Its no secret that I check my 'go-to' food blogs on almost a daily basis. Every now and then, a recipe will jump off the screen screaming "make me right now!" (example - citrus polenta cake) Within the past three weeks, I've now made this tofu pomegranate dish twice, and that's not just because pomegranates are in season; packed with crunch, flavour and colour, its seriously delicious.
CHILI TOFU WITH MINTY POMEGRANATE // makes enough for 4
Adapted oh so slightly from Sprouted Kitchen.
Preheat oven to 425.
1 package extra firm tofu, drained and pressed in a paper towel
2 tsp chili powder
dash of smoked paprika
2 tsp maple syrup
1 tbsp orange juice
1 tbsp olive oil
2 tbsp fresh mint, finely chopped
~1 tbsp orange zest
2 tbsp orange juice
2 tbsp olive oil
1 tbsp apple cider vinegar*
1 cup cooked quinoa
1 avocado, chopped
What to do:
In a 9x9 square dish, combine the chili, paprika, maple syrup, orange juice and olive oil.
Slice the tofu into 1/2" thick triangles and place in the marinade; letting them sit for roughly 5 minutes on each side.
While the tofu is marinating, prepare the topping. Deseed your pomegranate and place the seeds in a mixing bowl.
Add the chopped mint, orange zest and liquids to the bowl. Mix well.
Place the tofu on a parchment lined baking sheet and bake for 25 minutes.
When serving, place a spoonful of quinoa on the plate, add the tofu, pomegranate mixture, 1 scoop of 'dressing' from the bottom of the bowl, and top with avocado.
*NOTE: The original recipe uses less liquid (more of a relish). Personally, I found the quinoa a little dry. When I made this the second time around, I modified it slightly to make more of a dressing.