Prepared by her mother and my good friend Malgosia! I was in VT this week and as usual our hostess made wonderful treats for us. For breakfast I usually ate a toasted English muffin topped with Malgosia's own 'wild grape and maple jelly' (which she can easily sell at better foods retailers because it is absolutely amazing!). For lunch, she harvested fresh lettuce, cilantro, parsley and dill from her garden and prepared wonderful salads with dried cranberries and toasted pumpkin seeds. For dinner, Malgosia made simple and tasty fare which I will feature here soon. However the highlight of this week (beside that amazing jelly!), was Maya's baked tofu recipe which Malgosia made for us on our last night in town.
1 package extra firm tofu
1 C. Braggs Liquid Aminos or Soy Sauce or Fish Sauce (your choice)
1 tblspn balsamic vinegar
1 tblspn sesame oil
2 tblspn Moroccan spice blend (which you can buy already mixed)
1 small red or white onion (your choice)
1/2 tspn brown sugar
1/2 tspn garlic flakes
1 tspn lime juice
What to do?
Cut the tofu into thin squares and place in a baking dish. Add braggs (or your sauce of choice), add balsamic vinegar, sesame oil, lime juice and sprinkle Moroccan spice onto the tofu. Cut your onion into thin circles and place them on the marinated tofu, sprinkle brown sugar and garlic flakes onto the onions (the brown sugar will help caramelize them). Place in oven at 400 degrees for 25 to 30 minutes or until tofu is golden brown. **The important thing to remember when making tofu is that it is pretty bland and so it likes to soak up quite a bit of liquid and spice--so you can adjust this recipe to your taste.
Thanks Malgosia for making this delicious dish! And Maya thanks for the AWESOME recipe!