This week’s food of the week – limes – brings a delicious shot of flavor to this recipe.
Roasting gives tofu a meaty texture. These tofu cubes are delicious in salads and also make a great base for tacos!
TIP: You can find liquid coconut aminos at most grocery stores. It’s a great alternative to soy sauce, which has more sodium (even the low-sodium varieties) and gluten.
Sesame Lime Roasted Tofu
(makes 4 servings)
2 14-oz (400 gram) packages extra-firm tofu, drained
⅔ cup (160 ml) liquid coconut aminos
⅔ cup (160 ml) lime juice
6 Tbsp toasted sesame oil
Pat the tofu dry. Cut into ½”- to ¾”-inch (1½- to 2-cm) cubes. Combine the coconut aminos, lime juice, and sesame oil in a large resealable bag, and then add the tofu.
Seal it firmly and toss it gently to combine. Let sit in the refrigerator for 2-4 hours to marinate, stirring a few times.
When you’re ready to roast your tofu, preheat your oven to 450ºF/230ºC. Prepare two baking sheets with a light coat of non-stick baking spray.
Remove the tofu from the bag using a slotted spoon, and spread the chunks out, making sure they don’t touch.
Roast for 20-25 minutes, flipping them about halfway through for even cooking. They will be golden brown when they are done. Easy peasy!
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