There’s nothing like trying some delicious-ass vegan food from the Moscow Food Co-op hot bar, to then try and recreate it at home.
Never quite getting their results, but inadvertently making something equally delicious.
That’s what happened here.
It was more than a month ago now and they had something new and exciting at the hot bar. Spicy tofu!
The tofu was lightly coated with a translucent orange-red dressing. It was mildly to not so mildly hot and incredibly addictive to the point Jeremy was even invested.
Jeremy who doesn’t really like spicy except for small quantities or not at all.
Something similar happened when I made this batch.
It was too spicy. I thought.
But Jeremy kept coming back for more and so did I.
It’s a little bit spicier than the co-op’s version and has way more ‘dressing’, but worthy of making again and again.
It involves whisking up a sauce, cutting tofu into cubes, marinating 4-6 hours (or overnight), and baking for 18ish minutes.
I thought so.
Hot for Tofu, Sriracha-Style
- 1/2 cup sriracha
- 1 tablespoon apple cider vinegar
- 3 tablespoons of tamari or soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 block of extra firm or firm tofu, water drained
- 2 teaspoons of toasted or untoasted sesame seeds
- Whisk sriracha, apple cider vinegar, tamari, nutritional yeast, toasted sesame oil, and garlic powder in a small bowl.
- Cut and cube tofu into 3/4 inch pieces. Spread them out in square container or throw them in a resealable plastic bag. Add the sriracha marinade and toss to coat. Marinate 4-6 hours or overnight.
- Preheat oven to 350F and line a cookie sheet with parchment paper. Transfer marinated pieces to parchment paper and sprinkle with sesame seeds. Bake for 9 minutes. Flip pieces. Bake another 8-9 minutes. Tofu firms as it cools.
These spicy tofu squares were delicious served with thinly shaved red cabbage, shredded yellow beets, and green onion.
Dressing of choice was Annie’s Goddess Dressing. I’ve been in love with that so much that it doesn’t sit in the refrigerator door for long.
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx
Delicious, and the end results are so colorful in that salad, too! Somehow I’ve ended up with 5 different varieties of sriracha in my fridge, so I’m always thrilled to find new ways to use it.
Thank you for leaving such a sweet comment on my blog, by the way! 🙂
Thank you Hannah! I’m a condiment hoarder too! I completely understand 🙂