A comforting almond butter tofu stir fry that is both gluten free and vegan. The nutty sauce is made with tamari, lime, ginger and butter for extra creaminess. Serve with sticky maple plantain and a warm beetroot and red onion salad for a satisfying autumnal feast.
The Ingredients
I’ve taken inspiration from the salt, fat, acid, heat approach to cooking. Combining the holy trinity of flavour, as well as adopting the most appropriate method of cooking always results in a delicious, well balanced dish. Of course the quantity and ratio of ingredients matter, but select the right ingredients that blend harmoniously and you’ll be onto a winner.
For this almond butter marinade I’ve used creamy almond butter which delicately cushions the tofu, creating a rich, unctuous sauce. Next I have added tamari sauce, which is very similar to soy but has a sweeter and more layered flavour. To round off the sauce I’ve added a generous squeeze of lime.
Plantain pairs well with the rich almond butter tofu. When fried it has a natural sweetness, crisp skin and soft interior. I’ve added a good pinch of salt to enhance the sweeter qualities of the vegetable. For a twist on the traditional; drizzle maple syrup into the oil to create a sweet, sticky emulsion.
Now on to the accompaniment. Beetroot is one of my favourite root vegetables – it’s complex, sweet flavour livens up any dish. Here I have roasted it alongside red onion and added a balsamic vinaigrette to make a warm wintry salad. I’ve made a concerted effort this year to eat more seasonally; not only is it better for the environment, but the food often has a richer flavour. You can find the recipe for the beetroot and red onion salad here.
The Method
Bake the tofu for 15 minutes to get a firmer and crisper texture. Then marinate the tofu in the sauce. This enables the tofu to soak up all the flavour and also ensures the centre of the tofu remains tender once cooked.
Add to a hot frying pan and cook on a high heat to sear the tofu, making it crisper with a succulent interior. To finish add a generous scoop of margarine to create a buttery, silky sauce.
Leave a comment and let me know how you get on making this almond butter tofu. I’d love to see your creations over on instagram!
More autumnal recipes:
Sweet potato and chickpea curry
Vegan shepherd’s pie and sweet potato mash
Almond butter tofu with fried maple plantain
Ingredients
- 400 g block firm tofu
- 2 cloves of garlic finely chopped
- 1 tbsp vegetable oil
- 1 red pepper sliced
- 2 tsp margarine
For the marinade
- 4 tbsp tamari
- 4 tbsp almond butter
- 2.5 tbsp maple syrup
- 100 mls water
- 1 lime juiced
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp cumin
For the plantain
- 3 tbsp vegetable oil
- 2 plantain
- 1 tbsp maple syrup
- Sea salt to season
Instructions
- Pre heat the oven to 220°C / 200°C fan / gas 7.
- Drain the tofu and press for 5 minutes. Cut into cubes and place onto a baking tray lined with baking parchment. Bake on the middle shelf for 15 minutes.
- Meanwhile, prepare the sauce by adding all the ingredients for the marinade to a bowl. Whisk until the sauce is smooth and silky. Then add the tofu and leave to marinate for 5 minutes.
- For the plantain, trim the ends of the plantain and peel. Slice diagonally into discs. Add the oil and maple syrup to a large frying pan and heat over a high heat. Then add the plantain, season with salt and fry for 2 minutes. Flip the plantain over and fry for a further 2 minutes. The plantain is ready when it has turned a deep amber shade with a crisp skin and a softer interior. Remove from the oil and leave to rest on a plate.
- Return to the tofu stir fry. Heat the oil in a pan over a moderate heat. Add the red pepper and garlic and fry gently for a minute. Add the tofu, leaving the excess marinade, and stir fry over a high heat for 5 minutes.
- Pour in the remaining marinade and stir fry for 2 minutes. Finally stir through the margarine and warm through.
- Serve with the roasted beetroot and red onion salad, maple plantain and basmati rice.