Firm slabs of tofu develop a golden crust on the grill and a pleasant chewy interior when brushed with a tangy, slightly sweet peach almond butter miso sauce. The sauce combines cooked fresh peaches blended with almond butter, white miso, shallots, lemon juice, ginger, and dried chiles to create sweet, tart, spicy, and deep umami layers. Roasted almond butter adds luscious texture and a hint of sea salt that emphasizes the tofu's crust. The sauce can be made ahead and refrigerated for up to one week. Serve with roasted lemony potatoes, a summery salad, diced peaches, and fresh herbs.
This is a fun and admittedly unusual vegan grilled main to play with during peach season! I have you make a sauce from fresh peaches on the stove that we finish up in the blender. The dish has a fun sweet-savory duality that will remind you of traditional BBQ sauce-lacquered goodies! Shallots, chili, and white miso keep it all rooted in the typical dinner flavor zone.
Logan Petit Lot 's gorgeously roast-y almond butter makes the sauce's texture extra luscious, and also helps to emphasize the golden crust of the finished tofu. Of course I am thrilled to be collaborating again with this Montreal-based business that is meticulous about their sourcing and process. Their almond butter is the freshest, most fully flavored version I've ever tried (including my own homemade attempts lol)! And it has the perfect enhancing edge of sea salt.
You can prep the sauce ahead of time and hold it in a sealed container in the fridge for up to 1 week. Hope you love this quirky little dinner number. It's just the thing for these last couple weeks of summer. I would pair this with some roasted lemony potatoes and a summery salad. Garnishing the grilled tofu with some tiny dices of peach and fresh herbs really amps up the visual appeal!
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