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By Root 843 0

the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed. Cook for about 5 more minutes.

Meanwhile, in a small bowl, mix together the curry paste, water, remaining soy sauce, and agave. Add the tofu back to the pan along with the curry paste mixture. Cook for another 5 minutes. Add the Thai basil and toss to wilt. Serve!

Tofu Chimichurri

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 1 HOUR 20 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 90

Calories from fat: 40

Total fat: 4.5 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 6 g

Fiber: 2 g

Sugars: 1 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 320 mg

Vitamin A: 35%

Vitamin C: 40%

Calcium: 25%

Iron: 15%

Chimichurri is a marinade usually reserved for steak in Argentina, made from fresh herbs just plucked from your garden. Or, more likely, just plucked from the supermarket.

MARINADE:

¼ cup roughly chopped shallot

2 cloves garlic

1 cup loosely packed fresh cilantro

1 cup loosely packed fresh parsley

2 tablespoons soy sauce

¼ cup red wine vinegar

⅓ cup vegetable broth

TOFU:

1 block tofu (about 14 ounces), pressed

Chop the shallot and garlic in a food processor. Add the remaining ingredients and puree until relatively smooth.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, flipping after 30 minutes.

Preheat a large skillet over medium-high heat. Spray the pan with a bit of nonstick cooking spray. Add the tofu slices and reserve the marinade. Cook the tofu for 10 minutes, flipping often, adding the marinade as you go. Add the remaining marinade and turn up the heat to high. Let the liquid boil and cook down for about 5 minutes. Serve!

Apple-Miso Tofu

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 2 HOURS

(CAN BE MADE GLUTEN FREE IF USING GF MISO AND GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 190

Calories from fat: 45

Total fat: 5 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 30 g

Fiber: 5 g

Sugars: 18 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 830 mg

Vitamin A: 0%

Vitamin C: 10%

Calcium: 20%

Iron: 15%

When you think “miso” you probably don’t instantly think “apples,” but they go incredibly well together. The very umami fermented flavor of miso is begging to be tempered by something sweet and fruity. Miso even has cidery undertones that make the pairing all the better. I hope I’ve made my case! Serve with brown basmati rice or Scallion Potato Pancakes (page G1) and Orange-Scented Broccoli (page 100). This is weeknight fare if you marinate the tofu early in the day and then just pop it in the oven when you’re ready for dinner. If you press the tofu it will absorb more marinade, but it’s not completely necessary.

MARINADE:

¼ cup water

5 tablespoons white miso

¼ cup mirin

1 tablespoon minced fresh ginger

3 cloves garlic, minced

2 tablespoons soy sauce

EVERYTHING ELSE:

1 teaspoon sesame oil

1 block extra-firm tofu (about 14 ounces)

1 pound red apples (2 large), peeled, cored, and cut into

½-inch-thick slices

Cooked rice, for serving

Arugula, chiffonaded (see tip, page 20) for garnish (optional)

Mix the marinade ingredients together in an 8 by 13-inch baking pan.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Add the tofu and let marinate for about an hour, or up to 12 hours, flipping once to make sure everything gets coated.

Preheat the oven to 375°F. Add the apples to the pan; it’s okay if they are not all submerged. Cover the pan tightly with tinfoil and bake for 30 minutes.

Remove the pan from the oven and remove the tinfoil. Bake for another 20 minutes. The tofu should be lightly browned and the apples should be nice and soft. Serve over rice and garnish with arugula, if desired.

Lettuce Wraps with Hoison-Mustard Tofu

SERVES 4 • ACTIVE TIME: 30