Reality Bites: Almond Butter Tofu to Add to Your Kale Salad

|Updated Jan 24, 2020

Reality Bites Almond Butter Tofu

Welcome to Reality Bites, our new series that reports on how each recipe really turns out when normal readers who love to cook and eat plant-based try out the recipes. We ask: How did it go, and would you make it again? As well as whether you'd feed it to non-vegan or plant-based eaters, and how you might suggest modifying the recipe for others or what changes you made to it (we all do it!). Check out this recipe for Almond Butter Tofu. It turned out to be more delicious than it looks!

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I made the Almond Butter Tofu by Mairi Rivers, and republished by The Beet.

Almond Butter Tofu to add to a salad or have as a snack Almond Butter Tofu to add to a salad or have as a snack

Why This Recipe?

I was curious about this recipe because I have never made tofu – a rite of passage for plant-based eaters!

Did You Have the Ingredients on Hand:

I had everything I needed except for the ginger puree, which I substituted for finely-grated ginger.

How Did It Turn Out?

I made some mistakes along the way but still enjoyed the finished product. The instructions say that the oven should be preheated to 200º Celcius, but I assumed it was 200º Farhenheit (I only realized this mix-up when I took the baking sheet out after 15 minutes and the tofu hadn’t even begun to cook). I turned the temperature up and then just tried to eyeball when I thought the strips were done. The tofu didn’t end up as crispy as I wanted, but it was still yummy!

How Long Did It Take?

This recipe took me about 45 minutes because of my oven temperature mishap!

How Would You Modify It:

No edits here, just make sure to read units carefully! Also, make sure to use a baking sheet that has a small sidewall so that the sauce and extra liquids don’t get all over your oven.

Would You Make it Again?

Now that I know where I went wrong, I definitely want to try this recipe again – it was a great snack on its own or side to pretty much any meal. The recipe’s author recommends pairing it with the Kale and Pomegranate Salad -- check out the post on Instagram (@thebeet) and review on TheBeet.com!

Here is the original recipe by Mairi Rivers

Some people struggle to know what to do with tofu as it is can be very bland, but the trick is to add some bold flavours and it will soak them up. Use an extra firm tofu if you can. If it isn’t quite firm enough then you might need to press your tofu for a bit to remove any excess water. This goes fantastically with my Kale and Pomegranate Salad, but equally lovely as a snack on its own. By: @gingervegan

INGREDIENTS

550g extra firm tofu
3 tbsp almond butter
2 tbsp maple syrup
1 tbsp soya sauce
1 tbsp ginger purée
1 tbsp olive oil

DIRECTIONS

Mix the dressing ingredients together until smooth.
Cut the tofu into flat chip shapes and dip into the dressing to coat.
Place on a lined tray.
Bake at 200C for about 15 minutes, then turn over and bake for another 10 minutes until golden.

Read More: Almond Butter Tofu | https://thebeet.com/almond-butter-tofu/?utm_source=tsmclip&utm_medium=referral