Three years ago, I had a super picky one year old under my care. One protein that I could always get him to eat was tofu. Sometimes I just baked it plain with a little salt (no pepper- he wouldn't touch it). He would dip it in BBQ sauce or ketchup, and could eat it for days. This recipe kept his friend in the nanny share happy, who enjoyed a few more flavors, while still keeping my picky eater happy. My Little Guy (LG) now likes really spicy food (go figure!), so I go liberal with the red pepper flakes and spices. If you aren't doing peanuts yet, or have an allergy, you can substitute almond or cashew butter pretty easily. I love that I can cook up some roasted asparagus (one of LG's favorite foods) at the same time. I just cut off the ends, sprinkle with a little olive oil, salt, and pepper, and cover with foil. It takes the same amount of baking time as the tofu!
Ingredients
block of firm or extra firm tofu
1/4 cup peanut butter
2 TBS boiling water
2 TBS soy sauce
2 tsp. lemon juice
1 tsp. pure maple syrup
1/2 tsp. ginger
1/2 tsp. smoked paprika
optional: nutritional yeast
red pepper flakes and pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Slice block of tofu into even slices about 1/4 inch thick. I usually end up with nine slices. Lay on a greased baking pan.
3. Mix boiling water with peanut butter in a small bowl until fully mixed. Combine all the rest of the ingredients to the peanut butter mixture, excluding the tofu and nutritional yeast.
4. Spoon sauce over the top of the tofu. Sprinkle top with nutritional yeast. I usually have a little extra sauce that I either dilute with a little almond milk to make a salad dressing, or you can add it to some roasted vegetables.
5. Bake in oven for about 25 minutes.
6. Let cool and enjoy!
Ingredients
block of firm or extra firm tofu
1/4 cup peanut butter
2 TBS boiling water
2 TBS soy sauce
2 tsp. lemon juice
1 tsp. pure maple syrup
1/2 tsp. ginger
1/2 tsp. smoked paprika
optional: nutritional yeast
red pepper flakes and pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Slice block of tofu into even slices about 1/4 inch thick. I usually end up with nine slices. Lay on a greased baking pan.
3. Mix boiling water with peanut butter in a small bowl until fully mixed. Combine all the rest of the ingredients to the peanut butter mixture, excluding the tofu and nutritional yeast.
4. Spoon sauce over the top of the tofu. Sprinkle top with nutritional yeast. I usually have a little extra sauce that I either dilute with a little almond milk to make a salad dressing, or you can add it to some roasted vegetables.
5. Bake in oven for about 25 minutes.
6. Let cool and enjoy!