Maple Soy Glazed Baked Tofu With Roasted Vegetables
Maple Soy Glazed Baked Tofu with Roasted Vegetables is a warm and inviting dish perfect for fall. The sweetness of maple syrup, combined with the savory depth of soy sauce, creates a delicious glaze that perfectly complements the nutty flavor of baked tofu. Paired with an array of roasted seasonal vegetables, this dish is not only healthy but also bursting with flavor, making it a satisfying main course for cozy autumn evenings.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Maple syrup | 3 tablespoons |
| Soy sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Bell peppers, sliced | 1 cup |
| Carrots, sliced | 1 cup |
| Brussels sprouts, halved | 2 cups |
| Salt | to taste |
| Black pepper | to taste |
| Green onions, sliced | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a bowl, whisk together maple syrup, soy sauce, minced garlic, and grated ginger to make the glaze.
- Toss the tofu cubes in half of the glaze and spread them on a baking sheet.
- In a separate bowl, toss the sliced vegetables in olive oil, salt, and pepper, and spread them on another baking sheet.
- Bake the tofu and vegetables for 25-30 minutes, flipping halfway, until golden and caramelized.
- Drizzle the remaining glaze over the baked tofu before serving with the roasted vegetables.
- Garnish with sliced green onions and serve warm.
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Spicy Peanut Baked Tofu Stir-Fry
Spicy Peanut Baked Tofu Stir-Fry is a vibrant and hearty dish that combines the rich flavors of peanut butter and spices with the satisfying texture of baked tofu. This dish is ideal for fall, as it brings warmth and comfort with a bit of a kick. Served with colorful stir-fried vegetables, it offers a delightful balance of flavors and textures, making it a satisfying meal for any autumn evening.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Peanut butter | 3 tablespoons |
| Soy sauce | 2 tablespoons |
| Sriracha sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Broccoli florets | 2 cups |
| Bell peppers, sliced | 1 cup |
| Carrots, julienned | 1 cup |
| Green onions, sliced | for garnish |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and press the tofu to remove excess moisture, then cut it into cubes.
- In a bowl, mix peanut butter, soy sauce, Sriracha, minced garlic, and grated ginger to create the peanut sauce.
- Toss the tofu cubes with half of the peanut sauce and place them on a baking sheet.
- In a separate bowl, toss the broccoli, bell peppers, and carrots in olive oil, salt, and pepper, then spread them on another baking sheet.
- Bake the tofu and vegetables for 25-30 minutes, flipping halfway until the tofu is golden.
- Drizzle the remaining peanut sauce over the baked tofu before serving with the stir-fried vegetables.
- Garnish with sliced green onions and serve warm.
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Savory Mushroom and Thyme Baked Tofu Casserole
Savory Mushroom and Thyme Baked Tofu Casserole is a comforting and hearty dish that embodies the flavors of fall. Layered with earthy mushrooms, fragrant thyme, and hearty baked tofu, this casserole is perfect for gatherings or cozy family dinners. The combination of creamy sauce and wholesome ingredients creates a satisfying meal that warms both the body and soul.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Button mushrooms, sliced | 2 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh thyme, chopped | 2 tablespoons |
| Vegetable broth | 1 cup |
| Soy sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Flour (for thickening) | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Breadcrumbs (for topping) | ½ cup |
| Grated Parmesan cheese (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and press the tofu to remove excess moisture, then cut it into cubes.
- In a skillet, heat olive oil and sauté the onion and garlic until softened. Add the mushrooms and cook until browned, then stir in the fresh thyme.
- Sprinkle the flour over the mixture, then gradually add the vegetable broth and soy sauce. Stir until the sauce thickens. Season with salt and pepper.
- In a baking dish, layer the baked tofu cubes at the bottom, then pour the mushroom sauce over the tofu. Top with breadcrumbs and Parmesan cheese if using.
- Bake for 25-30 minutes until the top is golden brown and the casserole is heated through.
- Let it cool slightly before serving warm. Enjoy your comforting casserole!
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Autumn Harvest Baked Tofu Buddha Bowl
Autumn Harvest Baked Tofu Buddha Bowl is a vibrant and nutritious dish that celebrates the flavors of fall. This comforting bowl combines roasted vegetables, protein-packed baked tofu, and a delicious drizzle of maple-tahini dressing. It’s not only visually appealing but also satisfying and perfect for meal prepping or a hearty family dinner.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Sweet potatoes, cubed | 2 medium |
| Brussels sprouts, halved | 2 cups |
| Red onion, sliced | 1 medium |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Tahini | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Cooked quinoa or brown rice | 2 cups |
| Fresh parsley, chopped (for garnish) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and press the tofu to remove excess moisture, then cut it into cubes.
