Archive | March, 2012

Recipe: Bourbon Tofu with Grilled Peaches

24 Mar

Spring has sprung, and the produce aisle is looking better than ever! Peaches, mangoes, and berries of all kind are on sale now, so stock up while the gettin’s good! I paired grilled peaches with a bourbon marinade I found in a Disney cookbook. I’ve been flipping through my old non veg cookbooks for inspirations and this one really stood out to me. It has a whole cup of Jack Daniels in it! Lets get marinatin’

  • 3/4 cup packed brown sugar
  • 1 cup Jack Daniels
  • 1 cup pineapple juice
  • 2/3 cup soy sauce
  • 4 cups of water

Whisk together the Jack and brown sugar in a bowl until the sugar has dissolved. Then add the pineapple juice and stir. Soy sauce, stir. Water, stir. Done. Drain, rinse, press your extra firm tofu. cut it in half and put in a container, covering it completely with the marinade. Cover and refrigerate for at least 24 hours.

When ready to eat, take out one of the tofu halves and cut into 4 pieces. Place on a baking tray lined with parchment paper, and bake at 375 for 20 minutes. Flip, pour on more marinade, and bake for another 15 minutes. If you want it a bit more firm you can cook it for another 20 minutes instead, totaling the baking time to 40 minutes.

While the tofu is baking for the last 15, heat up your griddle pan, grill, or in my case, George Foreman. Slice peach into 4 pieces, and grill them until they begin to caramelize and have nice grill marks. Put everything on a plate…and eat it. The juicy flavor of the peaches goes great with the subtle bourbon tang in the tofu. You can also grill the tofu if you have access to a grill, but I find the George Foreman isn’t so forgiving with squishy tofu.

You can also serve this up with some cinnamon baked apples, if peaches are not in season.

  • your favorite apple
  • sugar
  • cinnamon

Core and slice apples and throw them in a bowl. If you are not making this right away, squirt with a little lemon juice to prevent browning. Toss a 1 1/2 teaspoons of sugar for every apple, and sprinkle with as much cinnamon as you like. Stir to coat evenly. Bake in the oven along side the tofu for the last 15 minutes, or until they soften. I bake mine inside ramekins, so I can eat them right in the container they bake in!


Recipe: Spicy Baked Tofu with Tamari Asparagus

4 Mar

A few months ago, I bought a whole slew of cookbooks. I have made barely any of the recipes in them. I’ve been kind of just using them for the basis of other ideas, and for some tips. I wanted to try baked tofu, I’ve made tofu a few different ways already but never baked. I flipped through a few cookbooks, vegan and non, looking for a marinade recipe. I did not have a lot of the ingredients some called for, and did not feel like going to the store. So I made a marinade out of whatever the heck I had lying around that rounded good to me! Here we go!

  • 1 block of extra firm tofu, drained and pressed.
  • 2/3 c Worcestershire, make sure it’s vegan!
  • 1/3 c malt vinegar
  • 1/3 c coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/8 tsp chipotle chili pepper
  • good shake of crushed red pepper flakes

Whisk all the ingredients together in a deep bowl. Cut tofu width wise, into strips. You should get about ten. Place the tofu into the marinade, try to cover it the best you can. Let it soak for about 20-30 minutes, then flip. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Place marinated strips on sheet, and bake for 20 minutes. Remove from the oven to flip, and pour on the leftover marinade. If you want to make it a little sweet, sprinkle with brown sugar before returning to the oven. Bake for another 15 minutes. In the meantime…

For the Asparagus:

  • 2 tbsp olive oil
  • 2 tbsp tamari soy sauce, low sodium
  • 2-3 garlic cloves, diced
  • few good shakes of red chili flakes
  • 1 bunch asparagus, with the woody ends cut off

Heat olive oil in a large skillet, and toast the garlic and chili flakes for two minutes. Add tamari and asparagus and saute for about ten minutes, until tender. This is my becoming a weekly thing for me, it’s so tasty! Courtesy of Bitchin Kitchen of course.

I paired these recipes with some cheesy smashed potatoes. You might be thinking this is a lot of sodium for one meal. Well you’re probably right but do I look like I care?! It’s tofu and greens!