Savory Tofu and Savory Sauce
14 ounces firm tofu, rinsed and drained
1 onion, chopped
1/4 cup Braggs Liquid Aminos or soy sauce
1/2 teaspoon ground fennel seed
1/2 teaspoon fresh basil
1 teaspoon granulated garlic
1 tablespoon dried parsley flakes [u]Sauce[/u]
1/4 cup walnut, coconut or almond oil
1/4 cup PLUS 2 tablespoons water
2 tablespoons Braggs Liquid Aminos or soy sauce
1/4 teaspoon basil
1/2 teaspoon granulated garlic
1 1/2 teaspoons lemon OR lime juice
7 ounces firm tofu, rinsed and drained
1) Rinse and drain tofu. Chop into cubes. In bowl, combine all ingredients minus those for the sauce. Spread onto lightly oiled cookie sheet and bake at 350 degrees Fahrenheit for 45 minutes.
2) For sauce, combine all sauce ingredients into a blender and process until smooth and creamy. Gently heat to serve or serve cold.
Serve savory tofu over rice/pasta with veggies, and pour savory sauce over everything. You can make savory sauce on its own, and use cold as a dip for veggies, or for anything - since it is very easy to make. I usually make mine very garlicky.
Special Note: this recipe does not reheat well, it will change it's flavor completely. The more you heat the sauce, the more it will change. To be safe only heat sauce to room temp or so- and if you have leftover sauce, eat it cold.
Source of recipe: This recipe is inspired from 'Savory Sauce Over Steamed Veggies and Tofu' from The Spot Restaurant. I got this recipe from my boyfriends mother who is a home ec. teacher. This recipe is NOT the original, if you would like the original recipe just search for it- there are many out there. This recipe is different because the ingredients have changed, and you can find all the ingredients at any grocer.