Optional cilantro, green onions, and cashews for topping
Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350○ F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.
While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
Let the food continue to simmer until the potatoes are tender, but not mushy.
Right before serving, mix in the tofu.
Serve topped with cilantro, green onions, and cashews with a side of brown rice.
Tofu is very versatile, but can be scary for first-time users. This recipe is very simple and straightforward- great for an introduction to tofu.
16 oz package of extra firm or firm tofu (not silken)
1 cup barbeque sauce*
Freeze block of tofu in package, and take out of the freezer to let thaw in fridge the day before you plan to make the recipe. This is not a necessary step, but I highly recommend it! Freezing tofu creates little ice pockets, so when it thaws, it is more porous, and gives the tofu better texture in recipes.
Take the tofu out of the package and drain off the liquid. The official way to “press” tofu if you don’t have a tofu press, is to place the tofu block between two cutting boards lined with paper towels to get rid of excess moisture. Here is my hack: Cut the tofu into four equal size pieces. Take one of those pieces, and hold it over the sink. Gently squeeze the water out of the tofu with your hand- like a sponge! You want to get as much water out as possible while maintaining the shape of the tofu (you probably don’t want it to be crumbly for this recipe). Repeat for each of the tofu pieces. Ta-dah!
Cut the tofu into ½ to 1 inch thick slices. I had a total of 16 roughly equal sized tofu squares. You can cut into smaller cubes if you would like.
Place tofu into a container that has a lid, and add barbeque sauce. Close the lid and gently move the container all around to fully coat the tofu.
Let marinate for as long as you’d like- the longer it marinates, the better the flavors are absorbed by the tofu. For this particular recipe, I was a bit impatient and it only marinated for about 10-15 minutes (still good, but could have been better with more time!). You can even let it marinate overnight in the fridge!
When ready to cook, heat a non-stick skillet on medium.
Gently wipe off excess bbq sauce from a tofu slice with a spoon or spatula, and add tofu to the skillet. Continue with the other slices, making sure to keep the tofu in a single layer on the skillet surface (I ended up doing a few batches because my skillet couldn’t fit it all).
Cook the tofu squares for about 2-3 minutes per side, making sure not to burn. Remove from heat and it’s ready to eat!
Put tofu between two slices of whole wheat bread, and add more BBQ sauce to taste! Can also be made into cubes and put on salad, or eaten as is.
*If using store-bought sauce, try to find organic, oil free and refined-sugar-free varieties. A lot of brands use high fructose corn syrup and artificial ingredients. I also check labels to make sure there aren’t animal-derived ingredients. If you have some time, there are also some good homemade barbeque recipes like this one.
These wraps are great for a light meal. They are fresh and crisp with a WONDERFUL cashew sauce. Tofu can be tricky, especially if you haven’t cooked it before. Here, I list the link that I recommend for baked tofu (I honestly didn’t use it this particular time). I hope to have a post in the future all about the ins and outs of tofu, and the different cooking methods.
16 oz baked tofu (*see recipe link below)
8 to 10 large romaine lettuce leaves
1 zucchini cut into “zoodles” (I used julienne peeler)
1 red or orange bell pepper chopped
¼ cup cilantro chopped
1 large carrot shredded (optional)
1/2 cup cashew butter
2 tbsp soy sauce or liquid aminos
3 – 4 tbsp lime juice
2 tbsp rice vinegar
1 tbsp liquid sweetener, like agave, maple syrup, or honey (if not strict vegan)
1 garlic clove minced
2 tsp thai red chili paste
Water to reach desired consistency
To make the sauce, mix all ingredients together in a small bowl and add water to reach desired consistency.
For each lettuce leaf, place a few cubes of tofu, and even amounts of vegetables. Garnish with the cilantro, and drizzle the cashew sauce on top. Feel free to use any extra sauce for dipping.
To make WFPB, I cut out the oil, and line my baking sheet with parchment paper. Also, for the lettuce wraps I recommend cutting down on the soy sauce by two or three tablespoons, because most of the flavor will come from the sauce.