Tofu to Swoon Over

Every so often I get this incredible longing for tofu. It’s like the savoury equivalent of a chocolate craving! One I’d probably get for pumpkin if I didn’t have it every day of the week!

I have a tendency to over complicate things…getting messy with coating, sauces and cooking methods when sometimes a simple pressing and sit in the oven does tofu just wonders.

Of course a delicious creamy sauce is never passed up, but I love it even more when said sauce only takes a matter of minutes to whisk up.

Thanks to the wonder that is PB2 this beautiful plateful of tofu, roasted squash and wilted spinach was adorned with a rich, peanutty sauce which made something quite simple, incredibly tasty and a true delight. Introducing new flavours doesn’t have to mean hassle, time or a whole lot of thought.

I assess what I’m longing for, check what ingredients I have at hand and give combining them a whirl and more often than not it works out quite well. This was one of those occasions!

The peanut sauce had just a little bit of a kick, the squash beneath soaking up the sauce as it dripped through the crevices. Smothered tofu…there is no better way to describe it. Just as it started to brown and get a little crisp I whipped it from the oven so that it would still retain a light softness in the middle.

By the time I got around to eating it a little reheating was required…can you see the difficulty that presented itself to me….

A long rectangle plate doesn’t fit in a standard microwave, no matter which way you twist and turn it! I ended up nibbling on some warm which was good but seen as it was a chilly day I destroyed the beautiful plate and scooped it on to a more suitable round plate! It looked a little messy but tasted incredible!

Note to self- if taking photos on my rectangle plate make sure it’s a cold dish or hasten up the photo taking!

What’s your favourite simple tofu sauce?

Creamy Dreamy Peanut Tofu with Roasted Butternut Squash and Spinach

 Print this easy peasy recipe

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 25 minutes

Ingredients

Tofu & Squash

• 1/2 a block of tofu, pressed and sliced
• 2 tsp coconut oil
• 1 cup butternut squash diced
• 1 cup spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh mint chopped to garnish

Peanut Sauce

• 2 heaped tbsp PB2
• 3 tbsp water
• 1/2 tbsp lime juice
• 1/2 tbsp liquid aminos
• 1/2 tsp chili powder

Directions

1. Preheat oven to 180C (350F).
2. Coat squash in 1 tsp coconut oil (melted). Use the other tsp of coconut oil to coat the tofu.
3. Lay tofu and squash side by side and back in the oven for 25 minutes.
4. Toss the squash half way through cooking.
5. Meanwhile whisk together sauce ingredients. Place in a pot and allow to simmer for a couple of minutes to heat through.
6. Just before serving place spinach in a colander and pour over a small amount of boiling water to wilt. Mix with roasted squash and season with salt and pepper.
7. Serve tofu laid out on top of squash and wilted spinach, sauce over the top and sprinkled with fresh chopped mint.

Tagged as: baked tofu, butternut squash, PB2, peanut sauce, spinach, tofu, vegan, vegetarian