Part 54 (1/2)

cup freshly squeezed tangerine juice (from 2-3 tangerines)

3 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon agave nectar or pure maple syrup

1 tablespoon peanut oil

teaspoon ground c.u.min

teaspoon ground allspice

Freshly ground pepper

2 tablespoons dark rum

PREHEAT THE oven to 425F.

In a shallow 11 7-inch gla.s.s baking dish, whisk together all of the marinade ingredients. Place the tofu cutlets in marinade. Using a fork, carefully poke a few holes into the cutlets, flip them over, and do the same on the other side.

Bake the tofu for 45 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when most of the marinade has reduced. Spoon any remaining marinade over the cutlets before serving.

CURRIED TOFU.

SERVES 2 TO 4.

Enjoy this flavorful tofu either baked or grilled. It's the perfect compliment to any Indian meal or even on a sammich with curried mayo (just add 2 teaspoons curry powder to cup veganaise). We love it with basmati rice and tamarind lentils. As always, reserve the marinade for the next time you make a stir fry.

1 pound extra firm tofu, pressed and sliced into 8 equal pieces For the marinade: cup vegetable broth

3 tablespoons rice vinegar

2 tablespoons olive oil

2 tablespoons soy sauce

cup curry powder

1 teaspoon c.u.min seeds optional: 2 tablespoons mirin

IN a large mixing bowl, combine all marinade ingredients and wisk together.