01 June 2008

spinach salad with baked tofu

spinach salad with baked tofu

For the tofu:

2 teaspoons soy sauce
approximately 1 1/2 tablespoons lemon juice
approximately 1/2 teaspoon lemon zest
3 tablespoons water (or vegetable broth)
3 tablespoons white wine
2-3 cloves garlic, pressed

For better results, pressing the tofu in this recommended. Not necessary, but I didn't and it could have come out better if I had. Mix all of the ingredients and put some of it into a small pan. Add your tofu (cut however you'd like it), spread in a single layer, then pour the rest of the mixture over the tofu. Cover with foil and bake at 400F for 30 minutes. Flip the tofu over then bake with the foil removed for 20 minutes longer. In the end, broil for 2-3 minutes on each side. Let the tofu cool some first if serving on salad.

The marinade comes out surprisingly sweet which was a wonderful contrast to the balsamic vinegar dressing we made. I served it over a salad of baby spinach with a pita on the side :)

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