Tofu: It’s what’s for dinner

When I was making this meal last night I kept thinking to myself that it had been a loooongg time since we’ve had tofu.  The great thing about having a blog is that I can take a look back and the last time I posted a tofu recipe… creamy italian veggie pasta bake… back in April?

Okay, I’m guessing I’ve had it since then but with no new recipe to share.

Well, today I’ve got one for you with summer in mind.  I keep thinking it’s going to start raining and get cold again.  Matter of fact, I had a dream it started to rain and summer was over.  Washington would do that to me. 

I digress…

This salad has summer written all over it.  From the garden fresh lettuce (not my garden but somebody’s garden ), to the super sweet corn and cool, creamy goat cheese it’s one heck of a salad.  The crispy tofu won’t give you a weighed down feeling, but rather a light and refreshed feeling.  I didn’t feel super stuffed or heavy after eating this like I would from a rich pasta dish. 

We paired it with some perfect ripe peaches.  Summer meal heaven. 

One major tip I’ve got to share with any new tofu eaters out there is to press the extra liquid out of your tofu.  This makes such a huge difference.  I have a handy tofu x-press that I use to press out the extra liquid, but you can easily place the block of tofu between 2 plates and add weight on top of it.  Let it press out for at least 1-2 hours, but longer is okay too.  I think mine pressed for 36 hours because I planned to use it Tuesday, but ended up making the meal Wednesday. 

When you press out the liquid your tofu transforms from squishiness to a firm texture ready to absorb all the yummy flavors you’re going to add in.

Try pressing your tofu and tell me what you think!

Summer Corn, Goat Cheese and Tofu Salad
Serves 4

Ingredients

• 1 block extra firm tofu, liquid pressed out and diced into 1 x 1 x ½ inch squares
• ¼ cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp italian seasoning
• ½ tsp garlic granules
• pinch of sea salt
• 3 tsp olive oil
• 2 ears of sweet corn, kernels slices off (keep raw or slightly cook before slicing kernels off)
• 4 ounces goat cheese
• ½ cup sweet white onion, thinly sliced
• 8 cups of butter lettuce, chopped

Directions

1. In a shallow dish combine the ketchup, Worcestershire, italian seasoning, garlic granules, sea salt and ¼ cup water.  Add the tofu into the dish and coat with mixture.
2. Heat a large skillet to medium-high heat and add in 2 tsp olive oil.  Add the tofu to the pan and crisp up on the first side for 5 minutes.  Flip and allow to crisp for 4-5 minutes on the other side.
3. Remove the tofu from the skillet, turn the heat down to medium and add in the remaining 1 tsp oil.  Add the onion to the skillet and cook for 5-6 minutes stirring every so often.  Once the onions have softened and slightly browned remove from the skillet.
4. To assemble: On your 4 plates/bowls divide the lettuce.  Next add on the tofu, corn, onion and crumble on the goat cheese.
5. Top with your favorite dressing.  It’s perfect with freshly made balsamic vinaigrette!

In case you missed it we’re doing 200 sit ups!  Want to join in on the challenge?  Head over to the initial post and let me know!

I completed 40 so I’ll be starting in column 3.  Woo hoo!  This is going to be fun!

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