Vegan Baked Tofu Cutlets

[beancounter]

I recommend putting this over rice to make it more substantial.

Ingredients Quantity
tofu (extra firm) - 16 oz.
lime juice - 4 tbsp.
soy sauce - 4 tbsp.
Maple Syrup - 1 tsp.
ginger root - 1 tsp., minced
garlic - 1 tsp., minced
chili sauce 1 tsp.

Slice the tofu into 4 slices lengthwise. Set aside.
In a flat pan or nonstick baking dish just large enough to hold the slices in a single layer, combine the lime juice, soy sauce, maple syrup, ginger, garlic, and chili sauce. Place the tofu in the marinade and refrigerate for at least 2 or up to 6 hours, turning occasionally.

Preheat the oven to 350 degrees. Remove the dish from the refrigerator and bring to room temperature.
Bake for 45 minutes.

 

[silva]

You're a beegan?
I never have lime juice even though I like it stuff.
How's bottled lime juice?

 

[beancounter]

You're a beegan?
I never have lime juice even though I like it stuff.
How's bottled lime juice?

Thanks for catching that. Recipe has been adjusted accordingly.

I've never used bottled, but I imagine it would be fine. Although it may be more concentrated than fresh limes, so I would use less.

 

[AeryFairy]

Actual directions still say honey

Sounds good, though! Will have to try. Do you press the tofu first?

 

[beancounter]

Actual directions still say honey

Sounds good, though! Will have to try. Do you press the tofu first?

OK, thanks, made (hopefully) the last change

No, we don't press the tofu.

 

[RabbitLuvr]

This sounds really good! I will definitely try this. I have a block of tofu in the freezer, and I'll probably press it before marinating.

I use bottled lime juice all the time. It always works out fine for me.