meredith youngson

is a recipe developer, writer and content creator living and snacking her way through downtown Toronto. She has been called the sauce boss. She puts tahini and flaky salt on most things.

Her recipes showcase her love of big flavour, wholesome ingredients and travelling to faraway places in the pursuit of the perfect bite.

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meredith.youngson

Grapefruit Raspberry Sunset Spritzer ✨🍊🌞 h

Grapefruit Raspberry Sunset Spritzer ✨🍊🌞 happy long weekending everyone! It wouldn’t be summer without a sweet spritz… even though I am alcohol free this summer, I plan on taking delish 0% Prosecco like this one I found for $9 in the soda aisle, and amping them up into a chic, sunset-worthy cocktail.

Grapefruit Raspberry Sunset Spritzer ✨🍊🌞 / Serves 1

5-6 raspberries
4 springs fresh thyme, divided
1 tsp maple syrup
Juice from 1/2 a grapefruit
1 oz water
3/4 dry Prosecco or sparkling wine (i used 0%)

In a medium glass, add 2 springs of thyme, raspberries, maple syrup and water. Muddle to smash the berries.

In a wine glass, add ice. Pour the raspberry grapefruit mixture over the ice. Top with the Prosecco. Stir gently to combine. Garnish with a grapefruit wedge and few sprigs of thyme. Enjoy!

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#hamiltonfoodie #torontofoodies #feedfeed #feedfeed #wholefoods #foodgawker #thekitchn #detoxifying #flexitarian #buzzfeedfood #mindfuleating #antidiet #holisticnutritionist #torontonutrition #healthyish #zeroproof #hamont #mocktails #healthymocktail #mocktailidea #spritzer #winespritzer #holidayideas #coffeerecipe #healthycocktail #tonic #sobercocktails #alcoholfree #sober #healthydrinkrecipe

Curried Chickpea Salad Wraps ✨🌞💛 Spicy, cr

Curried Chickpea Salad Wraps ✨🌞💛 Spicy, creamy, filling and takes 15 minutes to make! An economical veggie lunch I make often cause it’s so damn satisfying. For more greens, serve the chickpea salad base on a bed of arugula.

💛Curried Chickpea Salad Wraps - serves 4

1 540 ml can of chickpeas
1 heaping tbsp mayonnaise
1 heaping tbsp Greek yogurt
1 tsp curry powder
1 tsp hot sauce
1 tsp honey
1 tbsp lemon juice
1 tbsp minced red onions
1/4 cup chopped cilantro, plus more to garnish
4 naan bread
Toppings: greens, sliced cucumber, cilantro, dill or mint

In a medium bowl, add chickpeas, yogurt, mayo, curry powder, hot sauce, honey and lemon juice.

Use a potato masher or a fork to roughly mash the chickpeas into a creamy, chunky consistency. Fold in red onion and cilantro. Season with salt and pepper. Taste and adjust seasonings as desired.

In a large skillet heat 2 tsp oil or butter over medium high heat, until melted. Add naan bread (working one at a time) and toast for 2-3 min per wide, until crisp and golden.

Serve warm naan with a generous scoop of chickpea salad on top. Garnish with cucumbers, fresh herbs and your favourite greens. Drizzle a bit of extra hot sauce if desired

Tulsi-Lavender Lemonade 🦄☮️🍋🌞 My beve

Tulsi-Lavender Lemonade 🦄☮️🍋🌞 My beverage of choice this Mothers Day weekend! It drinks like a day at the spa, perfect for brunch, picnics, and spoiling ma.

Recipe snagged from the 💜Super Tonics Cookbook 💜page 163 @appetite_randomhouse @tenspeedpress

Tulsi Lavender Lemonade

1 cup water
1 tablespoon dried culinary
lavender
1 teaspoon dried tulsi leaves
3 tablespoons honey
1⁄8 teaspoon butterfly pea flower powder for colour
(optional)
Juice of 2 lemons
3 cups cold water

🌸🌸

In a medium saucepan, combine the water, lavender, tulsi, and honey. Bring to a low simmer over medium heat, stirring to dissolve the honey. Stir in the
butterfly pea flower powder (if using). Remove the pan from the heat and let steep for 30 minutes.

Strain through a fine-mesh sieve into a 1 litre
jar or pitcher (discard the solids). Add the lemon juice and cold water. Stir to combine, then serve over ice.

