Happy New Year! May 2012 bring you happiness, health and success.
For the New Year, once again, I will be taking part in a detox. This time, things are different. It will involve actual food! Pictures, etc. to follow in the following weeks. But for now, I’d like to share with you a simple recipe. If you like rosemary, I think you’ll really enjoy it!
Fresh garlic and rosemary are a match made in heaven. Native to the Mediterranean, rosemary is said to improve memory. (source) It is also a very good source of Calcium, Dietary Fiber, Folate, Iron, Manganese, Vitamin A and Vitamin C (source). These tofu bites are a delicious accompaniment to any Mediterranean-inspired meal. For a chewier texture, freeze and thaw tofu before preparing.
Garlic & Rosemary Tofu Bites
1 (14-ounce) package extra firm tofu
2 medium cloves garlic, minced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
3/4 – 1 teaspoon salt (to taste)
Drain tofu and wrap in a towel. Weigh down with something heavy (such as a couple of plates) for 15-20 minutes in order to remove as much water as possible.
Slice tofu into 3/4-inch cubes and place in a bowl along with remainder of ingredients. Stir to combine. Cover, place in refrigerator, and allow to marinate for 1 hour.
Preheat oven to 400º F. Lightly grease a small, rimmed baking sheet. Spread tofu mixture in a single layer on baking sheet and bake in preheated oven for 25-30 minutes, or until tofu turns golden brown, stirring halfway through. Add pepper to taste.