Monday, May 16, 2011

Blackened Tofu, Smashed Succotash, Baked Air, Peaches

This tofu is very spicy so the sauteed peaches are a welcome accompaniment to cool down the fire in your mouth. If you have never roasted greens before, I really suggest it! They become crisp and incredibly light, almost like air-hence the name. It's fast with little to no preparation and no big pots of boiling water to deal with.

Grilled, spicy tofu served with sweet caramelized rosemary-peaches, crisp swiss chard and a traditional succotash blend of corn, tomatoes and lima beans mixed with mashed potatoes.

Blackened Tofu
3 tbl paprika
2 tbl dried oregano
2 tbl dried thyme
2 tsp garlic powder
2 tsp cayenne
1 tsp black pepper
1 tsp coarse sea salt
1 lb extra firm tofu, drained, pressed, cut into 12 triangles

Preheat a grill or grill pan on high heat.
Combine all of the spices and coat the tofu very liberally. Lightly grease the hot pan and grill 5 minutes on each side until dark char marks appear.

Baked Air
1 head red chard, stems and leaves thinly sliced
2 tbl extra virgin olive oil
sea salt

Preheat oven to 400. Toss the chard with oil and salt and spread out on a baking sheet. Bake for 15 minutes until crispy.

Smashed Succotash
2 tbl extra virgin olive oil, divided
1 cup corn kernels (from one cob)
1 cup frozen lima beans, thawed
1 tomato, seeded and cored, small dice
2 tsp garlic powder
1 tsp onion powder
salt and pepper
1 large russet potato, peeled, small dice
2 tbl no-chicken vegetable broth

Heat 1 tbl of oil into a large pot. Saute the corn and lima beans for 5 minutes over medium-high heat. Add the tomato, garlic powder, onion powder, salt and pepper to taste. Saute 5 minutes more. Transfer to a plate.
Fill the pot up with cold water. Add the diced potato and some salt. Bring to a boil and cook until tender. Drain and add vegetable broth and remaining 1 tbl of oil. Mash until smooth. Add the succotash back into the pot with the potatoes and season to taste.

Rosemary Peaches
3 peaches, peeled, medium slices
1 tbl organic light brown sugar
2 tsp dried rosemary
1 tbl canola oil

Combine the peaches with brown sugar, rosemary and a pinch of salt. Let sit for 10 minutes.
Preheat the oil in a saute pan and add the peaches. Saute over medium-high heat for 5-10 minutes until they start to soften but do not get mushy. Serve warm.

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