Sip and luxuriate! ✨

Photo by @j___flor 💜

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#LakeandOakTea #HerbalTeas #Adaptogens #BrainFood #BrainHealth #Ashwagandha #GutHealthMatters #ImmunityBoost #ImmuneSupport #ImmuneHealth #AntiinflammatoryDiet #FoodAsMedicine #WholeBodyHealth #SelfLoveFirst #SelfLoveMatters #CaffeineFree #CollagenPowder #SleepHelp #SleepBetter #SelfCareTip #SelfCarePage #MatchaLove #MatchaLover #LavenderTea #EarlGreyTea #MintTea #DandelionTea⁠ #CookbookAuthor #Cookbooks #CookbookClub

Spicy Miso Butter Noodles 🍜🔥{20 min!} Chili

Spicy Miso Butter Noodles 🍜🔥{20 min!}

Chili garlic noodles are fabulous but I always want a little somethin’ extra flavour-wise…like MISO BUTTER 😇

These eat like your favourite can’t-stop-slurping bowl of spicy ramen, without the broth. For the umami queens and kings only — she salty ☺️💦

Make this after a late night, for a satisfying brunch or effortless dinner when you don’t know what to cook. You can add your favourite veggies too 💖

Spicy Miso Butter Noodles - serves 2

2 packets of ramen noodles, cooked according to package directions and strained
1 tbsp sesame oil
1 tbsp unsalted butter
4 large garlic cloves, thinly sliced
3 green onions, thinly sliced
1 tsp Chili flakes (more to taste)
2 tsp white miso paste
2 tbsp warm water

❤️ Optional toppings- crispy fried egg, sesame seeds, soy sauce, chili flakes, chili oil, green onions.

In a medium pan, heat the butter and sesame oil over medium heat, until melted.

Add the garlic, chili flakes and half of the green onions. Cook, stirring often, for 3-5 min, until the garlic has softened and taken on a bit of colour (careful not to burn)

Add water and miso paste. Whisk to dissolve the paste and make a smooth-ish mixture. Remove from heat.

Meanwhile, cook the ramen noodles. Strain and return to their pot.

Off heat, add the spicy miso sauce to the ramen noodles. Toss well to coat. Add a splash of water or sesame oil if needed, to coat.

Serve noodles in bowls with the remaining green onions, and any of the suggested toppings 👏🏻✨

April was for the books 🤗📚 highs – your ki

April was for the books 🤗📚

highs - your kind support 💕🙏🏼baby’s first belly flutters, seeing new and old friends at the Super Tonics launch party 🥹 and making the @globeandmail Best Seller list.

lows - second trimester sleep (and mood 🎢) (IYKYK) imposter syndrome and cleaning up my kitchen after 3 weeks of making and filming and prepping drinks 😇

For anyone who shared, purchased, gifted, sent kind words, or even smiled at Super Tonics, thank you 🙏🏼❤️

MATCHA TANGERINE ENERGY SODA🌀🍊🧡 a good-fo

MATCHA TANGERINE ENERGY SODA🌀🍊🧡 a good-for-you energy drink for your 3pm slow down, or before a workout. High in antioxidants, promotes good moods and all day energy. And so damn refreshing! 💦⚡️🙏🏼

🌀🧡 Matcha Energy Soda - riffed from the recipe from the Super Tonics Cookbook

1 355ml can sparkling water (I used tangerine La Croix)
Handful of ice
1 tsp matcha powder
1 tsp maple syrup
Juice from 1/2 a tangerine or orange
Orange wedge for garnish

In your favourite tall glass, add the sparkling water and ice. In a small bowl, combine the matcha powder, maple syrup and juice from orange. Whisk well to dissolve the matcha.

Slowly pour the matcha mixture over the soda. Garnish with the citrus wedge, if desired. Sip and energize ⚡️☺️

Mezze Bowl with Tzatsiki + Crispy Chickpeas ☺️

Mezze Bowl with Tzatsiki + Crispy Chickpeas ☺️💛

Always down for a meal that is based around a good dip or two, and can be eaten with toasted buttery bread as the vessel.

