Tofu Nut Bake

[kellystern]

Great, great recipe!  My boyfriend said it was the best tofu he has ever had.  I'm going to change it up a little bit and make extra sauce and poor it over a stirfry.  I used almond butter.  Instead of water, I used almond milk.  It was so good. 

[Kyle Key]

@willwolf:
That's absolutely ridiculous; there's only seven ingredients, yet you choose to criticise the recipe after changing the majority of them. I'd say it's no longer the author's recipe at that point.

[MizzouKitten]

I could see how this might turn out a bit on the salty side if someone's not used to consuming a lot of salty/processed foods-- if you're salt sensitive, then I'd recommend replacing half the tamari with veggie broth, and using a low-sodium soy sauce instead in the marinade. (Though I know Tamari is better than soy-sauce, so the flavor might suffer slightly.) I don't think she meant to offend, and she really didn't alter the sauce itself too much, just what she was putting it on.

[MizzouKitten]

This sounds pretty tasty, by the way. Anything with nuts, tofu, and brown rice can't go wrong in my book.

[blushinmuffin]

yummy! baked the thing at 400 for about 25 minutes.
I made the following changes:
agave nectar instead of apple butter, water replaced with coconut milk. less tamari.
plus, I'm adding veggies: asparagus, roasted red bell pepper, mung bean sprouts [that I had cooked beforehand], chickpeas. and cracked black pepper. and a little curry.

[veggeroni]

I thought this was good, but it also tasted salty to me - and I subbed Bragg's for the tamari. I marinated it overnight and used almond butter and agave nectar instead of peanut butter and apple concentrate. The texture of the tofu was a little unusual at first taste - it kind of melts in your mouth! But all in all, I thought it was pretty good. I baked it at 400 degrees for about 25-30 minutes and served it with steamed brown rice, steamed broccoli, and steamed cauliflower. I'm not sure if I'll make it again but it's definitely worth a try. I think it's the texture of the tofu that I'm not sure about. I used lite firm tofu that I pressed for about 20 minutes before cutting it up.

[earthmother]

This was fantastic.  I was skeptical because the sauce was really liquidy, but after baking at 450 for 30 minutes, it thickened up perfectly.  I didn't really measure everything exactly, used bragg's amino instead of tamari and homemade almond butter instead of peanut.  This recipe is a keeper, thank you!

[Laine]

This was SO DELICIOUS. I subbed Bragg's aminos for the tamari and added 4 cloves of garlic instead of 2, and added about 1 TBSP of hot red pepper flakes. I also used pumkin butter as the nut butter, sweetened with a tiny bit of stevia and melted it first before adding to the blender. I baked a spaghetti squash and sauteed about 1/2 of a red pepper, about 1/4 of a zucchini, 4 stalks of green onion in grapeseed oil and a lttle more Braggs and hot red pepper flakes, and then stirred everything together after it was all cooked and ate it as a one dish meal. Amazing!

[Peaceflea]

I made this last night; it was fantastic.  I doubled the sauce, but not the soy sauce, thanks to other reviewers who felt it was too salty.  I also used coconut milk instead of water.  I had a part of a can of milk left so I cooked some rice in it with some ginger.  It was a great dinner.  Thanks for sharing.

[Lauuren]

This was great - or, what I made based on it was great - I made many changes based on the other reviews.  I used homemade seitan in place of tofu, used agave nectar for the sweetener, bragg's for the tamari, coconut milk instead of water, and subbed tahini for half the peanut butter.  Next time, I'll definitely add some vegetables (although probably steamed and added to the rice with your tofu&sauce), and I'll chop the tofu/seitan/whatever a lot smaller to try and spread out the sauce more - the seitan really soaked it all up!

[virginiah]

I have made this twice and it is good. Do you guys usually cook this covered or uncovered? The recipe doesn't state. I have tried it both ways. Cooking it uncovered makes for better tofu but it dries out the sauce. Cooking it covered makes a nicer sauce, but the tofu isn't as cooked as I like it. What to do?

[icephrosty]

I have made this twice and it is good. Do you guys usually cook this covered or uncovered? The recipe doesn't state. I have tried it both ways. Cooking it uncovered makes for better tofu but it dries out the sauce. Cooking it covered makes a nicer sauce, but the tofu isn't as cooked as I like it. What to do?

You could always try covering it for the first half of the baking time and leaving it uncovered for the rest of the time.

[bulletshapedkiss]

i really liked this recipe. its super easy and you dont have to dirty your whole kitchen to make it! always love that!

[NattY CaKes]

what exactly is apple concentrate?  like apple juice concentrate???