Soy, lime and sesame marinated tofu can be made ahead of time and used to add healthy plant based protein to meals throughout the week.
Course: Main dish, Make ahead, Meal Prep
Cuisine: Vegan, Vegetarian
Author: Trish | The In Fine Balance Food Blog
28ozextra-firm tofu2 - 14oz packages
⅔cupsoy saucereduced sodium if desired
⅔cuplime juicethe juice from 2 limes
6tablespoonstoasted dark sesame oil
At least one hour before starting, unpack and drain tofu from its package. Wrap the tofu in a clean kitchen towel or paper towels, squeeze very gently. Place the wrapped tofu between two plates and add something heavy to the top - like a heavy 28oz can of tomatoes or something - and set aside for an hour or so. This helps remove excess moisture from the tofu so that it will absorb the marinade.
Cut pressed tofu into bite-sized pieces, about ¾ inch square. Place diced tofu Into a large zip-top plastic bag along with soy sauce, lime juice and sesame oil. Seal, and toss gently to combine and coat tofu evenly. Refrigerate for at least 1 hour or overnight. Toss occassionally if you remember.
Preheat oven to 450 degrees and line two rimmed baking sheets with parchment or spray lightly with non-stick cooking spray.
Remove tofu from the marinade, draining and discarding marinade. Arrange tofu on a parchment-lined baking sheet, two baking sheets if necessary, so that tofu pieces are not touching and are well-spaced. Roasted at 450 degrees for about 20 minutes, turn tofu over about halfway through the cooking time so that tofu browns evenly.
This roasted tofu is easy to add to your meal prep routine. Drain and press the tofu while you do another task and then marinate for as long as needed, at least one hour. The tofu will absorb the marinade best if it has been pressed first, if you don't have a full hour to press your tofu, a few minutes is better than nothing. Once roasted, this tofu will keep for several days in a covered container in the refrigerator. Add to salads, wraps or grain bowls for healthy and quick lunches. I also like to have this made ahead of time then throw together a quick veggie stir-fry on a busy weeknight. Just toss it in at the end to warm up or add to dish cold.