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LATIN BAKED TOFU

 

Viva Vegan!
by Terry Hope Romero

A tangy red marinade soaks into baked tofu, for a versatile chewy protein for any Latin cuisine you're dishing up tonight. Use it to fill tacos or arepas, sliced onto yuca-cabbage salad, or served with rice, beans, and of course fried plantains. For best results, press the tofu prior to marinating.
Serves 4, two slices each of tofu
 

INGREDIENTS

    • 1 pound extra-firm tofu
    • 2 tablespoons olive oil
    • 1 tablespoon soy sauce

    Red Marinade
    • 1/2 cup white wine, beer, or vegetable broth
    • 2 tablespoons red wine vinegar
    • 2 tablespoons olive or peanut oil
    • 2 tablespoons tomato paste
    • 1 tablespoon soy sauce
    • 4 cloves garlic, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
     

DIRECTIONS

1. Slice the tofu into eight 1/2-inch-thick slices and dab the slices dry with a paper towel or clean kitchen towel. Press the tofu if desired.
Preheat the oven to 400°F.
In a shallow glass 9 by 12-inch baking dish, combine the olive oil and soy sauce. Lay each tofu slice in the baking dish, pressing it into the sauce mixture. Flip and press again to coat with the mixture. Bake for 20 minutes; re- move from the oven but don't turn the oven off. Tofu will be bubbling and juicy.

2. Combine all the marinade ingredients in a small bowl and stir well.

3. Flip each piece of tofu and pour the marinade over the tofu; the marinade will nearly cover the top of the tofu. Bake for another 30 minutes, until the tofu is firm and any remaining marinade has thickened up a little bit. Bake longer if an even chewier texture is desired. Serve the tofu hot, topped with any remaining marinade juices from the baking pan.
 

 

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