Here’s a new tofu recipe I tried and loved the pop of ginger with the gentle flavoring of green tea.
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Green Tea and Honey Ginger Baked Tofu
Ingredients:
one-12 oz. package of pressed tofu
1/2 c Honey (Use Agave, Maple, or Yacon or a combination if you don’t consume honey)
1/2 c Brewed Green Tea (I sweetened my tea with sugar, but use unsweetened if you prefer; or use black, white, oolong tea. Or use Kombucha in place of the tea.)
1 Tsp Ground Ginger
1 to 2 Tbsp Apple Cider Vinegar
Optional: 1 to 4 Tbsp olive oil or another oil (I use it because it helps the tofu not stick to the foil and also prevents burning and drying out)
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Step by Step Directions:
Combine all items to make the marinade and add the thinly sliced tofu to the marinade
Line on a foil-lined cookie sheet
Bake at 425F for about 20 minutes, then flip and bake for 5 to 10 more minutes.
Watch it closely after you’ve flipped it and remove from oven once it reaches your desired doneness.
Store in the fridge for up to 5 days in a sealed container for Grab & Go Snacks or reheat in the micro as needed.
If you missed any, here are my recent tofu recipes:
Sweet and Sour Honey Lemon Tofu
Pumpkin Honey Tofu
The texture on this tofu was almost bread-like because I first froze the tofu, then thawed and pressed it before baking. Pumpkin “Bread” anyone?
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