Tofu Roast

Tofu Roast
1 block of extra firm tofu pressed
3 tbsp gluten-free soy sauce or tamari
Juice of half a lemon
1 tsp chili garlic sauce
1 tsp brown mustard
1 tsp thyme
1 tbsp maple syrup
3 garlic cloves, finely minced
2 T mustard
1/2 small onion, minced
2 tsp smoked paprika
2 tbsp nutritional yeast

Glazed Tofu Instructions:
Ingredients: Remove block of tofu from container and drain of excess
liquid. Follow the basic tofu prep method of pressing tofu
by using a tofu press or placing tofu on a shallow plate and
placing a heavy object like a pot overtop to help release as
much water as possible over a 3-4 hour period.
Once the tofu is pressed, place the tofu block on a clean
cutting board, and with a thin toothpick or needle, poke
holes halfway through into the tofu all over the surface of
the tofu.

Using a sharp knife, cut shallow crosshatch patterns over
the top and bottom surface of the tofu.

In a small bowl, add soy sauce, lemon juice, chili sauce,
mustard, thyme, maple syrup, garlic, onion, paprika, and
nutritional yeast and whisk to combine.

Preheat the EOS to 375F.  Spray with a little oil- Place the block of tofu in the
skillet and add the marinade- bake for at least 20-25
minutes to brown the edges and dry the marinade.