{"id":943,"date":"2010-09-14T11:00:41","date_gmt":"2010-09-14T15:00:41","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=943"},"modified":"2010-07-29T18:07:38","modified_gmt":"2010-07-29T22:07:38","slug":"breakfast-tofu-links","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2010\/09\/14\/breakfast-tofu-links\/","title":{"rendered":"Breakfast Tofu Links"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2010\/08\/tofu_links.jpg\" width=\"200\" class=\"alignleft\" \/><\/p>\n<p><i>Julia Driggers, RD, shares a recipe for Breakfast Tofu Links.<\/i><\/p>\n<p>Servings: 4<\/p>\n<p><b>Ingredients<\/b><\/p>\n<p>14 oz Extra Firm Tofu<br \/>\n&frac14; Cup Canola Oil<br \/>\n&frac14; Cup Apple Cider Vinegar<br \/>\n2 TBSP Maple Syrup<br \/>\n1 TBSP Agave Nectar<br \/>\n1 &frac12; TBSP Soy Sauce<br \/>\n1\/3 cup Cold Water<\/p>\n<p><b>Directions<\/b><\/p>\n<p>Cut Tofu into thin, 2 inch strips. Set aside. In shallow Tupperware or 9 X 9 baking pan add Canola oil, apple cider vinegar, maple syrup, agave nectar, soy sauce, and cold water. Mix together to make an evenly mixed marinade. Place pre-cut tofu into long thin rectangular cubes. Cover tofu with marinade. Place Tupperware top or plastic wrap over container and put in refrigerator for 1 to 2 hrs (okay to set overnight!). Preheat oven to 375 degrees and pre-grease a baking sheet. Once tofu is marinated, place tofu strips on greased baking sheet. Place in oven for 15-17 min. When tofu golden, remove baking sheet from oven, and turn tofu to other side. Replace pan back in oven for additional 15-17 min. When golden, remove sheet and let tofu cool for 2-3 minutes.<\/p>\n<p>Enjoy your tofu links beside pancakes, waffles, tofu scramble, or eat alone! It\u2019s a savory breakfast treat!<\/p>\n<p><b>Nutritional Information<\/b><\/p>\n<p>Calories: 208 kcal<br \/>\nFat: 15 gm<br \/>\nProtein: 11gm<br \/>\nFiber: 2gm<br \/>\nSodium: 267 gm<br \/>\nSugars: 7gm<br \/>\nCalcium: 45 % DV<br \/>\nIron: 10% DV<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Julia Driggers, RD, shares a recipe for Breakfast Tofu Links. Servings: 4 Ingredients 14 oz Extra Firm Tofu &frac14; Cup Canola Oil &frac14; Cup Apple Cider Vinegar 2 TBSP Maple Syrup 1 TBSP Agave Nectar 1 &frac12; TBSP Soy Sauce 1\/3 cup Cold Water Directions Cut Tofu into thin, 2 inch strips. Set aside. In [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-943","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=943"}],"version-history":[{"count":4,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/943\/revisions"}],"predecessor-version":[{"id":968,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/943\/revisions\/968"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}