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Meatless Monday Recipe for 4/6/15: Roasted Fennel with Tofu and Oranges

Looking for a wonderful way to get a good dose of iron and citrus? Yeah, I know … odd question.

This week’s Meatless Monday recipe is a delightful combination of the two. This Roasted Fennel with Tofu and Oranges not only gives you mounds of flavor but vitamin C and iron as well. It’s a simple recipe that lets you reap the rewards of such a flavorful dish. The recipe serves 1-2, so you may want to double or, dare I say, triple the ingredients for more servings. As always, bon appetit!

four forks

Roasted Fennel with Tofu and Oranges

  • Servings: 1-2
  • Difficulty: Easy
  • Print

For the Marinade:

  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons ginger, microplaned
  • 1/4 cup low sodium Hoisin sauce
  • 1/3 cup orange juice
  • 1 tablespoon low sodium soy sauce
  • 2 garlic cloves, microplaned

For the Dish:

  • 8 ounces cubed extra firm tofu
  • 1 bulb of fennel, cored, thinly sliced
  • 1 orange, segmented
  • salt & pepper to taste

Combine all ingredients for the marinade and pour into two different bowls. Add tofu to one and fennel to the other. Marinade for 30 minutes.

Preheat the oven to 450. Drain fennel (keep the marinade!) and add to a cookie sheet. Roast for 15 minutes.

In a skillet with a bit of oil stir fry tofu (again, remember to drain it first and keep the marinade). In a small pot add strained marinade and heat until it becomes thick. Combine roasted fennel with tofu (this recipe only needs about 1/4 of the amount–use the rest for another dish) and oranges. Season with salt and pepper and drizzle with the thickened marinade.

[This Asian-inspired delight appears on Bon Vivant by way of Olga from Mango & Tomato and compliments of Meatless Monday.]

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