The dilly tzatziki makes a generous batch that tastes even better made the day before. The crispy golden chickpeas come together in 5 minutes, while you prep the rest of your ingredients. Cool herby dips + crisp hot chickpeas + crunchy veg = 💒

Mezze Bowl with Tzatsiki + Crispy Chickpeas ☺️💛 (serves 2-4)

✨Crispy Chickpeas
1 395ml can of chickpeas, drained
1 tsp yellow curry powder
1/2 tsp garlic powder
1/2 tsp salt, to taste
1 1/2 tbsp oil

✨Dilly Tzatsiki
2 cups of full fat Greek yogurt
1/2 medium English cucumber
1/3 cup fresh dill, finely chopped
2 cloves garlic, minced
Juice from 1/2 lemon
Generous amounts of salt and pepper
Drizzle of olive oil

Rest of the bowl
- Pita or naan, toasted or fried in olive oil
- Chopped cucumbers
- Sliced cherry tomatoes
- Pickled things you love
- Soft boiled egg Your favourite hummus, to taste
- Arugula or greens
- Drizzle of lemon and olive oil
- Sprinkle of za’atar

Make the tzatziki: grate the cucumber into a paper towel and squeeze out excess water. In a medium bowl, add yogurt, cucumbers, garlic, dill, lemon juice, olive oil and salt and pepper. Stir well to combine. Taste and add more salt if needed. Store in the fridge for 3-4 days.

Crisp the chickpeas:

In a large skillet or pan, heat oil over medium high heat. Add chickpeas, oil, curry powder and garlic powder. Season generously with salt and pepper.

Cook over medium high heat, tossing occasionally, for 4-6 minutes, until golden and crisp on the outsides.

In your favourite low bowl, add a generous swoop of the tzatziki and hummus (if using). Top with some of the crispy chickpeas, tomatoes, cucumber and arugula. Add the boiled egg and pickles on top. Drizzle with olive oil and squeeze lemon juice over veggies. Sprinkle za’atar over everything. Serve with fried pita and naan for dunking 😍

🤎☕️BOOSTED SEA SALT ESPRESSO BROWNIES from

🤎☕️BOOSTED SEA SALT ESPRESSO BROWNIES from the Super Tonics cookbook!

These rich and fudgey brownies just happen to be gluten free and packed with fibre and wholesome ingredients. Fresh from the oven they are gooey and molten lava…and enjoyed the next day they are chewy and satisfying 🙏🏼 I used my beloved Dusty Pink Skillet from @kana.goods which has been with me for over a year now and still my fave tool.

⚡️Boosted Sea Salt Espresso Brownies
// recipe from the Super Tonics Cookbook

3⁄4 cup coconut oil
3⁄4 cup cacao powder
11⁄4 cups coconut sugar or brown sugar
1 shot of brewed espresso
3⁄4 teaspoon salt
11⁄4 cups semisweet chocolate chips, divided
1 tablespoon vanilla
3 large eggs
1 cup almond flour
3⁄4 teaspoon baking soda
1 tablespoon reishi powder (optional)
3 tablespoons collagen powder (optional)
Flaky sea salt for topping
(optional)

Preheat the oven to 350°F. Line a 10-inch
cast iron skillet (I love @kana.goods) or 9 by 9-inch baking pan with parchment paper.

In a medium pot, melt the coconut oil over medium heat.

Off the heat, add the cacao, sugar,
espresso, salt, and half of the chocolate
chips. Stir well to combine and melt the
chocolate chips.

Add the vanilla and eggs and whisk until
the mixture is smooth and glossy. Add
the almond flour, baking soda, reishi
(if using), and collagen (if using), and
stir until combined.

Stir in the remaining chocolate chips,
reserving 1 to 2 tablespoons for the top.
Scrape the batter into the prepared
pan. Sprinkle with the remaining chocolate
chips.

Transfer to the oven and bake for 30 to
35 minutes, until the top is slightly crisp
and a toothpick inserted into the center
is still quite moist.

Sprinkle with flaky salt and set aside to cool for at least 20 minutes (if you can stand it!). Store refrigerated for up to 1 week.

Superfood Chocolate Bars 🌈💅🏼🌸 💕🐣

Superfood Chocolate Bars 🌈💅🏼🌸 💕🐣✨

Simply melt down your extra chocolate and top with your favourite things! Freeze to set. Cut into squares or break into bark.

I used goji berries (nice and chewy) coconut flakes, dried strawberry, and rose petals 😇

This time made my own quick raw-ish chocolate as the base, with cacao powder, coconut oil, and flavourings. The full recipe for this will be out this Tuesday in my book Super Tonics 🥰

Happy Easter 💛🌸🌞🐣

Green Goddess Egg Salad Toasts 🌿 the sexy egg s

Green Goddess Egg Salad Toasts 🌿 the sexy egg sal!

