Gloria Weldon - Superfoods Diet: The Superfoods Book for Healthy Living & Powerful Superfoods Recipes

This recipe, as the name suggests, stars tofu, aprotein-packed soy food. Some people will recommend eating soy foods sparinglydue to a variety of concerns, but theres definitely much more to gain thanlose by eating tofu once in a while especially when it tastes as good as itdoes in this recipe. For a tasty, barbecue-style variation on this recipe, trysubstituting the miso paste with 2 tbsp each of peanut butter and barbecuesauce and allowing the tofu to roast slightly longer (if it gets a littlecrispy, its even better).

Number of Servings: 4

Ingredients:

1 pound extra firm tofu, drained
1 cup low sodium vegetable broth
1 shallot, minced
4 cloves of garlic, minced or crushed with a garlic press
a 1 piece of ginger, peeled and minced or crushed with a garlic press
2 tbsp miso paste (preferably red miso paste, but any kind will do)
2 tbsp vegetable oil
2 tsp chili oil (optional)
2 tsp cumin
1 tsp cayenne pepper, or more to taste
juice of 2 limes
zest of 1 lime
salt and black pepper, to taste

Preparation:

Mix together the crushed garlic and ginger, minced shallot,vegetable oil, chili oil (if using), miso paste, lime juice and zest and alittle salt and pepper in a bowl, stirring well to combine thoroughly and setaside.

Slice the tofu into slices about thick and lay on papertowels to allow any excess moisture to drain. Once the tofu is dry, lay themout in a single layer in a large baking dish and brush the tofu slices with themarinade, then pour over the remaining marinade. Cover the dish and refrigeratefor at least an hour (or as long as overnight).

Once youre ready to start cooking, preheat your oven to 425F. Once the oven is hot, place the tofu in the oven and bake, uncovered, forabout 40 minutes, or until the tofu is lightly browned on top and most of themarinade has evaporated. Season to taste with salt and black pepper and serveat once.