Tofu, how I love thee. If I could send you a love letter, I would. Especially when you are dressed up in a delicious gingery sauce and then baked with your cremini and shiitake mushroom friends. Mmmmmmm….
We found a ginger-baked tofu recipe in The Voluptuous Vegan by Myra Kornfeld, and then slightly adjusted it to our liking. This magnificent sauce consisted of tamari, lemon juice, rice wine vinegar, canola oil, toasted sesame oil, maple syrup, minced ginger, minced garlic, dried thyme, and cayenne pepper.
We poured this on top of cubed tofu and sliced cremini and shiitake mushrooms, and then baked at three hundred and seventy five degrees for about forty minutes.
I’m in love with this baked tofu dish! We served it with our Kale Salad with Fuji Apples and Pumpkinseeds. Wonderific!