Sunday, December 22, 2013

balsamic tofu - the vegetarian holiday

A few weeks ago, I volunteered at Whole Foods for a great vegetarian holiday class. We made an array of dishes including a millet corn chowder, roasted pumpkin, and blood orange-beet salad. The highlight for me was this delicious balsamic tofu over an arugula salad.
This was my recreation at home - Balsamic Tofu with White Bean Sauce over Arugula & Crisp Apple
1 cup balsamic vinegar
1/2 cup red onion, chopped
2 teaspoons fresh thyme
2 teaspoons fresh marjoram
2 teaspoons evaporated cane juice
1 cup canola oil
juice from about 2 lemons
1/3 cup fresh parsley, chopped
1 tablespoon garlic, minced
2 teaspoons kosher salt
2 teaspoons fresh black pepper
14 oz package extra firm tofu, cut into 8 4 inch long slices
cooking spray
Preheat grill pan. Make marinade of vinegar, thyme, marjoram, cane juice, oil, lemon juice, parsley, garlic and S&P. Pour 1/4 cup of the marinade into a shallow dish and set aside. 
Spray each tofu piece with cooking (each side). Grill for about 1-2 minutes per side until clear grill marks on formed. Place grilled tofu in marinade and rest for about 2 hours. 
White Bean Sauce
6 sundried tomatoes
1 teaspoon garlic, choppd
2 tablespoon red onion, diced
1/3 cup plus 2 tablespoons white beans (like cannellini, navy, etc.) 1/4 cup of reserved bean liquid
1/4 cup balsamic vinegar
1/4 cup fresh parsley, chopped
2 teaspoons agave syrup
S&P - generous seasoning
2 tablespoons butter
In small sauté pan over high heat, add sundered tomatoes, garlic, onion and beans - sauté until garlic is golden. Lower heat and stir in reserved bean liquid, vinegar, parsley, agave, S&P. Turn off heat and stir in butter until sauce is opaque. 
Heat large sauté pan and over medium heat, add tofu pieces. Working in batches, ensure all tofu is cooked and crispy (about 2 minutes per side). 
To plate, lay a handful of arugula, topped with tofu pieces and bean sauce. Assemble thinly sliced apples around plate and drizzle some remaining tofu marinade on salad.
This was the full plate from our class. Tofu, pumpkin, beet salad, smashed potatoes, brussels & spaetzle, corn millet chowder, and crunchy kale yam bruschetta. It was all so good! More recipes to come as I try these dishes at home.

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