Baked Tofu Bites On A Bed Of Leafy Romaine Recipes

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BAKED TOFU BITES ON A BED OF LEAFY ROMAINE



Baked Tofu Bites on a Bed of Leafy Romaine image

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

Provided by pattyjean

Categories     Salad

Time 1h10m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3 strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Steps:

  • Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  • Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  • Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 17.7 g, Fat 6.9 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 1 g, Sodium 1636.2 mg, Sugar 12.8 g

BAKED TOFU BITES ON A BED OF LEAFY ROMAINE



Baked Tofu Bites on a Bed of Leafy Romaine image

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

Provided by pattyjean

Categories     Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3 strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Steps:

  • Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  • Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  • Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 17.7 g, Fat 6.9 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 1 g, Sodium 1636.2 mg, Sugar 12.8 g

BAKED TOFU BITES ON A BED OF LEAFY ROMAINE



Baked Tofu Bites on a Bed of Leafy Romaine image

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

Provided by pattyjean

Categories     Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3 strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Steps:

  • Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  • Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  • Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 17.7 g, Fat 6.9 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 1 g, Sodium 1636.2 mg, Sugar 12.8 g

BAKED TOFU



Baked Tofu image

I eat this regularly, usually on a salad with some fresh mushrooms or rice noodles or whatever you want. This tofu is good, even my absolute meat lover husband likes it, good texture and flavor!

Provided by Lenore Spirit

Categories     Low Cholesterol

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 5

1 (16 ounce) package firm tofu (not silken)
4 tablespoons oyster sauce
1 tablespoon garlic, minced
2 tablespoons spicy brown mustard
1 -2 tablespoon soy sauce

Steps:

  • PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
  • Preheat oven to 400.
  • Slice block in half from left to right so you have two pieces the same as the original block's width and length.
  • Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
  • Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
  • Bake for 40 minutes, flip halfway through and rebaste if desired.

Nutrition Facts : Calories 198.7, Fat 10, SaturatedFat 2, Sodium 1682.5, Carbohydrate 10.8, Fiber 2.8, Sugar 2, Protein 20.9

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