speedvegan

Orange Teriyaki Tofu, originally uploaded by speedvegan.

Yesterday at breakfast, I was inspired to create this recipe for dinner.

16 oz extra firm tofu, drained and pressed
1 (9oz) jar orange fruit spread
2 cloves garlic, minced
1/2 cup teriyaki sauce
2 tbsp vegan non-hydrogenated margarine
1 large summer squash
1 pound fresh asparagus
1 tsp toasted sesame oil
1 tsp agave nectar (optional)
sesame seeds

1. Preheat oven to 350 degrees.

2. Cut the tofu through the side into rectangular slabs or “cutlets.”

3. In a medium bowl, mix fruit spread, garlic and teriyaki sauce until combined.

4. Dip each tofu cutlet in the fruit mixture, making sure to cover all sides.

5. Transfer tofu cutlets to a greased 9×13 baking dish. Spread remaining fruit mixture over the tofu.

6. Cover and bake for 25 minutes. Uncover and bake for another 5 minutes.

7. Meanwhile, steam squash and asparagus for about 10 minutes or until desired tenderness.

8. Melt margarine in a large skillet over medium-high heat. Add asparagus and squash. Cook for 3-4 minutes.

9. Stir in sesame oil and agave nectar (if using) and cook for another 2-3 minutes.

10. Serve cutlets with asparagus and squash. Sprinkle sesame seeds over dish and enjoy !

This was incredibly good. I suggest choosing a fruit spread that is low on sugar since teriyaki sauce will add a bit of sweetness to this dish already. I really liked this and will try it again with different spreads and maybe seitan.