Mostly Plants

Though recipes aren’t subject to copyright, I will mention that I got this from The Vegan Cook’s Bible, and what is listed here has only minor modifications. Meatatarians can probably substitute chicken breast for the tofu with good results.

This may also be the meal that sealed the deal on my three-month vegan experiment. Recipe below the jump.

Total prep time: about an hour.

Materials:

1 package (12 oz) extra-firm tofu
1 can (or equivalent amount home-made) cranberry sauce. Whole-berry preferable.
Soy sauce, 2 tbsp
1 lime (juice and zest of)
1 stalk lemon grass (optional)
1 can coconut milk
1-2 tbsp Sambal Ulek (or genic asian hot chili pepper sauce)
2-3 leeks
1 onion
Asparagus, one bunch
Fresh ginger, 1 thumb’s worth, grated
basil, fresh or dried (copious)
Tarragon or cilantro
Whole-grain Fettuccine or udon noodles.
Olive oil for sautéing.

Method:

mix 1/4 cup cranberry sauce with 2 tbsp soy sauce, tbsp sambal ulek, and the zet and juice of one lime. Cut tofu into strips and marinate in this mixture from 30 minutes to overnight.

About an hour before you want to serve dinner, preheat your oven to 375 degrees. While oven is preheating, arrange the tofu strips in a single layer in an oven-safe baking dish with a cover. Or in a casserole dish, and cover with aluminium foil. Pour marinade on top of tofu. Bake for half an hour covered, then remove cover, bake for 15 minutes, and turn off heat until ready to serve.

Once tofu is in the oven, clean and dice the leeks and mince the onion. In a large skilled, heat a tablespoon or two of olive oil over high heat. On another burner, bring a medium saucepan full of water to a rolling boil. Add onion and leeks to hot oil, toss about, then cover and reduce heat to low for fifteen minutes, or until the alliums are well-steamed. Then add basil, tarragon, and ginger. Raise heat to high, and cook for one minute. Then add coconut milk and asparagus spears, and cover. Simultaneously add noodles to boiling water. When coconut milk is simmering, reduce heat to medium. After about ten minutes, asparagus should be well-steamed and tender. Remove from heat. Serve coconut cream vegetables over pasta, and top with baked tofu. Garnish with a bit more tarragon or a sprig of fresh basil, mint, or cilantro. Serve remaining cranberry sauce as a side.

I considered adding shiitake mushrooms, but forgot to put them in. If you do this (or make the chicken variant), post the results here?

Tags:   recipe · things that are shiny · vegan · vegetarianNo Comments