Transitioning into fall recipes is proving to be super fun this year. I've always been a fan of fall but this year I'm especially into it. I managed to be totally petrified at the Field of Terror, carved a pumpkin and even went to Asbury Park for the big Zombie Walk. Work has been keeping me busy as I sketch out the final pieces of the puzzle and my personal to-do list is still incredibly lengthy despite being super productive lately. I've taken up pilates, am working on gaining Italian citizenship and am psyched to hear that a piece of mine will be in the zine version of the International Girl Gang Underground riot grrrl retrospective (which I talked about here).
Today I whipped up some Sesame Maple Ginger Tofu and Balsamic Brussels Sprouts with Mushrooms and Onions for lunch and decided to share. The tofu recipe is based on this one that I found on Cara's Cravings which originated over at Eating Well. The balsamic brussels sprouts were my own creation though there are similar versions out there.
Sesame Maple Ginger Tofu
I'm not a huge fan of sesame seeds but I do love tahini so instead, I used some unsweetened shredded coconut I had on hand to mimic the crunchiness of the seeds and heighten the sweetness of the sauce. I also omitted a dose of oil because I didn't think it necessary. My tofu came out perfectly cooked without being dried but if you're concerned you can always add a teaspoon of sesame oil into the tahini mixture just to be safe.
- 1 14-ounce block extra-firm tofu, drained and pressed to remove water, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon tahini
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon cider vinegar
- 1-1/2 tablespoons unsweetened shredded coconut
- Dash of ground ginger
- Dash of ground red pepper
- Cooking spray
- Preheat over to 475 degrees F.
- Spray the bottom of a ceramic baking dish and add tofu. Coat the tofu cubes with a fine layer of cooking spray and sprinkle with salt and pepper.
- Roast the tofu for about 12 minutes or until the sides begin to brown. Flip the cubes over and roast for another 12 minutes or until the tofu is evenly browned.
- In a small bowl, whisk together the tahini, soy sauce, maple syrup and vinegar.
- Removed the tofu from the oven and coat evenly with the tahini mixture.
- Sprinkle the coated tofu with the coconut and a dash of both ground ginger and red pepper. Toss to let the ingredients combine evenly.
- Slide the tofu back into the oven and let it bake for another 8 minutes or so. Turn over once, and let it stay in until it reaches a desired level of crispness.
Serves 4. Best served right away. Would be yummy paired with some aromatic rice and some Asian-influenced veggies.
Or, if you're like me, you can pair it with my Balsamic Brussel Sprouts with Mushrooms and Onions. I'll get that recipe up in the next few days! I promise, it's worth the wait.