Tofu and I are having a moment.
I bought a few packages from Trader Joes and have been unable to stop thinking of it since. I stay up late at night dreaming up recipes. I steal glances each time I open the fridge. It's getting distracting, people. I want to scramble it. I want to bake it. I want to fry it.
With a little help from my girl Deena (Eat, Drink, Be Vegan) I settled on baking it. And then changed her entire recipe. It started out as ginger-cashew tofu. But then I saw that I had no cashew butter. Or ginger. It's a wonder that I had the tofu. So, with a little ingenuity I changed up the recipe and came up with something so darn tasty that I nearly licked the baking dish. Nearly.
1 package of tofu
1/2 cup of almond butter
3 tablespoons apple cider vinegar
3 1/2 tablespoons tamari
2 heaping tablespoons honey
1/4 cup water
Combine all ingredients besides the tofu and use a fork to mix into a paste. There will be some chunks of almond left. Next, cube the tofu. Take the sauce and cover the bottom of an 8 x 13 baking dish. Add the tofu and then the remaining sauce. Let this marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees. Cover the baking dish with aluminum foil and bake for 15 minutes. Take off the aluminum foil and turn over the tofu. Cook for 5-7 minutes uncovered.
Serve with brown rice.