This is an easy recipe that I revised several times, adding several things to it and reducing others. It's something that I could eat every single week without getting sick of it and it's very easy to make. If you want less tofu and more veggies, reduce the tofu in half and add more veggies. It's pretty flexible that way. Enjoy!
2 lb. tofu, drained, pressed & cut into cubes
4 tablespoons tamari
1/2 cup tamari
1/2 cup almond butter
2 2/3 cups water or veggie broth
2 2/3 tablespoons corn starch
2 tablespoons olive oil
3 to 4 cups of cut veggies (I like to use sugar snap peas (whole), carrots, broccoli, onions, mushrooms and green peppers)
1/2 cup slivered almonds (optional)
Preheat oven to 375 degrees Place tofu cubes in bowl & coat with 4 tablespoons tamari. Toss to combine & put on sprayed cookie sheet. Bake for 20 minutes.Whisk together almond butter, the rest of the tamari, water/veggie broth & corn starch. Put tofu, veggies & sauce in 9x13 baking pan. Bake for about 1 hour or until veggies are soft & sauce is thickened, stirring occasionally (about every 15 minutes). Sprinkle with slivered almonds.