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!
5 comments:
I have been wanting to try this recipe.... hopefully it would be just as good if i only marinated it a few hours....
Ha ha, it is helpful to know that I too can forget tofu marinating in the frig' for 5 days and not die of food poisoning! Thank you! =)
Mmm, that looks really good. I love asparagus. Maybe I'll use what I have and make that!
Added you to my vegan blogroll.
Tangerine tofu! It looks so fabulous with the roasted asparagus.
And FIVE days of marinating? It must have been so flavorful that your mouth was exploding with magicalness!
cool! I am making this for dinner tonight... but I haven't had it marinating for 5 days! I'm sure it will still be good.
:) Amey
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