Simple, satisfyin’ and using pantry ingredients - my kinda last minute lunch. We eat these at the L&O warehouse on the weekly, but they are extra fun and seasonal with Easter comin’ up. Serve them as a snack or part of brunch!

Green Goddess Egg Salad Toasts - serves 2-3

5 large eggs
1 heaping tbsp chopped fresh basil
1 heaping tbsp chopped fresh parsley
1 heaping tbsp chopped fresh dill
2 green onions, thinly sliced
2 tbsp mayonnaise (less if you want it less saucy)
1 tsp Dijon Mustard
Dash pickle juice or pickled jalapeño juice (fave)
Plenty of salt and pepper
Toast or fried bread, to serve

Bring a medium pot of water to a boil. When the water is at a rolling boil, slowly lower the eggs into the pot. Boil for 8 minutes. Carefully bring the pot over the sink and drain the water. Run cold water over the eggs for 1-2 minutes, until warm (not hot) to the touch.

Peel the eggs (I like to do this over the sink still) while they are still cool from the water.

Chop the eggs and add to a medium bowl. Add herbs, green onions, mayo, Dijon and pickle juice. Season with salt and pepper and mash well to combine. Taste and add more pickle juice/salt as needed. These should be punchy!

Serve on fried bread with extra herbs and black pepper on top.

CRISPY BLACK BEAN TACOS with Cilantro Cream! 🌮❤️ Easy + Vegetarian!

A simple, flavour packed comfort food I reserve for weekday’s in with elastic waistbands, but truly good enough to serve a party. Everybody loves these!

Crispy Black Bean Tacos

1 small yellow onion, finely chopped
1 small sweet bell pepper, finely chopped
1 jalapeño, finely chopped (optional)
1 tbsp tomato paste
2 chipotle peppers in adobo
1 tbsp taco seasoning
1/2 tsp smoked paprika
1 595 ml can black beans (drained and rinsed)
3/4 cup water or vegetable broth
8 small corn tortillas
2-ish cups of Monterey Jack cheese (eyeball)

Cilantro Cream

3/4 cup yogurt
1 tbsp mayo (optional)
Juice from 1 lime
1/2 cup cilantro
1 greesn onion (optional)
1 clove of garlic
3/4 tsp salt

(Method in comments)

Easy Blueberry Lemon Smash!🫐💙🌞 A springy

Easy Blueberry Lemon Smash!🫐💙🌞 A springy mocktail that comes together in 3 minutes thanks to the help of blueberry JAM!

I love using store bought jam for low-effort mocktails (instead of making a delicious but time consuming flavoured syrup) They come pre-packed with flavour and sweetener, and add a fun texture to drinks! For best results, use a high quality jam you love the flavour of.

The addition of apple cider vinegar is for extra tang, digestive and blood-sugar balancing benefits, but it’s delicious without.

Easy Blueberry Lemon Smash 🫐💙🌞
1 heaping tsp Blueberry Jam
Handful of blueberries
Juice from 1/4 lemon
3/4 tsp apple cider vinegar
1 tsp maple syrup
3/4 cup sparkling water
Fresh thyme and blueberries, to garnish

In your favourite glass, add jam, blueberries, lemon juice, maple syrup and apple cider vinegar. Muddle the mixture to smash the blueberries.

Top with plenty of crushed ice. Pour over sparkling water. Stir to combine. Garnish with more blueberries and fresh thyme.

Enjoy 💙

Cooking for 3 🥰👶🏼💗September 2023 Pet

Cooking for 3 🥰👶🏼💗September 2023

Peter and I are grateful to share we’re expected a lil human child in September! #VirgoBébé 👼🏼

Pregnancy so far has been fun…….? filled with joy, anxiety, exhaustion, cravings for spicy-sour things (nothing super new) fancy mocktail making for one, emergency parking lot snacks, sampling NA beers (often in the tub) disagreeing over names with Peter, and family and friend support 🙏🏼

Sending love to anyone in the season of pregnancy, motherhood and trying to conceive ❤️ it ain’t easy, so let’s be here for one and other. Sending love.

LEMON BOMB 🍋💣 liquid sunshine + immunity ton

LEMON BOMB 🍋💣 liquid sunshine + immunity tonic, with a puckery punch like 4 yellow sour patch kids.

It’s tastes good. It makes you FEEL good. Great for sniffles, belly aches, sore throats, or bloating. Sunshine in your mug.

