Maple-Lime Grilled Tofu w/Asian Slaw & Mashed Sweet Potatoes

This dish has several stages, so I’d say make it when you have plenty of time or prep the day before.  For the cashew cream, you will have to soak cashews over night as suggested.  I didn’t have the time so I soaked them for 4 hours and it seemed to work.

Maple-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes

(adapted from The Conscious Cook by Tal Ronnen CB)

Tofu:

1            lb. extra-firm tofu, cut into 8 (1/4” thick) slabs

1/4         cup pure maple syrup

1/2         cup soy sauce (I used light)

3            garlic cloves, smashed

2            sprigs fresh thyme

1            teaspoon freshly ground black pepper

              juice of 2 limes

Place the tofu in a single layer in a shallow dish. In a small bowl, whisk together the remaining tofu ingredients. Pour over the tofu and marinate in the refrigerator for 2 hours.           

Preheat oven to 300 degrees. Lightly oil a baking sheet. Using a slotted spoon, remove the tofu from the marinade (reserve marinade) and arrange in a single layer on the baking sheet.  Bake for 15 minutes.

Meanwhile, pour the marinade into a small saucepan. Cook over medium heat until reduced to a syrupy glaze, about 8 minutes.

Grill tofu 3-4 minutes , turn over and brush with reserved marinade syrup, cook for 3-4 minutes on other side.

Slaw:

3            tablespoons rice vinegar

1            teaspoon light agave nectar

1/2         teaspoon sea salt, or more to taste

2            tablespoons freshly squeezed lime juice

1            teaspoon soy sauce

1/4         cup oil

1            large carrot, peeled and crated

1/2         head napa cabbage, shredded

2            scallions, diced

In a large bowl, whisk together the vinegar, agave nectar, salt, lime juice and soy sauce. Continue whisking vigorously in one direction as you slowly pour in the oil until emulsified. Add the remaining slaw ingredients to the bowl and toss to coat.

Sweet Potatoes:

  ***Cashew Cream: 1/2  - 1 cup raw cashews, rinsed and soaked in cold water over night in fridge.  Drain cashews, place in blender and add water so that it just covers cashews.

2            large sweet potatoes, peeled and diced

1/2         cup thick Cashew Cream

2            tablespoons Earth Balance

1             canned chipotle pepper, seeded and minced

              **I didn’t have chipotle pepper so I used 1 tablespoon Ancho Chile Pepper

              Sea Salt

Cook the sweet potatoes in a pot of boiling water for 20 minutes, or until tender. Drain.  Whip together the sweet potatoes, Cashew Cream, Earth Balance, and chipotle pepper (or Ancho Chile Pepper).  Season with salt and pepper to taste.

To Place: Place on quarter of the sweet potatoes in a scoop in the middle of a serving plate. Top with one quarter of the slaw. Place 2 tofu slices on top of the slaw.

4 servings