Asian Tofu and Edamame Salad

 4 cups mixed greens

1/2 cup shredded red cabbage

3 oz baked tofu cubes

1/2 cup grated cararots

1/2 cup edamame

1/4 cup mandarin oranges

1 Tbsp golden raisins

1/2 cup bamboo shoots

2 Tbsp chow mein noodles

2 Tbsp bottled reduced-sugar Asian sesame vinaigrette

Mix greens, cabbage, tofu, carrots, edamame, oranges, raisins, bamboo shoots, and chow mein noodles in a medium bowl.  Drizzle with vinaigrette.

Sheet Pan Fried Rice with Tofu

 rice ( cooked white or leftover)

tofu

frozen vegetables

soy sauce

sesame oil

fresh ginger

garlic, minced

Whisk together in a small bowl soy sauce, sesame oil, ginger and garlic.  In a large bowl add rice, tofu, frozen vegetables and salt.  Combine wet to dry ingredients and mix.  Spread out in an even layer on a parchment papered baking sheet.  Cover with aluminum foil.  Bake in a 375 degree oven for 10 minutes.  Take off aluminum foil and bake for another 15 minutes.

Lemon Herb Tofu

Serves 4

3 ½ tbsp lemon juice, freshly squeezed

2 Tbsp organic tamari

1 tsp pure maple syrup1 tsp dried oregano

½ tsp dried thyme or rosemary

½ tsp dried basil

few pinches freshly ground black pepper

1 350-g pkg (12 oz) extra firm organic tofu, cut into squares about 1/4-1/2 inch thick, and patted to remove excess moisture

1. Preheat oven to 375 degrees. In an 8x12 inch baking dish, combine all ingredients (except tofu), and stir through until will incorporated.
2. Add the tofu and coat each side. Cover and bake for 15 minutes.
3. Turn the tofu over, and continue to bake uncovered for another 10-15 minutes, turning again when there are just a few minutes of cooking time remaining.
4. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving, or serve hot.