As mentioned in my previous post, her cookbook is organized into seasons. While we are a couple days away from the Winter Solstice, I'm already cooking winter-esque meals! I cut this recipe in half, and used what I had on hand. 14 oz. firm tofu cubed, 5 garlic gloves (peeled and pressed - my garlic was a little "young"), 1 and 1/4 lbs of fresh green beans (ends trimmed), 8 ounces of baby portabello mushrooms (didn't have cremini).
I placed the above items into a 9x13 baking pan, and chopped one leek into 1/4 slices (which was then added to pan). I created the "marinade / dressing": 1 1/2 tbsp of grapeseed oil (it calls for EVOO), 2 tbsp of tamari (I don't have Bragg's), and as I don't have all purpose seasoning - I added sea salt, ground pepper, and herbs de provence.
Stir mixture to evenly coat, and into a 375 degree oven for 1 hour, stirring every 20 minutes. The final result:
Between the leek, garlic and marinade, the flavors created a savory yet not overwhelming dish. I was worried about the tofu being slimy, and it was not - it just the right amount of tender. I'm also really glad I cut this in half - and it will definitely serve me three or four times (the cookbook said the full recipe serves four!?!).
Coming up: Food & Fitness Tuesday
Yum! I can't believe that is half of the recipe, it looks like it made so much! That'll be 3 or 4 really good meals, it is a beautiful dish. I love books that split dishes up by season, it is a really nice way of organizing them, especially for everyone that likes to eat seasonally :) Love it, great dish, thanks for sharing!
ReplyDeleteSounds delicious. I've never really cooked tofu in a pan with other stuff, but it looks like it came out well. I bet the leek was great with the mushroom!
ReplyDeleteTHis looks friggin' awesome, although green beans are totally not in season. So hard to eat seasonally in winter, but still.
ReplyDeleteI should quit bitching about this cookbook already! I really do like it--I don't know what my problem is! Some people are never satisfied.
What a great idea to organize a cookbook by seasons. Wouldn't you know it, it's taken me years to figure out what grows in which season. Having my own garden and shopping at the farmers markets sure helps too.
ReplyDeleteThat did make a lot of food, especially since you halved the recipe. But, maybe the author has a hungry family. I could sure see my gang gobbling up the whole recipe in one night!
Sarah - Terry also recommends to serve it over rice for a "heartier" meal! Maybe if you're feeding full grown men?! Ha!
ReplyDeleteMaud - Prior to this, I had only tried cooking tofu as a scramble or cubed in a saute pan. I plan on experimenting with other baked or marinated tofu! P.S. Thanks for the tips on the kale, will definitely be trying it out!
Stacy - It was delicious! I'm wondering if it'll be even better now that it's "rested" for a day. We're at the end of the green bean harvest in Colorado, so I'm sure this will be my last dish til late next summer!
Blessed Mama - I love the idea of a seasonal cookbook. I went seasonal some years ago, as I "thought" I hated grapefruit, until I had it in season. Holy cow, was it good! I realized that eating produce in season means better taste!
It does look really good. Thanks for photographing the original recipe page as well. Ten Garlic Cloves! I'm pretty sure that Cremini Mushrooms and Baby Portobellos are the same thing.
ReplyDeleteI love me some garlic, but that's definitely a lot! Yet another reason why I halved the recipe!
ReplyDeleteI hope you try it out!