Cranberry-Soy Glazed Tofu

Remember how I made this homemade cranberry sauce the other day?

I found the perfect recipe to adapt and use it in from the All-American Vegetarian. You should go and check out her blog … some great recipes there!

Her recipe calls for using cranberry-orange chutney (which sounds amazing!) but that’s not what I had and I really think the hint of ginger in my homemade cranberry sauce might do the trick nicely. I also added more fresh ginger and some red chili flakes to the marinade to add some extra kick.

Cranberry-Soy Marinade

adapted from All-American Vegetarian’s recipe

Cranberry-Soy Glazed Tofu
 
Ingredients
  • 1 (14 oz.) package firm or extra-firm tofu
  • ¾ cup Homemade Cranberry Sauce*
  • 1 tablespoon Bragg's Liquid Soy Seasoning
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh ginger (about ½" piece)
  • 1 teaspoon coconut palm sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried chili flakes
Instructions
  1. Slice tofu into ¼ inch slices, then cut each slice diagonally, into triangles.
  2. Press tofu to remove excess moisture. Place on a plastic cutting board lined with paper towel and cover with more paper towel. Place another cutting board on top and a heavy object on top. (I use my cast-iron skillet.) Let sit for 30 minutes.
  3. Meanwhile, combine the remaining ingredients together in a blender or food processor. Blend until smooth.
  4. Transfer marinade mixture to a shallow dish. Add pressed tofu triangles. Coat the tofu evenly with the marinade. Cover the dish with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat oven to 'Broil' setting.
  6. Line a baking sheet with parchment paper.
  7. Place tofu in an even layer on the parchment-lined baking sheet.
  8. Broil 5-7 minutes per side, until tofu is golden brown.

*Recipe forĀ Homemade Cranberry Sauce

Tofu just hanging out with the great marinade.

Small confession here. I don’t have an ‘after’ picture. Because I got distracted while talking to a friend and burnt the whole one side of these tofu triangles. It still tasted great. But, all the pictures I took were … embarrassing.

I’m allowed to burn stuff once in a while right? So … yeah. That’s my story.

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2 Responses to “Cranberry-Soy Glazed Tofu”

  1. Ryan
    October 3, 2013 at 4:16 pm #

    What do you suggest eating this tofu with? Thanks.

    • October 3, 2013 at 4:27 pm #

      If I were making this tonight, I would cook up some green things – maybe some brussels sprouts or sesame green beans – and some rice or quinoa I think.

      Hope that gives you some ideas to start with. :)

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