Soya has been given a bad rap lately but like all foods eaten in moderation from a non-genetically modified source it is a great source of vegetarian protein. I recommend that one eats only about 100g twice a week maximum. Tofu is very versatile when one knows how to use it. Tofu will take on the flavours you give it so marinating tofu for a couple of hours before cooking it often results in a tasty dish.
Slow roasting tofu makes it delightfully rich and sweet in flavour and gives it firm but tender texture. You can serve this hot or warm with your favourite sauce, or cool it and use it in salads and sandwiches.
2 packages firm Smoked Tofu
3/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon dried thyme
2 table spoons raw honey or agave nectar (vegan)
Drain tofu and place on a plate. Pour off liquid and cut tofu into 3/4 -inch-thick slices.
Place slices in a single layer in a shallow dish.
In a small bowl, whisk together vinegar, mustard and herbs. Pour mixture over the tofu and let marinate 30 minutes.
Preheat oven to 180°C
Grease a large baking tray with a little olive oil
Remove tofu from the marinade and place on the baking sheet.
Bake until firm and lightly browned, about 1 hour.