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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, adjustments: honey in lieu of apple
Cooking Time: 
Recipe Category: 



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.


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 , chickpeas. and cracked black pepper. and a little curry.


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


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.


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.


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. 



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