Roasted Tofu with Mustard-Apricot Dip
by Claire Criscuolo, RN

Makes 100 or so little cubes, depending on size of cubes

1 14 ounce container organic extra firm tofu

drained olive oil spray

salt and pepper

Mustard-Apricot Dipping Sauce

2 Tablespoons good mustard

2 Tablespoons apricot, pure fruit spread

1 Teaspoon grated sushi wasabi, optional

Center the oven rack. Preheat oven to 425 degrees. Cut the tofu into small cubes, about 3/4 inch cubes. Line a jelly roll pan with parchment paper, then spray the parchment paper with olive oil spray. If you are not using parchment paper to line the pan, be sure to spray the pan thoroughly with the olive oil spray or the tofu cubes will stick. Arrange the tofu cubes, single layer onto the prepared pan. Bake in the preheated oven for 30 minutes, until the cubes are golden brown. Carefully shake the pan back and forth, to turn the tofu cubes over and continue baking for 5 minutes until just golden. Remove from the oven and transfer the cubes to a platter. Let cool slightly. Serve warm or chilled. Refrigerate any leftovers for up to 3 days.

Prepare the dipping sauce:

Combine the ingredients in a small bowl. Stir well to combine, using the back of a spoon to press out any lumps of apricot spread and the wasabi, while you mix the ingredients.