Baked Tofu Bites On A Bed Of Leafy Romaine
Leafy green vegetables are great blood builders, and when.
Recipe Summary Baked Tofu Bites On A Bed Of Leafy Romaine
A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.Ingredients | Leafy Vegetables Names List1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thickcooking spray½ cup teriyaki sauce1 tablespoon sesame seeds1 clove garlic, minced1 teaspoon hot sauce½ teaspoon white sugar1 small head romaine lettuce, or to taste, torn3 strawberries, or more to taste, sliced¼ cup raspberry vinaigrette dressingDirectionsLay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.Info | Leafy Vegetables Names Listprep: 15 mins cook: 30 mins additional: 25 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings
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