Baking tofu counts, right? I just pulled a batch of almond-anise biscotti out of the oven, but wanted to post first about the fancy dinner that Erin and I made this evening: baked coconut-lime tofu, served with ginger-roasted carrots with mellow miso dressing, on wholewheat couscous.
Coconut Lime Tofu
based on a Vegan Yum Yum recipe.
Drain and press 2 small of tofu. For this meal, we used water-packed tofu from Top Grade Tofu on Dominion Road. Top Grade makes several kinds of fresh tofu on-site – all very reasonably-priced and delicious.
Preheat the oven to 200°C, and oil a medium-sized baking dish.
Slice the tofu into 8 even pieces, and place them in the dish.
Blend together the marinade: 2/3 cup of coconut milk, 1/4 cup of tamari (the original recipe calls for soy sauce, but I think this makes it a bit too salty), the zest of 1 lime, the juice of half a lime and 2 teaspoons of sugar. Pour the marinade over the tofu.
Bake for 25 minutes, then flip and bake for 10 minutes, or until most of the liquid marinade is gone.
Serve and eat! Half of this recipe served two of us, so I’d say it serves 2-4 depending on how hungry you are.