I don’t know about you, but I love to eat. Good food is always tops on my list. At times, it’s a struggle to balance my voracious appetite and desires against eating food that is healthy and delicious.

On days that you just don’t feel like eating meat, why not try this gorgeous Roasted Fennel with Tofu and Oranges dish? With it, you get a healthy dose of iron, vitamin C and flavor.

We have Olga at Mango & Tomato to thank for this wonderful recipe. The recipe serves 1-2, so you may want to double or, dare I say, triple the ingredients for more servings.

Image: Olga / www.mangoandtomato.com

Roasted Fennel with Tofu and Oranges

For the Marinade:
1/4 teaspoon red pepper flakes
2 teaspoons ginger, microplaned
1/4 cup low sodium Hoisin sauce
1/3 cup orange juice
1 tablespoon low sodium soy sauce
2 garlic cloves, microplaned

For the Dish:
8 ounces cubed extra firm tofu
1 bulb of fennel, cored, thinly sliced
1 orange, segmented
salt & pepper to taste

Combine all ingredients for the marinade and pour into two different bowls. Add tofu to one and fennel to the other. Marinade for 30 minutes.

Preheat the oven to 450. Drain fennel (keep the marinade!) and add to a cookie sheet. Roast for 15 minutes.

In a skillet with a bit of oil stir fry tofu (again, remember to drain it first and keep the marinade). In a small pot add strained marinade and heat until it becomes thick. Combine roasted fennel with tofu (this recipe only needs about 1/4 of the amount–use the rest for another dish) and oranges. Season with salt and pepper and drizzle with the thickened marinade.