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Serves 4 to 6
Use
this flavorful marinated tofu in a wrap or a salad for an easy flavorful boost
of protein, especially in hot weather because there’s no need to cook it. If you prefer your tofu warm, you can
stir-fry, sear it, or bake it. You’ll
need a half batch of this tofu to make SpiraledZucchini Summer Salad.
1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 Tablespoons low-sodium tamari
4 cloves garlic, grated on a Microplane or
finely minced
1 teaspoon pure maple syrup
1 teaspoon lemon zest
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
1 (12 to 16 oz.) block firm or extra firm tofu,
drained and pressed dry
Place all the ingredients except the tofu into a glass container and whisk until
combined.
Slice the pressed and dried tofu into small
bite-size cubes. Place the tofu into the
marinade and gently toss to thoroughly coat the tofu. Put a lid on the container and place the
container in the refrigerator. Marinate
the tofu for at least 30 minutes, but longer if you have the time, even
overnight. The flavors will get better
and better. Store any leftovers in the
fridge for 3 to 4 days. If the marinade
solidifies when chilled (due to the olive oil) simply leave the container on
the counter at room temperature and it will liquefy once more.
Nutritional
Info:
(1 of 4 servings) 303 calories; 1.5 g fiber;
97.0 mg. calcium; 12.7 g protein
(1 of 6 servings) 202 calories; 1.0 g fiber; 65
mg. calcium; 8.5 g protein
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