1blockextra firm tofupressed and sliced into 8 "steaks"
22" sprigsfresh rosemary
1smallorangesliced into 8 half-rounds, each ⅛" thick
Preheat the oven to 400°F.
Marinate the Tofu
Place all of the Orange-Ginger 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!
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.