Wednesday, June 4, 2014

Latin Baked Tofu

Latin Baked TofuRecipe is from Viva Vegan by Terry Hope Romero
Serves 4, two slices each of tofu

  • 1 lb. organic extra-firm tofu
  • 2 T. olive oil
  • 1 T. soy sauce
Red Marinade:
  • 1/2 c. white wine, beer or vegetable broth
  • 2 T. red wine vinegar
  • 2 T. olive or peanut oil
  • 2 T. tomato paste
  • 1 T. soy sauce
  • 4 cloves garlic, grated
  • 1 T. ground cumin
  • 1 T. dried oregano

Directions: 1. Press tofu: Layer tofu between paper towels and place on top of a folded kitchen towel.  Place a dinner plate on top of the tofu and top with a heavy book or a few heavy cans.  Press for at least 30 minutes. 

2. Preheat oven to 400 degrees. In a shallow glass baking dish combine olive oil and soy sauce.  Slice tofu into eight slices.  Press tofu slices into sauce mixture and flip them over and press to coat.  Bake for 20 minutes. Do Not Turn oven off. 

3. Mix Marinade in a small bowl.  Once tofu is done baking, pour marinade over tofu and bake for another 30 minutes.  Bake longer if an even chewier texture is desired. Serve the tofu hot, topped with any remaining marinade juices from the baking pan. 

Can be served with rice and beans or used as a filling for tacos or arepas.