This zingy baked tofu dish with loads of garlic and ginger, marinated in lemon juice, is one of my favourites for special occasions. It is also good served cold the following day.
2 cakes firm organic tofu, cut into 1/4 inches slices
3 lemons juiced
2 T finely grated ginger
5 clv garlic, minced
1 1/2 c sliced shitake mushrooms
2 yams, medium size, baked or steamed
1 c tomato sauce
bragg’s soy liquid aminos, to taste
Layer the tofu to cover the bottom of a baking dish. Marinate in lemon juice for at least one hour. Sprinkle the minced ginger and garlic evenly over the tofu. Saute the mushrooms in a little olive oil in water. When they are cooked, layer them over the tofu. Mix together in a food processor the cooked yam (without the skin) and the tomato sauce. Add a squirt of Braggs to taste. Spoon it over the tofu and mushrooms, spreading it evenly on top. Bake at 350 F for 25 minutes.