As I was wandering in the grocery store the other day looking for something remotely interesting for dinner I spied the tofu section. Having not made tofu in while, and having quite the store of potatoes and carrots, I decided it sounded cozy to turn on the oven and do a little roasting/baking.
The tofu needs at least an hour to marinate, so I started with this part of the meal. The whole dinner was fast & delicious.
1 block extra-firm tofu, well pressed
1 Tbsp + 1 tsp. Tamari
1 tsp S&V organic Lemon Myrtle
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp toasted sesame oil1/2 tsp chopped ginger root
1/2 tsp sugar
1/2 tsp basil
1/2 tsp thyme
Press any excess water out of the tofu. Slice into 16 identical sized slices (roughly 1/2″ thick). Place in a shallow baking dish.
Combine the Tamari and Lemon Myrtle in a small bowl and microwave for 30 seconds. Add the remaining marinade ingredients and whisk. Pour over the tofu. Marinate for 1 hour (on longer) turning half way through to completely coat the tofu pieces.
Preheat the oven to 400 degrees. Bake for 10 minutes then flip the tofu and bake another 15 minutes. Turn the broiler on Low and broil the tofu on both sides until golden.
The rest of the meal….
A bunch of the little potatoes from the garden were washed, halved and put in a baking dish with chopped garlic, salt, pepper and fresh cut rosemary. Then I set them to bake for 20 minutes.
Carrots were washed and peeled. The they were boiled until tender and drained. I made a sauce of butter, lemon juice, honey, ginger root powder and a little sauce. The carrots were added to the sauce and heated for just a minute or two.