Slow baking tofu in a sweet-and-spicy salsa-based sauce produces a deliciously caramelized flavor reminiscent of barbeque. You can serve the tofu cutlets warm out of the oven (they're perfect with rice and beans), or cool them and try them in wraps or on top of your favorite salad.
1 (16-ounce) package extra-firm tofu, drained and cut into 8 slices
1 (16-ounce) package low-sodium salsa
3 dates, pitted and soaked in water for 1 hour to soften
1 tablespoon your favorite hot pepper sauce
1 tablespoon reduced-sodium tamari
Arrange tofu in an even layer in a baking dish. Combine salsa, dates, hot pepper sauce and tamari in a blender, and pulse until blended. Pour over tofu, cover the baking dish and refrigerate at least 30 minutes or overnight.
Preheat the oven to 375°F. Uncover the baking dish and bake for 30 to 35 minutes. Remove from the oven, turn tofu slices, and continue baking until the sauce is very thick and begins to brown (but not burn) around the edges of the pan, 30 to 35 minutes longer.
Per Serving:200 calories (50 from fat), 6g total fat, 1g saturated fat, 390mg sodium, 25g carbohydrates, (3 g dietary fiber, 12g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.