Time for Tofu!

Due to work purposes, I am exploring the world of tofu and tempeh, hence I must subject you to my kitchen experimentations : ) I have found that the above soy products are in fact very versatile and easily take on the flavors they are marinated in. So whether you enjoy an occasional meat substitute…or not, I hope this tofu recipe inspires you to give something new a try. But if you would rather stick with the tried and true, feel free to substitute the tofu for chicken breast cut into ½ inch slices and prepared per recipe instructions.

I served this dish with a vegetable infused brown rice, as well as a "Moroccan" inspired carrot salad…also known as- I had extra dates and carrots that needed to be used up. Hope you try them all and enjoy!

Spice Rubbed Tofu with a Honey Glaze

12 oz extra firm tofu
(Note- let liquid drain out of tofu for at least 30 minutes. I used a pot filled with water to add pressure.) 

½ tsp freshly ground black pepper                                                                        see picture

1 tsp salt

1 tsp smoked paprika

1 tsp ground cumin

2 tbsp canola oil

¼ cup honey

1.  In a small bowl, combine pepper, salt, smoked paprika, and cumin. Set aside.                                                                                            

2.  Slice drained tofu into ½ inch thick strips and place them on a plate. Rub both sides of tofu slices with spices and set aside. 

   3.    In a sauté pan, heat canola oil and honey to a medium high (note mixture will begin to bubble). Lay tofu in pan and cook 3 minutes, then gently flip over and cook an additional 3 minutes. 

   

       As  the syrup thickens, spoon it over the tofu. Adjust heat to avoid burning sauce.

4. Serve over Brown Rice with Sautéed Vegetables and Morrocan Inspired Carrot Salad (see recipes below).  

Brown Rice with Sautéed Vegetables

1 cup brown rice

2 cups vegetable stock

1 tbsp canola oil

½ cup carrots, diced

½ cut onions, diced

1 cup frozen peas, thawed

In a medium saucepan, heat canola oil to medium. Add carrots and onions and sauté 2-3 minutes. Add stock and bring to a boil, covered. Add rice, stir, and replace lid. Simmer on low per package directions. Add frozen peas 5 minutes before rice is done cooking.

Moroccan Inspired Carrot Salad

2 large carrots, grated

¼ cup dates, diced

1 scallion, thinly sliced

3 tbsp fresh lemon juice

½ tsp cumin

¼ tsp cinnamon

½ tsp salt

1/8 tsp ground red pepper

2 tbsp extra virgin olive oil

¼ cup toasted almond, roughly chopped

   1.   In a large bowl, mix together grated carrots and dates.

   2.   In a small bowl, mix together spices and lemon juice. Vigorously whisk in oil.

    3. Add the dressing to the carrots and dates. Toss to combine. Garnish with almonds. 

Dinner is served...