Sweet Citrus Baked Tofu

Tofu is a wonderful protein player, especially for plant based diets. It's made from curdled soy milk, thickened, and then cut into bricks. The best asset that tofu offers in the kitchen is that it essentially doesn't have any taste and can take on the flavor of anything you cook it with or season it to have. A cup of tofu offers 20g of protein, contains all 9 essential amino acids, and is a kick butt source of copper, zinc, calcium, and iron. I participate in #meatlessmonday almost every week and this is my preferred meat replacement. Over the years I have gotten much better at preparing it for my meals and for my tastes. I love tofu!

Ingredients:

1 block extra firm/firm tofu (I use Housefoods brand)
1/2 cup orange juice
1/4 cup liquid aminos
1 Tbsp brown sugar
1 Tbsp minced fresh garlic (or 1 tsp ground ginger)
1 Tbsp avocado oil (or preferred oil)
1 tsp Sriracha
2 cloves garlic (1-1 1/2 tsp minced garlic)

How to:

Remove tofu from packaging, drain, and press until liquid is removed for about an hour or so. While waiting make marinade.
Mix all ingredients (beside tofu) in a shallow dish with a rim. (I used a pyrex container)
Dice tofu into small 1/2in. x 1/2in. cubes and place in marinade, be sure to cover completely with marinade.
Let sit in the refrigerator for at least 2 hours.
Pre-heat oven to 450 degrees and line baking sheet with parchment paper.
Remove marinaded tofu with a slotted spoon and arrange on baking sheet spaced evenly. Be sure to reserve marinade to spoon a bit of marinade over top.
Bake for 12-15 mins, remove from oven, toss, and re-drizzle marindae.
Bake for another 5-7 mins, until edges are firmed and brown.

I use tofu in veggie or grain bowls, on top of salads, mixed in with pesto pasta, added to wraps, or even to my omelettes in the morning. Tofu is a great plant based protein source that should't be feared!