Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat.
Yield: 1 pound
Time: 20 minutes hands on, plus tofu freezing, thawing, pressing, and marinating
Tools
- medium saucepan
- wooden spoon
- large, shallow dish
Ingredients
- 1 pound frozen tofu, thawed and pressed
- 2 T olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 2 T shallot or onion, diced
- 2 T pepper
- 1 T fresh parsley, minced
- 1½ t salt
- 1 bay leaf
- ½ c red wine vinegar
- 1 c vegetable stock
Directions
While the tofu is pressing, heat the oil over medium heat. Add everything up to the bay leaf and sauté for 4-5 minutes, until the veggies are tender.
Add vinegar, bring to a boil, and simmer until the liquid reduces by a third, about 5 minutes. Stir in the stock and remove from heat.
Slice the tofu into four equal pieces and arrange in a single layer in the dish. Cover with marinade and let sit for at least an hour, or refrigerate overnight.
Remove from marinade and sauté (3-4 minutes per side) or grill (5 minutes per side). Or you can bake it in the marinade for 20 minutes at 350.
Notes
Serving suggestions
- Corned tofu hash
- Vegan reuben sandwich
- With rice or quinoa, drizzled with the marinade
"Corned" comes from the term "corns of salt," meaning large rock salt.
Adapted from The Veganopolis Cookbook – read my review.
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