|Tofu with Cranberry Paste|
Tofu with Cranberry Paste
- 1 pound extra-firm tofu
- 1/4 cup + 1/4 cup pistachio nuts, crushed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper, freshly ground
- 2 tablespoons olive oil
- 6 shallots, sliced
- 2 tablespoons thyme leaves, fresh
- 1 1/2 cups chicken stock
- 6 ounces cranberries, frozen
- 4 leaves basil
Wrap tofu in a clean dish towel and set on a clean plate. On top, place a colander filled with heavy bottles or boxes (I usually use a bottle of olive oil and a box of kosher salt). Let rest for as long as possible, preferably at least an hour. This removes excess moisture from the tofu and helps it to better soak up the flavors you're cooking it in.
Preheat oven to 350F. Once tofu is sufficiently pressed, slice tofu in half depthwise. Coat both sides in 1/4
|Tofu, ready for the oven|
cup pistachio nuts, salt and pepper. Heat olive oil in a large saute pan over medium heat. Sear tofu for 2-3 minutes on both sides. Place in a roasting pan, on a roasting rack. Once oven is heated, place tofu in oven and roast for 30 minutes.
While tofu is cooking, add shallots to pan and saute 6 minutes, mixing shallots well with any pistachio nuts that fell into pan. Stir in thyme, then deglaze with chicken stock, using a wooden spoon to get all the nuts from the pan. Remove from heat and allow to cool slightly.
In a food processor, combine remaining 1/4 cup pistachios, cranberries and basil. Add shallots and pan drippings. Pulse
until all is a uniform texture.
Serve tofu with at least two tablespoonfuls of cranberry paste. You will have plenty left over!
Links to other tofu cranberry noshes:
- Leftover Cranberry-Soy Sauce Sticky Sweet Tofu Steaks from Healthy. Happy. Life.
- Toasted Tofu Sandwich with Cranberry & Arugula from Gluten Free Cooking School
- Cranberry Fruit Muffins from Tofu for Two
- Spelt-Oat Cookies with Chocolates and Cranberries from Tofu for Two
- Vegan Turkey Breasts from Albion Cooks