Fresh off my recent success with another baked tofu dish, when I saw this one, I figured chances were good that I had found myself another winner. I was right! (I love it when that happens)

I used pressed, extra-firm tofu for this, as the recipe suggested, but I think next time I’ll go with super firm like I did previously. I think it makes a big difference.

My favorite thing about this is the sauce – it’s wonderfully creamy. I doubled the amount suggested in the recipe so that there would be extra to drizzle on top of everything (my recipe below reflects that), and I think it was a good idea. If you want to save a few calories, you could probably make do without it though.

Sesame-Maple Roasted Tofu & Udon
Recipe courtesy of EatingWell

Ingredients

1 14 oz. block, extra-firm tofu, drained and pressed (or super-firm!)
1 medium red onion, sliced
2 tsp canola oil
2 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbs tahini
2 tbs shoyu or soy sauce
4 tsp pure maple syrup
2 tsp apple cider vinegar
3 cups sugar snap peas, trimmed
1 tbs sesame seeds
Udon noodles

Directions

• Preheat oven to 450°F
• Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until tofu is lightly golden on top and the onions are browning in spots, 15 – 20 min.
• Prepare udon noodles as directed, set aside
• Meanwhile, whisk tahini, soy sauce, maple syrup and vinegar in a small bowl until well combined
• Remove tofu from own, add snap peas and drizzle half the maple sauce over the top, reserving the rest; stir to combine. Sprinkle with sesame seeds and return to oven until peas are crisp-tender, another 8-12 min.
• Top noodles with tofu mixture and drizzle remaining sauce over each portion to serve

Yield: Serves 4

I’ve had a box of Israeli couscous in my pantry for-ever. When I was planning out last week’s meal plan, I decided the time had come to make good use of it. A quick internet search for recipes brought up this one from the fabulous and talented Lauren Ulm, author of popular vegan blog, Vegan Yum Yum and a cookbook of the same name.

In Lauren’s original recipe, kale played something of an integral role. I have a confession to make: I’m not a huge fan of kale. Yes, I know it’s incredibly nutritious. Yes, I know this means my vegan license will probably be revoked. Regardless, I just can’t get on board.

Anyway, this meal ended up being delightful. Surprisingly enough, this is the first time I’ve ever actually baked tofu myself and it has cemented my belief that baking is ‘da best when it comes to tofu. Time in the oven does wonders for its texture, firmness and absorption of flavor.

Speaking of flavor, the profile of this meal was a refreshing departure for us.  My go-to flavor enhancers tend to skew overwhelmingly spicy or savory. Best of all, this meal is shockingly quick and simple to prepare. This is made all the more astounding by how “fancy” the end product seems. As I was eating I kept thinking “this should have taken longer.”

Anyway, if you’re in the mood for something light, yummy and a little bit different, give this one a whirl!

Marmalade Tofu with Lemon Pearl Couscous
Recipe courtesy of Vegan Yum Yum

Ingredients

14 oz. block of Super Firm Tofu (mine was 18 oz., I think), pressed well
1/4 cup, sliced almonds

(couscous)
1 cup pearl couscous
2 tsp oil
2 tsp fresh lemon juice
zest from 1 lemon
1/2 tsp salt
2 to 2 1/2 cups water

(Marinade)*
5 tbs Marmalade
2 tbs Tamari or Shoyu
1 tbs fresh lemon juice
1/2 tsp red pepper flakes (optional)
freshly ground black pepper, to taste

*Next time, I think I’ll increase the amount of marinade by half. Most of the excess ended up burning on the bottom of the pan, so I didn’t have much to spoon over the tofu when I served it. If there had been just a tad more in there, I don’t think it would have burned.

Directions

• Preheat oven to 400°F
  
• Slice pressed tofu into eight rectangular slices or six triangular pieces (my block of tofu wouldn’t have sliced into eight rectangles)
• Whisk together all the marinade ingredients in a baking dish that will fit the tofu snugly
• Add tofu to dish and coat each piece
• Bake for 30 min., flipping halfway
• When tofu is halfway done, heat oil in a large skillet and add dry couscous
• Stir for a few minutes until each pearl is coated and lightly toasted
• Add lemon juice, zest, salt and 2 cups of water and let simmer, stirring frequently until the couscous absorbs the liquid
• When all liquid is absorbed, try a pearl to see if it is cooked through, add more water as necessary
• Plate tofu on a bed of couscous, and spoon a bit of leftover marinade over the top
• Sprinkle with almonds and serve

Yield: Serves 2 (with leftover tofu)