Flavorful Roasted Tofu
Even if you’re a tofu novice, this tastes good. Roasted tofu is a versatile addition to a green salad, served over brown rice, or in place of cheese in a sandwich. Try it with avocado, tomato, and lettuce on wheat bread for a taste treat. Dice it up with some peas and corn and have it as a lettuce wrap.
3 garlic cloves
1 to 1½ inch piece fresh ginger, peeled
2 medium shallots, thinly sliced
1 tablespoon chili powder
2 tablespoons any type of miso
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 cup low-sodium organic vegetable or chicken broth
1 large orange, zest and juice
1 pound firm tofu
Preheat the oven to 425°F. Finely mince the garlic and ginger in a food processor, or slice or mince with a knife, and add them to the shallots, chili powder, miso, oil, pepper, broth, orange zest, and juice in small bowl. Rinse the tofu, cut it into ½ inch-thick slices, and pat dry. Lay the tofu in a rectangular baking dish. Pour the marinade over the tofu and bake immediately. (Alternatively, allow to marinate for an hour, or even overnight, in the fridge before baking.) When most of the liquid is evaporated and saucy, the tofu is ready, 30 to 40 minutes.