Baked Tofu Sliders with Gingery Sweet Potato Cream Sauce

This recipe is healthy, easy to put together, and tastes delicious! It requires to marinate tofu in a simple tamari marinade , then bake it in an oven which helps to develop chewy texture. I up-level this simple dish by adding flavorful home-made sauce that is bursting with healing carotenoids from sweet potato and vitamin E from almonds. The hint of ginger adds a beautiful flavor boost, plus lots of healing phytonutrients. Serve it over steamed dark leafy greens, grain of your choice and a side of avocado.
Garnish it with thinly sliced green onion and enjoy!

Ingredients:
12 ounces extra firm organic tofu, drained
4 tablespoons tamari sauce or coconut amino acids
1 tsp garlic powder
1/8 tsp smoked paprika
freshly ground black pepper

Instructions:

Pre-heat oven to 350F.

To prepare marinade, in a small bowl, combine and whisk all the ingredients. Place the tofu in a shallow casserole dish and pour the marinade over the tofu. Marinate for 10 to 20 minutes.

First, lightly spray a baking sheet with oil if using or line the sheet with parchment paper and layout tofu sliders evenly on the tray. Place the tray in the oven and bake for 15 minutes. Flip, and cook another 10 to 15 minutes until the tofu is browned around the edges. Let the tofu cool and store in the refrigerator to be used in other recipes.

Gingery Sweet Potato Cream Sauce
1 sweet potato baked and peeled
2 tbsp almond butter, raw
2-3 tbsp apple cider vinegar
1 1/2 cup vegetable stock or water
1-2 inch ginger, peeled and sliced
1/8 tsp cayenne pepper
salt/pepper to taste

To make this dressing, simply add all ingredients in to a blender and blend until creamy.

Next day I served left over Baked Tofu sliders over steaming bowls of miso soup with noodles garnished with chopped parsley and green onions.
Use this recipe with various sauces, vegetables and toppings :) as a part of lunch or dinner bowl.