Featured Ayurvedic Recipe: Vegan Baked Asian Tofu

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Five-Prana_Ayurvedic-Recipe_Vegan-Baked-Asian-Tofu

Vegan Baked Asian Tofu

Ingredients:
¾ cup organic coconut milk
1 tbsp oil
Juice from 1 lime
1 tbsp chopped shallots
1 tbsp chopped fresh ginger
2 tsp tamari
¼ tsp sriracha
1 tsp sweetener
1 package organic, extra-firm tofu

Directions:
1. Prepare the tofu for baking by removing any excess moisture. Place your tofu block on a plate that is lined with paper towels. Place more paper towels on top of the tofu and place another plate on top of the tofu. Stack large cans on top of the top plate to help squeeze out any excess moisture from the tofu. Let the paper towels absorb the water from the tofu.

2. Once sufficient moisture has been removed from the tofu, place the tofu on oven-safe dish.

3. Combine all marinade ingredients together and pour over tofu.

4. Cook at 350°F for 20 minutes on each side.

Doshic Considerations

This Ayurvedic Baked Asian Tofu recipe can be tailored to any dosha by following the recommendations listed below.

  • Vata should use sesame oil; should only have tofu in moderation so substitute winter squash when having more frequently; should only use 1/2 tbsp of shallots; and should use agave nectar as the sweetener.

  • Pitta should use virgin coconut oil; should only use 1/2 tbsp or less of shallots; should eliminate or only use a quarter amount of sriracha or red chili paste; should use only half the amount of tamari; and should use maple syrup as the sweetener.

  • Kapha should only use half of the coconut milk and substitute with filtered water; should use sunflower oil; should use only half the amount or less of tamari; and should use fruit juice concentrate or apple juice as the sweetener.