Corned Tofu

• medium saucepan
• wooden spoon
• large, shallow dish

• 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

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.

• 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.

Buy it:

Amazon.com | Amazon.co.uk