I am by no means a vegetarian, but from time to time I do appreciate a good tofu or tempeh protein source in my meal. I have to emphasize the word “good” because I have had some bad tofu experiences in the past where it was over cooked or poorly flavored. Tofu essentially takes on whatever flavor you give it. I have always been a bit intimidated by those huge blocks of tofu at the grocery store. It seemed like such an effort to prepare: pressing all of the water out of the block, slicing, marinading, preparing etc. I went to some websites that called to press the block with a cheese cloth for hours and then let it marinade overnight. NO WAY do I have that kind of time. I decided to keep it simple. I took a block of firm tofu and pressed out as much water as I could, using paper towels. After this I divided the block into four sections (serving size is about 1/4 of a 16oz block) and cut each section into about 4 thin sections. I pressed the liquid out a bit more from each slice, and placed them into a glass baking dish. I coated each piece with a mixture of low-sodium soy sauce and rice wine vinegar and lightly dusted each piece with cumin. I baked it at about 400 for 20-25 minutes, turning once until firm. I completed the dish, making Baked Tofu with Roasted Sweet Potato and Brussel Sprout Wedges.It came out surprisingly well and was extremely filling. The soy/vinegar marinade was flavorful but not too intense and went nicely with the fresh spinach and carrot salad with sautéed mushrooms, onions and red peppers that I topped it with. The tofu had a meaty texture, which I prefer. I find sometimes that tofu can become rubbery or be too soft and have a cheese like consistency.
Maybe, I’ll be come a vegetarian? That is extremely unlikely, but it was a nice twist to repetitive chicken and fish!
Have you ever prepared tofu? What is your favorite way?