cup freshly squeezed tangerine juice (from 2-3 tangerines)
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon agave nectar or pure maple syrup
1 tablespoon peanut oil
teaspoon ground cumin
teaspoon ground allspice
Freshly ground pepper
2 tablespoons dark rum
PREHEAT THE oven to 425F.
In a shallow 11 7-inch glass baking dish, whisk together all of the marinade ingredients. Place the tofu cutlets in marinade. Using a fork, carefully poke a few holes into the cutlets, flip them over, and do the same on the other side.
Bake the tofu for 45 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when most of the marinade has reduced. Spoon any remaining marinade over the cutlets before serving.
CURRIED TOFU.
SERVES 2 TO 4.
Enjoy this flavorful tofu either baked or grilled. It's the perfect compliment to any Indian meal or even on a sammich with curried mayo (just add 2 teaspoons curry powder to cup veganaise). We love it with basmati rice and tamarind lentils. As always, reserve the marinade for the next time you make a stir fry.
1 pound extra firm tofu, pressed and sliced into 8 equal pieces For the marinade: cup vegetable broth
3 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
cup curry powder
1 teaspoon cumin seeds optional: 2 tablespoons mirin
IN a large mixing bowl, combine all marinade ingredients and wisk together.
For Grilled Tofu: See page 128.
For Baked Tofu: See page 129.
BAKED BBQ TOFU.
SERVES 4.
TIME: 1 HOUR, NOT INCLUDING TOFU-PRESSING TIME.
Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.
1 recipe Backyard BBQ Sauce or Apricot BBQ Sauce (page 207)
1 pound tofu, drained and pressed, cut widthwise into eighths
2 tablespoons peanut oil
1 tablespoon soy sauce
PREHEAT THE oven to 350F. In a 9 18-inch (preferably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you're using.
When the tofu is done baking, pour the sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.
MARINATED ITALIAN TOFU.
SERVES 4.
TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME.
Why mess with perfection? This recipe and the following one are two basic tofu marinades from Vegan with a Vengeance-simple recipes that go well with just about anything, either grilled or baked.
Since these cook so fast, a little advance planning will make your dinner a snap to prepare. Press your tofu the day before and prepare your marinades and refrigerate overnight. The next morning, slice up your tofu, drop into your marinade of choice, and refrigerate. When you get home, you should be able to have dinner on the table-or on your lap in front of the computer-in about 30 minutes.
1 pound extra-firm tofu, drained and pressed
cup white cooking wine
2 tablespoons olive oil