Say it with us: almond butter glazed tofu. Use your favorite vegan butter and serve with rice and any leftover roasted veggies from last night. This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- 1 (14 ounce) block firm tofu
- 2 cloves finely chopped garlic
- 1 tablespoons vegetable oil
- 1 sliced red pepper
- 2 teaspoon margarine
For the marinade
- 4 tablespoons tamari
- 4 tablespoons almond butter
- 2 1/ 2 tablespoons maple syrup
- 100 milliliter water
- 1 juiced lime
- 1/ 4 teaspoon cayenne pepper
- 1/ 4 ground ginger
- 1/ 4 teaspoon cumin
For the plantain
- 3 tablespoons vegetable oil
- 2 plantain
- 1 tablespoons maple syrup
- pinch sea salt
Pre heat the oven to 220°C / 200°C fan / gas 7. Drain the tofu and press for 5 minutes. Cut into cubes and place onto a baking tray lined with baking parchment. Bake on the middle shelf for 15 minutes.
Meanwhile, prepare the sauce by adding all the ingredients for the marinade to a bowl. Whisk until the sauce is smooth and silky. Then add the tofu and leave to marinate for 5 minutes.
For the plantain, trim the ends of the plantain and peel. Slice diagonally into discs. Add the oil and maple syrup to a large frying pan and heat over a high heat. Then add the plantain, season with salt and fry for 2 minutes. Flip the plantain over and fry for a further 2 minutes. The plantain is ready when it has turned a deep amber shade with a crisp skin and a softer interior. Remove from the oil and leave to rest on a plate.
Return to the tofu stir fry. Heat the oil in a pan over a moderate heat. Add the red pepper and garlic and fry gently for a minute. Add the tofu, leaving the excess marinade, and stir fry over a high heat for 5 minutes.
Pour in the remaining marinade and stir fry for 2 minutes. Finally stir through the margarine and warm through.
Serve with the roasted beetroot and red onion salad, maple plantain and basmati rice.