• Choose a category
• All
• Classic-Fiction

MACADAMIA NUT-CRUSTED TOFU

This is the dish to serve when you wish to impress your friends with tofu’s delicious possibilities. The crust lends itself to numerous variations. For a thirty-minute meal, serve on a bed of quinoa. You will love it on its own, or if you have more time, serve with Pesto (page 246), Mushroom-Onion Gravy (page 236), or Salsa (page 82). For the ultimate delight, serve with Pan-Seared Oyster Mushrooms (page 178), Gingered Collards (page 177), or Southwest Roasted Asparagus and Corn (page 179).

SERVES 4

1 pound extra-firm tofu

1 tablespoon soy sauce

1 tablespoon coconut oil or your favorite (optional)

1 tablespoon water

Tahini Marinade

2 tablespoons tahini

1 teaspoon soy sauce

½ teaspoon minced garlic (optional)

2 tablespoons water or more, depending on consistency of tahini

Crust

½ cup macadamia nuts

2 tablespoons dried coconut

2 teaspoons blue cornmeal (optional)

¼ teaspoon ground cumin

⅛ teaspoon sea salt

⅛ teaspoon black pepper

1 tablespoon minced fresh cilantro, Italian parsley,

basil, or herb of your choosing

1. Preheat the oven or a toaster oven to 350°F. Slice the tofu into four cutlets. Or try making triangles by slicing the block of tofu diagonally and then slice in half to create four cutlets. Place on a baking dish with soy sauce, coconut oil, if using, and water. Marinate for 5 minutes, flipping periodically.

2. While the tofu is marinating, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well.

3. Place the tofu, along with its marinade, in the oven and roast for 12 minutes. While the tofu is cooking, prepare the crust. Pulse-chop the macadamia nuts in a food processor until they are coarse crumbs. Be careful not to overprocess or they will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.

4. Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 5 minutes. Serve immediately.

Variations

• So many are possible. You can replace the tofu with tempeh, Portobello mushrooms or small eggplants cut in half.

• For optimal flavor, try toasting the coconut and macadamia nuts (see page 26).

• All or a portion of the macadamia nuts can be replaced with walnuts, pecans, cashews, or pistachio nuts.

• Experiment with your favorite spices and herbs. Try thyme, marjoram, caraway, mustard seeds, or tarragon.

CHIPOTLE CHILE-RUBBED SOUTHWEST TEMPEH

This recipe is a variation of the Spanish Marinated tempeh we serve as part of our best-selling Enchilada Casserole. Chipotle peppers are smoked jalapeños, available dried and in a jar. You can also look for dried chipotle chile powder (we found some incredible powder on our last trip to Santa Fe). Serve with Vegan Sour Cream (page 289) on a bed of quinoa or rice, as part of Mexican fiesta night, or use as a filling for burritos (see page 74).

SERVES 6

3 chipotle peppers, seeded

3 tablespoons olive oil

1 cup water

2 limes, juiced

4 garlic cloves, pressed or minced

3 tablespoons soy sauce

1 (6-ounce) can tomato paste (optional but recommended)

1 pound tempeh

2 teaspoons chile powder, chipotle if possible

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

Pinch of cayenne

1 small yellow onion, sliced

2 large tomatoes, sliced

3 tablespoons minced fresh cilantro

1. Preheat the oven to 425°F. If using dried chipotle peppers, soak in warm water for 10 minutes. In a large casserole dish, combine the olive oil, water, lime juice, garlic, soy sauce, and tomato paste, if using, and mix well.

2. Slice the tempeh into thin cutlets and place in the mixture. Allow to marinate for 5 minutes, flipping occasionally. Combine the chile powder, cumin, cinnamon, and cayenne in a small bowl, and sprinkle it over the cutlets, rubbing it in evenly to coat.

3. Place the onion, tomatoes, and chipotles on top of the tempeh and bake