Thursday, July 18, 2013

Baked Sriracha Tofu (Vegan)


We've baked up something good... and it's not a dessert! We love the summer for many reasons but, in particular, the extra sunlight and less hectic schedules allow us to actually photograph our meals and not just desserts of which this blog most consists. So here you have another delicious meal or main dish that you can serve up with anything really! This is fast, yummy, and cheap. 

If you have a BBQ or those kind of skills you could most certainly grill these up if it's too hot to turn on your oven. 



Bake Sriracha Tofu
Adapted from Leaf & Grain

Ingredients:
1 package extra firm tofu, rinsed, pressed, and sliced 1/4″ thick
3 tablespoons finely chopped onion
1/2 tablespoon tomato paste
1/4 teaspoon ground cumin
2 teaspoons tamari sauce
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 1/2 tablespoons agave or maple syrup
2 to 4 tablespoons sriracha sauce
3/4 teaspoon salt

Directions: 
Preheat the oven to 400°F. Place the tofu slices on parchment lined baking sheet and set aside.
In a small sauce pot, sauté the onion over medium heat until soft. Stir in the tomato paste and cumin, mixing thoroughly. Add tamari, ketchup, ACV, agave, sriracha, and salt, and simmer for 5-8 minutes, or until the sauce has thickened slightly.
Brush the marinade over the tofu slices and place the sheet in the oven. Bake for 20 minutes, then flip the pieces and brush with additional sauce. Bake for 20 additional minutes.


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