Monday, March 5, 2012

Tempt my Tummy Tuesday!!!

I found this recipe through Pinterest, and found this wonderful website though, it has an amazing group of vegan recipes and I found this one and completely feel in love. I will go back to this site for some pretty amazing recipes. My world is again much brighter with Pinterest!

Pan-Seared Pressed Tofu with Apples and Champagne Vinaigrette
Vegetarian, vegan, and gluten-free
Serves 2 as a light lunch or 4 as a side dish
For the dressing
  • 2 tablespoons champagne vinegar
  • 3 teaspoons minced shallot
  • Leaves from 2 sprigs of fresh thyme
  • 1 teaspoon Kosher salt
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl, stir together the vinegar, shallot, thyme and salt. Allow to stand for ten minutes. Drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning. Reserve.
To finish
  • 2 tablespoons vegetable oil
  • 9 ounces pressed tofu (the kind that is completely firm and generally already brown with some soy sauce on the outside), cut into approximately 1″ x 1″ x 1/2″ squares [note: if you need gluten-free you'll need to inquire about the soy sauce!]
  • Reserved dressing
  • 1 large or 2 medium crisp, sweet apples, cored and cut into 16 slices each (Braeburns work well)
  • 1/2 cup pomegranate seeds
  • Freshly ground black pepper
  • Flaky sea salt
  1. Place a large skillet over high heat. Add the oil, and when it is shimmering, add the tofu in a single layer. Cook until well browned on one side, then flip and cook the other side. Remove to a medium bowl with a slotted spoon.
  2. Pour the dressing over the tofu and toss. Add the apples and pomegranate seeds and toss again. Taste and adjust seasoning. Divide among serving bowls and finish with generous amounts of black pepper and flaky salt.

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