Citrus Marinated Tofu

Ingredients: 

• 1/2 cup chopped fresh cilantro, divided 
• 2/3 cup orange juice
• 2 Tbsp fresh lime juice 
• 5 cloves minced garlic 
• 4 teaspoons ground cumin, divided 
• 1 teaspoon smoked paprika, divided
• 1 1-pound block extra firm tofu
• 4 tablespoons extra-virgin olive oil, divided 
• 1 tablespoon honey 
• 1 medium red onion, cut into 1/4-inch-thick rounds 
• 1 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices 
• salt and pepper to taste

Preparations:

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 
2. Wrap whole block of tofu in paper towels. Squeeze gently and let sit for 20 minutes. Then, cut into 1/2 inch thick slices, 8 per tofu block.
3. Combine 1/4 cup cilantro, 1/2 cup orange juice, 1 Tbsp lime juice, 3 cloves garlic, 3 tsp cumin, and 1/2 tsp paprika in a large ziploc bag. Season with salt and pepper. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 15-20 minutes.
4. In a food processor, add remaining orange juice, lime juice, and garlic. Add 1/4 cup cilantro, 2 Tbsp. oil, 1/2 tsp cumin, 1/4 tsp paprika,and honey; purée until smooth. Season sauce with salt and pepper.
5. Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
6. Drain tofu from marinade. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables opposite tofu.
7. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
8. Serve over brown rice. Drizzle with sauce. 

Holiday Stuffing

Ingredients:

• 1/4 cup olive oil
• 4 Tbsp. butter
• 2 large yellow onions , chopped
• 3 celery stalks, chopped
• 1 cup chopped carrots
• 1 (12-ounce) boxes corn bread stuffing
• 2 cups vegetable broth
• 1 (10-ounce) can cream of celery soup
• 3/4 cups fresh orange juice
• 1/2 cup green onions (1 bunch from grocery store), chopped
• 1/4 cup fresh lemon juice
• 1 Tsp. kosher salt
• 1 Tsp. pepper

Preparation:

1. Preheat oven to 325°. 
2. Pour the cornbread stuffing into a large bowl.
3. In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to sweat—about 10 to 15 minutes. Add the celery, butter, and carrots. Sauté for another 10 minutes. Pour in quarter of a cup of vegetable broth, then add the sautéed vegetables to the stuffing. 
4. Add the cream of celery soup, remaining vegetable broth, orange juice, lemon juice, scallions, salt, and pepper to the stuffing. Mix well. 
5. Place the stuffing in a 9x13 baking pan and cover tightly with aluminum foil. Poke holes in the foil with a fork. Bake for 45 minutes. You can prepare it the night before and pop it in the oven the next day.

Cook Time: 1.5 hours
Serves: 8-10