Tofu is one of those love-hate foods...you hear so much good rap about it and so much bad rap. I say, simply simplify and follow these true to heart rules: buy organic, sprouted when possible, and don't have it more than once a week...but when you do, enjoy it. Yes, tofu is estrogenic so you don't want to give it to children on a regular basis (I say twice a month is OK - there are worse things in our environment that are estrogenic such as perfumes, cleaning sprays, pollutants, etc.) The other thing is that tofu is overproduced, GMO and heavily sprayed, so always always always buy organic...that way, you can guarantee that it's non-GMO and much better for your health. That said, I enjoy it, and it's especially a good version of soybean vs. the other not-so-good forms for you, such as soymilk and tofu pups. Just don't go there. With all those disclaimers taken care of, this dish will knock your socks off, and it's easily assembled in less than 3 minutes.
2 boxes of sprouted extra firm (or as firm as possible) tofu, sliced lengthwise in half then in 5 slim fingers, so you get 10 fingers per block
tamari
maple syrup
1 head of boston lettuce
Place the sliced tofu in a casserole dish so they hang out in a single layer. Pour over about 1/2 cup tamari and about 1/3 cup maple syrup (although I never measure) and bake at 350 for about 30 minutes or so. If you like it more caramelized, you can leave it in there for another 10 minutes until the sauce bubbles. Let it cool slightly and place them in separated boston lettuce leaves. Enjoy!
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