Cooking Method: Baking
Smoky Baked Tofu
No need to fire up the smokehouse for this recipe—our savory baked tofu gets its flavor from a mixture of soy sauce, maple syrup, and a bit of all-natural liquid smoke. Like a zestier taste? Add a sprinkle of onion or garlic powder, a dash of cayenne or a drizzle of spicy sriracha sauce. This is delicious tossed with thinly sliced vegetables in an Asian-style stir-fry, or crumbled into chili. We also like it as a sandwich filling topped with Smoky Chipotle Sauce
The original recipe can be found here: https://www.ornish.com/spectrum-recipes/smoky-baked-tofu/
Roasted Roots
Warm up with this colorful, easy combination of roasted root vegetables. Feel free to experiment with other similar vegetables, such as sweet potatoes, turnips, rutabagas, and/or winter squash. It’s important to cut all the roasting vegetables into uniformly sized pieces so that the cooking time will be the same for all. Aim for small, bite-sized chunks or cubes about 3/4 inch in size.
The original recipe appears at www.ornish.com/spectrum-recipes/roasted-roots/
Tofu Poke
Poke is a beloved Hawaiian dish made with raw fish – to be precise, sashimi-grade ahi tuna. Our vegan spin on traditional poke uses ruby-red beets to give tofu a lovely pink “ahi” color. Beets are an excellent source of a type of phytonutrient called betalains, which have an antioxidant and anti-inflammatory effect. The shorter cooking time of the beets in this recipe helps preserve these colorful phytonutrients, which are vulnerable to heat. Beets are also an excellent source of folate and a number of essential minerals, including manganese, potassium, and magnesium.
Original recipe appears on the Ornish Kitchen https://www.ornish.com/spectrum-recipes/tofu-poke/ and was developed in collaboration with Island Heart Care.