|Roasted Rosemary Tofu with Salsa Verde|
But now we're back in New York, where it's still stubbornly winter and I see I have yet to write up the
Roasted Rosemary Tofu
- 2 tablespoons peanut oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper, freshly ground
- 1 lb. firm tofu
- 1 skewer fresh rosemary
- 2 tablespoons unsalted butter
- 1 sprig fresh thyme
- 2 tablespoons salsa verde
Cut tofu in half height-wise, wrap in a clean towel and place on a plate. On top, place a colander or bowl filled with a couple of bottles or boxes (I use a bottle of olive oil and a box of kosher salt). Press for at least an hour.
Warm a large skillet over medium-high heat. Add peanut oil. Swirl around pan. Unwrap pressed tofu and salt and pepper each side. Place tofu in pan. Pan-roast for 7 minutes. Flip over, reduce heat to medium, and add rosemary leaves, butter and thyme. Cook another 5 minutes. Remove from pan and serve with
|Rosemary and Tofu|
Make it a meal: We also had this with pearl barley, spinach, and Beaujolais Nouveau. For dessert: tangerines. Bon appetit!
Links to other Rosemary Roasted Tofu noshes: