Avid readers will know that I went vegan for a month last Fall after reading Dr. T. Colin Campbell's landmark work, The China Study. Since then, our household has cut most animal fat from our diet except for local meat, eggs and cheese. During the Vegan Experiment, I got really into tofu. Like so many ingredients, this is one I knew nothing about and wasn't convinced of until I learned more about it (see, also: turnips).
One recipe I've started making recently is pan-grilling tofu like a pork chop or steak. What's local about tofu, you ask? Not much. I'm pretty sure most tofu is made on the Pacific islands or in some factory somewhere but tofu can be used as a vehicle for local ingredients like green onions, mushrooms, zucchini, squash and shallots that may not stand on their own.
The onions, cucumbers and zucchini came from Houston Farm and you can get mushrooms from Landis Gourmet Mushrooms.
Tofu Steak with Sauteed Vegetables (V)
1 pound extra firm tofu
1-2 green onions, chopped
Handful of mushroom, chopped
5-6 tablespoons olive oil
- Slice tofu into 1/2 inch thick slices. Heat oil in a large skillet till water flicked on it sizzles.
- Place the slabs of tofu in the skillet and saute on both sides until golden brown.
- Remove to a plate and drain the oil, leaving just enough to coat the vegetables you've selected.
- Toss the veggies in the pan and saute till tender.
- Serve veggies over the tofu.
|I served with some local cucumbers.|