All the talk about plant-based protein and replacements for meat center on newly developed products, but alternatives have been used for more than a millennium – the first reference to tofu in Asia dates back to 965. Other options such as wheat gluten, tempeh, yuba and nuts have also been rolled out to replace the nutritional value if not the feel and texture of meat, poultry and fish.
Tofu is the most common of the alternatives, at least until recently. More meat-like options may exist, but there’s still plenty of reason to use this soy staple – take this Orange Soy Tofu Pockets, for example.
With this recipe, you add some magic to tofu with a punchy citrus marinade. For an inspired twist to everyday foods, tuck the grilled tofu into a sandwich, serve it up on a bed of greens or add it to soup or pasta salad. The options are endless. You can add the grilled tofu to a stir-fry with bok choy and pepper strips, for instance.
Orange Soy Tofu Pockets
- 1 pkg (350 g) extra firm tofu
- 1/2 tsp. grated orange rind
- 3 Tbsp. orange juice
- 2 Tbsp. sodium-reduced soy sauce
- .2 tsp. sesame oil
- 2 tsp. grated fresh ginger
- 1 clove garlic, grated
- 1/4 tsp. sriracha chili sauce (hot sauce)
- 3 whole grain pitas, cut in half
- 2 cups baby spinach
- 2/3 cup shredded carrot
- 6 small lime wedges
- Cut tofu crosswise into 12 slices; set aside.
- In a shallow baking dish, whisk together orange rind and juice, soy sauce, oil, ginger, garlic and chilli sauce. Add tofu and turn to coat evenly. Let stand for at least 15 minutes or cover and refrigerate for up to 1 day.
- Reserving marinade, place tofu slices on greased grill over medium-high heat for about 8 minutes, cook, turning once or until golden and crisp. Remove from grill and toss with reserved marinade.
- Fill each pita half with spinach and carrots and tuck in 2 tofu slices each. Squeeze lime juice over top.
Serves 6.
