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3.8

Tofu Nut Bake

What you need: 

375g firm tofu cut into cubes
2 cloves garlic chopped finely
1/4 cup peanut or other nut butter
1 tablespoon ginger grated finely
1 tablespoon apple concentrate
1/4 cup tamari
1/2 cup filtered water

What you do: 

Place all ingredients except for the tofu in the blender and blend to a smooth sauce. Put the cubed tofu into an oven dish and cover with the sauce. Cover and refrigerate for a few hours or overnight. Bake in a hot oven for 20-25 mins or until done to your liking. Serve with brown rice and sprinkle sesame seeds and nori flakes on top.

Preparation Time: 
30 mins<br /><br />[hr] thank you...this is amazing, truly...my adjustments: honey in lieu of apple
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

This was overall good.  I just had one problem with it and it was that the tofu was sticking to to cooking pan.  The flavor was great and that's all that matters.

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I love the sauce on this. However I changed a few things. Agave instead of apple concentrate, pepper flakes & peparika instead of ginger (had none), garlic power instead of the reg garlic (again I was out), and braggs instead of Tamari.

I threw the sauce over some cubed xtra firm tofu (didn't have time to marinate) and some frozen veggies. Cooked at 400F for 30min. Delish. The only problem was that the tofu was mushy.  :-\ but that is more my fault then the recipe. I'll have to try frying it a bit before hand like the others suggested.

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

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

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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.

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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?

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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!

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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. ;)b

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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!

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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!

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