Wheat-less Wednesday: Tofu

Hello people!

I know what you’re thinking…Tofu gross, I do not want to read this! That is exactly what my dad and fiancé would say…right to my face. But I have faith that this recipe will turn people around!

Now I am not trying to turn you into vegetarians and this is in no way a replacement for all meat, but if you’re like me and you eat a lot of salads you will love this because it is the perfect salad topper or addition to a stir fry.

And from a nutrition standpoint. Tofu is made from soy and when eaten in  replace of red meat once or twice a week can lower your saturated fat intake which leads to a healthy happy heart and lower risk of heart disease.

Here’s how to do it!

Tofu

Preheat the oven to 350°

Now there are 3 steps to making perfect roasted tofu.

1. Draining the excess liquid: Buy extra firm tofu and then sandwich the tofu between paper towels with a heavy weight on top to drain the liquid out of the tofu. You need to drain it for 15-30 minutes.

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2. Marinate the tofu: Now you can use any number of ingredients to marinate. My favorite is homemade teriyaki marinade:

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-1 tbsp gluten-free soy sauce

-1 tbsp rice vinegar

-1 tbsp water

-1 tsp honey

-1 clove of garlic minced

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Cut your tofu into whatever shape and size your heart desires. The thinner you slice it the chewier it will get as it dehydrates in the oven.

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Whisk these ingredients together and pour over the wonderful blank canvas that tofu is. Let the tofu marinate for at least a half hour in the refrigerator.

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Another marinade that is good is balsamic vinegar and dijon mustard.

3. Bake the tofu for 30-40 minutes, flipping the tofu halfway through so it browns evenly.

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Once the tofu is golden brown perfection, remove from oven and let cool completely before storing for salads.

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Now go make a salad or cook up some quinoa, sauté some vegetables and enjoy a delicious stir fry.

~Alyssa

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