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Four raspberry muffins sit on a white plate, one broken open to reveal its moist interior. Fresh and crushed raspberries are scattered around, with a hint of lemon zest adding brightness. An empty muffin wrapper with crumbs lies beside on the light yellow background.

Lemon Raspberry Muffins

These vegan lemon raspberry muffins are light, flavorful, and perfect for any occasion. They’re quick to make and use pantry-friendly ingredients, so you can enjoy fresh, plant-based muffins whenever the mood strikes.

Chunks of crispy tofu nuggets on a baking tray, accompanied by a bowl filled with a red, chunky dipping sauce. An oven-fresh aroma wafts as a spoon rests in the bowl with its striped rim. Crumbs are scattered around, catching the light from a bright source.

Crispy Tofu Nuggets (Air Fryer or Oven)

These crispy tofu nuggets are a homemade twist on my favorite high school snack — better! Crunchy outside, tender inside, baked or air-fried to perfection. I often rushed to McDonald’s with friends for fries and nuggets, but the real treat was customizing our ketchup with jalapeño salt and black pepper — spicy and addictive! Now, I make these plant-based nuggets at home and pair them with my nostalgic ketchup. Whether air-fried or baked, these nuggets will be your go-to for a fun, easy, and comforting meal.

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