Marinated tofu makes a delicious main course. Serve with steamed rice (try red or black rice) and a variety of vegetables. Remove the block of tofu from the packet and pat dry. Cut into portion sizes and marinade the pieces for a few hours, overnight or up to 3 days. For stuffed tofu, make little cuts into the tofu with a sharp knife and push the stuffing gently in with the tip of a knife. You can also push the stuffing all the way into the tofu and smooth over the cut to conceal the stuffing. Place the tofu in a small oven proof dish, pour over its marinade, cover with tin foil and bake for 20 - 30 minutes in an oven with the temperature at around 160 - 170°C (320 - 340°F). If you like, you can then grill the tofu briefly (remove the tin foil), until the top starts to discolour. The following recipes serve 2, so use 2 thick slices of tofu per person, or cut ½ of a block (140g) into 2 'steaks'.
Orange & fennel
4 tbsp orange juice
1 tsp grated orange zest / use dried peel and cut into small slivers
1 tsp olive oil (orange-infused is even better)
1 tsp fennel seeds, dry fried in pan and finely ground
4 tbsp orange juice
1 tsp grated orange zest / use dried peel and cut into small slivers
1 tsp olive oil (orange-infused is even better)
1 tsp fennel seeds, dry fried in pan and finely ground
- Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
- Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
- Bake on the middle shelf in the oven for 20 minutes at 170°C (340°F). Remove the tin foil and bake a further 5 minutes.
- Remove and serve.
Ginger & kaffir lime leaf
1 tsp freshly grated ginger
1 - 2 garlic cloves, finely grated
1 tsp soy sauce
1 ml (or to taste) freshly chopped red chilli
1 small kaffir lime leaf, very finely shredded with a pair of scissors
1 tsp freshly grated ginger
1 - 2 garlic cloves, finely grated
1 tsp soy sauce
1 ml (or to taste) freshly chopped red chilli
1 small kaffir lime leaf, very finely shredded with a pair of scissors
- Mix all the ingredients together and marinade the tofu for a few hours, overnight or 2 days (the ginger starts losing its flavour after 2 days). Turn the pieces a few times.
- Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
- Bake in the oven on the middle shelf for 15 - 20 minutes, covered.
- Remove and serve.
Maple syrup & peanut
1 tbsp maple syrup
1 tsp peanut oil
2 tbsp toasted peanuts, chopped medium fine
2 ml soy sauce
1 tbsp maple syrup
1 tsp peanut oil
2 tbsp toasted peanuts, chopped medium fine
2 ml soy sauce
- Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
- Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
- Bake on a shelf just below the middle of the oven for 15 minutes at 190°C (370°F). Remove the tin foil and bake for a further 3 minutes.
- Remove and serve. Also tastes delicious cold, served like a patty on bread for lunch.
Thyme studded
4 tbsp fresh thyme: keep the leaves on the little twigs, but remove the thick woody stems
2 tsp olive oil
2 ml balsamic vinegar
1 ml herbal salt
cracked black pepper
4 tbsp fresh thyme: keep the leaves on the little twigs, but remove the thick woody stems
2 tsp olive oil
2 ml balsamic vinegar
1 ml herbal salt
cracked black pepper
- Cut incisions into the tofu and stuff with the thyme by pushing the twigs into the tofu with a blunt knife.
- Mix the rest of the ingredients together and marinade the tofu for a few hours.
- Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
- Bake at 170°C (340°F) in the middle of the oven for 20 minutes, covered.
- Remove and serve.
Garlic stuffed
2 garlic cloves, cut lengthwise into tiny matchsticks
2 tsp olive oil
2 tsp vincotto / balsamic vinegar with a dash of date syrup stirred in
1 ml herbal salt
cracked black pepper
2 garlic cloves, cut lengthwise into tiny matchsticks
2 tsp olive oil
2 tsp vincotto / balsamic vinegar with a dash of date syrup stirred in
1 ml herbal salt
cracked black pepper
- Cut small incisions into the tofu with a sharp knife to make nice clean cuts. Stuff with the garlic by pushing the garlic pieces into the cuts with your fingers.
- Mix the rest of the ingredients together and pour over the tofu. Turn the tofu a few times in the marinade.
- Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
- Bake on the middle shelf in the oven at 180°C (360°F)for 25 minutes. Remove the tin foil and bake just briefly for 2 minutes to protect the garlic.
- Remove and serve.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see http://www.veganwellbeing.net.
Article Source: http://EzineArticles.com/?expert=Laurinda_Erasmus
Article Source: http://EzineArticles.com/6442266
