Soy Vay-Marinated Baked Tofu
July 28, 2009
I’m still using up my beloved bottled of Soy Vay Veri Veri Teriyaki. I’ve learned at this point that a little goes a long way, and the high sodium content is manageable when you keep to the suggested serving size.
Tonight I drained and pressed a block of extra-firm tofu, sliced it width-wise into two sheets, and then let it sit for a couple of hours in the teriyaki marinade, turning it once. Then I preheated my toaster oven to 375° F, cut the tofu into bite-sized chunks, and baked it for about 35 minutes, turning it once so it didn’t burn (there’s quite a bit of sugar in the Soy Vay).
You know I love tofu enough to eat it raw, so add tofu to Soy Vay and I was pretty much in heaven. I love this combination, and the tofu is really lovely baked — a little bit chewy and drier than when stir fried. I served it with some whole wheat spaghetti and seared green beans. I love meals with distinct components like this, because I know the boys will at least eat the pasta, and I can serve the other items along with it. Although, I wasn’t able to coax any non-pasta nibbles out of them tonight.
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Filed under: Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Jodi | July 29, 2009 at 2:08 pm
This looks very yummy! And, I will eat raw tofu with you!;)
2.
April in CT | July 29, 2009 at 7:18 pm
My hubby loves tofu and asks me to use it more often so I’ll definitely be trying this! I’m thinking diced up in a stir fry would be good. Thanks!
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