Wednesday, July 25, 2012

Baked Tofu with a Blood Orange Glaze

Ever since I found this recipe on Pintrest my mind has been spinning with recipe ideas.  After stumbling on a jar of Blood Orange Spread from Crofter's Organic I knew exactly what I wanted to do!   This jam is not super sweet, and has a slightly bitter taste.  It is delicious on toast, especially when mixed with cream cheese or butter, but it is not ideal for topping oats with.  The slightly sweet flavor is what makes this jam an ideal addition to a savory glaze!!

I usually stick to my favorite method of dry frying tofu,  but this glaze requires the protein to be baked! By roasting tofu the center stays tender, and the edges become a touch crispy, a great change to our typical stir fry!

Blood Orange Glaze

1/4 cup Blood Orange Jam
2 inches Ginger, minced
½ T garlic Powder
½ T Soy Sauce
Pinch Cayenne

Tofu + Veggies

1 Block Firm Tofu
10 mini zuchinni or 1 large zuchinni
1-2 Cups heirloom cherry tomatoes

Press and drain Tofu for at least 30 minutes.

Cut block of Tofu into slices approximately ¼ inch thick

Pre heat oven to 375 degrees.  In a small bowl, mix together ingredients for glaze.

Place tofu on a foiled + greased cookie sheet and top with half of the glaze.  Roast for 20 minutes, then remove from the oven, flip and spread the remaining glaze on the other side. Roast for a final 20 minutes, along with zucchini, tomatoes, oil S+P.

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