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Sweet chili garlic almond soba noodles

Ingredients:
  • 1/2 cup Vera’s Best Almond Spread with Sweet Chili & Garlic
  • 1 packet of soba noodles
  • 1 Tbsp. soy sauce or tamari
  • 1 Tbsp. sugar or maple syrup
  • 2 Tbsp. canola oil
  • Cooking spray
  • 1 Tbsp lime juice
  • Stir fry vegetables of your choice
  • A block of firm tofu or tempeh
  • 1/4 tsp red chili flakes
Directions:

Bring a pot of water to boil and cook the soba noodles for 10 minutes until they are done.

While the noodles are cooking, cut the tofu into 1″ x 1/2″ strips.

Coat a skillet with cooking spray and brown the tofu strips on all sides over medium heat. Draining the tofu and patting it dry thoroughly will prevent it from sticking to the pan. Once done, remove the tofu and set it aside.

Heat 2 tablespoons of canola oil in a wok. Add the red pepper flakes and saute the vegetables for 3-5 minutes until they are evenly coated in oil and start to soften.

Add the tofu to the vegetables.

Combine the almond spread, soy sauce, sugar and lime juice in a bowl to make a sauce.

Add the noodles to the tofu and vegetables and toss to mix.

Turn off the heat and pour the sauce mixture while tossing the noodles to evenly coat them.

Garnish with some scallions and sesame seeds.

Substitutions and dietary swaps:

For a peanut version, try Vera’s Best Peanut Butter spread with Thai Curry instead.

Swap out the tofu with an animal protein of your choice.

Banh Mi with sweet chili garlic almond spread

Ingredients:
  • 6 Tbsp Vera’s Best Almond Spread with Sweet Chili & Garlic
  • 1 small cucumber cut into matchsticks
  • 1 medium carrot cut into matchsticks

  • ½ cup rice vinegar

  • ¼ cup white sugar

  • ¼ cup water

  • ¼ cup matchstick-cut carrots

  • ¼ cup thinly sliced white onion

  • 1 skinless, boneless chicken breast

  • 1 pinch garlic salt, or to taste

  • ground black pepper to taste

  • 1 (12 inch) French baguette

  • 1 tablespoon fresh cilantro leaves

Directions:

Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.

Place carrot, cucumber, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler.

Sprinkle chicken breast with garlic powder,  salt and pepper.

Place chicken on a pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.

Remove the chicken from broiler and let it cool. Once cooled, slice the chicken into bite sized pieces.

Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.

Lightly toast baguette under the broiler, 2 to 3 minutes.

Drain off excess vinegar mixture after vegetables have marinated.

To assemble the sandwich, spread each half of toasted baguette with the sweet chili garlic almond spread. Layer chicken on the bottom half of the bread. Top drained pickled vegetables, and cilantro. Squeeze lime wedge over fillings and cover with top half of baguette.

Cut into two 6-inch sandwiches to serve.

Substitutions and dietary swaps:

This recipe works with Vera’s Best Peanut Spread with Thai Curry as well.

If you’re in a rush, the grill chicken breast can be substituted with deli meat of your choice.

For convenience the marinated vegetables can be swapped for pickles from a jar–simply toss the pickles with 1 tsp. of sugar and some lime juice.

For an all vegetarian option try the recipe with some grilled tofu.

If you can’t find baguettes, you can use toasted sliced bread, or a ciabatta instead.

Grilled sweet chili garlic almond tofu

Ingredients:
  • 1/2 cup Vera’s Best Almond Spread with Sweet Chili & Garlic
  • 1 block of firm tofu
  • 2 Tbsp sesame oil
  • 1 Tbsp. water
  • 1 wedge of lime
Directions:

Preheat your oven to 400F.

Drain the tofu and pat it dry with a paper towel.

Cut the tofu into strips approximately 3″ x 1″ x 1″.

In a bowl toss the tofu strips in sesame oil and salt.

Place the strips in a baking pan and bake for 10-15 minutes.

Remove pan from oven and allow to cool.

While the tofu strips are cooling, add water to the sweet chili garlic almond spread and make a sauce.

Toss the tofu strips in the sauce and return to oven for 5-10 minutes or till the sauce glazes the tofu strips.

Remove from the oven and squeeze lime juice over the strips before serving.

Substitutions and dietary swaps:

Try this recipe with Vera’s Best Peanut Spread with Thai Curry. 

You can replace the tofu with chicken wings or tenders, adjust cooking time accordingly to ensure that the meat is fully cooked.