BAKED MARINATED TOFU

Add these tasty tofu cubes to stirfries, salads, noodle or vegetable casseroles for extra protein. Serve marinated slices of tofu as an entree over rice, covered with a sauce (sweet and sour, gravy, tomato, etc.). Baked tofu is firm and holds together well.

SERVES 4

2 (8 oz.) blocks tofu, pressed and drained, cut into ½˝ cubes or ¼˝ slices

3 T. tamari

1 T. oil

1 clove garlic, minced

1 t. minced fresh ginger

PREHEAT OVEN TO 400° F. While the tofu drains, combine the other ingredients in a bowl. Marinate the tofu in the tamari marinade (or the marinade of your choice) for 15 minutes. Place the marinated tofu on an oiled baking sheet and bake for 15 to 20 minutes until the tofu is well-browned and crispy around the edges.

For the following recipe, use tofu that has been previously frozen; the chewier texture that results from freezing will go well with the tangy barbeque sauce. Thaw the tofu by leaving at room temperature for a few hours, or by soaking in hot water and pressing well to express the liquid.

BBQ TOFU

Serve hot between toasted buns, or with baked beans. Good cold the next day in sandwiches. This technique also works well with tempeh.

SERVES 4

2 blocks tofu, pressed and drained cut into ½˝ slices

1½ to 2 cups BBQ sauce (bottled, or try the recipe)

PREHEAT OVEN TO 375° F. Spread the bottom of a casserole pan with a layer of BBQ sauce. Lay out the tofu slices in the pan, and drench with the remaining sauce. Cover and bake for 20 minutes; uncover and bake for a further 10 to 15 minutes, until the tofu is slightly browned and bubbling in the sauce.