You may recall from
this post two Tuesdays ago that I had prepped the Tangerine Baked Tofu from Veganomicon with the intention of making it the next night for dinner. Of course, I got a call requesting that I substitute teach a yoga class that night and I had a guitar lesson the following night and then it was the weekend. What I'm trying to say is that I didn't actually get to bake that tofu until that Sunday night, meaning that it marinated for five full days. In addition to the extended marinating time, I made the following changes: 1) I used a package of firm tofu that was in the fridge instead of extra-firm; 2) 3 garlic cloves instead of 2; 3) Tangerine and lime zest because I had difficulty getting enough zest from my tangerines; 4) Extra tangerine juice instead of rum because I rarely have alcohol in the house. As you can see in the photo, I packaged my Tangerine Baked Tofu for work lunches this week over a bed of asparagus that I roasted with a little olive oil and lemon pepper.
The tofu has a great texture and I was a little worried about that because I didn't use extra-firm. I was pleased with how well the flavors of the marinade permeated the tofu. It's a fresh, light meal and I would definitely make it again. Another Veganomicon winner!