Sugar & Spice Tofu, Baked Beans and Rosemary Cornbread
I always use Twin Oaks tofu. It is the best. It comes vacuum sealed so it is not sitting in a bath of water. You do not need to drain or press it. It is super firm and it marinates wonderfully. (I have frozen it before. This is great for other brands. Twin Oaks is already so dense it changes the consistency drastically. It’s not horrible, it’s just not the best it could be.) Natural food stores are hard to come by where I currently live. I am thankful Bay Naturals carries Twin Oaks.
I eyeballed the marinade. My carnivorous boyfriend does not eat the tofu so I only make up enough for one.
- Maple Syrup
- Fresh Ground Black Pepper
- Sea Salt
Mixed the ingredients together to my liking and marinated overnight.
Preheat oven to 400.
Preheat saute pan. Coat one side with more cinnamon cumin and salt. Placed in pan, spice side down, over medium heat for 7 minutes until brown. Flip over and brown 4 minutes.
Transfer tofu, spice side up, to baking sheet. Sprinkle brown sugar on top. Bake until sugar has melted and caramelized.
- 1.5 cup almond milk
- 1 tbsp balsamic vinegar
- 2 tbsp canola oil
- 1 cup unbleached all purpose flour (I use King Arthur)
- 1 cup corn meal
- 0.25 cup brown sugar
- 0.5 tsp seal salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp rosemary
Preheat oven to 425. Grease 8x8 baking sheet. Combine milk, oil and vinegar. Whisk thoroughly and let sit for 2 minutes. Add flour, cornmeal, salt, sugar, baking powder, baking soda and rosemary. Whisk to combine. Pour into baking dish and bake for 25 minutes or until browned on top.
For the baked beans, I was lazy and used Bush’s Vegetarian Baked Beans.