Top | Vegan
Pumpkin Honey Tofu
(recipe, Carrie Stewart)
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Ingredients
- 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)
- ⅓ cup Honey (or Agave or Maple. Here was the Vegans & Honey Discussion for inquiring minds)
- 1 Tbsp. Ground Ginger
- ¼ cup Apple Cider Vinegar
- Optional: Dash of Tamari or Soy Sauce
- Pinch of Nutmeg/Cayenne/Chili Powder/Cumin/Pumpkin Pie Spice/Cinnamon
- Drizzle of EVOO/Coconut/Hemp Oil
Steps
- Whisk to combine all ingredients
- Marinate the sliced 'Fu for 15 minutes to 24 hours
- Bake on a Foil-Lined Cookie Sheet at 450F for 20 Minutes and Flip and cook another 5 or so.