vegetarian recipes

Recipe | Roasted Tofu with Tangerines & Olives

Roasted Tofu with Tangerines and Olives

Roasted Tofu with Tangerines and Olives
I’m not a huge fan of tofu. Although many people dislike the texture, for me it’s more the taste. The main virtue of tofu, according to tofu lovers, is its lack of flavor. This lack of flavor gives tofu its versatility–you can use it in a variety of dishes, from soups to pastas to desserts. But for me, I definitely do taste tofu. Or, at least, I taste that stanky flavor of the water tofu sits in at the supermarket. Blech!

So when I make anything involving tofu, it’s absolutely imperative that I get every last bit of stanky tofu water out. I’ve tried just about every method for doing this, but I’ve finally settled on using a tofu press. While it’s more expensive than the old cast-iron-frying-pan-and-soup-cans method, it’s much more effective. When you press all the tofu water out, the tofu can better absorb the flavors you add to it. And if you don’t get all the water out, the tofu is too saturated to absorb sauces and other ingredients.

This recipe is adapted from Everyday Food’s Roasted Chicken with Tangerines and Olives. Although the tangerines and olives have strong flavors, the sauce is much more subtle, making it important to adequately press your tofu before you start cooking. By doing so, the tofu takes on the sweet flavor of the sauce, which contrasts nicely with the saltiness of the olives. Serve this dish over couscous or brown rice for a filling Mediterranean-style meal.
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8 Comments

  • Reply
    Liz @ ANIAN
    December 29, 2011 at 6:15 pm

    I can’t do tofu, but my daughter loves it, so I’m gonna share it!

    • Reply
      The Type A Housewife
      December 30, 2011 at 4:04 pm

      Thank you! I like tofu sometimes, but not others–I get why people don’t like it.

  • Reply
    Grumpy Grateful Mom
    December 30, 2011 at 3:02 am

    What a beautiful dish! I’ve only used tofu a couple times to make a potato type salad. I had no idea I was even suppose to press the water out!

    • Reply
      The Type A Housewife
      December 30, 2011 at 4:03 pm

      Tofu in potato salad? Hmm, sounds interesting! If you buy the shelf-stable tofu, you don’t need to press it–only the kind that’s refrigerated. And you don’t HAVE too, but it’s just how I like to prepare it. 🙂

  • Reply
    Brenda Williams
    December 30, 2011 at 11:01 am

    I I am not a tofu person, but this sounds like it would be good. Thanks for sharing.

    • Reply
      The Type A Housewife
      December 30, 2011 at 4:00 pm

      I think tofu has to be prepared right to taste good. I dislike it a lot of the time too!

  • Reply
    Kenzie Schwartz
    December 9, 2012 at 8:20 pm

    Delicious! Even better topped with feta cheese and pine nuts!

    • Reply
      Kiersten
      December 10, 2012 at 8:59 pm

      I’ve been wanting to tinker with this recipe a little–thanks for the suggestion! 🙂

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