sweet and savory glazed tofu
Sweet and savory, this tofu hits all the notes. Soy is a wonderful protein source. It is critical to purchase only organic soy products, as soy is one of the largest genetically modified crops in the United States (which translates to exponentially higher levels of exposure to toxic chemicals, including noxious glyphosate).
Serves: 4
Ingredients
1 (14 or 15 ounce) package organic firm tofu
½ cup tamari dressing
2 tablespoons maple syrup
1 tablespoon unseasoned rice vinegar
1 tablespoon mirin
2 scallions, finely chopped
Instructions
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Drain tofu and cut crosswise into 8 slices. Lay slices flat on an absorbent dishtowel, covered, for about 15 minutes, lightly pressing to remove excess liquid.
Slice each slice in half, and place onto the parchment-line baking sheet. Bake for 10 minutes, or until lightly browned. Remove from oven, turn the tofu pieces to the opposite side, bake another 10 minutes.
Prepare the bbq glaze: In a medium mixing bowl, combine the tamari dressing, maple syrup, rice vinegar, and mirin. Remove the tofu from the oven and add to the bowl. Toss gently to coat each piece. Set aside for 20 minutes, tossing occasionally, to marinate the tofu.
Remove the tofu to a plate with a slotted spoon; pour the sauce into a skillet. Cook over medium-high heat until reduced to a glaze, about 10 minutes. Add the tofu, toss gently, and cook another few minutes on high until glaze is syrupy and tofu is nicely coated. Serve tofu with a slotted spoon. Drizzle with the glaze and top with chopped scallions. Serve warm.
Dr. Neal Barnard’s favorite breakfast enjoyed by guests during our Restore + Renew Whole-Food Plant-Based Retreat.
This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).