Think bananas belong only in baked goods and smoothies? Think again! Enjoy the sweetness of bananas in this spicy tofu dish.
Bananas are my go-to afternoon snack. They’re easy, tasty, and healthy—and they don’t leave crumbs all over my desk or require me to chew noisily to the dismay of nearby co-workers (thanks a lot, apples). Our Spicy Tofu with Zesty Banana-Orange Sauce proves that bananas aren’t just the perfect snack; they’re also quite versatile in dinner recipes.
What to do with overripe bananas?
The recipe below calls for regular yellow bananas, but past-their-prime plantains have their uses too. For starters, you can use overripe bananas in:
Spicy Tofu with Zesty Banana-Orange Sauce
From Pamela Durkin’s “Go Bananas”
1 Tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
Salt and pepper to taste
12 oz (340 g) firm organic tofu, divided into 4 quarters or “steaks”
1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
1 cup (250 mL) orange juice
Zest of 1/2 orange
2 Tbsp (30 mL) coconut palm sugar or sucanat
2 large bananas, sliced on the diagonal into 1/2 in (1.25 cm) pieces
Add paprika, cumin, coriander, salt, and pepper to small bowl. Stir to mix.
Pat tofu dry with paper towels to remove any excess water. Rub some spice mix onto each tofu “steak,” pressing spice down into tofu with your fingers to make sure it adheres.
Heat oil on medium heat in frying pan. When oil is hot, add tofu steaks and cook on either side until tofu is nicely browned and crispy on both sides. While tofu is browning, make the sauce.
Place orange juice, zest, and coconut palm sugar in small saucepan. Cook over medium heat until sugar is completely dissolved and sauce starts to thicken somewhat.
Turn down heat and add sliced bananas. Remove from heat and let sauce stand for 2 minutes. Serve warm over sautéed tofu.
Makes 4 servings.
Each serving contains: 261 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 31 g total carbohydrates (18 g sugars, 5 g fibre); 40 mg sodium