There are just a couple of hours left in Earth Day 2013, but I can’t let the day disappear without writing about my years of preparing and eating tofu. It’s been almost 30 years since I made my first tofu dish and, along with this action, my first move toward a “greener” lifestyle–although I didn’t realize it at the time. I knew all along that whole soy foods were healthy for me, but I’ve learned, in recent years, about the importance of leaving a smaller carbon footprint. I’m happy that, at least when it comes to adding soy foods to my diet, I’ve been working on reducing that carbon footprint for years now, as have so many others.
Today I’m posting one of my favorite tofu recipes that I’ve used, with variation, for the past couple of years. The next time you’re looking for a recipe for a “meatless Monday,” think of this recipe.
Recipe: Honey-Orange Chipotle Tofu (Serves 4-5)
2 16-ounce blocks extra-firm tofu
Kosher salt and cracked pepper
2 tablespoons canola oil
3/4 cup orange juice with pulp
1 teaspoon honey
2 tablespoons rice wine vinegar
1 one-inch piece of a dried chipotle pepper, crushed in the food processor (or 1 teaspoon prepared chipotle powder)
1 pinch cayenne pepper
- Preheat oven to 400 degrees. Drain tofu and pat dry with a clean dishcloth. Slice tofu blocks into one-inch thicknesses. Sprinkle Kosher salt and cracked pepper over each tofu slice. Turn slices over and repeat seasoning. Place tofu into large baking dish and brush canola oil over tofu. Put tofu in the oven to roast for 15 minutes.
- Pour orange juice, honey, and rice wine vinegar in a small bowl and whisk ingredients. Heat liquid gently on medium-low heat until it begins to simmer. Add the crushed chipotle (or powder) and cayenne pepper and stir to distribute.
- Remove baking dish from oven and pour honey-orange chipotle liquid over tofu.
- Roast for an additional 15-20 minutes until the tofu absorbs most of the sauce.