Tofu is such a versatile ingredient. I know a lot of people will be put off by it or not even consider using it but it takes on flavour really well and helps to bulk up your veggies.
Tofu is also an excellent source of amino acids, iron, calcium and other micro-nutrients. There has been some press over the health dangers of soy but as with most things I think in moderation you can get some of the benefits without exposing yourself to all the risks.
One of my favourite ways to cook with tofu is in this recipe, I just find it so tasty!
Pum’s Balsamic Tofu with Sweet Potato Noodles
- 1/2 carton firm tofu
- 1 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp. mixed Italian herb seasoning
- 1 large sweet potato
- Halved the tofu and wrapped in a paper towel to queeze the liquid out (the best method I’ve found for this is leaving for 10 minutes with a heavy pan on top to press down gently).
- Mixed the oil, vinegar and seasoning to make a marinade.
- Chopped the tofu into cubes, covered with the marinade and left for 20 minutes.
- Made the sweet potato noodles using a spiralizer (or if you don’t have one prepare sweet potato however you like; cubed and baked, mashed, sweet potato fries…all will do nicely)
- Baked the tofu for 20 minutes on a lined baking tray (saving the marinade).
- Blanched the sweet potato noodles in boiling water for 3-5 minutes (you still want some bite).
- Served the tofu over the noodles dressed with the marinade.
I find this light enough for a nice weekend lunch. If you’re looking what to do with the leftover tofu from the carton just add to freezer bags, pop in the freezer and add to your next smoothie.