Ingredients:
- 2 14- to 16-ounce tubs extra-company tofu
- juice of 1 orange
- juice of 1 lemon
- 2 tablespoon diminished-sodium soy sauce
- 1/2 cup orange marmalade
- 1 tablespoon Olive oil or a form of wholesome vegetable oil
- 1 tablespoon Yellow mustard
- 1/2 teaspoon dried tarragon
- several grindings of dim pepper
- 8 to 10 shrimp one carrots, quartered lengthwise
- 2 cloves garlic, minced, elective
- 1/3 cup silvered almonds
- 1/4 teaspoon curry powder
- 1/4 cup minced fresh parsley
Directions:
- Preheat the oven to 425º F.
- Lower every block of tofu into 8 slices (about 1/2 high-tail thick) crosswise. Blot neatly between several layers of paper towel or a wise tea towel.
- Mix the ingredients for the marinade in a exiguous mixing bowl and drag collectively.
- Space up the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the ground of the tofu. Roast for quarter-hour, or unless the tofu begins to flip golden.
- Fastidiously flip the tofu with a spatula, and spoon extra marinade over the ground (you are going to most likely non-public a chunk of left over). Roast for quarter-hour longer, or unless the tofu is company and golden.
- In the interim, warmth the oil in a exiguous skillet. Add the carrots, garlic, and almonds, and sauté over medium warmth, stirring continually, unless every are golden. Drag in the curry powder and settle away from the warmth.
- When the tofu is performed, switch to a rectangular or oval serving platter or two, reckoning on their size, with the slices somewhat overlapping one one other.
- Sprinkle the carrot-almond mixture evenly over the ground, topped by the parsley. Abet straight away, passing all around the extra marinade.