I don’t eat alot of tofu – mainly because it’s quite processed, but also because I don’t really know what else to do with it except throw it into a stir-fry. And when I do that, I invariably end up eating a double-serve of tofu because hubby puts his share onto my plate. However, I’m happy to report that this tofu stayed on his plate, went into his tummy, and even got praised (a little bit).
I used oranges for the marinade, though you could easily use tangerines, tangelos or clementines if you were so inclined. It’s very easy, very yummy, but it doesn’t re-heat well so don’t bother making double for left-overs as it goes rubbery.
I served these Orange Baked Tofu cutlets piled on top of quinoa that had chopped fresh parsley tossed through it (as in the photo) – delicious! Works equally as well with cous cous or brown rice too.
- 450 g extra-firm tofu, pressed and sliced width-wise into eights.
- 1 heaping teaspoon orange zest
- 1/3 cup freshly squeezed orange juice
- 45 mL lime juice
- 30 mL soy sauce (I used tamari)
- 15 mL agave nectar or pure maple syrup (I used agave nectar)
- 15 mL peanut oil (I used almond oil, or you can use any oil that doesn’t have a flavour)
- 1/4 tsp ground cumin
- 1/8 tsp ground allspice
- Freshly ground pepper
- 30 mL dark rum
Preheat the oven to 220c.
In a shallow 28 cm x 18 cm glass baking dish, whisk together all of the marinade ingredients. Place the tofu cutlets in marinade. Using a fork, carefully poke a few holes into the cutlets, flip them over, and do the same on the other side.
Bake the tofu for 45 min, flipping several times, about every 15 min or so. The tofu is ready when most of the marinade is has reduced. Spoon any remaining marinade over the cutlets before serving.
Source: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero