I have a new blog obsession. Averie from Love Veggies and Yoga has some amazing vegetarian and vegan recipes that are worth checking out if you’re into creative unique healthy recipes. While my favorite TV trainer Jillian Micheals is not into soy, she does suggest that if you are going to have it, choose fermented organic. This is a must to avoid GMOs and that horrible company Monsanto’s products.
Without further ramblings, here is a recipe from Averie’s website that I modified for my taste.
Sesame Ginger Maple Baked Tofu
- 1 Package of Firm or Extra Firm Tofu
- 1 Tbsp Ground Ginger
- 1/2 Tsp Cayenne Pepper
- 1/4 Tsp Black Pepper
- 2 tbsp Sesame Oil (I used Olive Oil)
- 2 tbsp Maple Syrup (or agave nectar)
- 2 Tbsp Apple Cider Vinegar (I used Bragg’s)
- Optional: bake and/or garnish with sesame seeds
First, blot Tofu or place in a Tofu Press. I put mine on a cooling rack with paper towels under and above with a weighted kitchen utensil on top to expel excess liquid.
Next, combine the ginger, cayenne and black pepper, oil, maple syrup and apple cider. Cut tofu into thin slices. I cut mine into 13-15 pieces. Coat tofu slices with mixture. Refrigerate at least 10 minutes or overnight for more flavor.
Place slices evenly on a baking sheet, line with aluminum foil for easier clean up, drizzle left over sauce on individual slices. Bake in the over at 425F for 35 minutes, turning half way through.
Serving suggestion: I topped mixed greens from Olivia’s Organics with 1/2 chopped apple, 2 chopped celery sticks, and 3 slices of baked tofu with a gingerly dressing from TJ’s.