Baked Vegetables with Tofu Sauce. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Pour sauce over vegetables and tofu.
You could get good-quality protein and a lot of vitamins both at once. Fry tofu for a few minutes per side, until brown and crispy, then transfer to a plate. Add all sauce ingredients to a bowl or mason jar and mix well to combine. You can cook Baked Vegetables with Tofu Sauce using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Baked Vegetables with Tofu Sauce
- Prepare 1 pack of soft tofu (400g).
- Prepare 1 tbsp of miso paste.
- Prepare 6 tbsp of mayonnaise.
- Prepare of salt and pepper.
- You need of An adequate amount of shredded cheese.
- It's of An adequate amount of any vegetables (e.g broccoli, cauliflower,.
- It's of pumpkin, mushroom).
Arrange roasted vegetables and tofu on a platter. Toss with the peanut sauce to serve. Bake in the oven for about one hour, turning once, until tofu is golden and crispy. The edges should look crispy and glazed and the vegetables should be caramelized.
Baked Vegetables with Tofu Sauce instructions
- Cut the vegetables into bite-size chunks. Boil or steam them..
- Wrap the tofu with a kitchen towel and place it on a plate. Put it in the microwave for 2 minutes..
- Mix the tofu with mayo and miso. Add salt and pepper to taste..
- Put the vegetables on a baking dish. Pour the sauce over it. Put an adequate amount of shredded cheese and bake for 25mins at 400°F until the surface has browned..
- Enjoy!.
Brush any extra sauce over top. This Baked Crispy Tofu recipe is easy to make, and even easier to eat! 😉 It has just a few ingredients and packs a huge flavor punch. You won't find any dairy, gluten or refined sugar in this Baked Crispy Tofu & Peanut Sauce Stir Fry, it's even vegan-friendly! Crispy Baked Tofu with Peanut Sauce (vegan, gluten free) - This easy baked tofu recipe is crispy on the outside and soft on the inside. Add it to Buddha bowls, served over rice noodles or quinoa, or added to a salad.