Terry and I moved at the beginning of August and I was super sad about moving away from our awesome local farmer’s market. Fortunately, there is a market in our digs a walk away and I found a vender with FRESH TOFU!
Organic, non-GMO, super delicious tofu. Yum. Because it’s fresh, it’s not used well in dishes you would use firm tofu. So I was inspired to bake it.
Baked Tofu Triangle Bowl (serves 4)
Tofu Triangle Marinade (this is best marinated 2-4 hours)
1 8-oz block of tofu
1/4 cup of almond butter
the juice of half of a lime
2 tbsp of maple syrup
2 tbsp of coconut aminos (or soy sauce)
1 tsp of minced ginger (I used 2 tbsp, but we LOVE ginger and I think 1 tsp is the normal amount ;p – you could also use 1/2 tsp of powdered)
Add all of the ingredients in a bowl and whisk.
Drain & rinse your tofu and slice it into triangles. Put your tofu in a large shallow dish and cover it with the marinade.
Once it has marinated preheat your oven to 350. Place the tofu in an oven-safe dish and lay the tofu flat, put the dish in the oven and back for 25 minutes (turning the tofu once, halfway).
While your tofu is baking, prepare your bowl.
1 large sweet potato, peeled & chopped into bite-size pieces
2 medium zucchini, chopped into triangles
1 large red pepper, chopped
4 chard leaves, chopped into bite-size pieces
I actually steamed my veggies. I don’t actually have a proper steamer, so I use my makeshift method. I filled a medium pot with enough water to cover a couple of inches and boiled the water. Once the water is boiling, I added my metal colander with the sweet potato and placed a plate overtop, allowing some room for the steam to get out. I steamed the potato for 6 minutes, added the zucchini and steamed for another 5, then the pepper for another 2 minutes and finally the chard leaves for 1 minute. If you prefer your veggies a little crunchy, take a few minutes of the steam times. I removed the colander from the stove and allowed the veggies to cool a bit.
Once the tofu is done, I combined the tofu and steamed veggies in the baked tofu dish and mixed it up. I served this over some rice and garnished it with fresh lime wedges, chopped almonds & some chopped cilantro.