Bland, rubbery, soylent greenish...these were my protestations against the supremely vague entity known as tofu. Extra-firm, soft and chewy, smooth and creamy, beige and beige, I didn't trust it or know what to make of it. Why wouldn't I just have chicken instead?
Recently I've had a bit of an epiphany, and in an effort to eat less meat my mother and I have shanghaied our family, boys included, to have a vegetarian family dinner once a week. Schadenfreude best describes the feeling of watching my brother Henry swallow a non-bacon, non-beef, non-oreo bite. As I've mentioned before, I love all of those things dearly, especially double stuffed, but not with the rapacious hunger of a marooned sailor, or as it seems, a teenage boy. The trick in getting him and my dad to not only try a bite but to clean their plates was to explain that tofu is not a meat substitute, it's its own thing. Once you let go of the "this should taste like meat" mentality the rest is easy. Subtle, tender, and endlessly malleable are the thoughts that eclipsed my preconceived notions of this humble bean curd. It can transform from a firm, savory dish to a delicate garnish to a luxurious dessert. The possibilities are only limited by your imagination. So for dinner last week, I served up grilled tofu with a brown sugar soy glaze and paired it with chipotle roasted cannellini beans and this week I'm offering up sauteed tofu with caramelized onions, sauteed spinach, and toasted pine nuts. Maybe after Thanksgiving I'll try my hand at some seitan. Enjoy!
Sauteed Tofu with Caramelized Onions, Sauteed Spinach, and Toasted Pine Nuts
7 - 8 ounces savory baked extra-firm tofu cut into 1/4 inch thick slices
2 medium cloves garlic, minced
1 medium brown onion
1 pound fresh spinach
1/4 cup pine nuts
Extra virgin olive oil
Salt and Pepper
In a large saucepan over medium low heat, cook the onion with a little olive oil and salt until it has caramelized, meaning, it has leached out liquid, turned translucent, and has then turned a shade of golden brown. In the last 2 minutes, add the garlic and stir around, careful not to burn it. Set aside and turn the heat up to medium. Cook the tofu strips in the saucepan with a bit of salt and an additional splash of oil. Saute until slightly golden, about 4 minutes, and set aside. Meanwhile, lightly toast the pine nuts in a small saucepan over medium heat. Add the spinach with a drizzle of olive oil and a sprinkle of salt and pepper, and stir to wilt. Add the onions and garlic, stirring to combine. Once the spinach has fully wilted and is lightly coated in oil add the tofu and pine nuts and combine. Plate and enjoy!
Grilled Tofu with a Brown Sugar Soy Glaze
7-8 ounces extra firm tofu1/2 cup soy sauce
Juice of two limes (about a 1/4 cup or more)
2 tablespoons brown sugar, packed
2 tablespoons sweet chili sauce
1 tablespoon finely chopped basil, plus 1 tablespoon for garnish
1 teaspoon ground black pepper
Slice the tofu into 1 inch slices and set aside in a dish (not overlapping, but touching is fine). In a bowl, mix the rest of the ingredients and pour over the tofu. Let the tofu marinate for at least one hour (up to 4 hours) and heat up the grill or grill pan over a medium-high flame. Pour the marinade out of the dish and into a saucepan. Reduce over medium heat. Grease the grill (I paint mine with oil) and set the tofu on. Let the tofu cook for 3 minutes, or until darkly marked. Glaze the tofu with reduced marinade and flip, glazing the other side while it grills. When finished, drizzle with reduced marinade and sprinkle with remaining basil. Enjoy!
Grilled Tofu with a Brown Sugar Soy Glaze
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