Friday, April 8, 2011

Food Snobbery and Tofu

I always apologize to my mom for being a "food snob." I don't know when it happened, but as my love for cooking has grown, I've definitely acquired a taste for very particular ingredients and staples. I have also begun to eat less and less poultry and fish. I haven't gotten rid of it from my diet, but I have made a conscious effort to incorporate more vegetarian elements into my meals.

Actually, my entire family has jumped on the semi-vegetarian bandwagon as of late. My older sister, Melissa, has been doing it for a few years now, but my parents and younger sister, Angie, have decided to eat less meat just in the past few months. For my parents, it took watching a documentary touting the health benefits of a vegetarian lifestyle to make the change, (which, by the way, does seem a little silly to me- I've been telling them the same things for the past 14 years!) For my sister Angie, she finally acted on something she'd been wanting to do for some time. Either way, I am happy that my family has made a decision to eat healthfully.

The only downside, is that my mom, who loves to cook, (where do you think I get it from?), told me that it makes her sad because she feels like she is very limited in what she can cook now that she is not eating beef, pork, poultry, or fish regularly anymore. I've tried to tell her that it is because she is approaching cooking from a meat-centric stance. I know I've said this before, but for me, vegetables are often my favorite part of a meal. I decide what vegetables I'm in the mood for and build my meal from there. But then, I've been doing this for almost 15 years now. I can certainly understand it being hard for someone who hasn't even hit the 15 WEEK mark.

You all know how much I love to grill, and now that the weather is consistently in the 50's, I've decided it's grillin' weather! On my way home from work yesterday afternoon, I thought that grilled carrots and broccoli sounded delicious, so I stopped at the grocery store. I decided to grill some tofu to accompany it, and settled on cooking a harvest grain blend I'd picked up at Trader Joe's the last time I was in the Hartford area.

I've never been too fond of tofu, but my grandfather on the Filipino side of my family made it for me once before he passed away (5 years this May- I miss you Grandpa <3), and it was delicious. I had stopped over to visit him once, and we were talking about his years spent in the Navy (after he told me I should be attending West Point instead of Boston University, as usual), telling me about how he had made it for the captain of a ship he was on while overseas, and he said he would make some for me sometime. So I know it CAN taste good, you just have to prepare it the right way.

A few months ago, I tried a new Indian-inspired marinade recipe after I got a jar of the Madras Curry from Williams-Sonoma. I used it for chicken, and it was amazing, and I thought it would lend itself to tofu as well. You can find the original recipe here, and this is how I did it:

    •    1 lemon
    •    1 16 oz package of extra-firm tofu, I buy organic
    •    3/4 tsp. kosher salt, plus more, to taste
    •    2 garlic cloves
    •    1 small yellow onion, chopped
    •    1 cup plain yogurt
    •    1 Tbs. madras curry
    •    1 tsp. sweet paprika
    •    1/4 tsp. cinnamon
    •    1 cucumber, peeled, seeded and coarsely grated
    •    1 Tbs. chopped fresh mint, plus leaves for garnish
    •    Freshly ground black pepper, to taste

First, drain the water out of the package of tofu.

Using either a clean kitchen towel or paper towels, wrap the block of tofu and gently press to get some of the moisture out. 

 Cut the tofu into 4 sections lengthwise, and then carefully repeat the drying process with each block.

 Place the tofu blocks into a glass baking dish and sprinkle with the juice from one of the lemons, and freshly ground black pepper.
 Now, make the marinade. Place the coarsely chopped yellow onion, garlic cloves, 1 cup of the yogurt, curry, paprika, and cinnamon into a blender or food processor and blend until smooth. (I use an immersion blender because it takes up MUCH less space in my tiny kitchen)

 Pour the marinade over the tofu, cover and chill for several hours (I marinated for about 3 hours- I also marinated in ziplock bags to keep the marinade from making my whole fridge smell of curry and onions.)
 While the tofu is marinating, make the cucumber mint sauce (Raita). Combine the remaining cup of yogurt with the grated cucumber and chopped mint and season with salt and pepper to taste. Cover and chill until ready to serve. (Note: I couldn't find my grater, it must have gotten lost when I moved, so I just blended the ingredients together with my immersion blender- it turned out fine)

When it's time to grill,  oil your grate, then preheat grill on medium-high, and turn down to medium to medium-low and carefully place the tofu on the grill. 

 Grill for 7-10 minutes on each side, gently loosening the tofu if it sticks when turning.

  Serve with cucumber-mint raita.
I prepped my vegetables and cooked my Trader Joe's Harvest Grains Blend (which includes Israeli couscous, red and green orzo, baby chickpeas, and red quinoa) just before it was time to grill the tofu. I cooked a 1/2 cup of the grain blend in a cup of boiling chicken stock, with just a tiny drizzle of olive oil (about a 1/2 tsp.) I left it simmer on medium heat until the stock was absorbed, then covered the pot and left it on low for about 20 minutes while the tofu and vegetables were grilling.

I drizzled the vegetables with olive oil and seasoned with salt, pepper, and a sprinkle of garlic powder, and grilled for the same time and heat settings as the tofu. I like my veggies with a substantial amount of crunch, but if you like them a little more tender you will need to leave on the grill a bit longer.

The yogurt in the marinade gives the tofu a nice tangy flavor, and the fragrant spices along with the onion give it a rich, heady flavor. This marinade is also AMAZING on chicken, as featured in the original recipe. I omitted the cayenne pepper included in the original recipe, but I suspect it is great with that as well. The raita lends a creamy coolness to the dish, and complements the bold flavors of the marinade.

Try it out and let me know what you think!

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