Spicy Maple Tofu

I was recently given a can of maple syrup and have been trying to find ways to sneak it into everything since. I used to hate maple syrup(bad Canadian, I know)  as a kid, but one day that switched and we've been full steam ahead since. Good thing since it comes out of the tap here.

This is a good recipe for when you feel lazy, but want something delicious. Usually with tofu flavours seem to absorb better when you let it drain for a bit, but to be honest I usually skip that step since I'm impatient. If you think far ahead enough it helps to unwrap your tofu when you get it home from the store, dump all the water out of the container, and store it like that. It helps it dry out a bit which leaves more room for flavours to get in there. Flavourless tofu is a sin.

This works magically with tempeh as well!

Spicy Maple Tofu
1/3 block of firm tofu, cut into slices
2 tsp coconut oil
2 tsp maple syrup
1/2 tsp apple cider vinegar
pinch of cayenne pepper
salt and pepper

1 cup of kale packed
3 mushrooms, chopped
1/2 cup chopped zucchini
1 tsp apple cider vinegar
1/2 cup cauliflower/broccoli
1/2 avocado

Melt the coconut oil in the pan over medium high heat, then add the tofu. Coat each side with the maple syrup, cayenne, and salt and pepper. Let each side cook til golden brown, about 2-3 minutes. Set aside.

In the same pan add the kale, shrooms, zucchini, cauliflower, and ACV. Stir fry until soft, add a little water if necessary.

Serve tofu over kale with avocado on top!