A flavor-filled dish that makes a delicious entrée. Serve with rice or mashed potatoes. The delicately sweet sauce becomes creamy with the addition of peanut butter or dry-roasted peanuts.
16-ounce package extra-firm organic tofu (freeze overnight for more chewy texture)
3/4 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons honey or more to taste
¾ teaspoon salt or butter-flavored salt
½ teaspoon garlic powder
1 teaspoon Wright’s Hickory Seasoning (optional)
1 teaspoon paprika
15-ounce can petite diced tomatoes in juice
2 tablespoons peanut butter or ¼ cup dry-roasted peanuts
1 teaspoon onion powder
2 tablespoons dried onion flakes (or 1 small onion, diced and steamed in some of the seasoning sauce)
1 tablespoon dried parsley flakes
1. Cut the tofu in 1/2-inch slices or dice in 1-inch cubes.
2. Combine water, Bragg’s, honey, salt, garlic powder, Hickory Seasoning, and paprika in a saucepan. Add the tofu slices or cubes. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes.
3. Drain the seasoned water off into blender container, and gently place the tofu on an oiled cookie sheet. Place on bottom rack of oven. Bake at 400°F for about 20 minutes, turning after 10 minutes.
Or brown on both sides in an oiled skillet.
Tip: At this point, tofu is delicious as is or used in sandwiches.
4. Meanwhile, drain the juice from the diced tomatoes into the blender along with the liquid from simmering the tofu. Add remaining ingredients (except the diced tomatoes, onions, and parsley) and blend smooth.
5. Placed baked tofu in a 9-inch square baking dish, overlapping slightly. Combine blended sauce with diced tomatoes, onion, and parsley flakes. Pour over the tofu and bake at 400°F for 30 minutes.
~Makes 4-6 servings.
Source: Seven Secrets Cookbook, used with permission.