Pumpkin honey tofu

(from dano’s recipe box)

Ingredients

  • 1/4 c Pumpkin Butter (I stockpile this seasonally in the fall from TJ’s but as a substitute, use 1/4 c pumpkin puree whisked with a Tbsp of Agave/Maple/Honey)
  • 1/3 c Honey (or Agave or Maple. Here was the Vegans & Honey Discussion for inquiring minds)
  • 1 Tsp Ground Ginger
  • 1/4 c Apple Cider Vinegar
  • Optional: Dash of Tamari or Soy Sauce
  • Pinch of Nutmeg/Cayenne/Chili Powder/Cumin/Pumpkin Pie Spice/Cinnamon
  • Drizzle of EVOO/Coconut/Hemp Oil

Directions

  1. Whisk to combine all ingredients.

  2. Cut tofu in strips

  3. Marinate tofu for 15 min-24 hours

  4. Bake at 450F for 20 Minutes. Flip and cook another 5 or so, or until desired browning is reached.

Email to a friend | Print this recipe | Back