Corned Tofu

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. Buy it: Amazon.com \| Amazon.co.uk
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