Adapted from eatingwell.com
This is a delicious tofu recipe that you can whip up in about 40 minutes. The smell issuing from the oven had my mouth watering and when my mom came back home she said it smelled amazing even though she doesn’t like tofu. I think maple sauces are fabulous. I admit that when we first had Maple Salmon I was really skeptical but ended up loving it. Tofu is great as it absorbs all the flavors.
Yields 4 servings
- 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
- 1 onion, sliced
- 2 teaspoons vegetable oil
- ¼ teaspoon salt
- Black pepper, to taste
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 2 teaspoons pure maple syrup
- 1 teaspoon balsamic vinegar
- 1 tablespoon sesame seeds
- Preheat oven to 450F (232C).
- Toss the tofu, onion, oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast for about 15 to 20 minutes or until the tofu is lightly golden on top and the onions have brown spots.
- Whisk the tahini, soy sauce, maple syrup and vinegar in a small bowl until well combined.
- Remove the tofu from the oven and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds.
- Return to the oven and continue roasting for about 8 to 12 more minutes.
Comments: You can mix this tofu with a number of cooked veggies as well as noodles or brown rice (like me). Admittedly, the original recipe includes 3 cups of trimmed sugar snap peas, which I did not have and am not sure whether or not I like them; I should try them at some point. If you do add the sugar snap peas, add them to the tofu at the same time as the maple sauce. I’m sure this would go well with broccoli or carrots as well. You can usually find tahini in the Middle Eastern section of the supermarket or next to other nut butters. Make sure to use 100% maple syrup; trust me, it makes a HUGE difference, even on pancakes.