We are joining the Meatless Monday Movement. Johns Hopkins’ Bloomberg School of Public Health is behind the effort. Eating vegetarian is good for your body and good for the planet. Both of our families eat a fair amount of vegetarian meals so it seems like a perfect fit. If you are not ready to jump on board, simply give it some consideration.
Served over simple brown rice or even roasted potatoes, this is a great "meatless" dish. When planning to prepare tofu, it is essential to press the water out. This allow for maximum absorption of the marinade. Try and marinate the tofu for at least 8 hours. It can sit in the marinade for 2 days. The onions are really good grilled and served alongside.
Tofu/Marinade/Sauce
1 lb. fresh firm tofu, pressed for several hours or overnight, sliced in half then into triangles, about 1/2-inch thick
1/2 cup grapeseed oil or olive oil
8 large cloves of garlic, thinly sliced
1 tsp. ground cumin
1/2 tsp. dried oregano and basil
1 small onion, sliced into 1/2 inch rounds
1/3 lime juice (about 2 limes)
1/2 tsp. lime zest
1/3 cup clementine or tangerine juice (about 3 clementines)
1 tsp. clementine zest
1/3 cup water
1 1/2 tsp. salt
black pepper
For Garnish:
1/4 freshly chopped cilantro
1/4 freshly sliced scallions
Place your tofu onto a baking sheet lined with parchment paper. Fold some of the parchment over the top of the tofu and then place a heavy skillet or pot on top. If you have some canned beans then place them on top of the pot. This will allow a lot of the water to release from the tofu which allows for the maximum amount of marinade to penetrate.
On the same night make your marinade. Heat the oil over a medium flame. Once slightly hot, add the garlic slices and cook until you can just begin to smell the aroma. Remove from heat and allow to cool.
Whisk the zest and all the liquid together into the cooled oil and garlic. Add the herbs, salt and pepper and whisk to combine. Let sit overnight, refrigerated. The next morning, remove the weights from the tofu. Slice it in half on the diagonal and then into triangles. Slice the onion and layer the onion and tofu into a glass or non-reactive dish. Pour the marinade over making sure that all the pieces are covered. Cover and refrigerate for at least 8 hours or up to 2 days.
Remove the tofu and onion slices from the marinade. Place the marinade into a shallow saute pan and allow to reduce over medium low heat until the sauce is thick. Puree the sauce with an immersion blender stick or in a regular blender.
Grill the tofu for about 6 to 8 minutes per side. Serve with several spoonfuls of sauce on top.
FMI on Meatless Mondays click here.
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