The weather has been a bit wonky here. Feels like summer one day and chilly the next. This is a perfect cozy meal. I wrote about this recipe a long time ago, but my very amateur photography skills didn’t display it in the best light. This is a post worth repeating.
The household (read: the husband) doesn’t eat red meat, but I don’t miss it with this recipe. The bbq sauce is worthy for vegans and meat eaters alike. Even if you’re not a big tofu fan, it’s worth making the sauce. This is a great vegan recipe to have in your repertoire.
Pomegranate molasses are called for in this recipe. You can find it in Middle Eastern grocery stores, but I’ve also found the ingredient quite easily in gourmet shops.
Pomegranate BBQ Tofu (from Vegan with a Vengeance)
1. Marinate the tofu in 2 tablespoons olive oil and 1 tablespoon tamari. Bake on a baking sheet for 15 minutes in the oven then flip the slices and bake for 15 minutes longer.
2. Meanwhile, make the sauce. In a saucepan over medium heat sauté the shallots and the garlic for about 5 minutes, add the 5 spice and sauté 1 minute more. Add the rest of the ingredients in order of the recipe. Bring to a boil, lower the heat and let simmer for 20 minutes. Stir frequently.
3. When the tofu is done, smother with the sauce and bake for 15 minutes longer. Garnish with pomegranate seeds.
I love the restaurant Fresh. The smoothies are awesome and I’m in love with their wraps. I have a blender coming soon so I wanted to be able to reproduce some of their smoothies. In the mean time, I’ve been trying some of their other stuff.
I picked the Buddha Bowl recipe because it was relatively easy. The cookbook are split up into different chapters for the sauces and marinades so there is a bit of flipping back and forth. I find that the portions (just like in the restaurant) are big. The peanut sauce made a vat’s worth. You could get away with cutting the recipe in half.
I wasn’t completely thrilled with this recipe at first, but it grew on me and got better the next day. R LOVED this dish, probably for the same reason I didn’t like it. I found the lemon juice (I used fresh squeezed as I had it on hand) made the peanut sauce too tangy where he loved the tanginess of the sauce. What I loved the most is the tofu marinade.
I’ve used many different recipes for marinating tofu and I found this flavour to be the best. You also don’t need to press the tofu first like in other recipes. If you’re into tofu, definitely give this a try. I’m even going to give the recipe for this, that’s how much I like it.
Marinated Tofu Cubes (adapted from refresh cook book)
– 1 package of tofu (300g, about 1 pound), cut into small cubes
– 1/4 cup apple cider
– 1/4 cup + 2 Tablespoons tamari
– 1/8 cup filtered water
– 1 Tablespoon sunflower oil
Combine all ingredients except tofu. Pour marinade over tofu cubes. Marinate for an hour. Keeps up to 5 days.
It’s about time I talked about this book. Now I want to make it clear that I am not vegan nor vegetarian. But I love cook books and I love having options. I like that I can make a dish that everyone would be able to eat. I don’t think I would have picked up this book if I didn’t do the Veggie Challenge awhile back that introduced me to tasty dishes I would have missed out on.
This book is one of my most used cooking books. It’s been well used before Movie Man decided on a mostly vegetarian diet. As a meat eater, I love the recipes in here and everyone else who has tried the food from this book. My favourites are the carrot bisque, pumpkin muffins, Asian tofu, and the pancakes always come out nice and fluffy. If Movie Man requests a food to make, 90% of the time it’s from this book. There aren’t many pictures in this book which isn’t a problem if you check out all the pictures in their forum or on Flickr.
I finally decided to make the BBQ Pomegranate tofu from this book which uses pomegranate molasses (can also be called a glaze). I didn’t have any difficulty finding the pomegranate molasses, what I had trouble finding was the liquid smoke. This is a key player for that BBQ sauce flavour. This sauce is sweet and tangy and more importantly, absolute amazing! I put more molasses than called for in the recipe to sweeten it up a bit. Movie Man is already asking when I’ll be making this sauce again and has suggested bringing a jar of this for his next family’s bbq.
I’m all moved in and I am still trying to find lost kitchen boxes that never made their way here and are still at my parents’ place being held hostage. Things like my mixing bowls, my scale, and my candy thermometer. A very necessary box!
We don’t have a lot of kitchen space and we’re in the process of still buying things so we don’t have a toaster, good knives (or any knife other than a butter knife), and salt and pepper shakers. The George Foreman grill is actually getting some good use and buttered grilled bread in the morning is fabulous. Maybe we won’t need the toaster after all!
Baking has been non-existent. My plan for when I moved in was that I would clean for a little bit, make time to walk down to get some beer, bake a little something, and perhaps make a meal for Movie Man. I was under the impression that all my kitchen things would fit in one trip with the car. Meals haven’t been extravagant as I just recently got a table to help with the 2 feet of counterspace I have. I’m trying to find storage solutions for all my kitchen wares and food. It seems one cabinet for all our food belongings just isn’t enough.
My first homemade meal was a delicious scrambled egg sandwich:
Tonight I was finally able to use the Christmas gift our friends gave us when I made Asian Marinated tofu:
This is from Vegan with a Vengeance and it also makes a repeat appearance in Veganomicon. It is also one of my fave dishes to make because I love the sauce so much. I save the sauce and add a thickener such as flour or cornstarch and cook it on the stove top to thicken.