I’ll admit, this is nothing more than a slightly adapted recipe from Food Republic. But sometimes, someone else’s recipe just works and there’s no real reason to tweak it. I made this dish…well, before Europe…actually, I think it was right after New Year’s (oh my) since I used this amazing in-house spinach tofu from H Mart in Atlanta. Spinach tofu! Why don’t I have an amazing super-huge Asian grocery store at my disposal? This green block of tofu was the bomb, not only because it was beautiful, but also because it had that nice, leafy taste in it too.
The marmalade glaze on the tofu really amped the recipe up a notch or two as well. On dark and dreary days (or rainy, at least), sometimes you just want a pick-me-up. This recipe is bound to do it. From the bright, fun tofu (not that regular white tofu won’t be grand in the recipe too!) to the roasted orange glaze to the bed of spinach and quinoa that the tofu rested on–it’s simply a winner. And don’t slack off, be sure to add the carrots and cashews on top. They add the perfect little punch of texture and crunch to the entire dish.
adapted slightly from Food Republic
1 block of extra firm tofu
For the Marinade:
1/4 c orange juice
1 tsp lemon juice
1 tbsp Bragg’s Amino Acids
1/2 c orange marmalade
1 tbsp Dijon mustard
1/2 tsp dried tarragon
For the Topping:
1 tbsp coconut oil, melted
2 carrots, peeled and cut into strips
2 cloves garlic, minced
1 inch fresh ginger, peeled and minced
1/2 c cashews
1 tsp curry powder
Preheat the oven to 425 F.
Cut each block of tofu into 1/2″ slices crosswise. Blot well between several layers of paper towel or a clean tea towel.
Combine orange juice, lemon juice, Bragg’s, marmalade, mustard, tarragon, and a pinch of fresh black pepper in a small bowl. Whisk.
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.
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.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, ginger, and cashews, and sauté over medium heat, stirring frequently, until both are golden. Stir in the curry powder and remove from the heat.
When the tofu is done, sprinkle the carrot-nut mixture over the tofu and serve with grain and green of choice (I used quinoa and spinach sauteed in oil with some garlic).