95 minutes
A delicious and comforting dish featuring glazed tofu with roasted sweet potatoes and red bell peppers, seasoned with a blend of spices and herbs.
Firm Tofu, pressed
0 oz
Sweet Potatoes, peeled and cut into chunks
0 lb
Bell Pepper, cored and sliced
each
Fresh Sage, chopped
tablespoons
teaspoons
teaspoons
Ground Allspice
teaspoons
Cayenne
pinches
Extra Virgin Olive Oil, divided
cups
cups
tablespoons
tablespoons
Garlic Clove, finely grated or minced
each
tablespoons
to taste
each
Fresh Cilantro, chopped
cups
1. Prepare and Press the Tofu
Drain the tofu by wrapping the slices with kitchen towels and placing a weighted cutting board on top. Let the tofu press for about 10 to 30 minutes, which will help remove excess moisture and allow it to absorb more flavors.
2. Preheat Oven and Season Vegetables
Preheat your oven to 400ºF. In a large bowl, toss the sweet potatoes and red bell pepper with fresh sage, paprika, kosher salt, ground allspice, a pinch of cayenne, and 3 tablespoons of olive oil. Spread the seasoned vegetables on a rimmed sheet pan and bake for about 15 minutes.
3. Prepare the Marinade
Prepare the marinade by whisking together the soy sauce, apple cider vinegar, honey, minced garlic, ground coriander, and the remaining olive oil in a small bowl.
4. Add Tofu and Shallots to Roast
Once the vegetables have started to soften, add the tofu and shallots to the pan. Continue roasting for an additional 35 to 40 minutes, tossing the vegetables halfway through to ensure even browning.
5. Finish and Serve
Transfer the dish to a serving platter. Drizzle some of the reserved soy sauce mixture over the top and finish with a generous sprinkle of fresh cilantro. Serve warm.
For this dish, extra-firm tofu is ideal because it holds its shape better during cooking. It can absorb more flavor while providing a satisfying texture.
Focus on a glaze that balances sweet, salty, and acidic elements. Use soy sauce, honey or maple syrup, and a splash of rice vinegar or lime juice.
For a perfect sear, ensure your pan is hot before adding the tofu. Don't overcrowd the pan; cook in batches if necessary.
To remove excess moisture, wrap the tofu block in a clean kitchen towel or paper towels, and place something heavy on top. Let it sit for at least 15-30 minutes.
If the glaze is too thin, reduce it on the stove over low heat until it coats the back of a spoon.
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