For a last splash of summer before fall sets in for good, this bright, tangy tofu is the perfect main course. Endlessly versatile, this dish comes together in a snap. Great as a main course, chopped into a salad, or piled high with an Asian coleslaw on your favorite sandwich bread, this 'fu is a VN favorite.
Serves 4
What You Need:
1/4 cup freshly squeezed lime juice
1-1/2 tablespoons agave nectar
1-1/2 tablespoons tamari
3/4 teaspoon cumin
1/4 teaspoon curry powder
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1-1/2 tablespoons olive oil
1 12-ounce package firm tofu, cut into 1⁄2-inch cubes
3 tablespoons pumpkin seeds or pistachios, lightly chopped
What You Do:
1. Preheat oven to 375 degrees. In a 9 x 12-inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt, and olive oil. Add tofu and turn to coat each side. Cover dish with foil and bake for 15 minutes.
2. Remove foil, flip tofu and sprinkle on the pumpkin seeds or pistachios. Bake uncovered for 13 to 15 minutes until marinade is absorbed. Serve with rice, over a salad, or with mashed sweet potatoes.
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