Strawberry Balsamic Tofu With Sage Pasta

In the mood for a little sweet and savory with a hint of fall?
This one knocked me over with all its flavor. You’d think they almost wouldn’t go together, but you’d be wrong!

Additional ingredients
1 Package extra firm sprouted tofu, cut into slabs
1 Large onion, cut into large pieces
2 C strawberries, diced
Pasta of your choice

Balsamic Dijon Marinade
1/4 C balsamic vinegar
1/2 water
1 T Dijon mustard
1 t salt
Dash white pepper
2 t dried sage powder
1 t ginger powder
1 t sugar

Mix together. In a large glass lasagna pan, place the tofu evenly in one layer. Top it with onions and strawberries then pour over marinade. Let this sit, stirring a few times in between, for 6 to 8 hours. For best results, I’d suggest marinating over night. I made this in the morning around 10 and cooked it around 6.

Heat oven to 375 and bake for an hour, maybe a little more (you want the marinade to simmer down and bake into the tofu- maybe an extra half hour) turning tofu over once about mid way. When an hour is up, switch to the broiler on high heat. Broil for about 5 to 10 minutes depending on your over. You want the strawberries and tofu to be caramelized with a nice golden brown/red color.

Pasta
Generous drizzle of grape seed oil (can substitute olive oil)
2 t sage powder
2 t ginger powder
Dash of sea salt
1 t white pepper
1 t garlic powder

While the tofu is in the broiler, make the pasta. Once ready, pour into a large bowl and add oil and herbs. Mix well. Serve with a few pieced of tofu.