Maple-Glazed Tofu

400 gram package of firm tofu, sliced

cooking oil

For the glaze:

2 tablespoons maple syrup

2 tablespoons soy sauce

1 tablespoon water

1 garlic clove, minced

black pepper

sesame seeds (for garnish)

Heat about two teaspoons of oil in a large non-stick skillet. Saute tofu slices on both sides, until golden brown.

Combine all ingredients for the glaze and pour over the sauteed tofu. The liquid will reduce and form a glaze. Flip the tofu slices to glaze both sides. Sprinkle sesame seeds over top.

Sweet Potato-Carrot Puree

3 small sweet potatoes, peeled and chopped

2 small carrots, peeled and chopped

veggie broth (approximately 1/2 cup)

1-2 teaspoons of maple syrup (optional)

salt and pepper to taste

Boil the sweet potatoes and carrots until tender. Drain and puree with enough vegetable broth to get the desired consistency. (An immersion blender works great for this.) Stir in a small amount of maple syrup and season with salt and pepper.