Crispy Sesame Tofu

I just started making some things from Nisha Vora’s new book, Big Vegan Flavor. While we do eat meat and animal proteins in our house, I do not tolerate dairy products, so a lot of vegan sauces and condiments work really well for us…err, me. I also feel like you have to be bold and confident with your use of spices and condiments when making beans and vegetables your main course, so there is a lot to work with here no matter how you eat!

I made this tofu to go along with our Rainbow Ramen Slaw. I will include the recipe for the tofu below, but to make it a meal, you’ll need to make the slaw recipe as well. If you want to simplify it further, you can cook a few blocks of ramen (rice based or the squigy noodles from Trader Joe’s), drain and rinse, add a bag of shredded cabbage or broccoli slaw, and toss it all with some toasted sesame oil, coconut aminos, lime juice, rice vinegar, agave, salt and pepper to taste.

Recipe adapted from Big Vegan Flavor by Nisha Vora.