I went so long without coming across too many new and delicious tofu recipes, and now I've found so many! This one is different from others I've tried, combining cumin, lime and some other spices. It's not my new favourite, but it is definitely good and it will be a nice change to make this every once in a while. I started back at school last week and I think I've yet to catch up on my sleep from the cruise. (Yes I know the cruise was a vacation, but my body wakes up early everyday so I couldn't and didn't sleep in.) I hope all the students are having a good start to the year!
If this sounds good, you might also like:
Salt & Pepper Tofu
Honey Mustard Marinated Tofu
Sunflower Rice Bowl
Cumin Lime Tofu
Adapted from Eat, Drink & Be Vegan
1/4 cup freshly squeezed lime juice
1 1/2 tbsp agave syrup
1 1/2 tbsp light sodium soy sauce
3/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp allspice
1/8 tsp cayenne pepper
1/4 tsp sea salt
1 1/2 tbsp olive oil
1 pkg (12 oz/350g) firm of extra firm tofu, cut into 1/2-3/4 inch cubes
Combine all ingredients except tofu and stir to mix well. Add tofu and stir around. Let marinate for 30 minutes or so, mixing around every once in a while to make sure all the tofu gets evenly marinated. When ready to bake, preheat oven to 375F. Put tofu in a baking dish and cover with aluminum foil. Bake for 15 minutes. Take the foil off and bake an additional 13-15 minutes, until tofu has soaked up most of the marinade. Serve warm.
Note: I did follow the instructions of using aluminum foil but next time I would try it without and just bake for 30 minutes. In case it does make a difference, I will leave it in there though.