SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH
A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
- Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
- Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
- Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.
Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH
Categories Sauce Mushroom Rice Steam Vegetarian Low Sodium Tofu Spinach Brown Rice Simmer Boil
Yield serves 6
Number Of Ingredients 14
Steps:
- In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
- Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
- Nutrition Information
- (Per Serving)
- Calories: 247
- Saturated Fat: .3g
- Unsaturated Fat: 2.7g
- Cholesterol: 0mg
- Carbohydrates: 44.5g
- Protein: 9g
- Sodium: 283mg
- Fiber: 3.8g
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