🍋✨Lemon Bomb - serves 2 to 4

4 cups of water
2 tbsp ginger, minced (skin on is fine)
Juice from 2 lemons
3-5 tbsp raw honey
1 tsp turmeric powder

In a medium pot, add all ingredients. Cook for 10 min over medium heat (don’t boil), stirring occasionally. Taste and add more honey if desired. Strain, or keep the ginger chunks if you dare for extra texture + health ⚡️

Enjoy right away, or store it in the refrigerator for 2-3 days. Sip it cold, water it down, shoot it, or warm it up and enjoy it like a tea 💛

Easy Tropical {Blender} Green Juice! 🥬🌴🍍

Easy Tropical {Blender} Green Juice! 🥬🌴🍍 new recipe!

Last month in Mexico I sipped the best green juice I’ve ever had, often at roadside taco huts or food carts. I watched them prepare the gorgeous green drink, adding juicy pineapple and the local greens, Chaya or “Mayan spinach” to a blender along with water, and sometimes sugar to sweeten.

It’s tangy, fruity and energizing, and best part - no juicing or straining, so you get the full fruit and fibre along with it. I’ve been making this every few days since then, keeping a pitcher in my fridge for an energy boost 💚 here’s my recipe (work in progress) 🥰

Tropical {Blender} Green Juice

2 cups fresh pineapple,
1/2 English cucumber, cut into chunks
2 heaping cups of spinach
3 1/2 cups cold water
1 navel orange, peeled
Juice from 1 lime
Splash of pineapple or apple juice (or honey, to sweeten)

Add all ingredients to a high speed blender and blend for 40-60 seconds until completely smooth. Taste and add pineapple juice or honey to sweeten, or more lime juice.

*it will be very foamy at first* but will settle within a few minutes. Pour green juice into a pitcher or large mason jar and keep refrigerated. Enjoy over a glass of ice 💚 keeps well for 1-3 days in the fridge.

🥥🌴Thai Coconut & Sweet Potato Stew – new rec

🥥🌴Thai Coconut & Sweet Potato Stew - new recipe!

A creamy, comforting and absurdly flavourful bowl that just happens to be vegan and highly nourishing. A spicy, golden coconut curry broth simmers sweet potatoes into almost fall-apart, with red lentils and chickpeas adding to the satisfying texture.

Dress this one up with all of the restaurant-style toppings (crispy shallots, chili oil and herbs) for a snazzy dinner in, or keep it simple and enjoy-as is for a work day lunch.

🌴🥥Thai Coconut & Sweet Potato Stew

Serves 4-6

1 tbsp coconut oil
1 yellow onion, small diced
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, minced
2 tsp Indian yellow curry powder
1/4 tsp ground turmeric
1/2 tsp chili flakes
2 tbsp Thai Yellow Curry Paste
1 tsp salt, plus more to taste
1 540 ml can of chickpeas (keep can liquid)
1 large sweet potato, peeled and small diced
1/2 cup red lentils (or add more chickpeas)
1 395 ml can of full fat coconut milk
5 cups vegetable or chicken broth
3 cups curly kale, thinly sliced
1-2 tbsp tamari, to taste
Jalapeño slices, toasted cashews, cilantro, green onion, basil, chili oil, coconut rice, to serve

In a large pot, heat coconut oil over medium high heat.

When the oil is hot, add the onion, garlic, and ginger. Cook over medium heat for 4-6 min, until tender. Add curry powder, turmeric, chili flakes, curry paste, salt, chickpeas and their can liquid. Cook for 4-5, using a wooden spoon to stir and roughly smash the chickpeas as you go, resulting in a chunky texture.

Add the sweet potatoes and lentils and cook for 1-2 minutes, stirring well to coat.

Add broth and stir well to combine. Bring to a boil over medium high heat. Reduce the heat to low and cook for 20-25 minutes, until the lentils are soft and the sweet potatoes are falling apart. Add the kale and coconut milk and stir well to combine. Cook for 1-2 minutes, until the the kale is wilted.

Add tamari and stir to combine. Taste and add more tamari, chili flakes or salt if needed.

Serve in bowls with coconut rice, if desired. Top with cashews, chili flakes, cilantro and jalapeño, or any desired toppings. Enjoy!

