Marinated Tofu

Orange & fennel
4 tbsp orange juice
1 tsp grated orange zest / use dried peel and cut into small slivers
1 tsp olive oil (orange-infused is even better)
1 tsp fennel seeds, dry fried in pan and finely ground

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on the middle shelf in the oven for 20 minutes at 170°C (340°F). Remove the tin foil and bake a further 5 minutes.
  4. Remove and serve.

Ginger & kaffir lime leaf
1 tsp freshly grated ginger
1 – 2 garlic cloves, finely grated
1 tsp soy sauce
1 ml (or to taste) freshly chopped red chilli
1 small kaffir lime leaf, very finely shredded with a pair of scissors

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or 2 days (the ginger starts losing its flavour after 2 days). Turn the pieces a few times.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake in the oven on the middle shelf for 15 – 20 minutes, covered.
  4. Remove and serve.

Maple syrup & peanut
1 tbsp maple syrup
1 tsp peanut oil
2 tbsp toasted peanuts, chopped medium fine
2 ml soy sauce

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on a shelf just below the middle of the oven for 15 minutes at 190°C (370°F). Remove the tin foil and bake for a further 3 minutes.
  4. Remove and serve. Also tastes delicious cold, served like a patty on bread for lunch.

Thyme studded
4 tbsp fresh thyme: keep the leaves on the little twigs, but remove the thick woody stems
2 tsp olive oil
2 ml balsamic vinegar
1 ml herbal salt
cracked black pepper

  1. Cut incisions into the tofu and stuff with the thyme by pushing the twigs into the tofu with a blunt knife.
  2. Mix the rest of the ingredients together and marinade the tofu for a few hours.
  3. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
  4. Bake at 170°C (340°F) in the middle of the oven for 20 minutes, covered.
  5. Remove and serve.