ginger-sesame marinated baked tofu

Probably my favorite cookbook of all time is Thug Kitchen. And not just because it's hilariously foul-mouthed and completely vegan. It's incredibly simple, delicious food. "Eat like you give a f*ck" is their motto and I've never been disappointed with anything I've tried to make. The recipes are very accessible: the ingredients are easy to find, and the directions are easy to follow.

Here's the baked tofu I added to GP's cauliflower + kimchi 'fried rice' in a previous post. This tofu is amazing. Yes, tofu can be mouth watering goodness if you do it right. And here's a very meta moment between GP + TK.  

adapted from Thug Kitchen's Recipe

marinade:

1/4 cup tamari
1/4 cup rice vinegar
2 Tbsp lime juice (about 1 big lime)
2 Tbsp brown sugar
1 Tbsp minced ginger
2 tsp toasted sesame oil
2 tsp Sriracha
2 cloves garlic, thinly sliced

to make your tofu:

*drain a block of extra firm tofu by wrapping in a towel and pressing between plates (weighted down by a can of bean) for 30 minutes
*mix together the marinade and pour into a shallow pie plate of baking dish
*cut the block of tofu width wise into 1/4" thick slices (about 12)
*place the slices in the marinade for 2-8 hours and stir occasionally if possible
(reserve leftover marinade)

*preheat oven to 450
*place tofu slices in a single layer on greased cookie sheet or parchment paper
*bake for 15 minutes
*flip tofu and spoon more marinade on top, bake for 10 more minutes
*flip tofu again and spoon remaining marinade on top, bake for 10 minutes
*let rest before cutting up

serving suggestions:
*serve in salads, wraps, and rice dishes for added protein and deliciousness

roasted sriracha cauliflower super bowls

This is the cauliflower dish dreams are made of. We crave this dish weekly! If you don't already own Thug Kitchen, do yourself a favor and get a copy A.S.A.P. It's a vegan cookbook but I promise you'd never know it eating out of it. The meals are savory, filling, and obscenely delicious.

It really helps to have someone making the hot sauce and peanut sauce while someone else is chopping and roasting the cauliflower but all in all this meal takes about a half hour to get on the table. We love the leftovers and think it gets hotter with time. Make this for dinner, make this for friends (they will love it!).

adapted from Thug Kitchen's Recipe

serves 4-6

2 medium heads Cauliflower, chopped into thumb-sized trees
1/2 cup flower
1/2 cup water
***
2 tsp oil
2/3 cup Sriracha (or hot sauce)
1/4 cup rice vinegar
1/2 tsp tamari (or soy sauce)
***
1/4 cup warm water
1/4 cup + 2 Tbsp rice vinegar
2 Tbsp lime juice
2 tsp fresh minced ginger
1 tsp tamari (or soy sauce)
1 tsp agave (or maple syrup)
***
prepared quinoa
shredded cabbage

to make your cauliflower:

*heat your oven to 450
*lightly grease rimmed baking sheet
*whisk together the flour and water, toss with cauliflower
*spread the cauliflower out on baking sheet and roast for 15 minutes, mixing halfway
*combine all hot sauce ingredients in a sauce pan on low heat until warm
*remove hot sauce from the heat
*whisk together all peanut sauce ingredients and place in the fridge until serving
*after 15 minutes in the oven, toss cauliflower with the hot sauce, and place back in teh oven on the baking sheet for 3 minutes

to make your bowls:
*divide quinoa
*add shredded cabbage
*divide cauliflower
*drizzle peanut sauce

serving suggestions:
*garnish with peanuts, cilantro, or more sriracha
*add dry-fried tofu strips!