This is one of those meals that feels a little indulgent, but is actually doing a lot to support your body behind the scenes.
It’s rich in plant-based protein from the tofu to help keep you full and support stable blood sugar (which is key for balanced hormones), along with healthy fats that help keep energy steady. The combination of protein + fat + fiber makes this especially supportive for reducing cravings and avoiding those energy crashes later on.
The creamy, tangy element adds that satisfying “comfort food” feel, while ingredients like garlic and herbs offer gentle support for digestion and overall hormone health.
It’s the kind of meal that hits the craving and supports your body-especially during phases of your cycle when you need a little more grounding and nourishment.
Ingredients:
- 16 ozs Tofu (extra-firm, pressed, torn)
- 3 tbsps Pickle Brine (divided)
- 1 tbsp Avocado Oil
- 3 tbsps Arrowroot Powder
- 2 tsps Onion Powder (divided)
- 2 tsps Garlic Powder (divided)
- 2 tsps Dried Dill (divided)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Unsweetened Coconut Yogurt
Instructions:
- Preheat the air fryer to 400ºF (205ºC).
- Place the tofu into a large bowl. Toss with 2/3 of the pickle brine and oil. Add the arrowroot, half of the onion powder, half of the garlic powder, half of the dried dill, salt, and pepper. Gently toss until the tofu is coated.
- Transfer the tofu to the air fryer basket. Cook for 13 to 15 minutes until crispy, flipping halfway through.
- Meanwhile, combine the yogurt, remaining pickle brine, onion powder, garlic powder, and dried dill. Season with salt and pepper.
- Divide the tofu evenly between plates. Serve with the yogurt dip, and enjoy!
3 servings
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