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Tofu and Vegetables Sweet & Sour




Source of Recipe


Modern Manna


List of Ingredients




Sauce:

1 cup tomato sauce
1 cup unsweetened pineapple juice
1/4 cup honey (or vegan liquid alternative sweetner of choice)
1/2 teaspoon sea salt
1 teaspoon Bragg's Aminos
3 tablespoons lemon juice
1/4 cup crushed pineapple
1 1/2 tablespoons cornstarch

Tofu:

1 pound firm tofu
2 tablespoons olive oil
1/4 cup Bragg's Aminos
1 teaspoon garlic powder
1-2 tablespoons honey (or vegan liquid alternative sweetener of choice)

Vegetables:

3 stalks celery, sliced
3 carrots, sliced
1 onion, chopped
1 bell pepper, chopped
2 zucchini, sliced
1 can water chestnuts
1 can bamboo shoots
2 tablespoons Bragg's Aminos
1/2 teaspoon garlic powder

Recipe



SAUCE:
Combine all ingredients except cornstarch, and bring to a boil. Mix
cornstarch with a little water and add to mixture. Heat until thickened,
stirring constantly with a whisk.

TOFU:
Cut tofu into cubes and put on a cookie sheet. Sprinkle tofu with olive oil,
Bragg's Aminos, garlic powder, and honey. Bake at 350° for 20 minutes until
edges are browned. Add tofu to vegetables. Spoon over brown rice. Top with
sauce.

VEGETABLES:
Sauté celery, onion, carrots and bell pepper in small amount of water. Add
zucchini, water chestnuts and bamboo shoots. Sauté with Bragg's and garllic
powder until vegetables are done.