Wednesday, February 23, 2011

Summer Rolls, Part I: Baked Tofu

A lot of people think that being vegan means eating nothing but tofu and vegetables, and sometimes that’s true! Tofu + Vegetables = Crazy Delicious! Like I said yesterday, vegetables deserve our love and attention, and so does tofu. Tofu is a magnificent protein because it can take on so many flavors. Mixed with cumin, paprika, and lime, it goes great in a breakfast burrito; marinated in soy, chili, and garlic, it’s the perfect addition to stir fry; smooth, silken tofu even makes a great base for key lime or pecan pie. The point is, tofu can’t just be diced and eaten as a snack; you have to love it up a bit. This marinated and baked tofu would be great in stir fry, sushi, or crisp, fresh, Thai summer rolls, as I used it!

Baked Tofu

adapted from Children's Quick and Easy Cook Book

2 tablespoons soy sauce
2 tablespoons agave nectar
Juice of 1 lime
2-3 drops Tabasco sauce
1 clove garlic, crushed
1/2 inch piece ginger, grated
1 container extra firm tofu

In a shallow dish, whisk together the soy sauce, agave nectar, lime, Tabasco, garlic, and ginger. Drain the tofu, wrap in several paper towels, then press with a heavy casserole dish and several cans, to remove any excess moisture. Slice the tofu into 1/2 inch slabs, then slice each piece in half. Lay the tofu in the marinade, coating it completely. Let marinate for 30 minutes. Heat the oven to 425ºF. Lightly grease an oven proof dish, then lay the tofu in the pan, then place in the oven. Bake for 30 to 40 minutes, or until crisp and golden on both sides. Dice or slice according to the recipe.

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