My Pantry’s Secret Ingredient

& why I add it to everything

There’s one question I’m asked with almost every recipe I post.

this is all from one video

That yellow powder (“nooch”) is nutritional yeast. It’s vegan, cheesy, creamy, and the perfect way to add extra nutrients and flavor. Today I’m sharing two of my favorite recipes with nooch: one, the dressing I would drink, and two, crispy tofu, which is crunchy without dredging (and GF/DF). Plus I’m sharing a brief explainer of why this ingredient will be your new pantry go-to, too.

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A few pointers for using nutritional yeast

I try to shop organic as often as possible. I’ve been using this brand of nooch for a few years and love it. You can also find different brands at the grocery store. Look for unseasoned nooch so you can control the seasonings as you cook.

Why I Use It

Nooch is packed with amino acids and B vitamins. It’s a great way to round out your nutrients when you eat mostly plants. And it adds a unique umami flavor that mimics cheesiness—great for vegan recipes. Here are two of my faves:

Miso Vinaigrette

• 1/3 cup olive oil

• Juice of 2 lemons (about 1/4-1/3 cup)

• 1/4 cup red wine vinegar

• 1/4 cup white miso paste

• 1/3 cup nutritional yeast

• 1 tablespoon dried oregano

• 2 garlic cloves, grated with a microplane

• 1/2 teaspoon salt

1. Add all of the ingredients to a small bowl.

2. Whisk together until the dressing has emulsified and everything is combined.

Crispy Tofu

• 1 block extra firm tofu

• 3 tablespoons avocado oil

• 1 teaspoon sweet paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon turmeric

• 2 garlic cloves, grated

• ¼ cup nutritional yeast

• Avocado oil spray

1. Cut the tofu into ½” slices and press between two towels to get the excess moisture out.

2. In a large bowl, whisk together the avocado oil, paprika, onion powder, garlic powder, cumin, salt, black pepper, turmeric, and garlic.

3. Add the tofu to the bowl and turn it to get evenly coated. Let sit for 10-15 minutes to absorb.

4. Sprinkle the nutritional yeast over the tofu and toss again to evenly coat.

5. Place the tofu on the rack of an air fryer (or on a baking sheet lined with parchment paper) and spray both sides with avocado oil.

6. Cook at 400°F in an air fryer for 20 minutes, or bake at 425°F for 25-30 minutes, flipping halfway. The tofu should be golden and crispy on all sides.

7. Transfer to a plate and serve over salads or bowls. Store in an airtight container in the fridge and reheat leftovers in the oven or air fryer so they stay crispy.

Serve them together:

Make a quick slaw with shredded cabbage or carrots, toss it in miso vinaigrette, and put it in a wrap or pita with the crispy tofu. Lunch is served!