Wednesday, May 21, 2014

Citrus Roasted Tofu

This is what I served on Easter this year – isn't it gorgeous? I love all things citrus, so I knew I would love this….and I did. I served it with Curry Roasted Cauliflower and Twice Baked Potatoes. Triple Lemon Cupcakes for dessert. It was the perfect spring menu and very easy to throw together after a busy morning at church.

One note – always use the best quality tofu and try to avoid tofu that is made with additives or preservatives. I use China Rose Nigari FreshTofu, which is made in Ann Arbor Michigan. Because it’s made with nigari (sea weed), there’s lots of calcium in it. Bonus.

(This recipe comes from “Vegan Holiday Kitchen” by Nava Atlas. I only modified it by leaving out the suggested garlic….sometimes I think garlic is overdone)

Here’s what you need for 3-4 servings:
1 14-16 ounce tub of extra firm tofu - cut in about 8 ½ inch slices. Blot each slice well with paper towel or a clean tea towel. You can press out even more water by placing tofu slices between two towels and placing a cutting board over them. Place a heavy iron skillet on the top and allow the water to squeeze out.

For the marinade whisk this together: (I doubled the marinade to have extra for drizzling over the finished meal.) 
Juice of ½ lemon
Juice of ½ orange (or some orange juice concentrate or regular old orange juice)
1 T soy sauce
¼ C orange marmalade
1 T olive oil
½ T yellow mustard
½ t dried tarragon
Black pepper

Bake the tofu at 425 on a parchment lined baking sheet. Spoon the marinade generously over each slice, allowing some to drizzle over the sides onto the parchment paper. After 15 minutes, carefully turn each slice over, spoon more marinade over each slice and continue to bake or another 15 minutes or until the tofu is nice and golden and starting to brown on the edges.

For the vegetable topping:
Baby carrots, quartered. (or regular carrots sliced in small lengths)
1/3 C sliced or slivered almonds
¼ t curry (or to taste)

Sauté the carrots and almonds in 1 T olive oil. Add the curry when the carrots are starting to brown and are fork tender. Drizzle any leftover marinade over the finished tofu.

1 comment:

  1. Lovely ingredients to make tofu taste really special!


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