Vegan Yum Yum (13 page)

I grilled the tofu after I baked it because I love grill marks. The use of a grill or a grill pan is totally optional, unless you're like me and like really pretty tofu. If you're free of my strange tofu vanity issues, don't worry one bit. However, if you do break out the grill pan, be careful not to burn the 'fu. All the sugar in the marmalade makes for easily scorched tofu if you're not careful. I may or may not be speaking from experience (cough cough).

Marmalade Tofu with Kale and Lemon Pearl Couscous

Makes 2 servings with leftover tofu
(recipe doubles well)

step 1
Preheat the oven to 400 ºF.

step 2
Cut the pressed tofu into 8 even rectangles. Oil a baking dish that will fit all of the tofu snuggly.

step 3
Make the marmalade marinade by whisking together the marmalade, tamari, lemon juice, chili flakes, pepper, and ginger (if using). Place the tofu pieces in the baking dish and cover with marinade.

step 4
Bake the tofu for 30 minutes, flipping halfway through. There should still be a little marinade in the bottom of the dish after baking—just enough to use as a glaze.

step 5
When the tofu is halfway done, heat 2 teaspoons of the oil in a large skillet and add dry couscous. Stir for a few minutes until each pearl is coated and lightly toasted. Add the lemon juice, lemon zest, and salt. Add 2 cups of the water and let simmer, stirring frequently, and watch as the couscous absorbs the liquid. When all the liquid is absorbed, try a pearl to see if it is cooked through. Add more water if necessary. (Alternatively, you can also boil the couscous, drain, and then mix in the salt, juice, and zest with a little oil.)

Ingredients

1 14-ounce block of extra-firm tofu, well pressed
(or 4 seitan cutlets;)

1 recipe of Marmalade Marinade
(see recipe below)

4 teaspoons vegetable oil, split into two portions

1 cup pearl couscous

2 teaspoons fresh lemon juice

Zest from 1 lemon

½ (scant) teaspoon salt

2 to 2½ cups water

1 bunch kale
(or approximately 2 cups vegetables of your choice)

2 tablespoons water

¼ cup sliced almonds

1 to 2 teaspoons tamari

Marmalade Marinade

¼ cup and 1 tablespoon marmalade

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon fresh lemon

juice

½ teaspoon hot chili flakes
(optional)

Black pepper, fresh ground

¼ teaspoon ginger
(optional)

step 6
In the last few minutes, heat the remaining 2 teaspoons of oil in a wok or large skillet. (The tofu will hold nicely in a warm oven if you need more time.) Add the washed and torn kale and toss to coat. Add the water to the hot pan and quickly cover with any lid that will fit to quick-steam the kale. Remove the lid after a few minutes (admire how tender and green the kale looks) and sauté to cook off any remaining liquid.

step 7
Add almonds and tamari, stirring well, until the almonds are lightly toasted.

step 8
Plate the couscous and then the kale. Add the tofu on top and drizzle any remaining glaze over everything. Garnish with extra almonds if desired.

Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens

I
came up with this recipe a week before my husband and I took our honeymoon to Belize, when I had coconuts and pineapple on my mind. It uses both canned coconut milk and canned pineapple rings, so you don't have to live on a tropical island to make it.

Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens

Makes 4 servings

step 1
Preheat oven to 400 ºF.

step 2
To make the pineapple marinade, mix the pineapple juice, tamari, rice vinegar, peanut oil, and ½ teaspoon of the Old Bay Seasoning in an 8 x 8-inch baking dish (or whatever works). Place the tofu in the marinade so it just covers the slices. Bake for 20 minutes, flipping over after 10 minutes.

step 3
After you put the tofu in the oven, put the rice on to cook. As it's cooking, prepare the pineapple rings. Lightly oil a very hot wok or skillet and sear the rings, both sides, until nicely colored. Set aside until ready to serve.

step 4
Remove the tofu from the baking dish and place it on a baking sheet covered with parchment paper, reserving the marinade from the baking dish. Increase the oven temperature to 425 ºF and bake for another 20 minutes, flipping over after 10 minutes. step 5 Heat the greens in the same wok that the pineapple rings were seared in, with just enough oil to coat. Stir-fry (tongs help) until the greens are tender. Add the crushed nuts and mix well.

step 6
Place the leftover marinade into a skillet or saucepan and heat over medium heat until simmering. Add the coconut milk and mix with a whisk. Turn off the heat, add the cornstarch/water mixture and whisk until thickened. Plate the rice, greens, tofu and pineapple. Spoon the sauce over the finished dish.

Ingredients

1 block extra firm tofu, pressed and sliced into 8 rectangles

cup pineapple juice
(from the can of pineapple rings)

¼ cup tamari

1 tablespoon seasoned rice vinegar

3 tablespoons peanut oil, split into 1 tablespoon and 2 tablespoons

1 teaspoon Old Bay Seasoning, split into two ½-teaspoon amounts

1½ cups brown rice cooked in 3 cups water

8 pineapple rings

2 large bunches spinach, kale, collards, or your favorite greens, washed and chopped

¼ cup crushed peanuts, almonds, or cashews

Leftover marinade from the tofu
(
cup liquid)

¼ cup coconut milk

1 tablespoon cornstarch mixed with 1 tablespoon water

Rainbow Rice and Beans

I
'm sure this recipe started out as normal rice and beans. Over the years it has morphed into a shameless display of all the vegetables we keep in stock at all times.

I love this meal because it's really easy, very comforting, and full of all sorts of good-for-me things. It's also very flexible in terms of what vegetables you can add. I've used broccoli and mushrooms in the past, but I'm sure anything from kale to bell peppers would work just fine. The more you add, the more fun and colorful the dish becomes.

Rainbow Rice and Beans