Thursday, September 30, 2010

To-tofu, T-To-To F-Fu-Fu

Just thought I would send September out with a Veggie Tales silly song title and a recipe for the yummy salad we had tonight.

Baked Tofu Salad

2 cloves garlic, minced or pressed
1 inch fresh ginger root, minced or pressed in garlic press
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp honey or agave syrup

2 tbsp lemon juice
2 tbsp soy sauce
2 tbsp honey or agave syrup
2 inches fresh ginger root, minced or pressed in garlic press
4 tbsp vegetable oil
Sriracha hot sauce to taste

1 lb extra firm light tofu, drained and pressed between two plates with a heavy can on top
4 c salad greens, washed and dried
1 c snow peas, trimmed
1 cucumber, sliced
2 cans mandarin oranges, drained
1/2 c chopped almonds

Whisk together ingredients for marinade in a small bowl. Dice tofu in 1/2 inch dice. Pour marinade over tofu. Spread in single layer on cookie sheet and place in 400 degree oven.

Whisk together dressing ingredients. Use the same small bowl. Set aside.

Toast almonds in a skillet over medium heat until lightly brown.

Take the cookie sheet  out. Turn the tofu over. Put it back in.

Mix vegetables and oranges in a large salad bowl.

When tofu is golden and slightly crusty and all marinade is absorbed, take it out of the oven. Add to salad. Sprinkle with almonds and add dressing. Toss lightly.

Steamed rice on the side for this. So nice for our beautiful Indian summer.

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