Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.
Time: 1 hour
Ingredients:
- 1 pack extra firm Tofu
- 1/2 cup soy sauce
- 1 tablespoon honey
- 1.5 teaspoons crushed red pepper
- 1 teaspoon granulated garlic
Recipe:
- Drain the Tofu well before transferring it to a small hand towel.
- Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.
- Preheat oven to 400 F.
- While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.
- When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
- Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.
- Repeat for all the remaining cubes, then bake for 25-30 mins.
Enjoy with your favorite noodle or rice dish!
Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious! This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure!
Time: 15 mins
Ingredients:
- 1 pack medjool dates, pits removed
- 1 cup chopped pecans - raw
- 1 tablespoon salt
- 1 cup candied pecans (optional)
- 1 cup semi-sweet chocolate chips (vegan)
- 1 cup coconut oil, melted
- 1 tablespoon ground cinnamon
- 1 cup shredded coconut flakes, unsweetened
Recipe:
- In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.
- In a large Pyrex, spread a thin layer of the coconut flakes.
- Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.
- Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed).
- Pour the chocolate mixture over the date mixture & spread to coat evenly.
- Sprinkle candied pecans over the chocolate if desired.
- Refridgerate for at least 2 hours.
- Cut into squares, serve & enjoy!
Store in refrigerator for up to 2 weeks!
Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime.
Time: 1.5 hours
Ingredients:
- 2 large apples, sliced thin (I used a mandolin)
- 2 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons sea salt
- 2 cups oats
- 1/2 cup coconut oil
- 1 tablespoon agave nectar
- 1/4 warm water if needed for the crust
Recipe:
- Grind the oats to a flour in a food processor.
- Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, the coconut oil, agave, & water if needed. Pulse until a dough forms.
- Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick.
- Transfer the crust to a pan & press the edges down so it keeps its shape.
- Bake the crust on 425 for about 15 mins.
- While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. Lower the heat to 375.
- Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden.
