Baked Tofu with Date Chocolate Sauce

Here is a recipe that will dazzle your taste buds: Vegan Baked Tofu with Date and Chocolate Sauce and roasted vegetables! Whether you’re a seasoned vegan enthusiast or want to add more vibrant and wholesome dishes to your menu, this savory-sweet creation will become a new favorite.
Creating this delicious meal is an absolute breeze! It’s as simple as prepping your veggies and tofu, popping them into separate rimmed baking dishes, and letting the oven work its magic. And while they’re roasting away, you’ll whip up the sauce in just a matter of minutes. It’s a hands-on experience that yields delicious results without any fuss—perfect for both busy weeknights and leisurely cooking adventures!
Perfect for busy weeknights or leisurely cooking adventures. Dive in now and savor the wholesome goodness!

Ceramic dish with chocolate tofu and sesame seeds.

Baked Tofu with Date Chocolate Sauce and Vegetables

Mirjana

Welcome to a culinary journey that’s as delightful to prepare as it is to devour! We are diving into the realm of Baked Tofu with Date Chocolate Sauce – a vegan marvel that’s both easy on the cook and a treat for the taste buds. With a few simple steps, we’ll create a symphony of flavors that’ll have you savoring every bite.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Modern, vegan, Vegetarian

Servings 4 people

Ingredients

1/2 cup olive oil extra virgin
1/2 bell pepper cut into 1-inch pieces
1 leek cut into 1/2 inch rounds (save leaves for garnish, freeze the rest for future vegetable broth)
1 medium parsnip sliced into 1/4-inch pieces
10-12 baby carrots cut lengthwise
1 cup broccoli florets
14 oz package of extra firm organic tofu
2 tablespoons cornstarch
salt and ground black pepper
3/4 oz 95% or 100% dark chocolate for sauce, including the ingredient list below
6 tbsp low-sodium Tamari
3 tbsp Date Syrup Organic Trader Joe’s
4 tbsp fresh lemon juice
1 cup vegetable broth or water
3 cloves garlic, minced
1 tbsp olive oil extra virgin
1 tbsp cornstarch
cayenne pepper to taste
pinch of ground cloves
2 tbsp roasted sesame seeds for serving

Instructions

Drizzle tofu with oil and toss in cornstarch mixed with garlic powder, turmeric and ginger, and a pinch of salt. Use the remaining oil for tossing vegetables.
Spread the prepared vegetables and tofu in even layers on two separate-rimmed baking sheets. Preheat oven to 420ºF and bake vegetables and tofu for 30 minutes, tossing halfway, until golden brown.
I like to prepare the above with minimum spices so as not to interfere with the rich flavor of the sauce.
Date Chocolate Sauce:
After some experimentation, I created this flavorful dark sauce that is thick and rich but low in sodium. It is a simple, syrupy combination of Tamari (less sodium than soy sauce), black chocolate, and date syrup.
Feel free to adjust the garlic, lemon juice, and water amount. An optional pinch of cayenne pepper or ground cloves will add another dimension to this five-minute sauce.
Break the chocolate into pieces and place them into a small glass dish. Microwave for 30 seconds, stir, and repeat the process until melted.
Sauté garlic in olive oil for a minute or two until aromatic.
Add melted chocolate, date syrup, lemon juice, cornstarch, and water to the garlic, stirring gently until the sauce becomes smooth.
Adjust the consistency by adding more water or cooking it longer to your preference.
The sauce is done in only minutes!
Serve it with baked tofu and with vegetables on the side. Garnish with sesame seeds and thin strings of leek leaves, chives, or green onions. This flavorful dish can also be served over rice with tofu and vegetables immersed in the sauce.
With minimal effort and a whole lot of heart, you’ve just whipped up a dish that’s sure to impress even the most discerning palates. Enjoy every moment of this culinary adventure, and savor the wholesome goodness of Baked Tofu with Date Chocolate Sauce. Happy cooking!