Somebody was attempting to convince me the other day that tofu was just cardboard mashed up with water, solidified into blocks, then sectioned off and shipped off to the supermarket for us to consume.
Hater's gonna be haters. I don't care. Tofu completes me.
While I could eat tofu raw by itself (tofu carpaccio, anyone?), it's even better incorporated into dishes that you would least expect. It is such a great alternative to meat and chicken and it doesn't just have to be chucked into a Thai stir fry. For this recipe I marinated thick slices of tofu in garlic, lots of herbs, and vino cotto and grilled them off to make a delicious warm salad of sweet beetroot, smooth chunks of ricotta and roasted pumpkin - perfect eaten with tofu loving friends on a sunny Summer's day.
Marinated Tofu Salad
400g baby spinach leaves
300g tinned beetroot (sliced or whole)
200g fresh ricotta (not from a tub!)
400g butternut pumpkin
2 zucchinis
1 packet of firm tofu (not silken)
3 cloves of garlic, minced
Handful of fresh herbs roughly chopped - mint, parsley, oregano, basil
3 tablespoons olive oil
3 tablespoons vino cotto
1 tablespoon dijon mustard
1 lemon
Salt and pepper
Mix the garlic, vino cotto, mustard, olive oil, juice from 1 lemon, salt, pepper and fresh herbs in a bowl. Cut the tofu into half centremetre thick slices and place in bowl and stir through the marinade. Set aside.
Cut the pumpkin and zucchinis into smallish chunks, place on a baking tray, drizzle with olive oil, salt and pepper and a bit of allspice. Cook in a moderate oven for about 20 minutes until soft and golden.
Set aside.
Place the spinach in a serving dish with the beetroot, pumpkin and zucchini. Mix together. Now grab the ricotta and break into chunks and place on top of the salad. Meanwhile, get a saucepan on a medium to high heat on the stovetop. Pour the tofu (and all of its marinade) into the pan and fry off for about 5 minutes to get some colour on the tofu and to cook off the garlic. When ready, pour the tofu over the salad with the warm marinade sauce which serves as a deliciously warm salad dressing. Eat!
Hater's gonna be haters. I don't care. Tofu completes me.
While I could eat tofu raw by itself (tofu carpaccio, anyone?), it's even better incorporated into dishes that you would least expect. It is such a great alternative to meat and chicken and it doesn't just have to be chucked into a Thai stir fry. For this recipe I marinated thick slices of tofu in garlic, lots of herbs, and vino cotto and grilled them off to make a delicious warm salad of sweet beetroot, smooth chunks of ricotta and roasted pumpkin - perfect eaten with tofu loving friends on a sunny Summer's day.
Marinated Tofu Salad
400g baby spinach leaves
300g tinned beetroot (sliced or whole)
200g fresh ricotta (not from a tub!)
400g butternut pumpkin
2 zucchinis
1 packet of firm tofu (not silken)
3 cloves of garlic, minced
Handful of fresh herbs roughly chopped - mint, parsley, oregano, basil
3 tablespoons olive oil
3 tablespoons vino cotto
1 tablespoon dijon mustard
1 lemon
Salt and pepper
Mix the garlic, vino cotto, mustard, olive oil, juice from 1 lemon, salt, pepper and fresh herbs in a bowl. Cut the tofu into half centremetre thick slices and place in bowl and stir through the marinade. Set aside.
Cut the pumpkin and zucchinis into smallish chunks, place on a baking tray, drizzle with olive oil, salt and pepper and a bit of allspice. Cook in a moderate oven for about 20 minutes until soft and golden.
Set aside.
Place the spinach in a serving dish with the beetroot, pumpkin and zucchini. Mix together. Now grab the ricotta and break into chunks and place on top of the salad. Meanwhile, get a saucepan on a medium to high heat on the stovetop. Pour the tofu (and all of its marinade) into the pan and fry off for about 5 minutes to get some colour on the tofu and to cook off the garlic. When ready, pour the tofu over the salad with the warm marinade sauce which serves as a deliciously warm salad dressing. Eat!
Eaten with loving friends, who freaking loved this salad!
ReplyDeleteyou know i'll make tofu for you anytime bridgey ;)
ReplyDelete