Tofu with Key West Barbecue Sauce
From Vegetarian Times Complete Cookbook
(1995 edition)
Serves 4
Tofu
1 pound extra-firm tofu
2 tablespoons unbleached white flour
2 tablespoons cornmeal
1 1/2 teaspoons poultry seasoning(I used Penzey's Bicentennial Rub)
2 teaspoons nutritional yeast ( I'm not a fan so I omitted this)
1/2 teaspoon salt(optional)
1/4 teaspoon freshly ground black pepper
2 tablespoons prepared yellow mustard
4 tablespoons canola or peanut oil (I used olive oil for my french fries- when they were done I just used that oil for the tofu)
Sauce
1/2 cup ketchup
1/3 to 1/2 cup sugar or honey (I used about 2 tablespoons of honey)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 small onion, minced
4 tablespoons vegetarian Worcestershire sauce
1 teaspoon hot pepper sauce
Tofu: Cut the tofu on the short end into 1/4-inch slices. Drain on a dishcloth for 30 minutes. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper. Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture. Set aside.
Heat 1 tablespoon oil in a heavy skillet over medium heat, carefully place four slices of tofu in the skillet, without crowding, and cook, stirring until golden brown. Drain on paper towels. Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
Sauce: In a heavy, medium saucepan, combine all the ingredients. Bring to a boil, lower the heat a simmer 20 to 30 minutes. To serve, pour the sauce over the tofu.
As luck would have it, I found a perfectly lovely salad to accompany the tofu in the same cookbook.
Spring Lettuce with Avocado, Radish and Orange
Dressing
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 to 3 tablespoons fruit-sweetened apricot jam
1 to 3 tablespoons avocado oil or olive oil
Salt and freshly ground black pepper to taste
2 tablespoons hot water
Salad
8 cups torn mixed lettuce ( such a bibb, looseleaf, romaine, red oakleaf or buttercrunch)
12 red radishes, sliced thinly
2 seedless oranges, peeled abd sliced thinly
1 avocado
Dressing: In a blender, process the lime and orange juice, jam, oil, salt and pepper until smooth. With the machine running, slowly add the water and process until creamy. Set aside.
Salad: Line a large shallow bowl with lettuce. Alternate rounds of radish and orange slices on top. Cover and refrigerate until serving time.
At serving time, peel, pit and dice the avocado into 1/2-inch cubes. Place on top of the salad and drizzle with dressing. Toss if desired and serve at once.
From Vegetarian Times Complete Cookbook
(1995 edition)
Serves 4
Tofu
1 pound extra-firm tofu
2 tablespoons unbleached white flour
2 tablespoons cornmeal
1 1/2 teaspoons poultry seasoning(I used Penzey's Bicentennial Rub)
2 teaspoons nutritional yeast ( I'm not a fan so I omitted this)
1/2 teaspoon salt(optional)
1/4 teaspoon freshly ground black pepper
2 tablespoons prepared yellow mustard
4 tablespoons canola or peanut oil (I used olive oil for my french fries- when they were done I just used that oil for the tofu)
Sauce
1/2 cup ketchup
1/3 to 1/2 cup sugar or honey (I used about 2 tablespoons of honey)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 small onion, minced
4 tablespoons vegetarian Worcestershire sauce
1 teaspoon hot pepper sauce
Tofu: Cut the tofu on the short end into 1/4-inch slices. Drain on a dishcloth for 30 minutes. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper. Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture. Set aside.
Heat 1 tablespoon oil in a heavy skillet over medium heat, carefully place four slices of tofu in the skillet, without crowding, and cook, stirring until golden brown. Drain on paper towels. Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
Sauce: In a heavy, medium saucepan, combine all the ingredients. Bring to a boil, lower the heat a simmer 20 to 30 minutes. To serve, pour the sauce over the tofu.
As luck would have it, I found a perfectly lovely salad to accompany the tofu in the same cookbook.
Spring Lettuce with Avocado, Radish and Orange
Dressing
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 to 3 tablespoons fruit-sweetened apricot jam
1 to 3 tablespoons avocado oil or olive oil
Salt and freshly ground black pepper to taste
2 tablespoons hot water
Salad
8 cups torn mixed lettuce ( such a bibb, looseleaf, romaine, red oakleaf or buttercrunch)
12 red radishes, sliced thinly
2 seedless oranges, peeled abd sliced thinly
1 avocado
Dressing: In a blender, process the lime and orange juice, jam, oil, salt and pepper until smooth. With the machine running, slowly add the water and process until creamy. Set aside.
Salad: Line a large shallow bowl with lettuce. Alternate rounds of radish and orange slices on top. Cover and refrigerate until serving time.
At serving time, peel, pit and dice the avocado into 1/2-inch cubes. Place on top of the salad and drizzle with dressing. Toss if desired and serve at once.