Peach Glazed Tofu, Baked Beans, Sesame Green Beans

Fresh peach and coconut glazed tofu, roasted green beans with sesame seeds and butter and kidney beans simmered in a sweet and savory sauce.

Peach Glazed Tofu
3 tbl extra virgin olive oil, divided
2 extra firm tofu slabs
1/4c chopped white onion
2 peaches, peeled and diced
1 rosemary sprig, minced
1 tbl red wine vinegar
2 tbl maple syrup
1/2c coconut milk
salt to taste

In a small sauce pot, heat 1 tbl of oil and saute the onions until soft and translucent. Add the diced peaches, rosemary and red wine vinegar and cook until peaches are soft. Add the maple syrup and coconut milk and simmer for 5 more minutes. Season to taste with salt.
Blend 2/3 of the peach mixture until completely smooth and pour over tofu to marinate for at least one hour. Set the remaining 1/3 mix aside.
In a large saute pan, heat 2 tbl of oil on high and sear the tofu slabs until golden brown on both sides. Reserve the marinade. Once the tofu has a golden brown crust, add the marinade and the un-blended glaze that was set aside.
Bring to a simmer and cover, cooking for 15 minutes. Turn the tofu over half way through the cooking time, basting the top with glaze.

Baked Beans
2 tbl extra virgin olive oil
1/4c chopped white onion
1-15oz can butter beans, rinsed and drained
1-15oz can red kidney beans, rinsed and drained
1/2c ketchup
3 tbl organic brown sugar
1 tsp pepper
1 tsp sea salt
1 tsp cumin
1 tbl vegan worcestershire sauce

In a small sauce pot, heat oil and saute onions for about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 20 minutes. Season with more salt or pepper to taste.

Roasted Sesame Green Beans
1/4 lb green beans, ends trimmed
1 tbl extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 tbl maple syrup
1/2 tsp red pepper flakes
2 tbl sesame seeds

Preheat oven to 375.
Line a baking sheet with foil. Toss the green beans with the remaining ingredients and roast for 15 minutes until the beans have a slightly browned exterior.