ETHNIC -- Caribbean Tofu

[Guest guest]

Here's Debby Nation's Caribbean Tofu recipe -- in MasterCook! Debby doesn't

have MC (yet), so I'm posting this for her -- didn't think she'd mind. Thanks,

Debby!!

 

* Exported from MasterCook *

 

Caribbean Tofu

 

Recipe By : Debby Nation

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes Caribbean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lbs extra-firm or hard tofu -- frozen -- thawed, gently

squeezed and

drained -- sliced into 1/4 to

1/2 inch slices

2 cans crushed tomatoes -- (28 oz)

1/2 c lime juice -- (1/2 to 1)

3 tbsp chili powder

1 1/2 tbsp thyme

1 1/2 tbsp oregano

oregano

1/4 cup sugar

2 tbsp basil

1 tbsp salt

1/4 tsp. fresh-ground black or white pepper

1 small onion -- grated or chopped

very fine

1 clove elephant garlic -- chopped very fine

or pressed

Or use onion powder and garlic powder to

taste

 

Preheat oven to 350.

 

Mix all ingredients, except for tofu, in large bowl. Add or cut down, depending

on taste. The sugar takes the bite outta the tomatoes. Using shallow baking

dishes/pans, spray w/ your favorite spritzy-oil. Put just enough sauce in the

pan/dish to cover the bottom. Arrange tofu slices and cover w/ the sauce.

Bake 45 minutes.

 

Hints -- I make my slices a bit over 1/4 in., but not 1/2 in. For whatever

reason, I usually have to bake mine for close to an hour. If you like less

sauce, the baking time will be shorter. We like the extra sauce if we have rice

w/ it. Always freeze and thaw tofu....it changes the texture to a meatier one

and makes the flavor better, too.

 

 

 

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NOTES : NOTES: