Combine
tomato paste and tomato juice in a medium bowl. Add cayenne pepper, sea
salt, black pepper, honey, tamari, and jalapeno peppers, and mix well.
Slice tofu into cutlets, about 1/4" thick, and layer in glass casserole,
lightly coated with safflower oil. Pour half of marinade over tofu
slices, making sure all cutlets are coated, and let marinate overnight
in refrigerator.
To cook
cutlets: lightly cover with foil and bake at 375C until warmed through
and sauce is bubbly (about 10 minutes). While cutlets are cooking, pour
remaining marinade into small saucepan. Dissolve arrowroot into water,
stir into marinade, and cook over low heat until thickened. To serve,
place cutlets on large platter and drizzle with hot marinade. Garnish
with scallions. This tangy tofu dish is ideal to prepare a head of time.
Marinate overnight, then just heat and serve with a side of lightly
steamed greens for a fast, healthy meal.
