I havent posted any tofu recipes which is weird, because my boyfriend and I basically LIVE on tofu-veggie stir-fries. I just find it very easy to cook with tofu. (since I eat it almost everyday changing the sauces and the veggies) But tofu is always there! However we all have to admit that what makes tofu a great protein source and ingredient is exactly what other people hate about it. Its blunt taste. I find it amazing cause its so versatile, you can make anything out of it! meat, cheese, ice cream, yogurt, milk! I mean think about it…It needs very little cooking time and absorbs like a sponge each and every flavor you choose to enhance it with!!!! I looove tofuuuu. But enough with the tofu-worshiping.
I had in my cardboard for quite some time a bottle of pomegranate mollasses, which is basically highly concentrated 100% pomegranate juice. Its kind of thick, like a glaze, and it tastes sour and fruity. YUM. I just had no clue what to do with it. I noticed that some steak recipes use a spoonfull or two in the dressing!So I came up with this : pomegranate glazed baked tofu. The sauce I made tastes kind of like bbq sauce but fruity! And I accompanied it with mashed sweet potatoes that balance perfect the sourness of this tofu recipe. Also I topped the tofu with some fresh pomegranate seeds to make it more fruity and delicious!
You need :
-1 block of extra firm tofu
-2-3 tsp pomegranate molasses (adjust to your taste)
-2 tbsp ketchup
-3 tbsp water
-2 garlic cloves crushed
-1/2 tsp veggie seasoning
-1 tsp tahini
-2 drops liquid smoke flavor
-2 tsp brown sugar
-1/2 cup fresh pomegranate seeds
Press the tofu if you can be bothered for about an hour between paper towels. If you dont its totally fine, but it gives it a nice texture. Blend all the ingredients (besides fresh pomegranate) to make your sauce. Now cut the tofu in slices and pour over them the sauce. Leave to marinate for as long as you can.(MIN 30 MIN!)and then bake at 180c for 30 minutes, flip once.( add 1/2 cuo of water with 1 tsp pomegranate molasses to keep tofu soft and juicy ) Before serving, top with fresh pomegranate seeds!Enjoy!
For mashed sweet potatoes you need
-1sweet big potato cubed and boiled until mushy
-2tbsp vegan margarine
-3-4 tbsp lukewarm soymilk
-1/2 tsp salt
Mash the potatoes and add everything else, stirring until its well blended.
2 Comments
I havent posted any tofu recipes which is weird, because my boyfriend and I basically LIVE on tofu-veggie stir-fries. I just find it very easy to cook with tofu. (since I eat it almost everyday changing the sauces and the veggies) But tofu is always there! However we all have to admit that what makes tofu a great protein source and ingredient is exactly what other people hate about it. Its blunt taste. I find it amazing cause its so versatile, you can make anything out of it! meat, cheese, ice cream, yogurt, milk! I mean think about it…It needs very little cooking time and absorbs like a sponge each and every flavor you choose to enhance it with!!!! I looove tofuuuu. But enough with the tofu-worshiping.
I had in my cardboard for quite some time a bottle of pomegranate mollasses, which is basically highly concentrated 100% pomegranate juice. Its kind of thick, like a glaze, and it tastes sour and fruity. YUM. I just had no clue what to do with it. I noticed that some steak recipes use a spoonfull or two in the dressing!So I came up with this : pomegranate glazed baked tofu. The sauce I made tastes kind of like bbq sauce but fruity! And I accompanied it with mashed sweet potatoes that balance perfect the sourness of this tofu recipe. Also I topped the tofu with some fresh pomegranate seeds to make it more fruity and delicious!
You need :
-1 block of extra firm tofu
-2-3 tsp pomegranate molasses (adjust to your taste)
-2 tbsp ketchup
-3 tbsp water
-2 garlic cloves crushed
-1/2 tsp veggie seasoning
-1 tsp tahini
-2 drops liquid smoke flavor
-2 tsp brown sugar
-1/2 cup fresh pomegranate seeds
Press the tofu if you can be bothered for about an hour between paper towels. If you dont its totally fine, but it gives it a nice texture. Blend all the ingredients (besides fresh pomegranate) to make your sauce. Now cut the tofu in slices and pour over them the sauce. Leave to marinate for as long as you can.(MIN 30 MIN!)and then bake at 180c for 30 minutes, flip once.( add 1/2 cuo of water with 1 tsp pomegranate molasses to keep tofu soft and juicy ) Before serving, top with fresh pomegranate seeds!Enjoy!
For mashed sweet potatoes you need
-1sweet big potato cubed and boiled until mushy
-2tbsp vegan margarine
-3-4 tbsp lukewarm soymilk
-1/2 tsp salt
Mash the potatoes and add everything else, stirring until its well blended.
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