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Orange Cranberry Holiday Tofu Recipe
Ingredients
For the Orange-Ginger Marinade
- ¼ cup orange juice
- ¼ cup brown sugar
- 1" piece peeled fresh ginger
- 1 tablespoon rice vinegar
For the Cranberry Holiday Tofu
- 1 block extra firm tofu pressed and sliced into 8 "steaks"
- 1 cup fresh cranberries
- ¼ cup sliced shallots
- 2 tablespoons maple syrup
- 2 2" sprigs fresh rosemary
- 1 small orange sliced into 8 half-rounds, each ⅛" thick
Instructions
- Preheat the oven to 400° F.
Marinate the Tofu
- Place all of the marinade ingredients into your blender or food processor. Puree until smooth.
- Pour the marinade into an 8x8" glass pan.
Roast the Tofu
- Place the tofu cutlets into the marinade, making sure the marinade covers the top of the tofu. Let the tofu marinate for at least 30 minutes. More, if you can wait longer.
- In a medium bowl, mix together the cranberries, shallots, and maple syrup. Set aside.
- Remove the tofu from the pan, leaving the marinade in the pan (You'll need it there later!). Place the tofu on a lined baking sheet, and brush it with 2 tablespoons of the reserved marinade. Bake for 20 minutes, no need to flip.
- Remove the tofu from the oven and transfer it back to the glass pan that's still holding the marinade. Place the rosemary into the pan with the tofu.
- Top each slice of tofu with an orange half-round. Pour on the cranberry-shallot mixture along with any maple syrup remaining in the bowl. Spread the cranberry mixture to cover the tofu as evenly as possible.
- Bake for another 30 minutes, then serve the tofu with one of the orange half-rounds from the pan and a spoonful of cranberry-shallot mixture on top. You can put the extra sauce from the pan into a small bowl on the side, too!
Notes
Pressing your tofu is mission critical in this recipe. Pressing is going to get you the toothsome texture you'd expect from a holiday roast. It also makes the tofu "thirsty", so it will soak in more of that flavorful marinade.
Leftover will keep for 3-5 days in the fridge. Reheat in the microwave or spoon some leftover sauce on top and pop the tofu back into the oven at 350° F for 8-10 minutes.
Servings 4
Nutrition
Calories: 180kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 83mg | Potassium: 399mg | Fiber: 2g | Sugar: 27g | Vitamin A: 151IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 2mg
