I always like to mix things up – a little bit of the traditional and a little bit of something new. I didn’t grow up celebrating Rosh Hashanah and the High Holidays, so technically most everything is new to me (which is actually kind of fun and exhilarating!). This also makes me feel like I have a lot of freedom to play around with the flavors and ideas of the season.
So while I did start out the season with a round apple cinnamon challah, I’ve been trying to incorporate new flavors of fall into my dishes and new takes on the holiday. This “Honey” & Ginger Tofu plays with classic sweet flavors while bringing in the new element of tofu to the High Holidays.
I’ve said before that I wasn’t always the biggest fan of tofu, but making tofu crispy really changed the game for me. I’ve followed that form here, just changing up the flavor profile to something sweeter. I’ve also included ginger, onion powder, and garlic powder. The ginger really gives this dish a hint of fall flavor.
I also highly recommend using the sauce included with the recipe. It’s two parts maple syrup (or other sweet vegan syrup) to 1 part sriracha. I used about 2 tbsp maple syrup and 1 tbsp sriracha, but it really depends on how much you want on your tofu and in your rice or lettuce. You can also change the ratio depending on how spicy you want your sauce to be.
Last, but not least, sesame seeds and green onions add a bit of extra flavor and texture on top of this dish. The green onions also add a really great pop of color if you’re trying to impress for a nice Rosh Hashanah meal. This entire dish is gluten free and kosher, as well, so it’s great for whoever you have around your table.
Whether you’re celebrating Rosh Hashanah or just looking for a new way to prepare your tofu, this dish is a great option for you. I would love to hear how this dish turns out for you or any changes you made to it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Rosh Hashanah Vegan Honey Ginger Tofu
Equipment
- tofu press*
Ingredients
- 1 package extra firm tofu usually around 14oz
- 2 tbsp maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
- 2 tbsp cornstarch
- ¼ tsp ginger
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt plus more to taste
Sauce
- 2 parts maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
- 1 part sriracha
Other Ingredients
- rice, kale, ect. whatever you want to serve your tofu over
- green onions chopped
- sesame seeds
Instructions
- Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
- Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu into ¼ inch cubes (or smaller). The smaller the cubes, the crispier the tofu.
- Add the tofu and other ingredients (not the sauce ingredients) to a bowl and mix well with a large spoon until the tofu is evenly coated.
- Transfer the tofu to the baking sheet in a single layer and place in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes.
- Make the sauce by mixing together 2 parts maple syrup to 1 part sriracha. You can scale up how much sauce you want depending on how sauce-y you want your tofu. I used about 2 tbsp maple syrup and 1 tbsp sriracha to start with.
- Mix the tofu with the sauce and serve over your favorite rice, lettuces, etc. Sprinkle sesame seeds and green onions on top if desired.
Notes
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