Thursday, January 08, 2015

Roasted Tofu

First off, let me say that I could never be a vegetarian.  I enjoy eating steak and bacon way too much for that.  However, there are a few recipes that I have made that are meatless that I really, really like.  The first is a black bean recipe I found a couple of years ago to serve to Mom and J's girlfriend, M when they come over for BBQs.  The other recipe is one I developed in a hurry on Christmas Day.  I had planned to make roasted tofu as the main dish for M, but when I looked up the recipe I had used in the past I realized that I had almost none of the ingredients save for the actual tofu.  Grocery shopping fail at it's finest.  Ooops!  So I decided to wing it and come up with something on my own.  The end result was quite tasty if I may say so myself - I even finished the left overs the next day for lunch - so I thought that I'd share the recipe with you! It's quick and easy and uses ingredients that you most likely have on hand in your fridge and pantry right now (except maybe the tofu - if you're like me and only buy it on special, people coming to visit kind of occasions).

Roasted Tofu

1 pkg of extra firm tofu, drained and sliced
3 TBSP orange juice
3 TBSP lemon juice
2 TBSP soya sauce
1 TBSP grainy dijon mustard (I used a honey dijon blend I had in the fridge)
2 cloves garlic, minced
1/2 tsp poultry seasoning
1/2 tsp lemon pepper seasoning
fresh ground black pepper to taste

Place the sliced tofu in a lightly greased casserole dish or other shallow baking pan and set aside.  Mix remaining ingredients until well combined and pour over the tofu in the dish.  Let marinade for at least a 1/2 hour. While tofu is marinading, preheat oven to 425F/205C.  Roast tofu for approximately 25 minutes (or until the tofu is golden brown in colour).  Enjoy!  Serves 2-4 people. Recipe can easily be doubled.

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