Wednesday, August 17, 2011

Yum Sauce with Tofu and Vegetables

I think this may be my new favorite meal.  Seriously.  Out of all the new heart healthy meals I've made, this is my new favorite.

It's so quick.  So easy.  Full of nutrition and amazingly flavorful!  What's not to love?

I got the sauce recipe (and the meal idea) from Mama Pea and now I'm in love, too.  Granted, I've never been to this Yumm Restaurant they talked about, so I'm not sure how close what I made tastes like the original -- but I will say that I made this as Momma Pea instructed and I didn't like it too much.  Too much lemon juice and the spices were off for me.  So I made another batch without any lemon juice and different spices, combined both batches and then I loved it!

And so did everyone else.

As for the meal, it's simple. And please don't overlook this because of the tofu - it's amazing marinated and then broiled!  And if you're not into tofu, then this would also be great with chunks of grilled chicken!  YUM!

Yum Sauce with Tofu and Vegetable
Serves 4

  • 1 block extra firm tofu - cut into 1/2 inch slabs
  • 2 T Tamari or Soy Sauce
  • 1 T lemon juice
  • 1 T honey/agave
  • 1 T water
  • 1 t minced garlic
  • 1/2 t cumin
-- Lay slices of tofu on a cutting board and with a clean cloth, press out liquid without breaking the tofu apart. :)
-- Mix marinade together in a large bowl and then transfer the tofu into it.  Let sit until you need it.
-- When you need it: place tofu pieces on a lightly greased cookie sheet, drizzle remaining marinade on top, and broil for 8 minutes each side until brown and slightly crispy.  Cut into strips.

Sauce - makes 1 1/2 cups
  • 1/4 c canola oil
  • 1/4 c almonds
  • 1/4 c chickpeas - rinsed and drained and the remaining chickpeas set aside
  • 1/2 c water
  • 1/4 c nutritional yeast
  • 1 T lemon juice
  • 1 t minced garlic
  • 3/4 t curry powder
  • 1 t Herbs de Provence (or any combination of sweeter Italian spices)
-- In food processor or blender, pulse almonds, chickpeas,water and oil together until smooth.  Add remaining ingredients and pulse until smooth, scraping sides to make sure you don't leave any goodness behind.

Other ingredients
  • 2 cups cooked brown rice
  • 1 16oz bag frozen California blend vegetables (Broccoli, Cauliflower, Carrots) - steamed
  • Remaining chickpeas

To plate:  Lay down a bed of rice with steamed veggies over top.  Sprinkle some chickpeas on top along with some tofu (more than is pictured!).  Drizzle on some sauce.  And then some more.  And then lick the spoon.


  1. Tried this one tonight. Yum! However, we thought it was a little bland. Maybe I'd increase the amount of curry?

  2. i agree that the sauce can be a bit on the bland-er side, especially depending on the type of curry powder you use. but i also think it lends well to the fabulously marinated/broiled tofu. so yes - up the curry next time, and herbs!, if you thought the first go around was a little ho-hum. :) glad you enjoyed, it, though!