Roasted Sesame Tofu

1/2 block (~7 oz) firm tofu, pressed and sliced into ½”-thick rectangles

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1 tablespoon sesame seeds

2 teaspoons olive oil

½ teaspoon kosher salt



1 tablespoon sesame oil

1 small shallot, chopped

1 clove garlic, minced

1.5 tablespoons Thai red curry paste

1 tablespoon sambal oelek

2 cup vegetable broth

3 tablespoons Justin’s Classic Peanut Butter

1/2 (14 ounce) can unsweetened coconut milk

1 tablespoon tamari

1 small sweet potato, peeled and cubed (about 1 cup)

3 cups baby spinach

1/4 cup fresh cilantro, chopped

Kosher salt, to taste

Cooked brown rice, fresh limes and chopped peanuts, for serving

Cooking Instructions

  1. To make the Roasted Sesame Tofu, combine the nutritional yeast, lemon juice, sesame seeds, olive oil and salt in a small bowl. Place the tofu in a shallow dish and coat both sides with the marinade. Cover and let marinate for 30 minutes.
  2. Meanwhile, heat the sesame oil in a large pot over medium heat. Add the shallot and garlic, and cook 1-2 minutes, or until shallot begin to soften, careful not to burn the garlic. Stir in the curry paste and sambal oelek, and cook 1 minute more. Add the vegetable broth, peanut butter, coconut milk, and tamari, and stir. Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer 10-15 minutes, until the sweet potatoes are fork tender. Stir in the spinach and cilantro, and cook another 5 minutes. Salt to taste
  3. Grease a non-stick griddle pan or skillet with oil and heat on medium-high. Place the marinated tofu in a single layer and press gently with a spatula. Cook 2-3 minutes, or until golden brown. Flip over and repeat.
  4. To serve, ladle the soup into bowls. Top with a few slices of tofu, fresh cilantro, peanuts and brown rice, as desired

Prep time: 10 minutes

Cook time: 30 minutes