Thanksgiving Teriyaki Tofu with Sweet Potatoes

24 Nov

Full disclosure: I made this dish like 2 weeks ago and I didn’t take any pictures because I hadn’t yet realized that blogging was my destiny, my quest and my calling, so what you are looking at is indeed a can of Fancy Feast. Thanksgiving Flavored Fancy Feast! This is what my cat’s having for dinner. Be jealous.

Okay, so I know you’re all out there thinking, but Megan, why would you post a Thanksgiving recipe? Aren’t vegetarians just a bunch of bloodless killjoys who want to rob me of the sensual pleasures of the flesh and impose their strict morality upon my day of hedonism and mindless consumption? The short answer is: yes, of course we are. The nuanced answer is: I don’t care what you do; I would also like to stuff my face and watch National Lampoon’s Christmas Vacation after dinner and fall asleep on the couch. So without further ado, I present to you a delicious and simple dish that even my little brother would like.

the Ingredients

1 brick firm or extra firm tofu

1 sweet potato

teriyaki sauce

maple syrup


the Work

Preheat the oven to 350. Gut your tofu container like a fish and drain the tofu water. Try not to look at or think about the tofu water. Don’t get it on your hands. OH NO. Go take a shower.

If you’ve cooked tofu before and you feel good about it ignore the rest of this paragraph, you’re on a roll! If you haven’t, you are going to want to get serious right now. I’m serious. Look at me when I’m talking to you. Drain the tofu water and get two big plates. Press the excess tofu water out between the plates. Put something heavy on the top plate and let it hang out for a while. You might even want to wrap your tofu up in some paper towels or something to really wick the moisture out. Draining the tofu water helps you get a better texture from the cooked tofu-beast. This is my least favorite part but it’s super important. Don’t blow it!

Are you back? Okay. Cut your tofu up into cubes and put the cubes in a square glass baking dish. I think mine is like 8″x8″, not that size matters. Pour a mixture that is roughly 2/3 teriyaki sauce, 1/6 maple syrup and 1/6 Tapatio on the tofu and wiggle the pan around until all your cubes are coated. Put it in the fridge for a while. Try not to think about the carnage.

In the meantime, peel the sweet potato. Sing a merry tune and cut it into little cubes about the same size as your tofu cubes. When you’re ready, toss the sweet potato cubes in the tofu pan. Splash the sauce around. Bake at 350 for about an hour, stirring a couple of times to check on your progress. The extra sugar from the maple syrup should caramelize a little on the edges of your cubes and the Tapatio gives it little more spice. Plus, you get to look at Mr. Tapatio and his lustrous mustache while you cook. Have you ever noticed how blue his eyes are? What a dreamboat.


4 Responses to “Thanksgiving Teriyaki Tofu with Sweet Potatoes”

  1. Teresa November 25, 2011 at 7:04 pm #

    Thanks for stopping by my blog today. Are you thinking about joining French Fridays? We’ve had a few people do vegetarian versions of some of the dishes and, of course, lots of them are already vegetarian. We’ve even had a vegan member: Kelly’s blog is great.

    • Megan Liscomb November 26, 2011 at 6:30 am #

      Thanks for stopping by! I think I’m just going to lurk on French Fridays for now and brainstorm. Thanks for the link to Kelly’s blog, btw. I’m loving her ideas.

  2. writing4sanity January 4, 2012 at 10:52 pm #

    I’m seriously cracking up righ now, haaaa, I think my fav part was about the “tofu beast” and whether or not I was looking at you that got me.

    P.S. I forgot where I has seen the word ‘Tapatio’ and then I remembered, it’s hot sauce!
    I was just thinking something foreign and proly expensive.. I kept trying to say it in a weird Western Europe accent, but it just wouldnt flow for some reason, hahah

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