Sweet and Sour honey lemon tofu

(from dano’s recipe box)

Ingredients

  • 1/2 c Sweet Jam/Jelly/Preserves (I used Mango Chutney hence the flecks of red pepper on the tofu but use your fave jelly, jam, or even diced seasonal fruit. Add diced peppers if you like them)
  • 1/3 c honey (if you don’t eat honey, use agave, maple, or yacon syrup)
  • 1/4 c Lemon Juice (in a pinch you can use apple cider vinegar)
  • Optional but recommended:
  • 1/4 c Apple Cider Vinegar
  • 1/2 Tsp Ginger Powder
  • 2 Tbsp EVOO

Directions

  1. Mix Marinade in a Bowl and allow Tofu to Marinate for at least 15 minutes up to Overnight (I did the bare minimum, 15 minutes. I was in a hurry!)

  2. Bake on a Foil-Lined Cookie Sheet at 450F for 20 minutes on the first Side (The honey is going to carmelize so unless you enjoy scrubbing pans, use foil for easy cleanup)

  3. Then, Flip and Bake another 10 minutes

  4. Put extras in a Container and Store in Fridge for up to 4-5 days or so.

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