The past two weeks have been nothing but a long food fest. I’ve been to two food and wine festivals and eaten almost every single meal out. I’ve barely seen the inside of a kitchen and just today picked up my knives from being sharpened. I have eaten so many fantastic meals – most about which I’ve shared the details. It’s been a great two weeks off, but I’m eager to get back to work and…umm…back into my jeans.
I’ve got two huge dinner parties to prep for this week, so this afternoon I roasted a batch of this amazingly flavorful tofu (an adaptation of a Peter Berley recipe from The Flexitarian Table – one of the best cookbooks I own) and blanched some green veggies so I have something light and healthy to grab while I’m working, leaving me less tempted to skip meals and eat bread and butter and cheese and cookies.
You know me. I’m not a tofu girl. But, this week, I’m pretending to be one until I leave for SXSW. So I don’t have to wander the streets of Austin wearing sweatpants.
- 1 ½ lbs extra-firm tofu
- 3 tablespoons freshly squeezed orange juice
- 1 clove garlic, finely minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons braggs liquid amino acids
- 2 tablespoons canola
- 1 ½ teaspoons finely chopped fresh thyme
- 1/2 teaspoon cayenne pepper
- Set a rack in the middle of the oven and preheat the oven to 450 degrees F.
- Wrap the tofu in a clean kitchen towel and sandwich it between two plates. Set a 28 ounce can of vegetables on the top plate and let the tofu drain for at least 20 minutes.
- Unwrap the tofu and slice it into 1/2 inch-thick triangles.
- Whisk together the orange juice, garlic, balsamic vinegar, Braggs, canola oil, thyme, and cayenne pepper.
- Lay the tofu in a single layer in the casserole dish and pour the liquid on top.
- Roast for 20 minutes. Turn the tofu over, basting with the marinade in the pan.
- Roast until the tofu is well browned and most of the marinade has been absorbed, 15 to 20 minutes.
Notes: You can replace the Braggs with soy sauce if you don’t have any on hand. You can find Braggs at any health food store.
What you’ll need: Two plates, a small bowl, a whisk and a casserole dish.
What you want to know: One serving is 215 calories, 11 grams of fat, 16 grams of protein, 10 grams of carbs, 2.5 grams of fiber, and 5 Weight Watchers points.