Roasted Rosemary Tofu

Roasted Rosemary Tofu with Salsa Verde

 So sorry for the extended silence! We just returned from an absolutely fabulous weekend in Florida (my first time!) for my cousin's wedding. We swam, went to the beach, saw alligators in the Everglades, ate hibachi, danced and enjoyed some sun and warm weather--two things we were beginning to think were just figments of our imagination.


But now we're back in New York, where it's still stubbornly winter and I see I have yet to write up the 

Tofu

recipe for the tofu variation of last week's Roasted Rosemary Cod. Enjoy!


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

 

salsa verde.

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:

• Roasted Rosemary Pears from A Life (Time) of Cooking
• Lentil and Eggplant Pasta with Rosemary from Tofu for Two
• Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon from Kalyn's Kitchen