You guys know I love leftovers, and this recipe for Leftover Cranberry-Soy Sauce Tofu is very creative. Except I didn’t have leftover cranberry sauce, I had fresh cranberries leftover from this Butternut Squash Cranberry Rice. So I modified things a bit and ended up with a few decent meals. But if you do have leftover cranberry sauce, this recipe would be even easier. Lunch the day after Thanksgiving perhaps?
My first meal with the tofu was the sandwich you see below, but I wasn’t that impressed. I served the remaining tofu over brown rice, and liked that much better. The tofu had a subtle taste that was more savory than sweet, and I liked that the marinade still had visible chunks of cranberry. This was a great idea, and I’ll be on the lookout for more from the Lunch Box Bunch!
Cranberry Marinated Tofu
1 heaping cup fresh cranberries, rinsed
1/2 c. apple juice
1/4 c. soy sauce
2 T lemon juice
1 T brown sugar
1 block tofu, drained and cut into 9-12 slices
Mix cranberries, apple juice, soy sauce, lemon juice, and brown sugar in a small sauce pan. Simmer on the stove for 20-30 minutes, until most of the cranberries have burst. Let cool slightly, and then place tofu slices in marinade. Allow the tofu to marinate overnight in the refrigerator.
Heat oil in a large frying pan. Add tofu pieces and sear on both sides. Add the marinade to the pan, and continue to cook until the marinade is reduced. Serve over brown rice.
-Adapted from the Lunch Box Bunch