Guess what I made for lunch?
That would be tofu being pressed to remove the excess water. I decided to use a kitchen towel rather than wasting a bunch of paper towels this time. They are more absorbant anyway.
While I was in San Jose, I found this incredible vegan restaurant. Actually, it was more of a lunch counter than a restaurant. Think Whole Foods hot bar, if the hot bar was a restaurant by itself. Anyway, I had tofu two days in a row from this place, named Good Karma, and it got me seriously thinking about making tofu when I got home.
My marinade which I completely made up.
1 Tbsp. toasted sesame oil
1 Tbsp. Bragg’s liquid aminos
1 Tbsp. tahini
1 Tbsp. Sriracha sauce
1 tsp. Garlic Gold
1 tsp. TJ’s seasoned rice vinegar (rice vinegar, salt, brown sugar)
2 Tbsp. sesame seeds
Mix everything well with a whisk.
The tiny whisk is optional. I added the sesame seeds last as an afterthought.
Cube tofu. Put 2/3 of the tofu in the marinade (I stored the rest in the fridge) and gently stir to evenly coat the tofu with the sauce. Bake on 400 degrees for 30 minutes.
I like mine very brown so you might want to cook yours a little less.
Meanwhile, I cooked up some red quinoa and steamed some peas and broccoli. I mixed half of the cooked tofu with some quinoa (~3/4 cup) and the veggies, added another 1 tsp. of liquid aminos, and called it lunch.
Kiwis and Komucha on the side.
This might be my new favorite tofu marinade. It’s nutty, savory, and just a bit spicy from the Sriracha. Just perfect. 🙂