Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 VegNews Magazine Sep 9, 2009 7:27 PM ebbrewpunx Cumin Lime Tofu: VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpaceTwitter Cumin Lime Tofu For a last splash of summer before fall sets in for good, this bright, tangy tofu is the perfect main course. Endlessly versatile, this dish comes together in a snap. Great as a main course, chopped into a salad, or piled high with an Asian coleslaw on your favorite sandwich bread, this 'fu is a VN favorite. Serves 4 What You Need:1/4 cup freshly squeezed lime juice1-1/2 tablespoons agave nectar1-1/2 tablespoons tamari3/4 teaspoon cumin1/4 teaspoon curry powder1/8 teaspoon allspice1/8 teaspoon cayenne pepper1/4 teaspoon sea salt1-1/2 tablespoons olive oil1 12-ounce package firm tofu, cut into 1â„2-inch cubes3 tablespoons pumpkin seeds or pistachios, lightly chopped What You Do:1. Preheat oven to 375 degrees. In a 9 x 12-inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt, and olive oil. Add tofu and turn to coat each side. Cover dish with foil and bake for 15 minutes. 2. Remove foil, flip tofu and sprinkle on the pumpkin seeds or pistachios. Bake uncovered for 13 to 15 minutes until marinade is absorbed. Serve with rice, over a salad, or with mashed sweet potatoes. More Food News!What's Cooking on VegNews.com: Coconut Cashew RiceCafé VegNews: Perfect Mac 'n' Cheese This Week's Must-Have: Roasted Vegetable PizzaGiveaway: Urban Decay Makeup Kit!This Just In: Whoopie Pies GalorePress Pass: Outside Lands Eats If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132US Read the VerticalResponse marketing policy. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Forwarding the message. Our Blogs Café VegNews Press Pass This Just In Our Website VegNews.com Find Us On Facebook MySpaceTwitter Cumin Lime Tofu For a last splash of summer before fall sets in for good, this bright, tangy tofu is the perfect main course. Endlessly versatile, this dish comes together in a snap. Great as a main course, chopped into a salad, or piled high with an Asian coleslaw on your favorite sandwich bread, this 'fu is a VN favorite. Serves 4 What You Need: 1/4 cup freshly squeezed lime juice 1-1/2 tablespoons agave nectar 1-1/2 tablespoons tamari 3/4 teaspoon cumin 1/4 teaspoon curry powder 1/8 teaspoon allspice 1/8 teaspoon cayenne pepper 1/4 teaspoon sea salt 1-1/2 tablespoons olive oil 1 12-ounce package firm tofu, cut into 1â„2-inch cubes 3 tablespoons pumpkin seeds or pistachios, lightly chopped What You Do: 1. Preheat oven to 375 degrees. In a 9 x 12-inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt, and olive oil. Add tofu and turn to coat each side. Cover dish with foil and bake for 15 minutes. 2. Remove foil, flip tofu and sprinkle on the pumpkin seeds or pistachios. Bake uncovered for 13 to 15 minutes until marinade is absorbed. Serve with rice, over a salad, or with mashed sweet potatoes. More Food News! What's Cooking on VegNews.com: Coconut Cashew Rice Café VegNews: Perfect Mac 'n' Cheese This Week's Must-Have: Roasted Vegetable Pizza Giveaway: Urban Decay Makeup Kit! This Just In: Whoopie Pies Galore Press Pass: Outside Lands Eats VegNews MagazinePO Box 320130San Francisco, California 94132US Read the VerticalResponse marketing policy. Quote Link to comment Share on other sites More sharing options...
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