Sunday, June 5, 2011

Dinner or Side: Tofu Almondine

Tofu Almondine

This is a personal favourite of mine as an entree- this time I served it separate over basmati rice, but often I make it with quinoa or CousCous too for a crunchier texture.

What you will need:

2 lb. tofu, drained, pressed and cut into cube size of your choice
**note if you are using quinoa or CousCous you can also incorporate silken tofu into the mix which helps bind everything together and is less tofuish- for the nouveau tofu eaters**
4 tablespoons tamari (sub 2 tablespoons soy sauce if you don't have tamari)
1/2 cup almond butter
2 cups water or veggie broth
2 tablespoons olive oil
1/2 large onion finely chopped
1 green pepper chopped
3 medium carrots chopped
3 stalks celery chopped
2 cups chopped mushrooms
1/2 cup tamari or regular almonds sliced (optional:garnish)

Preheat oven to 375 degrees, place tofu cubes in baking dish and coat with 4 tablespoons tamari, bake for 20 minutes- middle rack of the oven.

While your tofu is baking, heat a deep frying pan over medium heat and fry your chopped onion in 2 tablespoons olive oil. Add celery, carrots (if you have I didn't this time-oops) and green pepper. Sautee for 5-10 minutes and reduce heat.

Prepare basmati, cous-cous or quinoa as per package directions (or rice cooker directions)

Remove tofu from oven and toss in frying pan with veggies. Add mushrooms, veggie broth, almond butter and simmer for 5 minutes. Transfer back into baking dish that tofu was baked in. Let everything settle into the pan and then sprinkle with sliced almonds. bake for 10-15 minutes.

Serve over grain of choice. Enjoy!


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