Citrus-Roasted Tofu

Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner.

Ingredients

  • Orange Marinade
  • 1/2 cup orange marmalade
  • 1 orange, juiced
  • 1 lemon, juiced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon dried tarragon
  • Several grindings of black pepper
  • Roasted Tofu
  • 1/3 cup slivered almonds
  • 1/4 cup minced fresh parsley
  • 8 to 10 baby carrots, quartered lengthwise
  • 2 (14 to 16 ounce) tubs extra-firm tofu
  • 1 to 2 cloves garlic, minced (optional)
  • 2 tablespoons water or white wine
  • 1/4 teaspoon curry powder
  • PREP TIME 20
  • COOK TIME 40
  • Serves 8

Directions

  1. Preheat the oven to 425º F.
  2. Cut each block of tofu into 8 slices (about 1/2 inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
  3. Combine the ingredients for the marinade in a small mixing bowl and whisk together.
  4. Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
  5. Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
  6. Meanwhile, heat the water or wine in a small skillet. Add the carrots, garlic, almonds,  and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
  7. When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who’d like more of it.

Reprinted with permission, © 2011 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Susan Voisin.