Meatless Monday: Orange-Ginger Tofu with Oven-Roasted Potatoes

In the winter, I crave comfort foods – big time. This meal is perfect for a cozy winter night, but also has some immune-boosting ingredients like ginger, orange and garlic.

Ingredients

For the tofu:

Extra-firm tofu, cubed
1/4 cup apple cider vinegar
1/4 cup agave nectar
3 teaspoons tamari (soy sauce)
1 tablespoon fresh ginger
2 cloves garlic
2 teaspoons orange zest
1/4 cup fresh orange juice

For the potatoes:

2 potatoes
sea salt and pepper
olive oil
rosemary

Directions

Preheat oven to 400 degrees F. Wash potatoes and slice into rounds. Cover potatoes in a little bit of olive oil. Add salt, pepper and rosemary. Lay potatoes out flat on baking pan, and cook for 30 to 40 minutes, or until slightly browned.

Meanwhile, heat olive oil in skillet and cook tofu until lightly browned. Combine apple cider vinegar, agave nectar, tamari, ginger, garlic, orange zest and orange juice in food processor. Add the tofu and mix until covered.

Serve tofu and potatoes with a side salad and enjoy!

-Katharine Watts, Associate Web Editor