Miso marinated tofu

12 servings

Ingredients

QuantityIngredient
1largeCarrot
Peeled and coarsely chopped
½smallOnion
Peeled and coarsely chopped
½tablespoonHoney
1tablespoonSoy sauce
½cupBarley miso
¼cupCider vinegar or rice vinegar
¼cupWater
¾cupVegetable oil
2poundsFirm tofu; pressed and drained
12SERVINGS DAIRY-FREE

Directions

Nothing could be simpler for enter-taming than this flavorful dish. Make it two days ahead, then pop it into the oven just before serving. Serve with the Garlicky Roasted Mushrooms. In food processor, finely chop carrot and onion. With motor running, add honey, soy sauce, miso, vinegar, water and oil through the feed tube.

Process until all ingredients are incorporated and marinade is emulsified.

(Makes 2 cups.)

Cut each tofu brick into 3 lengthwise slices. Cover the bottom of 13- by 9-inch dish with about ½ cup of the miso marinade. Arrange half the tofu slices over marinade. Spoon over another ½ cup of marinade, then repeat with remaining tofu and marinade. Cover and marinate 2 days in refrigerator.

Preheat oven to 450 degrees. Remove cover from dish and bake marinated tofu just until heated through, about 10 minutes. Arrange on serving platter.

PER SERVING: 119 CAL.; 9G PROT.; 7G FAT (1G SAT. FAT); 9G CARB.:0 CHOL.; 514MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 34 Converted by MM_Buster v2.0l.