There are a couple things you can do with the leftover sesame and flax seeds from your Vegan Raw Crunch Bars. You can accidentally spill them from time to time, place to place, ensuring you’ll find a seed or twelve in your hair along with the copious amount of dog hair in places it doesn’t belong (i.e. not on your dog). You can run your fingers through them so it feels like one of those old toys with the metal prongs that you can cast temporary impressions of your screaming face in. But those are just the two obvious options everyone thinks of first.
You can also make sesame crusted tofu. With some green beans. And a tahini sauce. Fuck it, seeds of various types for every boy and girl!
It’s been a terribly long time since I’ve used my wok in the way it’s intended to be used (fact: you can boil water in that sucker and make soup). So, with some extra sesame and flax seeds that have neither been in my hair nor molested by my hands, I’m going to do right by that thing. Plus who doesn’t have some extra green beans floating around their fridge? What’s that? Green beans don’t float? You bite your tongue and eat your floating green beans or you’ll eat nothing at all.
Sticky and sweet and sour and filling. All words that describe what happens when you pour some sugar on me and swallow me whole like a boa constrictor and Sesame Crusted Tofu and Green Beans.
That was gross. I’m sorry.
(I’m not sorry.)
- 10 oz sprouted firm tofu
- 2 tablespoons reduced sodium soy sauce (there are gluten-free soy sauces out there if you need this to be gf)
- 1 tablespoon lite seasoned rice vinegar
- 2 teaspoons maple syrup
- 1 clove of garlic, minced
- 1/2 teaspoon minced ginger
- red pepper flakes (optional)
- 30g sesame seeds, divided
- 30g whole flaxseeds, divided
- 150g green beans, halved
- 2 tablespoons lite seasoned rice vinegar
- 1 tablespoon tahini
Go forth! Stick to my ribs!
Drain your tofu and dry it thoroughly. Prepare your marinade. Throw all the ingredients into a bowl, whisk away. Cut your tofu into 1/2″ – 1″ cubes. Place your cubes in a Tupperware container and pour the marinade over. Toss the cubes a bit. Refrigerate for at least half an hour.
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Take about a quarter of your seeds and spread them on a small plate. Remove the tofu pieces from the marinade but keep the marinade handy. Coat about a quarter of your tofu cubes with seeds and place them on the baking sheet. Repeat withe rest of the seeds and tofu, a quarter or so at a time. Bake for 8 minutes. Rotate the pieces. Bake another 8 minutes. Rotate. Bake some more. Basically just stop baking when your pieces are lightly browned and delectable looking.
Toss your green beans with the left over tofu marinade. Heat a wok over medium heat. Throw the beans and all the marinade in there. Stir fry a bit. Bring it down to a simmer and cover.
(Now’s your chance to make some quinoa if you’re into that whole “actual meal” bullshit.)
When most of the marinade has been absorbed and the green beans have softened, bring the heat back to medium and add the tahini/vinegar sauce and the tofu. Toss it all about. Take off the hat once the tofu has warmed. Eat with quinoa or rice or shirataki noodles or, you know, your mouth.