I was feeling especially creative tonight. In the foreground, we ate boiled bi-color corn on the cob with pink Himalayan salt and light Smart Balance. I also served my Iron Skillet Mediterranean Veggies (with the corn) and my famous Summer Chop Salad (on the left).
But the highlight of the meal was my new and now signature (vegan) Parmesan Encrusted Tuscan Tofu.
- Start with a block of extra firm tofu. Drain and press out the excess water. Slice into very thin squares.
- Lightly oil an iron skillet (or frying pan) and drop in a couple cloves of minced garlic, and half a sweet onion (also minced) if desired. Let that sauté for a couple minutes.
- Place each tofu square into the skillet individually (with the garlic and onion still in there), so each is laying flat. Sprinkle the tofu - while in the pan - generously with pink Himalayan salt, Tuscan (or Italian) seasoning, and vegan parmesan cheese.
- Allow it to sauté for about 5-7 minutes, until brown on the bottom. When brown, flip the squares over. Repeat the seasoning again, on the other side of the tofu that is now facing up.
- Allow it to sauté again for about 5 minutes. When this other side is brown, flip over for a third and final time, to allow the newly seasoned side to brown with the cheese and seasonings.
- If desired, after serving, sprinkle additional vegan parmesan and fresh cracked salt to bring out the full flavor.
- Serve with a side of original Grey Poupon for dipping.
No comments:
Post a Comment