Baked Tofu over Edamame, Corn, & White Bean Salad

I got this tofu marinade from Caitlin, over at her Healthy Tipping Point blog.  

I paired the tofu with a salad of white beans, edamame, and corn - dressed in a equal ratio of olive oil, soy sauce, and red wine vinegar. ( I used 1 tbsp each).

This is going on my list of my favorite baked tofu recipes!

 

Ingredients:

• 2/3 block extra firm tofu
• 2 tablespoons EVOO
• 2 tablespoons honey
• 1/2 tablespoon chili powder
• 1/2 tablespoon black pepper
• 1 teaspoon paprika
• 1 tablespoon sesame seeds

Directions:

• Pre-heat oven to 375 degrees.
• Press excess liquid from tofu. Wrap several paper towels around tofu, and place tofu in between two plates. Let stand for 15 minutes.
• Cut tofu in 1 inch by 1 inch pieces.
• In a small, microwave-safe bowl, mix EVOO, honey, chili powder, black pepper, and paprika.
• Microwave marinade for 35 seconds and stir thoroughly.
• Spray cooking sheet.
• Coat each piece of tofu in marinade and place on cooking sheet.
• Sprinkle sesame seeds on top of tofu.
• Cook at 375 for 30 minutes, turning once.