Orange baked tofu
June 13, 2016 In the spirit of celebrating old favourites this winter, here's a recipe that we've been making for five years. It's the Zesty Orange Mojo Baked Tofu from Viva Vegan! . (Yeah, we did write about it back in 2010 but omitted instructions.) This is a nifty foundation for a weeknight meal. First the tofu slices get baked in a little oil and tamari for seasoning. Then they're baked a second time in lots of orange juice, a bit of lime and some garlic until most of the liquid is evaporated. The bright flavours cling to the tofu, and the slices condense down to chewy bars. We've often served them as a meat substitute alongside grains and vegetables . This week I held back just a bit on the second bake, keeping the tofu more tender. I've been folding it into tortillas and layering it up with avocado, a simple cabbage salad , and a herb-oil I made from parsley, coriander and dill. The vibrancy of this meal felt almost summery, even as I relied on early wint...