Energetically, tofu has a slightly cooling effect, so it is usually recommended to reduce its consumption once the summer months are over.
One way to enjoy it during the colder seasons is to macerate it with gently salty ingredients and using a more yang-type cooking method such as baking.
Accompany it with a good bowl of brown rice and a green vegetable blanched salad for a complete and balanced meal.
1 block of tofu
1 tbsp almond cream or tahini
2 tbsp shoyu
3 tbsp of water
1 tbsp your favourite herbs
1/2 tsp of sweet paprika
1 tbsp sesame oil
Wrap the tofu in kitchen paper and place some weight on it to press it and help to drain all the water.
Meanwhile, mix in a large bowl the ingredients for the marinade.
Remove the kitchen paper from the tofu and cut it into rectangles.
Add the tofu to the bowl with the marinade, mix well and let it rest, if you can, from one day to the next, if you don’t have time, try to leave it for at least an hour.
Place the tofu in a baking dish.
Pre-heat the oven to 180 degrees and bake for 20 to 30 minutes.
Use the grill for the last 5 minutes to lightly brown the tofu.
Serve with some brown rice sautéed with vegetables and sprinkle with finely chopped chives.
Cook it with love … and enjoy!