"I know who a girl who/ reminds me of Cher/ she's always changing/ the color of her hair/ she don't use nothing/ that you buy at the store/ she likes her hair to/ be real orange/ she uses tangerines."
Remember that Flaming Lips song from the 90s? Well, I don't use tangerines to dye my hair (I use NatureTints from Wild Oats, but that's another story). I do use tangerines to marinate my tofu, thanks to the Tangerine Baked Tofu recipe in the Veganomicon.
It all started with the $1.99 asparagus I picked up at Kroger Monday night. It's the lowest price I've seen on asparagus in a year, so it must be in season somewhere nearby. I had plenty of FarmSoy tofu lying around, and sweet potatoes that were going bad. So I whipped up the Tangerine Baked Tofu, roasted asparagus, and mashed sweet potatoes.
The tofu was perfect (but when is anything from the Veganomicon not perfect)! I'll definately make this again. It's easy and uses mostly ingredients I keep on hand (tangerine juice and zest, agave nectar, lemon juice, soy sauce, oil, cumin). It wasn't overly sweet or citrus-y.
I probably used a little too much olive oil on my asparagus. I drizzled it over the stalks pretty liberally. Tasted great, just probably more fattening than it could have been. Also added minced garlic, lemon juice, capers, sea salt, and ground black pepper. Roasted at 425 for 15 minutes.
The mashed sweet potatoes are from one of my future cookbook recipes. One of my favorite comfort foods!