Basil lime baked tofu

10 May
I have been making baked tofu at least once a week for the last several weeks. This is how I like it. Measurements are my estimates, but I don’t measure when I’m cooking this and I’m not in the kitchen at the moment. If possible, rely on your own intuition.

1/4 C or a little less lime juice
4 T soy sauce
half a container of (or about 1/2 C) tahini
2 t chili pepper flakes (or 1 chopped jalapeño)
2 t paprika
2 t salt
2 t pepper
basil leaves (I prefer many–20), whole
one block extra-firm tofu, cut into slabs (about 2″ by 3″ by 0.5″)
1 bell pepper, sliced (optional)
8 asparagus spears (optional)
4 or 5 lime slices
Preheat oven to 375 degrees. Mix the lime juice, soy sauce, tahini, spices, and basil leaves so that a marinade with an even consistency results. Add water if necessary in order to continue mixing, but add only sparingly. Spread the marinade into a shallow baking dish (I use a pie baking dish). Drag the tofu slabs through the marinade so that both sides are thickly coated, and nestle the slabs into the marinade. Place the lime slices on top of the tofu slabs. Arrange the sliced bell pepper or asparagus spears artistically in the dish. Bake for 20 to 30 minutes, until the sauce is becoming slightly crusty on the edges of the baking dish. Remove from oven, let cool for a few minutes, salt if necessary, and serve with farro or rice.

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