My sister and her boyfriend Ben were visiting us from Wisconsin. I decided to prepare a quick lunch for them. This quick lunch turned into multiple dips, a salad and one delicious meaty tofu platter.
I'll include the recipes below for everything observed on the table in the picture above. We have from the infamous Vegetarian Times magazine, Tofu Cutlets with Cilantro Pesto, Guacamole, Moroccan Whole Chickpea Hummus as well as a nectarine salad.
Tofu Cutlets with Cilantro Pesto
I have been on a mission since I became vegetarian to find a recipe for a tofu with a thick and meaty texture. For all of you who have been completely puzzled by the mushy texture of store bought tofu, for all of you who have failed to press the moisture out of the tofu completely, I have finally found a recipe that encapsulates this idea!
Listen up...with tofu the most important thing to remember is preparation and patience.
Take your 16 oz package of tofu and put it in the freezer until you have time to make something with it. (Freezing the tofu is a quick way to remove the moisture).
After a day or so take the tofu out, remove the plastic covering and let it defrost over a strainer. (The tofu now has a porous surface which takes to marinades extremely well).
AFter the ice has melted off, wrap the tofu in a dish towel and place it underneath a cutting board. Place something heavy, like a cast iron pan, on top of the cutting board to press the remaining liquid out of the tofu. Leave the tofu in this position for about 2 hours.
Now you are ready to begin...
Necessities:
1 16 oz pkg, extra- firm tofu
1/4 cup low sodium soy sauce
1/4 cup low sodium vegetable broth
2 Tbs. rice vinegar, divided
1 Tbs. agave nectar
1 Tbs. plus 1 tsp. dark sesame oil, divided
3 Tbs nutritional yeast
1 cup cilantro leaves
2 slices fresh ginger, peeled
2 Tbs toasted cashews or walnuts
1/4 tsp. salt
1. After following the preparation for the tofu as stated above, unwrap the tofu, and cut width wise into 8 slices. Place slices in single layer in container with lid.
2. Combine soy sauce, vegetable broth, 1 Tbs. rice vinegar, agave nectar, and 1 Tbs. sesame oil in small saucepan. Bring to a boil, then pour mixture over tofu slices. (The warmer the broth the more it will seep into the pores of the tofu). Cover and refrigerate overnight ensuring that both sides are well-coated with marinade.
3. Preheat oven to 400 degrees Fahrenheit. Place Tin foil down on the baking sheet to prevent sticking. Remove tofu from marinade, sprinkle both sides of the slices with nutritional yeast, and place on the prepared baking sheet. (The yeast creates a texture similar to breadcrumbs, with out the mess of the egg mixture). Bake 20 minutes, turn slices, and bake 20 minutes more, or until browned. (Make sure that you pay attention to the tofu to prevent it from burning. This 20 minutes is relative as all ovens heat up a little different. As you can see from the picture, my tofu got a little burnt...)
4. Meanwhile, pulse cilantro leaves, ginger, and walnuts in food processor until finally minced. Scrape down sides of bowl and add remaining 1 Tbs. rice vinegar, 1 tsp. sesame oil, and salt. Process until smooth.
5. Place the tofu slices on a plate and serve with cilantro pesto.
A Mix of Dips
Fruit Salad:
2 Nectarines, chopped into cubes
1 tsp. Agave Nectar
2 Tbs. lemon juice
handful cilantro chopped
salt and pepper
Mix all of the ingredients together.
Moroccan Whole Chickpea Hummus:
This recipe uses the basic hummus recipe I listed on one of my earlier blogs. It creates a more elaborate taste however, as whole chickpeas are added to the mix. These whole chickpeas give the hummus a more hearty and chewy texture and flavor as they are mixed with some Indian spices.
2 Tbs. olive oil
1/4 cup finely diced onion
1/2 tsp. salt
1/2 tsp ground cumin
1/4 tsp. curry powder
1/8 tsp. ground black pepper
1 1/2 cups cooked chickpeas or 1 15 oz can chickpeas, rinsed and drained
2 Tbs. lemon juice
1/2 cup finely chopped Italian parsley, plus extra leaves for garnish
1 recipe Basic Hummus (June 2010 Blog)
1. Heat oil in saucepan over medium heat. Add onion, salt, cumin, curry and pepper; saute 5-7 minutes, or until onions are soft and translucent. Add chickpeas; cook 2 minutes more. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat and cool to room temperature. Stir in parsley.
2. Spread Basic hummus in a shallow dish, and mound the chickpea mixture in center. Garnish with fresh parsley leaves.
Everyone's Favorite Guacamole
Guacamole is one of the easiest things to make as long as you have the basic ingredients.
2 cloves garlic, minced
2 ripe avocados, mashed chunky
1/4 cup diced onion
2 small vine tomatoes, chopped
1 lime, juiced
small handful cilantro, chopped
salt and pepper to taste
Mix all of the ingredients above by hand to maintain the chunky texture of the avocado.
Don't forget to buy some chips for dipping!
Our Delectable Display
