Sometimes I surprise myself with a new spin on a favorite recipe. This past week, I made Tofu Cutlets using the basic recipe for Tofu Bites, which are just lightly fried crispy tofu, brushed with Tamari soy sauce and sprinkled with nutritional yeast. For the bruschetta, the tofu is cut into slices rather than into cubes, each slice about a quarter of an inch each.
We had a few absolutely beautiful and perfectly ripe tomatoes which we promptly forgot to put into a salad we made. So after sampling a few bites of the tofu we laid a slice of fresh tomato on top, a little salt and pepper and a touch of fresh cilantro. It was really delicious – very light with a nice blend of sweet, salty, and savory.
With a light drizzle of olive oil it transforms into bruschetta, but without the bread. The next night I was testing tofu recipes again. Starting with lightly fried pieces of tofu – about cracker size – I spooned on some of my homemade salsa and a slice of avocado. It was a great combination that would work well for those family members or guests who are sure they don’t like tofu. The robust tart flavor of the salsa on the crispy, almost cheesy, tofu squares were delicious and definitely on my list of “do agains.” Naturally I had to try this out on my non-veg friends and it was a hit. This is a great example of how just knowing a few good recipes opens the door to endless possibilities.
A viewer wrote to ask me why I use small garlic cloves when I prepare food rather than the larger, easier to peel, elephant garlic. The reason is that elephant garlic really isn’t garlic at all, but are a bulb that is related to leeks. You know how leeks are milder than onions? Well, that’s […]
Pasta with Red Onion, “Bakin,” Radicchio, and Edamame This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al […]
Ingredients: 1 box ziti or pasta of choice 4 vine-ripened tomatoes, in large dice 1 ½ c. baby arugula 1 c. basil leaves ½ small red onion, chopped 1 ½ T. good quality balsamic vinegar About ¼ c. olive oil Salt and fresh black pepper Cold Fontina cheese (optional) To prepare: In a small bowl […]
Traditional Italian Garlic Bread Most garlic bread in America is prepared using a soft “Italian” loaf that is layered with hefty amounts of butter, oil, salt, and dried herbs. After baking, it’s literally dripping with fat. Italians on the other hand usually only serve plain bread at the table, and most Italian breads are unsalted, […]