JL’s Pumpkin Miso Tofu
- 1/4 cup organic pumpkin
- clove of garlic
- 1t maple syrup
- 1t red miso
- 2 t sesame oil
- 1/8 cup veggie broth
- 1/8 water
- dash of cayenne pepper
1. Press one block of extra firm tofu.
2. Mix all ingredients (I used a fork because it was thick)
3. Slice the tofu (I make 12 slices) and pour marinade over the tofu.
4. Marinade for 24 hours
If you bake: 400 degrees for 20 minutes
Plain bake: Spray olive oil on parchment paper. Turn at mid-point of baking.
Collard bake:Massage sesame oil and sea salt onto the collard greens and place two pieces of tofu on each leaf. Turn at mid-point of baking.
If you pan-fry: Spray olive oil lightly on the pan and fry tofu for about 7 minutes on medium-high heat. Turn at mid-point of cooking.
For a detailed walk-through visit JL Goes Vegan.
Submitted by JL Goes Vegan: Food & Fitness with a side of Kale. Facebook, Twitter
Photo credit: JL Goes Vegan