It may not be much, but I used half the arugula, an heirloom tomato, a little cilantro and some pantry items to make...The Homestead Hoagie! I desperately needed to make a protein and a grain to tag along with the veggies.
Let's get right down to work, I'm all tuckered out!
Green Monster Bread with Pumpkin Marinated Tofu (recipe below), Heirloom Tomatoes and Organic Cilantro (produce is all CSA).
This recipe is an approximate recreation of the recipe I made on
Friday night.
Pumpkin Marinade (for tofu, tempeh or seitan)
1 clove garlic, chopped or pressed
½ a can (or 1 cup) canned pumpkin or cooked pumpkin or squash
2 T organic sunflower oil
1 ½ tsps hot chili oil
2 T maple syrup (Grade B preferred)
1 tsp organic tamari
1 tsp Kosher Salt
1/8 tsp ground cinnamon
1/8 tsp garlic powder
1 ½ cups organic apple
juice and/or pumpkin beer
*I used apple juice, haven’t tested yet with the beer, but I think
it would be great.
I add the marinade directly to
a 5 cup (1.2 L) tupperware container.
Whisk well with the Mini Whisk O’ Doom, see below, (or use a fork). Add pressed tofu (I use a TofuXPress, and I
love it) cut into large triangles, tempeh (slice it into quarters and steam it
for 10 minutes before adding to marinade), or seitan (best added warm from the
pan, but OK if not). I used one package
(one pound) of pressed tofu but could have fit another half package in.
Top off with apple juice, apple cider or pumpkin (or other beer,
stoudt would be great) beer until just covering tofu, tempeh or seitan. Cover tupperware tightly and shake gently to
mix. Store in refrigerator for up to two
weeks, shaking gently (I invert the whole container a few times, holding the
top on tightly!) when you think of it to mix it. Use the tofu/tempeh/seitan right out of the
marinade and add more protein to it if you want. I always do this with marinade for vegan
foods, and it’s always fine. Let sit for
at least 12 hours or overnight before using, shaking gently when you think of
it.
Ain't she purdy?
To sautè tofu as pictured below, heat a well seasoned cast iron pan for
3 minutes on medium heat. Then, add
about 1 tsp of olive oil to pan and swirl around to coat heat oil for about 10
seconds. Add tofu, leaving on whatever
marinade is sticking to it. Cook 4-5
minutes on the first side until golden, flip, cook about 3 minutes on the
second side, again, until golden brown. Serve
for breakfast, lunch or dinner! Would be great on a sandwich as pictured, in a
breakfast wrap or as the “egg” main with some tempeh bacon and potato hash,
with a side of sauteed greens and cornbread for dinner, etc.
You can also cook down the marinade into a sauce to serve over
your tofu et al.
Enjoy! We loved this marinade.
So glad it percolated in my cowboy hat in time for MoFo!
Now, the bread, what’s the recipe for the bread? Well, I used the recipe for Green Monster
Bread in Tami & Celine’s new book, Vegan Sandwiches Save the Day!
It's fantastic, put one in your cart the next time you stop by the ol' trading post.
I doubled the arugula (since I had so much) and I used white whole
wheat flour (instead of AP) and it was no worse for wear! In fact, I think she liked the extra greens and
that WWW flour mighty fine.
Pumpkin Marinated Tofu, well I'll be! Keep it dry* now, ya' hear?
Homesteadin' it October 1st through October 31st, 2012
*keep it dry=keep it secret, keep it safe.
