Last week we had our Marinated Tofu, and here we have another awesomely delicious tofu recipe for you. This Almond Glazed Tofu is inspired by Lucid Food, a fantastically gorgeous cookbook full of Persian influenced and seasonally inspired recipes for omnivores and vegans alike. Her original recipe paired this tofu with soba noodles and veggies, but it can be served any way you like. It’s creamy, spicy, and warming- a perfect vegan autumn meal alongside squashes, noodles, or whole grains. Check out Louisa’s site Lucid Food for more information about her cookbook (of the same name) and her newest publication, The New Persian Cookbook, coming out in April 2013.
Almond Glazed Tofu
1 (14-oz) block extra-firm tofu
⅓ cup almond butter
3 Tablespoons maple syrup
2 Tablespoons soy sauce
1 Tablespoon toasted sesame oil
1-2 teaspoons chili flakes
½ teaspoon black pepper
2 Tablespoons olive oil
1 Tablespoon fresh minced ginger
2 cloves garlic
½ cup fresh chopped cilantro
- Preheat oven to 350ºF. Line a rimmed baking sheet with parchment paper and lay tofu onto pan.
- In a small bowl whisk together almond butter, soy sauce, maple syrup, sesame oil, chili peppers, and black pepper. Spread ½ teaspoon almond mixture onto each slice of tofu. Bake 20 minutes.
- Flip the tofu and brush with ½ teaspoon more almond butter mixture. Bake another 15-20 minutes, or until tofu is nicely browned.
- When tofu is finished baking, heat olive oil in a skillet on medium-high heat. Cook ginger and garlic until soft, about 5-8 minutes. Add tofu and ¼ cup water to pan. Sauté for two minutes, then add remaining almond butter mixture, stirring to combine. Turn off heat, garnish with cilantro, and let stand until ready to serve. Enjoy warm or cold!
Yield: 3-4 servings
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