Love sophisticated, restaurant-quality plant-based dinners but don't have hours to spend in the kitchen? Not to worry, this Blackberry Glazed Tofu served over Creamy Mash with Garlic Lemon Asparagus comes together smoothly and delivers incredible flavor!
You may have tried baked or pan-seared tofu before, but pairing it with a rich, tangy blackberry glaze takes it to a whole new level! I love taking simple whole-food ingredients and elevating them into comforting meals that look and taste like they came from a high-end resturant.
I honestly had no idea how amazingly well fruit glazes paired with savory, crisp-baked tofu until I started experimenting! The sweet and tart blackberry glaze cuts through the rich, buttery mash while the bright garlic-lemon asparagus brings the perfect fresh crunch to round out the plate.
Feel free to add your own fun additions - a sprinkle of toasted pecans or fresh thyme over the top works great!
This makes the perfect dish for a cozy date night, a weekend dinner with friends, or whenever you want to treat yourself to something special. Looking for some other great whole-food plant-based dinner recipes? We have tons coming your way!
You may have made baked or pan-seared tofu before, but taking the time to balance rich savory flavors can sometimes feel tricky. With this recipe, we paired crisp baked tofu with a sweet and tangy blackberry glaze over velvety mash and zesty asparagus to create a restaurant-quality meal in no time!
Combine Blackberries, Ginger, Lemon Juice and 200g of water into a pan over a high heat and boil this for 5 minutes.
While waiting for the Blackberries to cook, peel the potatoes and fill a seperate large pot full of water for the potatoes.
Strain all the blackberries through a seive and reserve the juices, ensure you press down on the blackberries with (perhaps with the back of a spoon) to get all the juice out of the blackberries.
Return the liquid back to the pan and add the maple syrup. Allow it to simmer with the lid off for at least 20 minutes and cut the heat to let it thicken.
Cube the potatoes into small pieces (around 10cm) and boil them for 10-15 minutes or until fork tender
Finely dice the garlic and combine it with 2tbsp of Olive oil and the lemon juice in a small bowl. Keep the Asparagus whole (the end can be chopped off if it looks nasty!) and cover the asparagus in the liquid on a roasting tray.
Coat the Tofu in 1tbsp of olive oil and then brush 2/3 of the Blackberry glaze liquid on it, ensuring to cover both sides. The tofu should be kept in 4 larger pieces and can be finely sliced with a cross-hatch pattern to allow the juices to infuse deeper into the tofu. This can be roasted for 10 minutes
Take the tofu out of the oven and brush the remaining 1/3 of the Blackberry sauce onto the Tofu. Flip the tofu and put this back in the oven for another 10 minutes, along with the asparagus.
While this bakes, drain the potatoes from the hot water and add the milk and olive oil with a pinch of salt and pepper. Then use a potato masher to break down the potato into a smooth consistency - if it is not smooth add a splash more milk.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
