As you might remember from this week’s MMAZ post, Kirk created a tofu recipe to accompany the Sparkling Caper Risotto. This was a quick & easy tofu dish that we didn’t even discuss until after the risotto was underway.
A recent tofu “secret” we have learned – sprouted tofu doesn’t really need to be pressed. It’s already super-firm and can be turned into an amazing dinner in much less time. We are lucky to have several options at our Whole Foods, but I noticed that Nasoya has a sprouted option that should be easier to find.
Serving this tofu on a bed of spinach salad gives it some nice green nutrition to round things out. A homemade vinaigrette dressing comes together quickly – with items you may already have in your pantry (at least they are in ours).
- +For Tofu:
- 1 block tofu (either sprouted or pressed well)
- 1/4 cup rosso vermouth
- 1/4 cup Galliano
- 1/2 cup dry vermouth
- 1 tablespoon capers (+ extra for garnish)
- +For greens:
- 1 cup baby spinach
- 1 tablespoon sparkling wine
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- Cut tofu lengthwise and then into small triangles (about 20 triangles total).
- Combine remaining tofu ingredients (vermouth through capers) in a shallow dish. Add tofu and stir to coat. Marinade for at least 30 minutes.
- Heat sauté pan over medium heat. Add tofu and sauté for 5 minutes, or until sauce thickens.
- Combine sparkling wine, vinegar, and olive oil. Pour over spinach greens divided between four plates. Serve tofu atop baby spinach.
Make sure you check out all the capers recipes that were submitted this week – there are several options that you could pair with this tofu if risotto isn’t your thing.
And now for the September Meatless Mondays from A-Z ingredients!!
You may have noticed there are only three ingredients this month! We’re taking Labor Day off from cooking (no working that day, after all), so there are only three MMAZ weeks left in the month.
- Sep 10: Edamame
- Sep 17: Figs
- Sep 24: Ginger
I hope you’ll join me in creating a Meatless Monday meal that features this key ingredient each week. It’s a great way to flex those creative muscles and try something you might not typically cook with. Everyone is welcome to join in the fun!
Feel free to link up to old recipes that are meatless and feature the key ingredient. You will need to add the image to your post, however.
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Questions for you:
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Have you tried sprouted tofu?
-
What was your favorite ingredient from August?
