So… how’s everyone’s sugar hangover coming along? This might help. This Halloween, instead of gorging ourselves on candy, hubby and I contributed to the incomes of children’s dentists across the DC metro area by distributing handfuls of candy to our trick-or-treaters, and (muahahaha!) saved the good stuff for ourselves. And by “good stuff,” I mean tofu. Herb-crusted tofu, to be specific, broiled until it is golden brown on the outside and creamy on the inside. Better than Hershey’s any day if you ask me.
I know what you might be thinking. Tofu – really? Doesn’t that stuff taste like, well, nothing? Well, yeah. But that’s the beauty of it. Tofu is very mild in flava and so it willingly takes on any flavors you cook it with. (Remind you of anything else? Chicken? Pork? Anyone? Bueller?) That makes tofu extremely versatile. But I think I found my ultimate tofu. It’s crispy, salty and herby. 15 minutes under the broiler gives it a yummy crust and wonderful texture. If you think you dislike tofu, try this over a bed of greens with your favorite salad dressing (Annie’s Organic Goddess for us, please!). You might just change your mind.
Golden Herbed Tofu
1 block extra-firm tofu, rinsed and patted dry*
2 tablespoons extra-virgin olive oil
herbs de provence
- Preheat broiler to high.
- Slice tofu as follows: cut into 1 1/2 inch thick rectangles, then cut each rectangle in half on the diagonal to form triangles. Arrange triangles on a baking sheet lined with parchment or a Silpat.
- Drizzle olive oil over tofu and brush with a silicone brush until olive oil lightly coats each piece. Season generously with herbs de provence, salt and pepper.
- Broil for 10-15 minutes (I needed the full 15, but if your broiler has more oomph than mine you may need less – so check it after 10) until golden brown. Remove from oven, allow to cool slightly, and serve over a salad the size of your face.
*Nota Baker: I don’t bother to press extra-firm tofu because the brand I buy (Twin Oaks, which I think is generally available at Whole Foods in Virginia – I know KERF buys it in Charlottesville – but may not be accessible elsewhere) just doesn’t seem to need pressing. With some brands, pressing does really improve the texture. So if your typical practice is to press your tofu, go right ahead and don’t let me stop you.
Source: Adapted from Giada de Laurentiis