The vocabulary of today’s diet is anything but simple. Whether you eat paleo, vegan, keto, vegetarian, pescatarian, or carnivore: one thing we can agree on is that menu planning is sometimes more complicated than it has to be. On a Meatless Monday, create a base salad of greens and grains (try quinoa or farro) then add our marinated tofu and a tahini dressing in a combination sure to please any palate.
SAVORY BAKED TOFU
Marinade:
1 pound extra firm tofu
1 Tbs. toasted sesame oil
1 Tbs. soy sauce
1 Tbs. cooking sherry
1 Tbs. cider vinegar
1 tsp. minced garlic
1 tsp. sambal oelek (chili paste)
1 tsp. salt
2 Tbs. water
2 Tbs. corn starch for coating
Drain tofu, wrap in a towel, and press between between two plates for 30 minutes. Cut tofu into one-inch squares and marinate a minimum or two hours or overnight. Drain, place on a prepared baking sheet, sprinkle with corn starch and bake 45 minutes, flipping squares after 20 minutes.
TAHINI DRESSING
¼ cup tahini
1 Tbs. miso (white, yellow or red)
1 Tbs. honey
1 Tbs. water
2 tsp. toasted sesame oil
1 tsp. Sriracha
2 tsp. rice wine vinegar
Juice from one lemon