Citrus Roasted Tofu

By jeenikeen

Whether your'e a fan or new to tofu, this dish is a must try. The carrots, citrusy flavors, and fresh herbs make this tofu recipe a winner.

Ingredients

• ORANGE MARINADE:
• 2 (14- to 16-ounce) tubs extra-firm tofu
• Juice of 1 orange
• Juice of 1 lemon
• 2 tablespoons reduced-sodium soy sauce
• 1/2 cup orange marmalade
• 1 tablespoons olive oil
• 1 tablespoon yellow mustard
• 1/2 teaspoon dried tarragon
• Several grindings of black pepper
• 1 tablespoon olive oil
• 8 to 10 baby carrots, quartered lengthwise
• 1 to 2 cloves garlic, minced, optional
• 1/3 cup slivered almonds
• 1/4 teaspoon curry powder
• 1/4 cup fresh parsley, minced

Details

Servings 6
Adapted from vegkitchen.com

Preparation

Step 1

Preheat the oven to 425ºF.

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.

Combine the ingredients for the marinade in a small mixing bowl and whisk together.

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, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.

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.