Baked Tofu Cutlets

Baking changes the texture of tofu, and allows it to soak up, and concentrate the flavors of the marinade. These cutlets keep well in the fridge, and taste great on sandwiches. They also travel well, and make a delicious, protein rich, on-the-go snack.

12-14 oz. Tofu (the firm kind works best, but any kind will do)

Marinade:

1/8 cup toasted sesame oil

1/8 cup soy sauce or tamari

1/8 cup water

2 cloves garlic, pressed or minced

1 teaspoon fresh grated ginger, or 1⁄2 teaspoon ginger powder

Drain the water from the tofu package, and place the tofu on a plate. Place another plate on top of the tofu block, and weight it down with something like a bag of rice, just enough to make the sides of the tofu block bulge slightly. Let it rest with the weight, while you preheat the oven to 250° F, and mix your marinade. If you are using firm tofu, 20 minutes under the weight is fine; if not, keep under the weight for an hour or so. Next, drain the water from the plate, and pat the tofu with a paper towel. Cut into 1⁄2 inch slices, and pat with paper towel, again. Place in a single layer, in a shallow baking dish, and pour the marinade evenly over the slices. Turn each slice to make sure it is coated in the marinade. Bake at 250°for 30 minutes. Remove from oven, and turn each slice of tofu. Return to oven, and bake for an additional 30 minutes, or longer. Enjoy at room temperature, or chilled.

Veggie Manicotte with Tofu Ricotta

Ingredients:

• 16 oz. firm tofu
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• pinch of black pepper, pinch of salt
• Italian seasoning to taste (either dried, or fresh basil, rosemary, etc.)
• 2 teaspoons olive oil
• (1/4 cup nutritional yeast, optional)
• 1 box of manicotti
• Veggies of choice (spinach, zucchini, squash, carrots, etc.) cut into thin slices as necessary
• 16 oz. either fresh or prepared marinara (spaghetti) sauce

Making the Tofu Ricotta:
In a large bowl, mash up the tofu, and add the lemon juice, garlic, salt, pepper, and Italian seasonings. Mush for 2 to 5 minutes until the consistency of ricotta cheese. Add the oil, and mix briefly. Can be refrigerated until needed.

Making the Manicotti:
Cook the manicotti 7 minutes, then drain and rinse in cool water and set aside. Saute the veggies of your choice in a small amount of olive oil until lightly cooked (approx. 5 minutes). Season to taste, and mix into the tofu manicotti. Spread about half of the marinara sauce in the bottom of a pan that will fit all of your cooked manicotti noodles. Stuff the cooked manicotti with the veggie/tofu ricotta mixture and lay out in the pan. Pour the remaining marinara sauce over the manicotti, and cover the pan with tin foil. Bake at 375˚ F for 30 to 35 minutes, then uncover and continue cooking. Continue to bake until the noodles begin to slightly brown and the sauce is bubbling. Take out, allow to cool slightly, and Enjoy!
**Adapted from recipes in Veganomicon by Moskowitz and Romero, from the Hub’s library**