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Pumpkin Spice Tofu

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pumkin spice tofu

Henry started “preschool” this week.  It was hard for me on Wednesday – I cried a lot after drop-off.  But then I quickly realized that – holy crap! – I can get a lot of stuff done in four hours if I really focus (plus, he survived, so – winning!). 

 

Baby #2 is due on December 1, so I hopefully have three months’ worth of childcare time to tackle a large, long list of To Do’s.  Most of it is work-related (like 2014 taxes – already!?), but there are some big home projects that I’d like to do, too.  Once the baby arrives, I’m looking forward to using Henry’s daycare time for newborn bonding/momma sleeping. 

 

That’s my long way of saying that I actually had a chance to develop and test out a yummy recipe for lunch today!  Wahoo.

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I *love* this tofu glaze because it’s not too sweet but very, very flavorful, thanks to the addition of my DIY Pumpkin Spice blend!  Also, it goes from refrigerator to plate in less than 15 minutes, which is great when you’re trying to squeeze every last bit of productivity out of your time!  Hah.

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Pumpkin Spice Tofu

 

Ingredients (for 2 servings):

 

  • 1 block extra firm tofu, pressed and drained if necessary (depends on the brand)
  • 2 tablespoons Pumpkin Spice blend
  • 2 tablespoons oil (I used coconut, but vegetable works, too – you want something with minimal flavor)
  • 1 tablespoon honey

 

Directions:

 

  • Grease and heat a non-stick pan.
  • In a small bowl, combine spice blend, oil, and honey.
  • Cut tofu into 1/2 inch thick triangles.
  • When pan is hot, pour in spice mix. Wait a minute or so until it starts to bubble, and then carefully place each piece of tofu into the pan.
  • Cook on one side on Medium High heat for 7 minutes, carefully flip, and cook for another 5 minutes.
  • Remove from heat, let stand for a minute or so to allow glaze to harden, and then plate and serve.

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Enjoy!

 

I hope you have a wonderful weekend.  I know that RELAXING is firmly on our agenda.  Have a good one!

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{ 7 comments }

 

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  • Sam @ PancakeWarriors September 5, 2014, 12:56 pm

    This seriously just blew my mind – never in a million years would I have thought to put pumpkin spice on tofu – but this makes perfect sense! Esp. with maybe roasted butternut squash and kale salad – OMG – pinning and will be making :) Thanks for sharing – I’m super excited to try this

    Reply
  • Lesley September 5, 2014, 1:19 pm

    Your tofu always looks amazing – I think I need more patience in the pressing/draining step. I might try the glaze on tempeh instead… love all of your pumpkin spice suggestions! Have a great weekend.

    Reply
    • Kate September 6, 2014, 3:56 pm

      Agreed! I HATE pressing/draining tofu. I feel like I waste so many napkins! But this looks too good to not try.

      Reply
  • kristin @ W [H] A T C H September 5, 2014, 2:41 pm

    what a great idea!

    Reply
  • Laura @SheEatsWell September 5, 2014, 5:11 pm

    This recipe is pretty darn brilliant. I love the simplicity. And I obvs love pumpkin!!! I feel like this tofu would be really good in pumpkin or red curry too…

    Reply
  • Tracy @ sprinklesandsquats September 6, 2014, 11:54 am

    Mmmmm… that pumpkin tofu looks delicious! It reminds me of a dish that you would find at the Whole Foods hot bar, but probably much less expensive to make on your own haha. I love incorporating pumpkin and pumpkin spice into all of my dishes during this time of year – it’s the best!

    Reply
  • Aerevyn September 7, 2014, 8:38 pm

    Hurrah! to see James. : )

    Reply