Learning to cook tofu in the air fryer? This basic technique results in crispy, savory tofu cubes that you can toss onto salads, bowls, and more. If you’ve been around TNB for a while, you already know I’m a late bloomer when it comes to the air fryer. It may have taken me years to| The New Baguette
These savory air fried tempeh strips are perfect for tossing into salads and grain bowls, and tucking into vegan sandwiches.| The New Baguette
These easy-to-make trumpet mushrooms are coated in a garlicky soy-maple glaze. Serve as a vegan main, side, or appetizer.| The New Baguette
Cold udon noodle salad with sesame peanut sauce is a perfect summer meal. It requires minimal cooking and you can use whatever veg you have.| The New Baguette
Sticky takeout-style pan-fried sesame tofu with garlic and ginger glaze. This vegan one-pan wonder is sure to become a staple.| The New Baguette
These decadent vegan tahini brownies are unbelievably simple to make and feature a magical miso-laced swirl on top.| The New Baguette
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Learn more about Alexandra Shytsman, the founder of plant-based blog The New Baguette, as well as how TNB came to be.| The New Baguette
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
This vegan eggplant stir-fry has crunchy white onions, lots of garlic and basil, and a savory, glossy sauce.| The New Baguette