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Zesty Orange Mojo Baked Tofu
Viva Vegan! by Terry Hope Romero
Steven and Bob brought this tasty and healthy tofu to the Winter 2019 potluck in Portland.
450 g 1 pound extra-firm tofu
30 ml2 tablespoons olive oil
15 ml1 tablespoon soy sauce
Mojo Marinade
120 ml1/2 cup freshly squeezed orange juice
30 ml2 tablespoons lime juice
15 ml1 tablespoon olive oil
Grated zest of 1 orange
4 cloves of garlic, chopped
5 ml1 teaspoon dried oregano
2 ml1/2 teaspoon ground cumin
5 ml1 teaspoon salt, or to taste
Freshly ground black pepper
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 degrees F. In a shallow glass 9 by 12-inch baking dish, combine the olive oil and soy sauce. Lay a 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; remove from the oven but don’t turn the oven off. The 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 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 and topped with any remaining marinade juices from the baking pan.