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Pumpkin Honey Tofu

(recipe, Carrie Stewart)

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  1. ¼ cup Pumpkin Butter (I stockpile this seasonally in the fall from TJ's but as a substitute, use ¼ c pumpkin puree whisked with a Tbsp of Agave/Maple/Honey)
  2. ⅓ cup Honey (or Agave or Maple. Here was the Vegans & Honey Discussion for inquiring minds)
  3. 1 Tbsp. Ground Ginger
  4. ¼ cup Apple Cider Vinegar
  5. Optional: Dash of Tamari or Soy Sauce
  6. Pinch of Nutmeg/Cayenne/Chili Powder/Cumin/Pumpkin Pie Spice/Cinnamon
  7. Drizzle of EVOO/Coconut/Hemp Oil


  1. Whisk to combine all ingredients
  2. Marinate the sliced 'Fu for 15 minutes to 24 hours
  3. Bake on a Foil-Lined Cookie Sheet at 450F for 20 Minutes and Flip and cook another 5 or so.