vegan almond butter tofu saute

i am going to keep this one short and sweet because- let's be real- who has the time to read a long-winded post when all we want is the recipe??

this is the easiest weeknight dinner you could make. set the tofu to marinate in the morning and then cook it at night! almost no prep needed. too good to be true!

INGREDIENTS for marinated tofu (enough for 3 medium-sized servings or 2 hearty servings)-

• 1 block extra-firm tofu

• 1 Tbsp sesame oil

• 2 Tbsp liquid aminos

• 2 Tbsp lemon juice OR lime juice

• 1 Tbsp maple syrup

• 2 Tbsp almond butter

• 1 tsp red curry paste

• 1/2 tsp ground ginger

• 1 tsp garlic powder

• 1 tsp onion powder

INGREDIENTS for veggies-

• 1 package of pre-washed string beans or 8 oz. of string beans

• 8 oz. baby bella mushrooms

instructions-

1. open tofu container. wrap in paper towel and press under a heavy pan for ten minutes. meanwhile, in a large baking pan with tall sides, combine all marinade ingredients and whisk about 1 minute until almond butter dissolves and is no longer stringy and gross-looking.

2. once pressed, chunk the tofu into your desired shape and size-- i like mine in ~1" cubes. toss into marinade. cover the pan with plastic wrap and place in the fridge to marinate at least two hours but preferably six.

3. wash your mushrooms and string beans, if needed. cut string beans in half so that they are shorter and slice mushrooms into thin slices.

4. in a medium-sized non-stick pan, saute the vegetables until softened but string beans are still lightly crunchy. let sit.

5. pre-heat a cast-iron pan over high heat on the stove. if you do not have a cast-iron, then use your favorite non-stick pan. once the pan is smoking slightly, add 1-2 tsp of sesame oil, and then the tofu chunks. cook until tofu is crisp on all sides, then toss in the vegetables while the tofu finishes cooking.

6. serve with sesame seeds and a fresh squeeze of lemon/lime juice.