic blueberries 1/2 Cup strawberry hemp yogurt 1/2 Cup raspberry hemp yogurt 1 Cup Cranberry Juice Water Directions Blend and enjoy.