How to make vegetarian tofu roast

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Tofu can take on any flavor, which is inspiring; but sometimes the freedom of multiple options can be too much to sift through. If you’re expecting company and can’t think of which version of tofu to make as your main dish, look no further. This tofu roast can fill the void left by ham and turkey after you go vegetarian, or just provide a healthier everyday alternative.
This tofu roast is savory and satisfying and can complement just about any side dishes you decide to make. Plus, by pressing the tofu before marinating it, you ensure the end result is absolutely bursting with flavor; it’s sure to be a hit with any guests, whether vegetarian or not!
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vegetarian tofu roast
8
24 hours 10 minutes
1 hour
25 hours 10 minutes
14 oz extra-firm tofu
¼ cup extra-virgin olive oil
¼ cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon liquid smoke
1 teaspoon dried mustard
1 ½ teaspoon paprika
2 ½ teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 orange, sliced
The day before serving the tofu, drain any excess liquid and place between two clean, dry towels. Stack several flat, heavy objects on top (books, pans, etc.) to remove all excess liquid. Replace the towels with dry ones and press again. Repeat until no more liquid can be extracted.
Whisk together the olive oil, soy sauce, honey, brown sugar, liquid smoke, dried mustard, paprika, garlic powder, onion powder, and black pepper until combined.
Place the tofu into a small, deep dish and pour the marinade over. Cover the entire dish in cling film and marinate for 24 hours. Flip the tofu at least once, but more times if possible, to ensure even absorption of the marinade.
Preheat the oven to 375 F and double-line a small baking dish with aluminum foil. Lay down a bed of half of the orange slices and place the tofu on top.
Bake the tofu for 50-60 minutes, or until the edges start to look crisp, almost burnt.
Allow the tofu to rest for 10-15 minutes, then remove the tofu from the orange slices and serve on a bed of the remaining orange slices.
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