Hello friends!!! I'm back. Don't worry: I'm still vegan. I just keep forgetting to photograph my meals and honestly, sometimes the photography takes the joy out of the preparation and eating!
I have been getting really good at preparing quick and simple meals for the late nights Q works (or the weekend when we're running around and don't have a lot of groceries in the house). This was a clean-out-the-fridge meal that turned out fabulous! I'll definitely be making it again.
Note: I shop pretty exclusively at Trader Joe's and Whole Foods, but you should be able to find similar products at your grocery!
Marinated Soyaki Tofu on a Bed of Sesame Slaw
For the tofu:
1 block extra firm tofu, pressed* to remove liquid and sliced into rectangles (approximately 12)
1 bottle Trader Joe's Island Soyaki or Soyaki marinades (or any Teriyaki-style marinade)
1. Cut tofu and place in a large bowl. Cover in bottle of marinade and let set in refrigerator for at least one hour.
2. When marinating is done, preheat oven to 350 degrees.
3. Place tofu on large baking sheet, shaking off any extra liquid.
4. Bake for 15 minutes; flip tofu and bake for an additional 15 minutes.
For the dressing: (adapted from this Sesame-Ginger recipe)
1 t. minced garlic
2 T. sesame oil
2 T. rice vinegar
1/4 c. tamari (GF) or soy sauce
1 T. agave (or maple) syrup
1/8 c. water
1. Place all ingredients in a small Mason jar and shake it up! A regular bowl and a whisk would work well too.
For the salad:
1 bag Trader Joe's Broccoli Slaw (you could substitute cabbage slaw too, but I love the broccoli for a change!)
1/2 c. sliced almonds
1. Toss both in a bowl and mix well!
2. Cover in dressing (as much as you'd like--we like things saucy over here so we used it all!) and mix again.
Place a heaping stack of sesame slaw on the plate and top with 3 slices of tofu (recipe serves 4). YUM!
More recipes to come--I'm back in a cooking groove with this new fall season! Any recipes you're looking for? I'm happy to try it out on the blog!