Blackberry Tofu

Serving Size 4

Prep Time 20 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

Inspired by: Make It Dairy Free 

  • 12 oz blackberries fresh (in season) or frozen 
  • 1 cup water 
  • 1 inch ginger, sliced into coins 
  • 1 tablespoon lemon juice (about ½ a lemon) 
  • ¼ cup maple syrup  
  • 2 tablespoon olive oil  
  • 16 oz firm tofu, pressed well 
  • salt, to taste 
  • pepper, to taste 

Preparation

  1. Preheat oven to 425 degrees F.
  2. Over medium-high heat, add blackberries, water, ginger, and lemon juice to a small pot. Mix together and bring to a boil.
  3. Once boiling, reduce to simmer and cook for 3-5 minutes or until blackberries begin to break down
  4. Remove from heat and pour through a sieve. Push down on the berries with the back of a spoon until you get as much juice as possible out.
  5. Pour the mixture back into your pot, add the maple syrup, and bring to a boil. Then reduce to simmer until mixture has reduce by half (about 15-20 minutes – may need longer).
  6. Remove from heat and let cool. Will thicken more as it cools.
  7. Slice tofu into 1 inch cubes.
  8. Lighly coat a baking sheet or oven safe pan with oil. Lightly coat each piece of tofu with oil. Sprinkle each side of tofu with salt and pepper to taste.
  9. Brush cooled blackberry sauce over all sides of the tofu. Bake for 6-8 minutes. Remove, brush with mixture again and then broil for 3 minutes.
  10. Remove from heat and serve.

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