Ingredients:
14oz Extra-Firm Tofu
1 Medium Red Onion, sliced
2 tsp sunflower oil or other neutral cooking oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp tahini
2 Tbsp soy sauce
4 tsp maple syrup
2 tsp apple cider vinegar
1 Tbsp sesame seeds
1 Large or 2 Small Zucchini
Directions:
Preheat Oven to 450 F.
Rinse and pat dry the tofu, then cut into cubes.
Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.
About 15 to 20 minutes.
In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.
Return to the oven and continue roasting until zucchini turns golden and tender.
About 10 to 12 minutes more.
** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **
Preheat Oven to 450 F.
Rinse and pat dry the tofu, then cut into cubes.
Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.
About 15 to 20 minutes.
In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.
Return to the oven and continue roasting until zucchini turns golden and tender.
About 10 to 12 minutes more.
** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **
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