Tuesday, October 25, 2011

Spicy Maple Tofu, Roasted Grapes with Brussels & Walnuts

I have recently discovered a whole new world of cooking that involves roasting grapes in savory food and I love it. The grapes lightly burst in the hot oven and add a delicate sweetness that is hard to find elsewhere. Roasting on the stem and serving them as is adds elegance to each plate.

Sweet and spicy tofu roasted in maple syrup, cayenne, fresh rosemary and garlic with crisp red grapes, lightly charred brussel sprouts and buttery walnuts.

Spicy Maple Tofu
1 cup maple syrup
3 tbl extra virgin olive oil
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt and black pepper each
2 large fresh rosemary sprigs
3 garlic cloves, halved
1 lb extra firm tofu, drained, pressed, cut into 3/4" triangles
Combine all of the ingredients together. Pour over the tofu and marinate at least 2 hours to overnight for best flavor.
Preheat the oven to 425.
In a dutch oven or a long baking sheet with sides, pour out the marinade and tofu. Roast for 40 minutes, turning the tofu over after 20.

Roasted Grapes with Brussels and Walnuts
2 cups red grapes
1 cup small brussel sprouts, ends trimmed, halved
2 tbl extra virgin olive oil
1 tbl balsamic vinegar
salt and pepper
drizzle of molasses
1/2 cup raw walnuts

Preheat oven to 425.
Toss the grapes and brussel sprouts with oil, vinegar, salt, pepper and molasses. Roast for 20 minutes. Stir and add the walnuts, roast 8 minutes more.

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