About This Recipe:
Netflix’s latest buzz worthy documentary called “Game Changers,” has everyone talking about the pros of veganism. Although I think that the documentary was a bit harsh on all animal products, it definitely made me want to incorporate some more vegan dishes into my rotation.
I am usually not the biggest fan of tofu because of the flavor and texture, but I love how this recipe turned out! Baking the tofu like this gives it a nice crust on the outside, and the chili lime sauce adds a lot of great flavor.
I like to eat this with white rice and vegetables, but you could also add it to a stir fry, eat it on a baguette as a bahn mi, etc.
Ingredients (4 servings)
-12 oz extra firm tofu (1 package)
-Salt and pepper
-Optional: white rice, shitake mushrooms, broccoli florets
Chili lime sauce:
-2 limes, juiced
-1.5 tbls agave syrup
-1 tbl rice wine vinegar
-1 tbl low sodium soy sauce
-2 tsps chili paste
-Optional: 1-2 tbls water if you want to dilute
Instructions (45 minutes)
1. Take the tofu and squeeze out as much liquid as you can (without breaking it.) Pat dry with paper towels.
2. Cut the tofu into rectangles that are 1/4- 1/2 inch thick.
3. Stir together all of the sauce ingredients in a small bowl.
4. Arrange the tofu on a well oiled aluminum lined baking sheet. Baste with the sauce and bake at 425 degrees F for 15-20 minutes. Then flip, coat with more sauce, and bake for another 15-20 minutes. Reserve the rest of the sauce to use as a dipping sauce.
5. Serve with white rice and vegetables for a complete meal. For roasted shitake mushrooms bake at 425 degrees F for 20 minutes, and for slightly charred roasted broccoli bake at 425 degrees F for 30 minutes.