Meatless Monday: Apricot Baked Tofu

This one is really easy. It's better if you plan ahead and freeze the tofu. That improves the texture of the tofu a lot by getting rid of more water. You can skip the freezing and just press slices of tofu between layers of toweling to remove some of the water, but it's worth it to think ahead a little and freeze it.

The flavor is a little tart, and a little sweet. The fruit is delicious with the tofu, and the mayo adds richness.

Apricot Baked Tofu
(serves 4, costs $3.60)

14-16 oz. firm tofu
4 Tablespoon mayonnaise (regular or low-fat)
2 Tablespoon ketchup
¼ teaspoon garlic powder
1 teaspoon vinegar (white, cider vinegar, or rice)
½ teaspoon salt or seasoned salt
¼ teaspoon black pepper
3 Tablespoon apricot or peach jam or preserves
non-stick cooking spray
1 peach or nectarine, sliced into 12 slices or ½ mango, sliced

Slice the tofu into 6 slices, each about ¾" thick. Place on a small cookie sheet and freeze. It takes about 2 hours to freeze, but you can freeze it overnight if that is more convenient. Remove from the freezer and allow to thaw about 30 minutes. Lay 3 layers of paper towels on a rack, place the tofu on top, and cover with another 3 layers of paper towels. Cover with a plate and put something heavy like a bag of flour or a big can of tomatoes on the plate. Place the whole thing in the sink or on a plate to let the water drip off. Let sit for 20-30 minutes.

Preheat the oven to 350°F. In a small bowl, mix together the mayonnaise, ketchup, garlic powder, vinegar, salt, pepper, and apricot preserves.

Spray a small cookie sheet (you can use the one you froze the tofu on; just wipe it dry) with non-stick cooking spray. Place the tofu slices in one layer and very close together on the cookie sheet. Spread ¾ of the mayo mixture on top. Spread the fruit slices on top in one layer. Spread on the rest of the mayo mixture. Bake, uncovered, for 45 minutes until hot and bubbly. Serve over rice.