Monday, June 27, 2011

Garlic Ginger Tofu

I can't believe I have never posted about this before. This is one of those staples in my house that comes about once a week. I make slabs that go on Gregg's sandwiches and cubes that are tossed over quinoa or used in Pad Thai. Definitely my go-to tofu preparation, that can take on endless variations with grace. Try replacing the ginger with dried thyme for an Italian twist or fresh curry powder for an Indian profile.

Tofu is not my favorite soybean product since it is pretty white and processed, but sometimes it does just hit the spot. High in protein, low in carbohydrates, it is a versatile medium for a variety of flavors. I have never had much luck with cold marinades, but I love it simmered in a sauce, which seems to help infuse the flavor.

I love this tofu served as part of a macrobiotic meal with plenty of whole grains and vegetables, since it is essentially pure protein on it's own. It is important to consume nutrients together as they are not processed well in isolation within our system (it is all about the synergy!). It is wonderful with a peanut sauce over sauteed kale and fluffy basmati rice, or as part of a sushi bowl with creamy avocado, crisp vegis and a wasabi dressing.

Garlic Ginger Tofu

Serves 6


14 oz. extra firm tofu ( I love Vermont Soy, if you are from the area)
2 tbs. tamari
¼ cup water
1 tsp. ginger powder
1 tsp. garlic powder
2 tbs. nutritional yeast, or more as needed


Preheat oven to 350 degrees.

Combine water, tamari, ginger and garlic powder in a large skillet. Drain tofu and cut into cubes (about 24). Add tofu and bring to a simmer. Stirring occasionally, simmer until all of the liquid has been absorbed. Add nutritional yeast and toss to coat. Sprinkle with more if necessary.

Place coated tofu cubes on a parchment lined baking sheet and bake for 10 minutes or until golden brown, stirring half way through. 

Relax. Eat Well.

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