Swoon-worthy beer battered fried avocado tacos with a corn salsa and a spicy sauce.Read More
This easy, quick vegan feta cheese is delicious, creamy, and pleases everyone! I use it on toast, Greek salads, in spanokopita, and sometimes just eat it straight from the container.Read More
This is the best macaroni and cheese recipe in the world. And it's vegan, of course! Well, this may be a little overstatement, but it was taste-tested by a group of international visitors to Dallas last month, and they all claimed it to be so.Read More
- 1 12- or 16-ounce container of extra firm or super firm tofu
- Hoisin sauce sauce
- 1/3 cup hoisin sauce
- 2 tablespoons cooking sherry 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1⁄2 tablespoons ketchup
- 3 minced garlic cloves
Preheat over to 425 degrees.
Combine all the ingredients.
Slice the tofu into 8 or 9 thin slices.
Lightly grease a baking tray.
Place the tofu on the baking tray. Using a spoon, cover the facing-up tofu slices with the hoisin sauce.
Bake for 10 to 12 minutes. The underside of the tofu should have browned around the edges. Flip the tofu over:
Cover the facing-up tofu slices with the hoisin sauce.
Take for another 8 to 10 minutes.
Remove from the oven
While the tofu is baking, prepare the cauliflower. Take the florets and dividing them into about three batches, pulse in a food processor.
They will look like rice/ Remove and serve, dribbling some of the extra sauce on the tofu.
(I’ve adapted the hoisin sauce sauce from Deborah Madison’s Vegetarian Cooking for Everyone. She used this as a marinade; but as I said, tofu doesn’t need to be marinated.)