Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.
Serves: 6 to 8
- Two 14- to 16-ounce tubs extra-firm tofu
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons reduced-sodium soy sauce
- ½ cup orange marmalade
- 1 tablespoons olive oil
- 1 tablespoon yellow mustard
- ½ teaspoon dried tarragon
- Several grindings of black pepper
- 1 tablespoon olive oil
- 8 to 10 baby carrots, quartered lengthwise
- 1 to 2 cloves garlic, minced, optional
- ⅓ cup slivered almonds
- ¼ teaspoon curry powder
- ¼ cup minced fresh parsley
- Preheat the oven to 425°F.
- Cut each block of tofu into 8 slices (about ½-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
- Combine the ingredients for the marinade in a small mixing bowl and whisk together.
- Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
- Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
- Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
- When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who’d like more of it.
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susan fogel says
I want to try this, it looks delicious. I am wondering if the tofu should be pressed before roasting?
Susan, the instructions call for blotting the tofu, which is sufficient, but if you prefer to press it, that would work well, too -- the tofu will absorb even more of the tasty marinade!
This would be wonderful served over a giant bed of baby spinach and with braised bok choy.
That sounds like an amazing idea, Jenny; Thanks!
Vegan Sweetie says
Whoa!!! That looks dynamite! Yum! I don't eat a lot of tofu... so when I do, it has to be irresistible! Mmmmm.
Yum! I will try this tonight using my homemade Four Fruit Marmalade. I bet the leftovers would be good as a sandwich on naan bread with arugula.
We've made this twice now, and it's so good! It makes a very pretty dish too, we even served it at Easter dinner. I added a few extra baby carrots so I could away with considering the carrots a side dish 🙂 Thanks for the recipe!
I made this yesterday for Easter dinner. It was so simple and delicious! Even the omnivorous guests enjoyed it! 🙂
Desiree, thanks for your feedback! So glad you and your guests enjoyed it.
This was so incredibly good. My husband made it for me for my birthday and it was very special. Thanks!
What a nice thing for your husband to do, and I'm so glad you enjoyed it!
Gary Loewenthal says
Dee-licious! And nicely filling. With some hustle, I made this after getting home late from work - another plus.