- On a baking sheet, toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, until tender and caramelized.
- Meanwhile, toss the tofu cubes with maple syrup and a pinch of salt. Spread them on another baking sheet and bake for about 25-30 minutes, turning halfway through.
- In a small bowl, whisk together tahini, lemon juice, and a bit of water to create a smooth dressing.
- To assemble, start with a base of quinoa or brown rice, top with the roasted veggies and baked tofu, and drizzle with tahini dressing. Garnish with fresh parsley and enjoy!
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Creamy Pumpkin Baked Tofu Pasta
Creamy Pumpkin Baked Tofu Pasta is a comforting and indulgent dish that highlights the rich flavors of fall. This creamy, savory pasta combines tender baked tofu with a luscious pumpkin sauce, ensuring it’s both nutritious and satisfying. Perfect for a cozy dinner, this dish will delight your taste buds while keeping things simple and delicious.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Pasta of choice | 8 oz |
| Canned pumpkin puree | 1 cup |
| Vegetable broth | 1 cup |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Onion, diced | 1 medium |
| Ground nutmeg | ½ teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh spinach (optional) | 2 cups |
| Fresh parsley, chopped (for garnish) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and press the tofu to remove excess moisture before cutting it into cubes.
- Toss the tofu cubes with olive oil, salt, and pepper, then spread them on a baking sheet and bake for 25-30 minutes, turning halfway through.
- Meanwhile, cook the pasta according to package instructions and set aside.
- In a skillet over medium heat, sauté onion and garlic until softened, then stir in the pumpkin puree, vegetable broth, coconut milk, nutmeg, and cinnamon; simmer for 5-10 minutes.
- Add the baked tofu and cooked pasta to the sauce, stirring to combine. If desired, toss in fresh spinach until wilted.
- Serve hot, garnished with fresh parsley. Enjoy your creamy pumpkin baked tofu pasta!
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Baked Tofu and Sweet Potato Enchiladas
Baked Tofu and Sweet Potato Enchiladas are a vibrant and hearty dish that showcases the flavors and colors of fall. These enchiladas feature tender baked tofu and roasted sweet potatoes wrapped in warm tortillas, all smothered in a zesty enchilada sauce and topped with cheese for a satisfying meal. Perfect for a cozy night in, these enchiladas are both delicious and nutritious.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Sweet potatoes | 2 medium |
| Corn tortillas | 8-10 |
| Enchilada sauce | 1 ½ cups |
| Shredded cheese (optional) | 1 cup |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Onion, diced | 1 medium |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro, chopped (for garnish) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes, then toss with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- While the sweet potatoes are baking, press and crumble the tofu. In a skillet, sauté onion and garlic until softened, then add the crumbled tofu and cook for another 5-7 minutes.
- Combine the roasted sweet potatoes with the tofu mixture.
- Pour a small amount of enchilada sauce in the bottom of a baking dish. Fill each tortilla with the tofu-sweet potato mixture, roll them up, and place them seam-side down in the dish. Top with remaining enchilada sauce and sprinkle with cheese if using.
- Bake for 20-25 minutes until warmed through and cheese is melted. Garnish with fresh cilantro before serving. Enjoy your baked tofu and sweet potato enchiladas!
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Herb-Roasted Baked Tofu With Quinoa Salad
Herb-Roasted Baked Tofu with Quinoa Salad is a hearty and nutritious dish that brings together the wholesome flavors of roasted tofu and a revitalizing quinoa salad. This meal is perfect for fall, as it incorporates vibrant herbs and vegetables, making it not only delicious but visually appealing. The baked tofu is seasoned with a blend of herbs and spices, while the quinoa salad adds a nutritious punch, making this dish a satisfying choice for any day of the week.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Olive oil | 3 tablespoons |
| Fresh rosemary, chopped | 1 tablespoon |
| Fresh thyme, chopped | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, diced | 1 medium |
| Bell pepper, diced | 1 medium |
| Fresh parsley, chopped (for garnish) | ¼ cup |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Press and slice the tofu into cubes, then toss with olive oil, rosemary, thyme, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
- Bake the tofu for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu is baking, rinse the quinoa and cook it in vegetable broth or water according to package instructions.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and lemon juice. Season with salt and pepper.
- Once the tofu is done, add it to the quinoa salad and mix gently. Garnish with fresh parsley before serving. Enjoy your herb-roasted baked tofu with quinoa salad!
