Archive for ‘Tofu’

August 8, 2013

Broiled Blackened Tofu

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Why hello old friends. Over the past 3 months, I spent the largest majority of my time finishing up a French masters diploma. The title and the topic are irrelevant (because they are completely food unrelated, let’s be honest.) but the most important thing to know is that I finished it, quite successfully.

But up until the defense, I admit that my blogging habits were incredibly sub par. I cooked, and I cooked and I cooked. I had to take breaks from cooking in order to write the thesis. But the process of uploading and writing seemed too ambitious at that point in time.

Me voilà (here I am again) back at my computer, sorting through the photos I managed to snap regardless of my non-blogging ways. I shall now go through with you the 10 outstanding (as in “not settled or resolved”) recipes in a sort of Back to the Future type way. Only after these 10 recipes will I come back to speed and let you know what is going on now.

Sound complicated? Hang on tight, I promise it will all be alright!

Broiled Blackened Tofu

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(adapted from Appetite for Reduction, serves 4)

What you’ll need:

Spice Blend:

  • 2 1/2 teaspoon sweet smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • black pepper – to taste
  • 3 cloves garlic – minced

The rest:

  • 1 block tofu or about 14 ounces, pressed
  • 2 tbsp olive oil
  • 1 tsp soy sauce

Now what?

  1. Mix together spices on a dinner plate
  2. After pressing the tofu, cut it into slices of your liking !
  3. Adjust broiler so the baking sheet is about 6 inches from the top of the oven.
  4. Pre-heat oven to broil.
  5. Spray or lightly grease baking sheet. Poke holes in your tofu with a fork to allow the flavors to enter!
  6. Put the olive oil & soy sauce on a separate plate.
  7. Dip tofu in the oil and cover both sides then dredge/dip each piece into the “spice blend plate” pressing down & covering both sides.
  8. Place the tofu on a baking pan and broil for about 12 minutes, flipping halfway through. You will know it is ready when the tofu is blackened in certain spots.

Easy peasy, lemon squeezy.

Bon app !

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February 11, 2013

Veganism Day 4 to 9: We’re like two burgers….

The Beard is here today, bringing you a brief and beautiful update.

Very often you do things that you like alone. Because no one likes them like you do. And sometimes you do things you don’t like, alone. Such as shoveling snow off your front door, ironing your most wrinkled shirts before a presentation, or anything else that leaves you enough time to do what you don’t like doing and think about it excessively. There’s one thing I hate doing, and this is smiling to someone I have fed but won’t return even a ‘Thank you!’ because that someone believes that the dish I offered lacked of character or style. Of course, this individual thinks of meat, knowing that the food that was shared is a sort of pre-game only. That the thankless person in question will grab real food on his way home –a kebab, for sure. Well, while this type of situation has happened to me a lot in the past, I had time to think about it excessively. And find remedies.

The remedy is, as I’ve previously mentioned, the Guide. How is it that I feel that my shoes now fit me so perfectly? How is it that seeing the meat stalls at the farmers’ market doesn’t bother me anymore? And that I don’t mind shoveling snow off my front door, that I wear neatly-ironed shirts lately, that… ? There’s something about body and mind. They make the connections we, as human beings, can’t force. V-E days (Vegan Emancipation… because I am still a Cold War historian after all) see my body thanking my mind for the careful turn it has decided to undertake. Little by little, you replace the need with the necessary, and the necessary with the essential. You don’t lack of anything, you discover how you can make it even better. Life. So you heap up the veggies on the bun. Are you craving a crunchy steak?: let it cook a little longer, resting on its heated pan, ready to offer you the right dose of iron. Reminder: you don’t like ironing, but you build up. Build up. Build up. Go grocery shopping together, spend your Saturdays, build something together. Share: our friends L, A, K, and E jumped into a sea of veganism (and wine) and went home smiling, I heard. Veganism is like that: altruistic. Listen, discover and build up on what you’ve learned. And eventually end up side by side, like two healthy bodies who don’t even bother thinking about any ‘I’ anymore. Have they ever existed? My body doesn’t remember. We’re like two burgers, side by side, feeling good as day 12 is about to start, wondering how better things could ever be. The Guide and the Beard. More will come. I’ll keep you posted…

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Double Double Drive-Thru Burgers

Serves 8

(adapted from Chloe’s Kitchen, but taken from another great vegan reference and Boston College friend, Veega)

What you’ll need:

Burgers:

  • 8 oz. package tempeh or 1 cup cooked brown rice (we used brown rice because tempeh is nowhere to be found in Strasbourg)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 15 oz. can lentils (rinsed and drained)
  • 1 cup toasted walnuts
  • 1/2 cup flour
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola or vegetable oil

Sauce:

  • 2/3 cup soft tofu
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 3 tablespoons ketchup
  • 1 tablespoon agave syrup
  • 1/2 teaspoon salt
  • 2 tablespoons pickle relish (we couldn’t find this, but it was delightful nonetheless.)
  • 1 tablespoon chopped dill

Now what?

  1. Sauté garlic and onion in a pan until soft, browned and full of aromas!
  2. Combine garlic, onion, lentils, walnuts, flour and spices in a food processor (or maybe a high powered blender) and pulse until it is all incorporated. The walnuts should be in crumbs. If necessary, remove from the food processor and mix with your hands in order to mix fully.
  3. Heat the canola oil in the same pan used before. From the lentil mixture, form thin patties (we got about 8 out of this). The first time we made these, we made double decker burgers, which were delicious, messy and divine. If not making double decker version, make the patties a bit thicker.
  4. Once the oil is hot, fry the patties in the pan on both sides until browned and crunchy on the outside. Move them onto a plate to collect excess oil.

For the sauce:

  1. Mix all of the sauce ingredients except the dill and the relish in a blender and blend until smooth. Pour into a bowl and stir in the dill and the relish. We poured ours into an old ketchup squeeze bottle. The Beard named this sauce “homme-made” (man-made).
  2. To assemble the burgers on vegan buns, we poured sauce onto the bottom bun, smothered it with lettuce, a burger patty, another bottom bun, more sauce, another patty, and then red onions, red peppers, tomatoes, and or pickles (au choix! your choice!) bon app.
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