Next on the tofu front is another baked tofu recipe. This time, I got a little braver and made my own sauce. I wanted to add a pinch of curry powder, but, alas, had none in the house. (Sacrilege, I know!) Not to worry! I have amended the no-curry-in-the-kitchen situation. Curry, or no curry, this is a delicious recipe. I enjoyed my 'fu atop a salad. How do you enjoy your 'fu?
Apricot, White Cherry Baked Tofu
(Gluten-Free, Dairy-Free, Nut-Free, Vegan)
Ingredients:
- 1 pkg. Nasoya Super Firm Cubed Tofu, drained
- 4 Tblsp Apricot, White Cherry Preserves
- 1 Tblsp Balsamic Vinegar
- 1 tsp Poultry Seasoning
- Combine preserves, vinegar, & poultry seasoning in a bowl.
- Toss tofu with sauce and marinated 30 minutes.
- Preheat oven to 350 degrees F.
- Bake marinated tofu 25-30 minutes.
No curry girlfriend, this is when you turn to Raghavan! Just check out his extensive list of blends and throw together your own curry powder. I never buy "curry powder" in a jar any more. Wish you could come to my annual fall hot blend event, a day of putting together about 6 of Raghavan's most frequently used blends! We roast, toast, grind and blend and divide at the end of the day.
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