Marinated Tofu Salad For 1 Person Recipes

MARINATED TOFU SALAD WITH CAPERS

Steps:

• Whisk olive oil, vinegar, salt, basil, pepper, and oregano together in a bowl.
• Put tofu cubes in a large bowl. Pour marinade over tofu; add capers. Marinate tofu, stirring occasionally, for at least 10 minutes.
• Combine lettuce and tomatoes in a separate large bowl. Pour tofu mixture over lettuce and toss. Garnish with red onion.

MARINATED BAKED TOFU

Steps:

• Drain tofu and cut into 1" cubes.
• Mix all other ingredients together except olive oil.
• Pour marinade over tofu and cover.
• Refrigerate overnight or longer (I've left it for 3 nights).
• Lightly grease baking pan or sheet with olive oil.
• Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
• Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

MARINATED TOFU

Steps:

• Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.
• Bake in preheated oven for approximately 10 minutes.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.