Citrus-roasted Tofu, Photo by Susan Voisin

Although I am an omnivore, I toy with the thought of following a vegetarian way of eating. One of the things that always stops me, though, is the holidays–especially Thanksgiving.

I love the holidays, and one of the things I love most about them is sharing meals with family and friends. I find myself wondering if I would enjoy the holidays as much if my favorite foods weren’t at the table.

Well, with Vegan Holiday Kitchen, Nava Atlas (with gorgeous photography by Susan Voisin), creates some stunning holiday dishes–like this one for Easter–that might actually make this meat eater consider giving up the flesh. I said consider.

Serves: 6 to 8

Ingredients

• Two 14- to 16-ounce tubs extra-firm tofu

Orange marinade

• Juice of 1 orange
• Juice of 1 lemon
• 2 tablespoons reduced-sodium soy sauce
• 1/2 cup orange marmalade
• 1 tablespoons olive oil
• 1 tablespoon yellow mustard
• 1/2 teaspoon dried tarragon
• Several grindings of black pepper
• 1 tablespoon olive oil
• 8 to 10 baby carrots, quartered lengthwise
• 1 to 2 cloves garlic, minced, optional
• 1/3 cup slivered almonds
• 1/4 teaspoon curry powder
• 1/4 cup minced fresh parsley

Directions

1. Preheat the oven to 425º F.
2. Cut each block of tofu into 8 slices (about 1/2-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
3. Combine the ingredients for the marinade in a small mixing bowl and whisk together.
4. Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
5. Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
6. Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
7. When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who’d like more of it.

Recipe printed courtesy of Sterling Press.