Flavour + inspiration awakening in Tulum 💙✨

Flavour + inspiration awakening in Tulum 💙✨

#tulum #tulummexico #tulumbeach #tulumvibes #mexico #tacos #tulumruins #tulumcenotes #exploretulum #mocktails #poolvibes

Spicy Chipotle Bean & Quinoa Chili, aka the best +

Spicy Chipotle Bean & Quinoa Chili, aka the best + meatiest vegan chili 🌶️

The key to a satisfying and moreish vegan chili is heaps of umami, a hit of smoke, and a velvety meaty texture (no big chunks for me please!)

This tried and true recipe uses creamy pinto and white beans, with pops of quinoa for texture and protein. Heavily toasted spices, chipotle peppers in adobo, and soy sauce provide the backbone of slow-simmered, meaty flavour.

Spicy Chipotle Bean & Quinoa Chili

1 red bell pepper, small diced
1 jalapeño, minced
1 onion, small diced
3 cloves garlic, thinly sliced
2 tbsp tomato paste
2 tbsp chili powder
1 tsp smoked paprika
2 tsp ground cumin
1/4 tsp Chili flake (to taste)
1 tsp salt (+ more to taste)
3.5 cups chicken or vegetable broth
2 chipotle peppers in adobo, chopped
1/2 cup quinoa (uncooked)
28 oz canned whole tomatoes, roughly crushed with your hands
1 395 ml can pinto beans
1 395 ml can navy or black beans
1.5 tbsp soy sauce
2 tsp maple syrup or lime juice (optional, to taste)
Optional toppings: cilantro, aged cheddar, yogurt, green onions, jalapeños, tortilla chips

In a large pot, heat 2 tbsp of oil over medium heat. Add onion, pepper, garlic, and jalapeño and cook for 4-5 min, until softened. Add tomato paste and spices and cook for 1-2 min, until toasted and darkened.

Add broth, chipotle peppers, quinoa, beans, tomatoes and soy sauce. Stir well to combine. Bring to a boil over medium high heat. Reduce heat to a low simmer, cover and cook for at least 30 minutes (and up to an hour) until thickened, stirring occasionally.

Taste and add more salt, or soy sauce if it needs more salt, or maple syrup if it’s too spicy or a bitter. A hit of lime juice will brighten everything up and make it pop.

Serve in bowls with your favourite toppings and tortilla chips for scooping. Enjoy ❤️

January Comforts ☁️☁️☁️ Snow fluffs,

January Comforts ☁️☁️☁️

Snow fluffs, hot bowls of soup , congee, chili, pasta and curry, feel-good beverages, new books, old love, and road trips going nowhere really.

Crispy Buffalo Tofu Wraps 🔥🥬 // smoky, cris

Crispy Buffalo Tofu Wraps 🔥🥬
// smoky, crispy and highly crushable roasted tofu drenched in a buttery Buffalo sauce. Tucked into a wrap with crisp romaine, cucumber and plenty of ranch…Dare I say BETTER than the pubby original.

🔥Crispy Buffalo Tofu Wraps🔥

Crispy Tofu:
1 pack extra firm tofu
1 1/2 tbsp nutritional yeast
3/4 tsp garlic salt
1/2 tsp smoked paprika
Black pepper
1 1/2 tbsp oil
1/3 cup Franks Hot Sauce
1 tbsp unsalted butter

Wrap Ingredients:
2-3 large wraps
2 handfuls romaine lettuce, thinly sliced
Handful of arugula (optional for more greens)
6-8 thin slices of cucumber
2 green onions, thinly sliced
1 spring fresh dill, finely chopped
Ranch or blue cheese dressing , to top

Preheat the oven to 450F. Prepare a parchment lined baking sheet.

Pat the tofu dry with paper towel. Use your hands to tear the tofu into rustic 2-inch pieces. Add the tofu to a bowl, along with nutritional yeast, garlic salt, black pepper and oil. Toss well to coat.

Roast the tofu on the lower oven rack for 30-40 minutes, stirring after 20 minutes, then every 5 minutes. You want the tofu super crisp but not burnt.

While the tofu bakes, melt the butter in a small pot. Add Buffalo sauce and stir to combine. Pour Buffalo sauce over the roasted tofu. Stir well to coat.

For easier wrapping, warm the tortillas for 1 min in the still-warm oven.

Lay out the tortilla on a flat surface. Spoon some of the Buffalo tofu, a handful of lettuce, cucumber, green onion and dill. Fold the wrap by folding the two sides in first, then tucking the bottom flap under the wrap contents. Then tightly roll.

*To seal the wrap, heat the wrap, seam-side down on a preheated pan for 3-5 minutes over medium heat.*

Cut in half and enjoy! ❤️

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