Saturday Night Special – Baked Orange Tofu


This is our “Saturday Night Special”

Our Aunt Grace recently sent us an Edible Arrangements bouquet as a “Just Because” gift. It was such a great surprise! If you’re not familiar with Edible Arrangements, they’re a U.S.-based company that specializes in “floral” arrangements made out of fruit, just like this one:


Oh, that green “stuff” is lettuce or kale

We could have easily gorged ourselves on the delicious fruit, but we decided to use them in a variety of ways; one of which being a baked orange tofu dish I made on a whim. I decided to pair it a cabbage stir-fry (we had a head that needed to be cooked) and some brown rice spaghetti. Earlier, I tweeted that it was almost “Italiasian” (hehehe).

Playing with food can be really exciting, as you never know what you’ll create. I was so nervous about how my orange tofu would come out. I drove Artichoke a bit crazy about it, asking him about 5-6 times if I needed to add anything else. Happy was I to see, smell and taste how nicely it all came together. The orange gave the tofu a vivid color and flavor, the lemon kept the spices balanced and the vinegars lent a nice sour complement to the sweet orange juice with the added Splenda.

Now, I’m looking forward to what else we could make. Maybe using the Vitamix? Yeah, I’m addicted to it already!

Baked Orange Tofu
Source: Macaroonie, the Fruit Warrior
Serves: 2-4

Ingredients:

  • 1 lb. extra firm tofu, drained and pressed
  • Juice of 2 oranges
  • 1 Tbsp. orange zest
  • Juice of 1/2 lemon
  • 1/4 tsp. curry powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 2 tsp. ground mustard
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. balsamic vinegar
  • Dash of salt (substitute) and ground pepper

Directions:

  1. Slice tofu into 8 equal slabs, widthwise. Set aside
  2. In a bowl, whisk together, the juices, zest, vinegars and spices
  3. Dip each slab of tofu into juice mixture, then place into a 7×11″ baking dish (8×8 works too, may be a tight fit)
  4. Pour juice mixture over tofu slabs, and cover dish with plastic wrap. Place in refrigerator for at least 90 minutes
  5. 30 minutes before marinading time is completed, preheat oven to 350 degrees. Replace plastic wrap with aluminum foil, and place dish in oven
  6. Bake for 15-20 minutes. Remove foil and flip tofu slabs. Bake for another 15-20 minutes. Then broil on high for 3-5 minutes on each side
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