Veganomicon: The Ultimate Vegan Cookbook (45 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Dip each individual tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it’s coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.
 
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You need a wet hand and a dry hand when dredging stuff in batter, otherwise the batter will clump up all over your hands and make you unhappy. So use your left hand to soak the tofu and to drop it in the cornmeal. Then, use your right hand to do the rest of the dirty work.
 
➣
For baking breaded things, ideally, you need a spray can of oil, and not the kind you buy in the supermarket (although that would work in a pinch). Use the kind that you fill yourself with oil. So try to get one—if you are doing lots of low-fat cooking, it will be indispensable. If you don’t have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan.
Baking Directions:
Preheat the oven to 350°F. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
BASIC BROILED TOFU
 
SERVES 4
TIME:
25 MINUTES
 
 
Broiling tofu gives it a nice, dark, crusty skin. Intense heat concentrates and elevates the simple flavors of the ingredients—garlic, lemon juice, a little soy sauce. What we are saying is we like this method: it’s fast, super easy, and pretty hard to mess up. Using the broiler does require that you spend a few minutes at your oven on guard, making sure what you’re cooking doesn’t burn. But get to know your broiler and it’s sure to be the beginning of a lasting relationship.
We use this tofu in several of our brunch recipes, including Tofu Florentine (page 72) and Greek Tofu Benedict (page 74), but you can also stuff it into a pita with lettuce, onion, and tomato and pour Dill-Tahini Sauce (page 215) over it, or just serve as a simple dinner with some sautéed veggies.
1 pound extra-firm tofu
 
 
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This recipe does not require you to press the tofu—just squeeze some of the moisture out with your hands. But if you do prefer to press it, go right ahead!
Braising sauce:
¼ cup water
2 cloves garlic, minced
3 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons soy sauce
A spray bottle of olive oil or 1 scant teaspoon olive oil
 
PREHEAT THE oven to broil.
Cut the tofu into triangles, like so: Slice widthwise into four equal slices. Cut each of those slices in half, widthwise, so that you have eight squares. Lastly, cut each of those squares in half diagonally to make sixteen triangles.
Mix all the ingredients for the braising sauce together in a small bowl.
When the broiler is good and hot, spray a thin layer of olive oil on the bottom of an oven-safe pan (cast iron works great) or small rimmed baking sheet. If you don’t have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan.
Dip each piece of tofu in the braising liquid and place in the pan. Put the pan in the broiler and cook for about 10 minutes, until the tofu is lightly browned. Remove the pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in the oven for 3 more minutes, then repeat with the remaining braising liquid. Cook for about 3 more minutes—at this point the tofu should be golden brown. Remove from the oven and serve.
TANGERINE BAKED TOFU
 
SERVES 4
TIME:
1 HOUR, PLUS TOFU PRESSING TIME
 
 
Tofu bakes up chewy and saucy when marinated in bright citrus juices and a healthy dash of rum. A nice ’fu that’s ideal for Caribbean-themed meals, or anything Latin really. Try it topped on Quinoa Salad with Black Beans and Mango (page 84) or alongside Black Beans with Chipotle Adobo Sauce (page 122) and rice.
 
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No tangerines? Substitute orange juice, or even tangelos or clementines.
1 pound extra-firm tofu, pressed and sliced widthwise into eighths
 
Marinade:
1 heaping teaspoon tangerine zest
⅓ cup freshly squeezed tangerine juice (from 2-3
tangerines)
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon agave nectar or pure maple syrup
1 tablespoon peanut oil
¼ teaspoon ground cumin
⅛ teaspoon ground allspice
Freshly ground pepper
2 tablespoons dark rum
 
PREHEAT THE oven to 425°F.
In a shallow 11 × 7-inch glass baking dish, whisk together all of the marinade ingredients. Place the tofu cutlets in marinade. Using a fork, carefully poke a few holes into the cutlets, flip them over, and do the same on the other side.
Bake the tofu for 45 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when most of the marinade has reduced. Spoon any remaining marinade over the cutlets before serving.
CURRIED TOFU
 
SERVES 2 TO 4
 
 
Enjoy this flavorful tofu either baked or grilled. It’s the perfect compliment to any Indian meal or even on a sammich with curried mayo (just add 2 teaspoons curry powder to
¼
cup veganaise). We love it with basmati rice and tamarind lentils. As always, reserve the marinade for the next time you make a stir fry.
1 pound extra firm tofu, pressed and sliced into 8 equal pieces
 
For the marinade:
½ cup vegetable broth
3 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
¼ cup curry powder
1 teaspoon cumin seeds
optional: 2 tablespoons mirin
 
IN a large mixing bowl, combine all marinade ingredients and wisk together.
 
 
For Grilled Tofu:
See page 128.
 
For Baked Tofu:
See page 129.
 

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