While the tofu cooks, make the Raspberry Chipotle Sauce. In a small saucepan, stir together the fruit spread, chipotles, and 2 tablespoons of water. Simmer on low heat for about 2 minutes, until hot and saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.
Serve the scrambled tofu topped with the sauce.
serving & menu ideas
Serve with toast or on plain rice, Yellow Rice, or Green Rice.
lemon herb tofu
This delightfully tangy tofu pairs especially well with Greek or Italian dishes.
SERVES 4
HANDS-ON TIME: 10 TO 15 MINUTES
BAKING TIME: 30 TO 35 MINUTES
1 cake firm tofu (about 16 ounces)
¼ cup lemon juice
3 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoons dried herbs, such as rosemary, dill, or oregano
¼ teaspoon black pepper
2 garlic cloves, minced (optional)
Preheat the oven to 400°. Cut the block of tofu into 4 slices and then cut the slices into cubes, triangles, or strips. Spread the tofu pieces in a single layer in a lightly oiled baking pan large enough to hold them.
Whisk together the lemon juice, soy sauce, oil, herbs, pepper, and garlic, and pour over the tofu. Bake uncovered, stirring every 10 or 15 minutes, until most of the marinade is absorbed, the oil is sizzling, and the tofu is firm and chewy, 30 to 35 minutes. Serve hot, at room temperature, or chilled.
INGREDIENT NOTE Use fresh herbs in place of dried: ¼ cup chopped fresh dill or cilantro, 2 tablespoons chopped fresh oregano, or 1 tablespoon chopped fresh rosemary.
serving & menu ideas
Try this tofu on Greek Salad, or create a Mediterranean plate with Tomatoes & Onions with Mint and steamed artichokes with Herbed Aioli.
west indian red beans & coconut rice
In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.
SERVES 4 TO 6
TIME: 35 MINUTES
Coconut Rice
1½ cups diced onions
1 tablespoon vegetable oil
½ teaspoon red pepper flakes or 1 fresh chile, minced
salt
½ teaspoon dried thyme
¼ teaspoon allspice
1 28-ounce can of diced tomatoes
1 28-ounce can of red kidney beans, drained
chopped scallions and/or cilantro
Cook the Coconut Rice.
While the rice is cooking, in a saucepan on medium heat, sauté the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes. Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.
Serve the red beans on a bed of the rice and top with scallions and/or cilantro.
serving & menu ideas
Delicious with a side of collards or avocado and mango slices. Save room for Caribbean Sautéed Bananas.
tofu & mushrooms marsala
We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.
SERVES 4
TIME: 30 MINUTES
4 garlic cloves, pressed or minced
2 tablespoons olive oil
1 red bell pepper, chopped
½ teaspoon dried oregano
½ teaspoon salt
2 cups Marsala wine
1 cake firm tofu (about 16 ounces), cut into ¾-inch cubes
10 ounces moonlight or cremini mushrooms, sliced
1 14-ounce can of diced tomatoes
¼ cup chopped fresh basil
salt and pepper
1 loaf of crusty bread
In a pot on medium heat, cook the garlic in the oil just until it sizzles and then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.
Serve with plenty of crusty bread to soak up the flavorful broth.
serving & menu ideas
On the side, Lemony Green Beans and/or a green salad with Sour Cream Lemon Dressing, and Orange-Almond Polenta Cake for dessert.
sichuan silken tofu
Why order takeout when you can create classic Chinese flavors so easily at home?
SERVES 2 TO 3
TIME: 20 MINUTES
1 cake silken or soft tofu (about 16 ounces)
3 scallions
1 cup water
1 tablespoon cornstarch
½ teaspoon salt
1 teaspoon soy sauce
½ teaspoon dark sesame oil
¼ teaspoon sugar
½ teaspoon rice vinegar, cider vinegar, or white vinegar
1 teaspoon peanut oil or vegetable oil
½ teaspoon Chinese chili paste
½ cup sliced snow peas or frozen green peas (optional)
Cut the tofu into 1-inch cubes and set aside. Chop the scallions (about ½ cup). In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.
Warm a skillet or saucepan on medium-high heat. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture. Stir until the sauce simmers and thickens, about 2 minutes. Add the chopped scallions and the peas, if using. Gently stir in the tofu cubes and cook until heated through.
INGREDIENT NOTE Silken tofu gives this dish a custardy consistency that some of us really like, but it’s a little bit tricky to work with. It’s slippery and hard to cut into neat cubes, so don’t worry if some fall apart. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.
serving & menu ideas
Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw or a steamed green vegetable on the side.
white bean & mushroom ragout
Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.
SERVES 4
TIME: 35 MINUTES
1½ tablespoons olive oil
1½ cups finely chopped onions
2 garlic cloves, minced
1 teaspoon dried thyme, rosemary, or sage
1 teaspoon ground fennel seeds (optional)
10 ounces moonlight or cremini mushrooms
¼ cup dry red or white wine
1 15-ounce can of cannellini beans, drained
1 28-ounce can of diced tomatoes
½ cup chopped fresh
