Tag: vegan

Brined Herb Tofu

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Tofu, I know, isn’t everyone’s go-to, but this briny, tangy tofu makes a perfect sandwich filling. The tofu is reminiscent of feta with that salty, brininess to it, and it’s made for layering it in crusty bread (say, with roasted red peppers and red onions, grilled portabello slices, black olive tapenade, and baby spinach) for a summery sandwich full of flavor. It’s pictured here with my recipe for Yellow Mustard with Smoked Paprika.

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Brined Herb Tofu

1 pound (454g) extra-firm tofu, cut into 1/4-inch slabs
2 1/2 cups (560mL) water
1/2 cup (120mL) white balsamic vinegar
1/3 cup (80mL) lemon juice
1 tablespoon (15mL) dried basil
1 tablespoon (15mL) dried oregano
2 teaspoons (10mL) fine sea or Himalayan salt
1 teaspoon (5mL) yellow miso paste

Wrap the tofu in paper towels. Top with a heavy pan for 30 minutes, replacing the paper towels once, to remove all excess moisture.

Meanwhile, put the water, vinegar, lemon juice, basil, oregano, and salt in a saucepan. Bring to a boil, then reduce and let simmer 25 minutes. Stir in the miso paste.

Put the pressed tofu in a container. Pour the brine over the tofu, submerging completely. Let cool. Cover and refrigerate at least 24 hours. The tofu will become more flavorful as it sits in the brine. Use within 5 days.

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Yellow Mustard with Smoked Paprika

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Use this recipe—minus the smoked paprika—as a standard mustard recipe, for complete customization of your condiment stash. It stores and freezes well, and you can make a big batch then divvy into containers for different flavors.  This was the first time I’ve made mustard from scratch, and I’m surprised that I’ve never made it before; it’s definitely easier than any condiment, and condiments are easy to make.

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Yellow Mustard with Smoked Paprika

2/3 cup (160mL) yellow mustard seeds
2/3 cup (160mL) cider vinegar
1/3 cup (80mL) water, plus more as needed
Fine sea or Himalayan salt, to taste
1 teaspoon (5mL) agave nectar
3/4 teaspoon (4mL) smoked paprika

Put the mustard seeds, cider vinegar, and 1/3 cup (80mL) of the water in a container. Cover and refrigerate 24 hours.

After 24 hours, scrape the mixture into a food processor or high speed blender. Process or blend until smooth, adding additional water as needed, until it is your ideal consistency. Add salt to taste, along with the agave nectar and smoked paprika.

Fresh Mediterranean Skillet

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Loads of flavor come together in a simple skillet that can put dinner on the table in no time. And don’t shy away from doubling the amounts; it tastes even better the next day.

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Fresh Mediterranean Skillet

1 tablespoon Garlic Olive Oil (I used Della Terra‘s, but if you don’t have access to it, use extra garlic and basil)
1 tablespoon Basil Olive Oil
1 small red onion, thinly sliced
1 (14oz) can cannellini beans, rinsed and drained
1 (14oz) can artichoke hearts (not in oil), drained and cut into quarters
4 whole roasted red peppers, thinly sliced
1 1/2 cups cherry tomatoes or 3/4 cup sliced sundried tomatoes
1/4 cup black olives, coarsely chopped
1 tablespoon capers
4 cups packed baby spinach or other greens
Juice from 1/2 lemon
Traditional Balsamic Condimento, or aged balsamic vinegar, to taste
Fresh basil, chopped

Heat both olive oils in a skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Stir in the cannellini beans. Cook for 1 minute, stirring often.

Add the artichoke hearts, roasted red pepper, tomatoes, black olives, and capers. Cook for 1 minute. Add the greens and lemon juice. Cook just until the greens have wilted.

Bring to high heat and drizzle with the balsamic vinegar and fresh basil, cooking until fragrant.  Serve warm or at room temperature.