sexy, savory marinated tofu
Tofu is a beautiful, ancient food that deserves way more love and praise than it receives. Tofu (especially sprouted, super firm, organic tofu) offers a sweet, mild flavor, along with protein, calcium, manganese, and iron. Soybeans, the starting point of tofu, are alive with natural plant compounds referred to isoflavones. Isoflavones are phytoestrogens (phyto = plant) that offer antioxidant properties and have the ability to mimic human estrogen in the body. In essence, they can attach to estrogen receptors (usually beta receptors, rather than alpha) and compete with the body’s estrogen-blocking ability. In doing so, soy consumption can help prevent bone loss and offers protective effects against certain cancers, and doesn’t appear to have adverse health effects unless a person is allergic to soy. If there’s a soy allergy, then of course tofu isn’t the way to go.
Soy consumption, similar to other legumes (beans, peanuts, and lentils), may reduce the risk of heart disease and diabetes. Soy intake has also been shown to improve bone health and brain function.
This recipe is for the all you tofu lovers out there and those of who who are looking to diversify your plant-based protein sources.
For the printer-friendly version with nutrition facts, please click the following link SEXY, SAVORY MARINATED TOFU
SEXY, SAVORY MARINATED TOFU
gluten-free, vegan
Recipe by Jentry Lee Hull
Yields 6-8 servings
INGREDIENTS
2, 16 oz packs High Protein Organic Tofu (Wildwood Organic or Trader Joe’s house brand) sliced into 1⁄4 in thick slabs
1 Tbsp avocado oil
1/4 Cup Coconut aminos (Big Tree Farms brand)
1⁄4 Cup low sodium Tamari (San-J brand)
1 Tbsp Worcestershire sauce (Wan Ja Shan or Whole Foods 365 Brand are both gf/vegan)
1 Tbsp Hot sauce of choice (I prefer Siete Traditional hot sauce)
1 tsp. Garlic granules
MARINADE METHOD
Remove packs of tofu from packaging, drain water and place tofu on a clean cutting board.
Cut tofu into even sized slabs (about 1⁄4 inch).
Place stacks of cut tofu into a shallow, rectangular dish. Set aside.
In a bowl, whisk together the liquid ingredients and seasoning, and pour onto tofu.
Marinate for at least 30 minutes, flip halfway through to even out the flavor.
OVEN METHOD
Line a baking sheet with parchment paper and preheat oven to 425°F.
Remove tofu from marinade and reserve marinade for after. Roast tofu for 30 minutes at 425 °F turning/flipping halfway through.
Remove from heat, let sit for about 5 minutes and slice into thin strips on a bias (diagonal).
Place back into the marinade and keep in the fridge for up to 5 days.
AIR-FRYER METHOD
Add marinated tofu in a single layer to air fryer and cook at 400-425°F for 20 minutes, turning/flipping halfway through.
Remove from heat, let sit for about 5 minutes and slice into thin strips on a bias (diagonal).
Place back into the marinade and keep in the fridge for up to 5 days.
NOTES
Always go for organic tofu when possible.
For best results, use high protein super firm tofu. It’s more dense and less spongey, but still permeable. Firm tofu will work too, but it tends to fall apart more.
The tofu in this recipe is not limited to Asian cuisine. The umami flavor translates well into all sorts of dishes including: Tacos, wraps, sandwiches, salads, soups, and anything that is deserving of this flavor bomb.
