Creole cooking can be a bit of a challenge for people who are completely plant-based. But not here! Here, I use my crispy-baked tofu method to replace the role of the shrimp. The combination of pressing the tofu dry, then coating it with the creole-seasoned cornstarch mix makes for a flavorful and satisfying alternative to shrimp.
Pizza crust is a blank canvas to get creative, and we like to top ours with our Spicy Lentil Veggie soup and soft, warm goat cheese. The flavors perfectly blend to create an easy dinner that’s healthier, tastier, and a Mediterranean delight!
This version of the famous Central American breakfast is much healthier than the original, as we replace the refried beans with our Native Three Sister soup – with some extra beans cooked into it. Delicioso!