Sunday, December 2, 2012

Grilled Tofu with Avocado Edamame Pate, Marinated Cucumbers & Crispy Kale

Since tofu is such an open invitation for flavor, I have really run the gamut of spice blends and marinades. This one takes a stand as a top 5 favorite. The flavor is pronounced and savory but doesn't lend its hand to be forced to be paired with any one specific cuisine. Consider this to be your new favorite all-purpose spice blend.
 
Spiced tofu grilled until firm and sandwiched between creamy avocado and edamame spread. Serve with a cold marinated cucumber salad and crispy kale leaves.

Grilled Tofu
2 tsp cumin seeds
2 tsp coarse sea salt
1 tsp celery seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp black pepper
1/4 tsp caraway seeds
1 lb extra firm tofu, drained, rinsed and cut into 1/2" squares
2 tbl extra virgin olive oil

Combine all of the spices and coarsely mash in a mortar and pestle or spice grinder.
Preheat a grill pan to medium high and lightly drizzle with some olive oil.
Drizzle the tofu as well with some olive oil and sprinkle a heavy amount of spice on each side, pressing down into the tofu.
Grill for 10 minutes a side.

Avocado Edamame Pate
6oz frozen, shelled edamame
2 garlic cloves
1 1/2 avocado
1 tbl extra virgin olive oil
1 tsp champagne vinegar
1 tsp white miso
1/4 tsp red pepper flakes
salt and pepper to taste

Bring a small pot of water to a boil and add the edamame and garlic cloves. Boil for 6 minutes then drain and rinse in cold water to stop the cooking.
Combine the edamame with the remaining ingredients and blend in a food processor until smooth. Taste and season with salt and pepper.

 Marinated Cucumber Salad
1 cucumber, thinly sliced
1 shallot, thinly sliced
1 tbl extra virgin olive oil
1 1/2 tsp champagne vinegar
1/2 tsp lemon juice
1/2 tsp dried dill
1/4 tsp salt
pinch of black pepper

Combine the cucumbers and shallots with the remaining ingredients and let marinate for at least 20 minutes before serving. Serve chilled or at room temperature

Crispy Kale
1 head kale, stems removed
2 tbl extra virgin olive oil
sea salt

Preheat oven to 300.
Toss the kale leaves with olive oil and season lightly with salt. Arrange on a baking sheet but do not crowd or the kale will steam instead of crisp. Bake for 20 minutes until crispy.

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