Thursday, January 16, 2014

Savory Baked Tofu


Husband-Tested in Alice’s Kitchen

Now that I’ve become accustomed to eating (and now really enjoying) tofu, I’ve been trying different ways to prepare it.  One of my favorite recipes is Marinated Baked Tofu (Eaten baked or raw, it’s yummy!) The following recipe is another marinade that I tried and really liked. Serve it baked or raw as a snack or as a main for Meatless Monday.  Pictured is the Savory Baked Tofu served with pasta that I mixed with sautéed veggies sprinkled with a bit of fresh lemon juice and Parmesan cheese.  It made a delicious quick dinner!  You'll find all the ingredients you need at Lost River Market & Deli, our community-owned grocery store.

INGREDIENTS:
1 block extra-firm tofu, pressed and drained (To see how this is done, click here.)

Marinade:
¼ cup gluten-free, low-sodium tamari or soy sauce
¼ cup low-sodium vegetable broth
2 Tablespoons olive oil
2 garlic cloves, minced
½ teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon turmeric

PREPARATION:
Press and drain your tofu. It’s very important to do this so the marinade can get into the tofu. Here's how.
Cut the tofu into cubes (or whatever shape you want). Combine all ingredients for the marinade in a deep bowl and whisk. Add the tofu to the marinade and make sure all the pieces are covered. Cover the bowl with an airtight lid and refrigerate for several hours or overnight – the longer, the better.
Preheat the oven to 375 degrees. Remove the tofu from the marinade (reserve the marinade) and place the pieces on a baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes, flipping occasionally, until the tofu is browned and as crispy as you like it. Serve however you choose.  (I usually place the still warm tofu back into the marinade and let it soak up all those flavors even more.  YUM!)
Note:  You can also eat the marinated tofu raw. 
Here's the yummy Savory Baked Tofu served along side Rainbow Cole Slaw
and a couple of Clementine Oranges.



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