In a bowl, combine maple syrup, soy sauce and garlic.

Pat tofu dry and slice.

Place tofu slices in a container and coat with marinade. Marinate tofu in the refrigerator for 1–4 hours.

Cook snow peas in a saucepan of boiling salted water or steam for 2 minutes. Immerse snow peas in ice water, drain and set aside.

Peel cipollini onions and cut in half.

Heat 15 mL (1 tbsp.) oil in a skillet set over medium-high heat. Sauté onions for 3–5 minutes or until golden brown.

Add frozen green peas and cook for 2 minutes. Add snow peas. Season with salt and pepper.

In a skillet, heat 15 mL (1 tbsp.) oil and brown tofu slices on each side.

Prepare beet purée according to package directions and serve warm.

Add 2–3 tablespoons of beet purée, sautéed vegetables and tofu slices to each plate and serve.