Thursday, March 14, 2019
I decided to cook one block of tofu instead of two and used the leftover marinade to drizzle over before serving. I served with a side of Trader Joe’s Sprouted Organic California Rice stir fried with diced onion and garlic.
Vegan Holiday Kitchen Cookbook
2 14-16 tubs extra-firm tofu (I used one but used same amount marinade)
Juice of 1 orange
Juice of 1 lemon
2 tablespoons reduced-sodium soy sauce
1/2 cup orange marmalade
1 tablespoon olive oil
1 tablespoon yellow mustard
1/2 teaspoon dried tarragon
several grindings of black pepper
1 tablespoon olive oil or other healthy vegetable oil
8-10 baby carrots, quartered lengthwise
1-2 cloves garlic, minced, optional
1/3 cup slivered almonds
1/4 teaspoon curry powder
1/4 cup minced fresh parsley
Preheat the oven to 425 degrees
Cut each block of tofu into 8 slices, about 1/2” thick crosswise. (I used one block)
Blot well between several layers of paper towel or a clean tea towel.
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic and almonds, and sauté over medium heat, stirring frequently, until both are golden. Stir in the curry powder and remove from the heat.
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over the surface, topped by the parsley. Serve at once, passing around the additional marinade.