Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (4)
I loved these but had to adjust the marinade – something is definitely missing because it’s more of a dry rub if followed as is.
The peanut dipping sauce is amazing!
The “marinade” was so thick I couldn’t even get all the ingredients to mix into it. Had to add water. Am I missing something? That being said – the final results were scrumptious!
Yumm!!! I love spring rolls, and this seasoned tofu was perfect in them!! I use mint, carrot, red cabbage, cucumber, and brown rice noodles for the filling. When I made the “marinade” it was more like a dry paste? I wasn’t sure if I missed adding water, so I added some water to the marinade to coat all the tofu. The tofu still came out plenty flavorful, so I will call it a win.
I love the way this marinade is composed. I use starches to coat/lightly bread tofu often, but never combined with tomato paste before. The tofu would also cook up well in an air fryer, too!