Another four letter word

Tofu. It’s gotten a bad rap forever, but I’m determined to do something about it. It’s not SPAM for Pete’s sake, give it a chance! Maybe the delectable, tofu-based recipe I’ll share with you will inspire you to take the leap of faith. A few nights ago I made Baked Tofu with Pineapple Salsa and Coconut Rice. It. was. divine.

The leftovers were even better! All the flavors melded together overnight and led to pure lusciousness.

And before you get scared away by the perfectly cubed shape of the tofu, know that you can cut, chop, and shape it however you like. Triangles, trapezoids, whatever trips your trigger. You can even crumble it like scrambled eggs if you please. I went for the classic cube, but you can break out of the box and dare to be different.

By itself, tofu is a blandly flavored, soy-based product. The magic happens when you flavor it. The tofu will miraculously absorb whatever flavors you introduce it to. The pineapple salsa and coconut rice recipes were adapted from one of my favorite blogs, Oh She Glows.

Pineapple Salsa

1/2 pineapple, diced

1/4 cup diced red onion

1 jalapeño, seeded and diced

1 garlic clove, minced

1/2 red pepper, diced

1/2 orange pepper, diced

3 tbsp fresh lime juice (1 large lime)

1/4 cup packed fresh mint leaves, minced

A sprinkle of red pepper flakes

To make the pineapple salsa, simply combine all ingredients into a bowl and set aside.

Coconut Rice

1/4 cup shredded coconut

1 cup dry brown rice

1 can light coconut milk

2 tsp packed brown sugar

1 tsp coconut oil

A sprinkle of nutmeg

To make the coconut rice, place the cup of brown rice and the entire can of coconut milk in a medium sized sauce pan and bring to a boil. As soon as it boils, turn down the heat to low and then cover and cook the rice for about 25 minutes. At this point the rice should have absorbed most of the coconut milk. Then, remove the pan form the heat and let it sit with the lid on for an additional 10 minutes. Once it has sat for 10 more minutes add in the shredded coconut, coconut oil, brown sugar and nutmeg. Stir and enjoy!

Baked Tofu

1 package extra firm tofu

3 tbsp Braggs liquid aminos

2 cloves minced garlic

1 tbsp fresh grated ginger

1 tbsp white rice vinegar

2 tsp agave nectar

Start preparing the tofu by ridding of all its excess water. Simply place the block of tofu between two kitchen towels and place a weighted object (frying pan, unopened almond milk carton, etc.) on top of the towel. Let the towels absorb the extra liquid from the tofu for ten minutes, and then it will be ready to chop.

Again, I cut the tofu into one-inch cubes, but you can shape them however you like. While the tofu is drying, prepare the marinade by mixing all ingredients together in a bowl. Then, once you have your tofu cut and the marinade ready, combine both in a ziplock bag and place in the refrigerator for at least 3 hours. Letting the tofu soak overnight would be ideal, so let it marinate as long as possible.

After the tofu has marinated, place the cubes on a foil-covered baking sheet and place in the oven at 350 degrees for 50 minutes. Flip cubes over halfway in between, and tofu will be golden around the edges and slightly crispy when ready. Golden delicious people.

Eat tofu and be Happy,

Sydney

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