Continuing on with another variation of the Roasted Tofu Cubes recipe from Vegan Soul Kitchen, I made “Honey” Walnut Tofu. It’s a veganized version of honey walnut shrimp, a Western-influenced dish typically found at Chinese restaurants.
I’ve never actually ate honey walnut shrimp before I was vegan and it never grace my childhood dining table. One, I don’t think it was even invented back then and two, milk and mayonnaise are not exactly Chinese ingredients.
I’m not 100% sure what it’s suppose to taste like, but it reminds me a little bit like ranch dressing, only sweeter. I didn’t caramelized the walnuts like restaurants do, as I prefer them raw.
Like the other roasted tofu variations, it’s really easy to make. Just roast the tofu, whisk together the sauce and toss.
“Honey” Walnut Tofu
Serves 4 as part of a meal
I 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
3 tablespoons Vegenaise or other vegan mayonnaise
1 tablespoon agave nectar
1 tablespoon soy milk creamer
1 teaspoon lemon juice
Handful of raw walnuts
White sesame seeds
A few sprigs of cilantro
Preheat oven to 450 degrees. In a bowl, combine the oil and salt. Cut the tofu into cubes (I usually get 24 cubes out of a one pound block) and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
Place the sauce ingredients in a bowl and whisk together. Taste test and adjust by adding more agave nectar, if desired.
Add the tofu cubes to the sauce and toss until the tofu is well coated. Plate, then top with the walnuts and sesame seeds. Garnish with the cilantro.