Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes-Vegan

Tofu
1 package firm tofu cut into 8 slabs
1/4 cup agave nectar
1/2 cup soy sauce
3 garlic cloves smashed or grated
2 sprigs of thyme
1 tsp ground black pepper
juice of 2 limes
1.5 Tbs lightly packed brown sugar
Slaw
3 Tbs rice wine vinegar
1 tsp agave nectar
1/2 tsp sea salt
2 tbs lime juice
1 tsp soy sauce
1.5 Tbs vegetable oil
.5 Tbs sesame oil
1 large carrot julienned
1/2 daikon radish julienned
1/2 head of napa cabbage shredded
1 scallion thinly sliced
1/2 tsp sesame seeds, black or white
Sweet Potatoes
2 large sweet potatoes peeled and diced
1 can chipotle peppers in adobo seeded and diced (use less if you don't like it spicy! Try a little then add more if needed)
1/4-1/2 cup vegetable stock
salt and pepper to taste

Mix the tofu ingredients together and pour it over the tofu slabs in a shallow dish, allow it to sit for at least 2 hours.

Preheat your oven to 300 degrees, place tofu on a baking sheet in a single layer and bake for 15 minutes-reserved the remaining liquid

Put the remaining liquid into a sauce pan and reduce on medium high heat until it becomes a glaze

If you have a grill take the tofu slabs and grill them for 3-4 minutes basting with the glaze. If you don't have a grill a George Foreman will work or you can put the tofu under the broiler.

Slaw
Whisk together the slaw ingredients then add the vegetables, mix and you're done

Potatoes
Boil the sweet potato cubes for about 20 minutes or until fork tender

Drain the water, mash them add the chipotles, add enough vegetable stock to get a nice consistency, salt and pepper to taste

Serving Size: 4 servings