Tuesday, February 18, 2014

sunday dinner - vegetarian style

I think I like tofu more and more. Every time I make it, it keeps getting better - chewier, crispier outside - definitely a work in progress, but it's improving!
Balsamic Agave Tofu
1/2 cup balsamic vinegar
2 tablespoon agave syrup
2-3 tablespoons soy
1 teaspoon dijon mustard
pinch of herbs de Provence
2 garlic cloved, minced
1 package tofu, pressed so the moisture comes out
1/3 cup white flour
1 tablespoon butter
Preheat oven to 325 degrees. Whisk first 6 ingredients together and set aside. After pressing liquid out of tofu (I wrapped mine in paper towels with a weight on top for about 2 hours), slice into 8 long pieces. Lightly dredge each piece in flour and then dip in marinade. Place pieces on a well-misted baking sheet. Pour leftover marinade in a small sauce pan and heat. Bake for 30 minutes, then adjust oven to broil - broil each side of tofu for about 2 minutes. Keep an eye on it so it doesn't burn! Remove tofu to plates and top with balsamic sauce. Sauce note - marinade will thicken slightly as it heats - just before serving, give it a good shot of heat and stir in about a tablespoon of butter.
Amazing Shredded Brussel Sprouts
1 bag of brussel sprouts
1/3 cup dry white wine
3 tablespoons butter
2 cloves garlic, minced
Peel the outer layer of the brussel sprouts and remove stems, rinse and dry well. Pulse brussels in the food processor until shredded.In a large saute pan, melt butter and saute garlic until it gets a little color, add sprouts to pan. Saute for about 5 minutes, pour in white wine, reduce to medium-low heat and cook for about 15 minutes or until sprouts are all tender and delicious smelling. S&P to taste and serve.
This tofu would also be delicious in a wrap. Enjoy!

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