A VERY BIG THANK YOU TO EVERYONE WHO CONTRIBUTED TO THIS YEAR'S CALENDAR!

 

Marinade

 

1 ¼ cups water

2 large cloves garlic, crushed

¼ cup tamari

 

1 block (450 – 500 grams) firm tofu sliced width-wise into 8 slabs

 

In a bowl, mix and stir all marinade ingredients.  Marinate the slices of tofu for 6 to 8 hours, or overnight.

 

Drain the tofu.  Lay the tofu slices, not overlapped, on a baking pan lined with parchment paper.  Bake at 375 degrees for 20 minutes, or until they are lightly browned.

 

Flip over and bake for a further 15 to 20 minutes.  The tofu slices will be light brown in colour and slightly puffed.  Let cool and cut into ½ inch strips.

 

 

 

½ cup carrot, thin diagonals

½ cup celery, thin diagonals

¼ cup green onions, including the green part, finely sliced diagonally

1 cup parsley, finely diced

¼ cup arame seaweed, soaked for 5 minutes in warm water, then drained

 

 

Dressing

 

2 T dark sesame oil

2 T tamari

2 T freshly squeezed lemon juice

1 tsp brown rice vinegar

1 tsp freshly grated ginger root

½ tsp mirin

1 clove garlic, crushed

 

In a large bowl place the tofu and vegetables.  Pour the dressing over them, toss to combine.

 

Serves 6

 

 

 

 

 

MARINATED BAKED

TOFU SALAD

tofu

carrot

celery

green onions

parsley

arame seaweed

 

Marinade

water

cloves garlic, crushed

tamari

 

Dressing

dark sesame oil

tamari

freshly squeezed lemon juice

brown rice vinegar

freshly grated ginger root

mirin

clove garlic, crushed

THE GREEN DOOR RESTAURANT

 

 

 

thegreendoor.ca

  T.613.234.9597