Maple syrup and almond butter tofu – vegan. While the tofu cooks, prepare the sauce by whisking together almond butter, Sriracha, maple syrup, tamari, and rice vinegar. You'll notice this sauce is quite thick thanks to the almond butter. You can leave it exactly as is (that's what I do) or you can tweak it to suit your tastes.
Once the tofu is marinated, all that's left to do is stir-fry the tofu and veggies! This homemade maple almond butter is so much better than store bought! Why did it take me this long to make homemade maple almond butter?! You can cook Maple syrup and almond butter tofu – vegan using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Maple syrup and almond butter tofu – vegan
- Prepare 125 g of firm tofu.
- Prepare 2 tbsp of sesame oil.
- Prepare 2-3 tbsp of tamari or soy sauce.
- It’s 2 tbsp of maple syrup.
- Prepare 2 tbsp of almond butter – crunchy or smooth.
- It’s of Juice of 1/2 lime.
- It’s 1 tbsp of vegetable oil.
- Prepare 2 of spring onions chopped + extra to garnish if you like.
- Prepare 2 of pak choi chopped roughly.
People have been making almond butter forever and I always thought it was cool, but I just never did it. This stuff is liquid gold – so good! This vegan almond butter granola was inspired by Trader Joe's almond butter granola. And, thankfully, I must say that this recipe tastes better to me than the store-bought stuff now.
Maple syrup and almond butter tofu – vegan instructions
- Heat the oven to 200C. Mix 1 tbsp sesame oil and 1 tbsp tamari.
- Press the moisture out of the tofu and cut into cubes. Put in a baking dish. Drizzle the sesame/ tamari mix over the tofu. Bake for 30 minutes.
- Mix the maple syrup and almond butter. Add the rest of the sesame oil with 1-2 tbsps (depends on how salty you like things) of the tamari. And add the lime juice. Mix it all together. Taste it and see if it needs more maple syrup/ almond butter/ lime depending on how you feel 😁 I added some chilli flakes today.
- After about 30 minutes, when the tofu is crisping up, take it out of the oven. Pour 2/3 of the maple syrup sauce over it.
- Heat the vegetable oil in a pan. Add the spring onions. Cook for a few minutes.
- Add the tofu and sauce to the pan. Cook for a minute or two.
- Add the pak choi. Cook for a couple of minutes until pak choi is wilted.
- You can add some chopped spring onion and some more of the sauce to serve. Enjoy!.
You start by mixing all the marinade ingredients: almond butter, sriracha, soy sauce and maple syrup. In addition to the coconut oil, I also added maple syrup and creamy almond butter. Make sure the almond butter is fresh and creamy (not dry) or it will be pretty impossible to mix in. These vegan, gluten free bowls are perfect for meal prep or weeknight dinner. Tofu Rice Bowls: If you're on the hunt for a nutritious, better-than-takeout bowl that also happens to vegan, this recipe is for you.