
Corn and Tofu Pancakes in a Panini Press (Gluten-Free)
These savory corn and tofu pancakes cook in a panini press—no skillet, no flipping. Made with silken tofu and almond flour, they're gluten-free, crisp outside, and tender inside.
High-protein vegan recipes, nutrition calculators and training tips — for athletes who happen to be plant-based.


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I'm Haggai Leffler — a sports-nutrition graduate of the Wingate Institute, a certified running and strength coach, and a marathon runner. Leave your details and I'll send you new high-protein plant-based recipes and guides as they go live in English. No spam, unsubscribe anytime.

Almond flour can make terrific low-carb, gluten-free baked goods—once you know how it works. Here’s how it differs from almond meal, how many carbs it contains, and how to use it in tortillas and sweet rolls.

These savory corn and tofu pancakes cook in a panini press—no skillet, no flipping. Made with silken tofu and almond flour, they're gluten-free, crisp outside, and tender inside.

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A full sample day of 3000 calories and 225 g of protein for athletes and muscle gain, built on tofu, tempeh, seitan and TVP.
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A full sample day of 2800 calories and 215 g of protein for a 2700–2900 kcal target, built on tofu, tempeh, seitan and TVP.

A full sample day of 2600 calories and 205 g of protein for a 2500–2700 kcal target, built on tofu, tempeh, lentils, seitan and TVP.
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Haggai Leffler — vegan since 2011, long-distance runner and coach. The story and philosophy live here.
כל המתכונים, המחשבונים והמאמרים — בעברית.