Appetite for Reduction (25 page)

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

B
asic. Like black jeans and a hoodie and flip-flops and that messenger bag you’ve had since the Clinton administration. Well, maybe your basic is a little different, but this tofu is pretty ubiquitous. Any health food store in the United States will carry a tofu like this, perfect for tucking into sandwiches, topping salads, or serving as a main dish along with some
Caulipots
(page 54), greens, and gravy. The nutritional info is for two slices, but the serving size really depends what you’re using it for. For example, maybe you want to slice off one piece to top a salad, but use three slices in a sandwich.

Back when I had an office job, I’d make the marinade the night before and press the tofu when I woke up. I’d get ready, put on my face and all that, then put the tofu in the marinade for the day. You don’t get to flip it, but if it’s mostly submerged that shouldn’t be too much of a problem.

Prepare the marinade by combining all its ingredients in a wide, shallow bowl.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, flipping after 30 minutes.

Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. Place the tofu on the baking sheet and bake for 20 minutes. Spray with a little more cooking spray and flip the pieces. Spoon some marinade over each piece and bake for another 10 minutes. If you like, place under the broiler for about 3 more minutes, for extra chewiness.

 

 

Variation: Basic Baked Tempeh

M
ix together the marinade ingredients and marinate the tempeh for at least an hour, or up to overnight.

Preheat the oven to 400°F. Lightly oil a baking sheet. Place the tempeh slices in a single layer on the baking sheet. Bake for 25 to 30 minutes, flipping once. Spoon extra marinade over the tempeh a few times during baking.

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 2 HOURS

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

I
t’s pretty obvious that this will go with all the Indian-inspired dishes, but I really like to put this tofu where it doesn’t belong—on top of
Pasta con Broccoli
(page 169), inside the
Black Bean, Zucchini, & Olive Tacos
(page 131) or on a salad with
Carrot-Ginger Dressing
(page 52). Vegan food can be a clash of food and culture, so think outside the tofu box and have some fun. You can also just make a sandwich out of this, with some hummus or reduced-fat mayo and the usual suspects, lettuce, tomato, and onion.

Prepare the marinade by combining all its ingredients in a wide, shallow bowl.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, or up to 12 hours, flipping after 30 minutes.

Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. Place the tofu on the baking sheet and bake for 20 minutes. Spray it with a little more cooking spray and flip the pieces. Spoon some marinade over each piece and bake another 10 minutes. If you like, place it under the broiler for about 3 more minutes for extra chewiness.

OMG Oven-Baked Onion Rings (page 59)

Spinach Lasagna with Roasted Cauliflower Ricotta &. Spinach (page 179)

Wild Rice Salad with Oranges & Roasted Beets (page 39)

Sushi Roll Edamame Salad (page 20)

Black Bean, Zucchini, & Olive Tacos (page 131)

Eggplant-Chickpea Curry (page 230) and Cranberry-Cashew Biryani (page 67)

Quinoa, White Bean, &. Kale Stew (page 245)

Broiled Blackened Tofu (page 147), Butternut Coconut Rice (page 80), and Jerk Asparagus (page 91)