A simple marinade turns a bland block of tofu into a flavorful high-protein main. But who has time (or can remember) to marinate tofu in the morning for a quick weeknight meal? Spend some time this weekend pre-prepping bags of marinated tofu to store in your freezer for up to 8 months. Then when you need a quick weeknight meal, pop them into a slow cooker or your oven when you get home. Serve with a veggie side and rice for a simple, delicious, healthy meal your whole family will enjoy.
Ingredients
- Miso Sesame :
- 1 block extra firm tofu, drained and cut into 1 inch cubes
- ¼ cup miso paste
- 4 Tbsp soy sauce
- 1 Tbsp water
- 2 Tbsp sesame oil
- 1 Tbsp agave
- Tofu Garnish :
- BBQ Pinapple Tofu
- 1 block extra firm tofu, drained and cut into 1 inch cubes
- 1 cup fresh or canned pineapple, chopped or crushed
- 1 onion, sliced
- ½ - 1 cup water or pineapple juice
- 1 lime, juiced
- Red Pepper Coconut
- 1 block extra firm tofu, drained and cut into 1 inch cubes
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/8 tsp red pepper flakes
- 1 (16oz) can coconut milk
- 2 roasted red peppers, pureed
- Salt and pepper
- Garnish:
- 2 big handfuls spinach
- 5 fresh basil leaves, chiffonade
Preparation
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In a freezer bag, combine all ingredients except garnishes.
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Mix bags well to evenly coat tofu.
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Seal bag, removing most air. Keep in freezer up to 8 months.
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When ready to eat, pour frozen or defrosted tofu mixture into slow cooker. Cook on low for 4 hours with lid or bake covered in oven at 375s F for 45 minutes or until bubbly.
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Stir in garnishes and serve with grains and veggies of your choice.
