09 Sep Baked tofu and tahini sauce; 3 ways!!
As you may know, I am a mother of 2 teenagers. I am the one who cooks most of our family meals and although I feel I always introduced my children to all sorts of foods, they have become very picky eaters. There was a time when I would make one single meal for the whole family, but I always felt like I was compromising because I never got to eat what I really felt like eating and my children were never happy with what we were having anyways.
We don’t have that many family meals anymore because the kids are older and they have a lot of activities. I still feed them (once a mom always a mom) but I often make many versions of our meals and I do accommodate many picky eaters. I’ve been judged by other parents but I make it work for our family. And it’s selfish really because I like to eat a certain way, and I really don’t feel like compromising so it suits me to make my own food.
Tofu is one of the foods that I mostly make for myself. My children don’t eat much tofu. My son can tolerate it but it needs to be drenched in a sweet sauce and my husband likes it only if it’s deep fried and super crisp. That’s not how I like mine therefore, I’ve come up with ideas of cooking one full block of tofu for myself and having it in different ways throughout the week so that I don’t feel like I’m eating the same thing all week long. I’ve also heard that you can freeze tofu, which would also be a good way to make it for one person only.
Now, it’s absolutely possible that your whole family may enjoy this meal, especially if the whole family eats plant based or even vegetarian. These 3 versions are incredible! I don’t eat this food because it’s healthy, I eat it because I love it!! If your whole family enjoys it, you will want to make one version at a time as you will not have enough tofu or sauce to make these 3 meals with only these quantities.
This recipe is so simple, and it’s incredibly versatile.
I marinate my tofu for approx. 30 minutes in a mixture of soy sauce and sesame oil and I make a simple tahini sauce to go with it.
Day one is tacos with tofu, roasted vegetables, and a drizzle of that delicious sauce.
Day two is a salad with finely chopped kale, that I massage with apple cider vinegar and olive oil, topped with the leftover roasted veggies and the tofu and of course a large drizzle of the tahini sauce
Day 3 is a bowl of zoodles (zucchini spirals) stir-fried and topped with the same tofu and that same tahini sauce.
These 3 meals are absolutely delicious and they are completely different from one another. I hope you try some of these ideas and I wouldn’t be surprised if your whole family enjoyed it, because it’s absolutely delicious and not every family is as picky as mine. I say this with a loving heart, no judgment.
(If you are making for the whole family, make sure to double the ingredients. This will make enough for you to enjoy the 3 meals detailed above, for one person)
- ¼ cup tahini
- ¼ cup hot water
- ½ tsp. garlic powder
- ½ tsp. paprika
- 1 tsp. reduced sodium soy sauce
- ½ tsp. honey or maple syrup
- 1 block of firm tofu
- 1/3 cup reduced sodium soy sauce (I use gluten free)
- 2 tbsp. sesame oil or avocado oil (toasted sesame oil will give a good taste)
- Mix all the ingredients until smooth.
- Taste and adjust.
- If the sauce is too thick, feel free to add a little water but add only 1 tsp. at a time because you do not want to water it down or you will lose the flavour.
- If you are using the next day, once it’s been refrigerated, it might have thickened. You may want to add a little hot water again to make more liquid. You can also warm it up, to melt it.
- Before marinating the tofu, I like to press it so that it absorbs the marinade well. It also becomes more crisp if it has been removed of most its moisture.
- In order to press it, I wrap it in a sheet of paper towel, lay it on a plate, and top it with another plate on which I put some heavy cans (beans or anything heavy).
- I leave it like that for about 30 minutes after which I remove the paper towel which will be wet and I press out the remaining liquid.
- Once it’s pressed, it’s time to marinate.
- Cut into cubes. I like to cut into approximately 1” cubes. You can also cut them smaller.
- Mix the marinade ingredients and top the tofu with the liquid.
- Mix with your hands to makes sure that the tofu is covered in marinade.
- Keep in the refrigerator for approx. 30 minutes after which you lay the cubes side by side on a baking sheet and bake into a 400 degree oven for 15-20 minutes.
- You can turn them halfway so that they bake equally on all sides.
1 head of cauliflower cut into small florets
1 medium eggplant, diced
1 fresh tomato, diced
¼ cup fresh cilantro, chopped
1-2 tbsp. avocado oil
Sea salt to taste
You can make the roasted veggies at the same time as the tofu. On another baking sheet, place vegetables and drizzle avocado oil on top. Mix with your hands so that all vegetable pieces are coated. Sprinkle sea salt to taste. Roast vegetables in 400 degree oven for approximately 20-25 minutes, turning half way. Once they attain desired doneness, remove from oven. I like my veggies very roasted with some charred edges.
Warm your corn tortillas, garnish them with some veggies and some tofu, drizzle some tahini sauce on top, add chopped fresh tomato and chopped cilantro. Enjoy!
Tofu and veggie on kale salad with tahini sauce:
Wash and dry your kale very well. Remove coarse stems and chop leaves as thinly as possible. Fill a serving bowl with the kale, drizzle some olive oil (1 tbsp. ) and some apple cider vinegar (1 tsp) on top. Massage the kale with the dressing with your clean hands, this will make it softer and easier to chew. Add roasted veggies and tofu (I like to keep them cold but warm would work as well). Drizzle with the tahini sauce. Add tomatoes for color and sweetness. You can also add lemon zest for extra taste!!
Zoodles with tofu and tahini sauce
Cut 1 large zucchini into spirals with a spiralizer. Alternatively, you can purchase the zucchini noodles in the fresh produce section of your grocery store.
Heat a pan on the stove top and add a little olive or avocado oil. Add zoodles and stir-fry for 3-4 minutes. Cook to desired doneness. I like mine slightly al dente. Add a little sea salt. Transfer zoodles to a bowl and top with the tofu cubes that you have warmed in oven or microwave oven. You could even stir-fry with the zoodles. Drizzle a good amount of the tahini sauce on top. Add basil leaves. Enjoy!