A homemade spice blend of sweet and savory flavors like cinnamon, black peppercorns and caraway seeds coated on soy-maple marinated tofu and roasted until caramelized. Served with mashed parsnips with a pinch of nutmeg and green beans tossed with shaved garlic and walnuts coated in cinnamon and red pepper flakes.
Sugar & Spice Tofu
4 tbl extra virgin olive oil, divided
3 tbl maple syrup
2 tbl tamari
1 tsp cumin
1 tsp coriander
1 tsp dried thyme
1/4 tsp ground pepper
12oz extra firm tofu, drained, pressed and cut into 1/2 pieces
1 tbl whole black peppercorns
1 tsp ground cinnamon
1 tsp caraway seeds
1 tsp cumin seeds
1/4 tsp red Hawaiian sea salt (or regular sea salt)
2 tbl organic light brown sugar
Combine 2 tbl of olive oil, maple syrup, tamari, cumin, coriander, thyme and ground pepper in a 8x8 baking dish. Add the tofu and toss to coat. Let marinate for 2 hours to overnight.
In a spice grinder or small blender, combine the black peppercorns, cinnamon, caraway seeds, cumin seeds and red salt. Grind into a smooth powder. Pour onto a flat plate.
Preheat the oven to 375.
Coat one side of each piece of tofu in the spice mixture. Reserve the marinade.
Preheat a large saute pan with 2 tbl of oil and saute the tofu, spice side down, over medium heat for 5-7 minutes until browned. Flip over and saute 4 minutes more.
Transfer the tofu, spice side up, back into the marinade dish with the reserved marinade. Sprinkle the brown sugar over top and bake for 10 minutes until the brown sugar has melted and caramelized.
6 parsnips, peeled, small dice
2 tbl earth balance vegan butter
3 tbl unsweetened almond milk
salt and pepper
Bring the parsnips and salted water up to a boil in a medium sized pot. Boil for 15 minutes until cooked through and fork tender. Drain and mash with butter, almond milk, nutmeg and season with salt and pepper to taste.
Green Beans with Shaved Garlic and Walnuts
2 tbl olive oil
2 garlic cloves, shaved
1/2 cup roughly chopped raw walnuts
4oz green beans, ends trimmed
pinch of red pepper flakes and cinnamon
2 tbl vegetable broth or water
salt and pepper
In a cold saute pan, add the oil and shaved garlic and bring up to a medium heat. Once the garlic starts to brown, add the walnuts and toss, toasting for 3 more minutes.
Remove the garlic and walnuts from the oil and set aside. Add the green beans, red pepper flakes and cinnamon and toss. Saute for 5 over medium heat. Add the vegetable broth and cook until the broth has evaporated. Season with salt and pepper. Add the garlic and walnuts back with the green beans when ready to serve.