Veganomicon: The Ultimate Vegan Cookbook (46 page)
Read Veganomicon: The Ultimate Vegan Cookbook Online
Authors: Isa Chandra Moskowitz,Terry Hope Romero
Tags: #food.cookbooks
BOOK: Veganomicon: The Ultimate Vegan Cookbook
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BAKED BBQ TOFU
SERVES 4
TIME:
1 HOUR, NOT INCLUDING TOFU-PRESSING TIME
1 HOUR, NOT INCLUDING TOFU-PRESSING TIME
Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.
1 recipe Backyard BBQ Sauce or Apricot BBQ Sauce
(page 207)
1 pound tofu, drained and pressed, cut widthwise
into eighths
2 tablespoons peanut oil
1 tablespoon soy sauce
PREHEAT THE oven to 350°F. In a 9 × 18-inch (preferably glass or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you’re using.
When the tofu is done baking, pour the sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.
MARINATED ITALIAN TOFUSERVES 4
TIME:
1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME
1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME
Why mess with perfection? This recipe and the following one are two basic tofu marinades from
Vegan with a Vengeance
—simple recipes that go well with just about anything, either grilled or baked.
Vegan with a Vengeance
—simple recipes that go well with just about anything, either grilled or baked.
➣
Since these cook so fast, a little advance planning will make your dinner a snap to prepare. Press your tofu the day before and prepare your marinades and refrigerate overnight. The next morning, slice up your tofu, drop into your marinade of choice, and refrigerate. When you get home, you should be able to have dinner on the table—or on your lap in front of the computer—in about 30 minutes.
1 pound extra-firm tofu, drained and pressed
½ cup white cooking wine
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Bragg Liquid Aminos or tamari
2 tablespoons fresh lemon juice
2 cloves garlic, smashed
A big pinch of dried basil
A big pinch of marjoram
A big pinch of thyme
PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.
For Grilled Tofu:
Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.
Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
For Baked Tofu:
Preheat the oven to 400°F.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
MARINATED ASIAN TOFUSERVES 4
TIME:
1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME
1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME
This tofu goes great with Wasabi Mashed Potatoes (page 110) and asparagus. It’s also perfect to top off the Corn and Edamame Salad (page 82).
1 pound extra-firm tofu, drained and pressed
½ cup mirin
3 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons Asian chile sauce
1-inch chunk of ginger, peeled and chopped coarsely
2 cloves garlic, smashed
PREPARE THE marinade: Combine all the marinade ingredients in a wide shallow bowl.
For Grilled Tofu:
Cut the tofu widthwise into four equal pieces. Marinate for an hour, flipping over after 30 minutes.
Grease a stove-top grill pan (preferably cast iron) with vegetable oil. Preheat over a high flame for about 3 minutes. Use tongs to distribute the tofu slabs evenly onto the grill. Gently use the tongs to press the tofu into the grill ridges, to get nice dark lines. Cook for 3 minutes on one side without lifting, then turn the slabs 90 degrees to create a crosshatched pattern on the bottom of the tofu. Cook for 2 minutes, then flip over and cook for another 2 minutes. Move to a cutting board and cut each piece diagonally across into two triangles with a sharp knife.
For Baked Tofu:
Preheat the oven to 400°F.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
HOT SAUCE-GLAZED TEMPEHSERVES 4 AS A SIDE, 2 AS A MAIN
TIME:
20 MINUTES, PLUS TIME FOR MARINATING
20 MINUTES, PLUS TIME FOR MARINATING
There is no shortage of ways to serve this spicy and succulent tempeh. It goes well with mashed potatoes and Jalapeño Corn Gravy (although, doesn’t everything?) (page 216). Or try sautéed greens and baked sweet potatoes. If you wanna go all out, serve with Creole Stuffed Peppers (page 61) and Messy Rice (page 118).
➣
If you don’t cook with wine, use vegetable broth here instead.
Our preferred cooking method here is grilling, but we give you broiling and panfrying directions as well.
1 (8-ounce) package tempeh
½ cup wine
(whatever kind you’ve got on hand,
just nothing sweet, Manischewitz lovers!)
¼ cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice
(juice of 1 lemon)
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon dried oregano
⅛ teaspoon cayenne
(we know, with hot sauce? Yes.)
BRING A medium-size pot of water to a boil.
Whisk all the marinade ingredients together in a bowl large enough to fit the tempeh slices.
Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, and cook the tempeh triangles for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.
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