Marmalade Tofu with Roasted Garlicky Green Beans and Mustard Roasted Potatoes

If you were keeping up with my posts this week, two out of three items on the plate above are probably familiar to you. Despite the opinion of the majority of the public, I absolutely love Tofu. Tofu can be transformed into anything – seriously.

A few years ago, I was experimenting with being strictly vegan and ended up making things, such as Ricotta, Sour Cream, Cream elements for soup – you name it, I made it all out of tofu. As someone who hasn’t always been a vegetarian (4 years and counting woohoo!), I know what the real stuff tastes like. Mock me all you want, but I can honestly say that I couldn’t taste the difference OR notice a difference in texture. I think you can see why I’m not one of the many people who is grossed out by Tofu.

I stumbled upon a Marmalade Marinade on VeganYumYum that I thought looked delicious. I had some tofu to use up, Nick had salmon that needed to be eaten. Hmmmm… can you say perfect marinade?  You can? Great. We paired our proteins with Roasted Garlicky Green Beans and Mustard Roasted Potatoes.

Below is the recipe for the Tofu Marmalade. If you want to make the salmon, the process is exactly the same. Obvi.
Marmalade Marinated Tofu
1 14oz block of Super Firm Tofu, pressed well
5 Tbs Marmalade
2 Tbs Shoyu
1 Tbs Fresh Lemon Juice
1/2 tsp Hot Chili Flakes (optional)
1/4 tsp Ginger (optional)
Freshly Ground Black Pepper

Instructions

Mix all ingredients together except the tofu, cut tofu into 8 strips, marinade for 30 minutes. Cook to your liking (may I recommend grilling?).

 

Tutorial: How To Drain Tofu

I can understand the difficulties people have with Tofu. I mostly hear: It’s too spongey, it’s watery, it’s bland. This doesn’t always have to be the case. In fact, I’m going to give you my secret tricks on how to drain your Tofu to perfection. So, say goodbye, to watery tofu – this tutorial will result in Tofu that is perfect in texture and can absorb a lot of flavor. Brace yourselves, it’s simpler than you think.

 

The process**:

1) Pour off all excess water.

2) Wrap the tofu in two paper towels.

3) Wrap the paper towel-wrapped tofu in a  kitchen towel.

4) Fill a tea kettle half way and set on top on the tofu (or anything that adds a little pressure and has a flat bottom)and let sit for 20 minutes or longer.

5) After 20 minutes, the towel should be soaked through and the tofu nice and firm.

**If you buy tofu in bulk, freeze it. After you defrost your tofu, you can literally just squeeze out the water with your bare hands. Freezing tofu changes the texture and will allow you rid the water without crumbling the block. Any questions? Comment and I’ll answer!