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Moroccan Spiced Baked Tofu With Couscous
Moroccan Spiced Baked Tofu with Couscous is a delightful dish that perfectly embodies the warm and aromatic flavors of Moroccan cuisine. This vibrant meal features marinated tofu baked to perfection alongside fluffy, spiced couscous, making it a perfect choice for cozy fall evenings. The combination of spices like cumin and coriander gives it an exotic flair, while the addition of vegetables enhances its nutritional value.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Couscous | 1 cup |
| Vegetable broth or water | 1 ¼ cups |
| Zucchini, diced | 1 medium |
| Carrot, grated | 1 medium |
| Raisins | ½ cup |
| Fresh cilantro, chopped (for garnish) | ¼ cup |
| Lemon wedges | for serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Press and cube the tofu, then toss it with olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Spread the tofu evenly on a baking sheet.
- Bake the tofu for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- In a saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked couscous, zucchini, carrot, and raisins. Mix well and season with salt and pepper to taste.
- Once the tofu is ready, serve it over the couscous mixture. Garnish with fresh cilantro and serve with lemon wedges. Enjoy your Moroccan Spiced Baked Tofu with Couscous!
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BBQ Baked Tofu Tacos With Apple Slaw
BBQ Baked Tofu Tacos with Apple Slaw is a fun and flavorful dish that brings together the smoky sweetness of barbecue sauce with the crunch of a fresh apple slaw. Perfect for a cozy fall dinner, these tacos showcase baked tofu as a hearty filling, topped with a vibrant slaw that adds an invigorating contrast to the savory flavors. Serve these delightful tacos with your favorite toppings for a delicious autumn meal.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| BBQ sauce | ½ cup |
| Olive oil | 1 tablespoon |
| Corn tortillas | 8 |
| Apple, julienned | 1 medium |
| Carrot, grated | 1 medium |
| Red cabbage, shredded | 1 cup |
| Lime juice | 1 tablespoon |
| Honey or maple syrup | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro, chopped (for garnish) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Press and cube the tofu, then toss it with olive oil, salt, and pepper before spreading it evenly on a baking sheet.
- Bake the tofu for 25-30 minutes, flipping halfway through, until golden and crispy. In the last 10 minutes, brush the tofu with BBQ sauce.
- In a bowl, combine the julienned apple, grated carrot, shredded cabbage, lime juice, honey or maple syrup, salt, and pepper to create the apple slaw. Mix well.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing the BBQ baked tofu in the tortillas, topped with the apple slaw and garnished with fresh cilantro. Enjoy your BBQ Baked Tofu Tacos with Apple Slaw!
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Garlic and Sage Baked Tofu With Brussels Sprouts
Garlic and Sage Baked Tofu with Brussels Sprouts is a comforting and nutritious dish that highlights the earthy flavors of garlic and fresh sage. The crispy baked tofu pairs perfectly with caramelized Brussels sprouts for a delightful fall dinner. This meal not only embraces the seasonal ingredients but also delivers a satisfying vegetarian option that’s easy to prepare and full of flavor.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Olive oil | 2 tablespoons |
| Fresh sage, chopped | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Brussels sprouts, halved | 1 lb |
| Salt | to taste |
| Black pepper | to taste |
| Balsamic vinegar | 1 tablespoon |
| Maple syrup | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Press and cube the tofu, then toss it with olive oil, chopped sage, minced garlic, salt, and pepper. Spread evenly on a baking sheet.
- Add halved Brussels sprouts to the baking sheet, drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss to combine.
- Bake for 25-30 minutes, tossing halfway through, until tofu is golden and Brussels sprouts are tender and caramelized.
- Serve hot, drizzled with a touch of maple syrup if desired. Enjoy your Garlic and Sage Baked Tofu with Brussels Sprouts!
Chili Lime Baked Tofu With Cilantro Rice
Chili Lime Baked Tofu with Cilantro Rice is a vibrant and zesty dish that brings a fusion of flavors together, perfect for a cozy fall dinner. The marinated tofu gets a hint of heat from the chili and a bright kick from the lime, while the cilantro rice provides a rejuvenating balance. This recipe is not only simple to whip up but also offers a delightful way to enjoy plant-based cuisine.
| Ingredients | Quantity |
|---|---|
| Extra firm tofu | 14 oz (1 block) |
| Olive oil | 2 tablespoons |
| Chili powder | 1 tablespoon |
| Lime juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Cooked rice | 2 cups |
| Fresh cilantro, chopped | 1/4 cup |
| Lime wedges | for serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Press and cube the tofu, then marinate it with olive oil, chili powder, lime juice, garlic powder, salt, and pepper.
- Spread the marinated tofu on a baking sheet and bake for 25-30 minutes until golden and crispy.
- While the tofu is baking, combine cooked rice with chopped cilantro and a squeeze of lime juice.
- Serve the baked tofu over cilantro rice, garnished with lime wedges. Enjoy your Chili Lime Baked Tofu with Cilantro Rice!
