Have you made a New Year’s resolution to eat better? This might be the ticket. Mine isn’t as lovely to look at as the tofu at Café Flora, but we gobbled it down just as quickly.
- Start with a block of firm tofu. Press it under some paper towels and a stack of plates for 10 minutes to get the excess water out, then crumble into a bowl and pat dry.
- Take a big bunch of chopped greens (chard, kale, rapini) and blanch them in boiling water, then drain and press out as much water as you can with the back of a spoon. (If using spinach or other very tender greens, you can skip the blanching step.) Chop two or three big garlic cloves.
- Make a sauce of 1/4 scant cup tamari or soy sauce, the juice of half a lemon, and half the garlic.
- Sauté the tofu in a pan with olive oil until it starts to brown, then add the greens and garlic bits and pour the sauce over. Stir and cook. It will start to smell amazing at this point.
Plate it up with some rice or fried potatoes–optional!
You can use the same technique with tempeh, which adds an extra dimension of rich flavor to the dish. Grate the tempeh, then sauté in a little liquid (I use water) to moisten and cook it through. Keep cooking until the liquid is gone and it is starting to brown, then proceed as above.
I have to admit, the tofu does look good. 🙂
Haha! It’s very savory and salty . I like it better than scrambled eggs. I was never much interested in eggs cooked that way, though I enjoy eggs in other dishes.
What is tempah? (I’ve seen it and seen it in recipes, but don’t know exactly what it is).
It’s a block of fermented soy beans. That sounds icky, but it’s not. The flavor is quite mild, a bit earthy. It originated in Indonesia and has long been a vegetarian alternative to meat.
I don’t know what tempeh is either! I’m no vegetarian, but your recipes always manage to tempt me! =)
Thank you! It’s soy beans! (see comment to Perry below). I’ve been using it for years. The Long Suffering Husband liked the tempeh version even better than the tofu. He said it was fantastic 🙂
Sylvie G said:
neither do I know tempeh. But it looks very good mmmmm
It’s made with the versatile and nutritious soy bean! Like a lot of beans pressed together into a cake. It has a consistency similar to semi-hard cheese, but it isn’t fatty at all.
Lisa @ cheergerm said:
Delicious indeed LM!