Tofu Escalope Milanese

from: http://www.telegraph.co.uk/foodanddrink/recipes/9173890/The-new-vegetarian-to...
By Vava Berry

Slices of tofu marinated in garlic and rosemary then fried in breadcrumbs and served with a tangy salsa and some nutmeggy green beans Serves four

400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
2 garlic cloves, crushed
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed 2 tbsp sesame seeds, toasted
3 large egg yolks
freshly grated nutmeg

Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, garlic, lemon zest and juice in a bowl. Season.

Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour. Mix the tomatoes, raisins, drained capers, vinegar, Worcestershire sauce and 1 tbsp olive oil. Season and set aside. Blanch the green beans in boiling water for five minutes, drain and rinse under cold water.

Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready. In one mix the breadcrumbs, pine nuts and sesame seeds; in the other beat the egg yolks. Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in egg yolk then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast.

Keep the first batch warm in the oven while you cook the second. Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.

Photo: YUKI SUGIURA

Cilantro Lime Tofu and Black Beans

I just love the recipes from Veg Web and this one is very tasty especially for those who love cilantro and lime ... like I do:)
This one was submitted by Tofu Fighter.

Ingredients (use vegan versions):

1 block of extra firm tofu
1 can of black beans
3 limes zested and juiced
1/2 teaspoon sugar
1 bunch of cilantro chopped
2 tablespoons of veggie oil
sea salt and fresh ground black pepper to taste

Directions:
Use your preferred method to press the tofu for at least 1/2 hour. Slice the tofu into bite size chunks. Add the tofu, 1/2 the lime juice, 1/2 the lime zest, 1/2 the cilantro, the oil, sugar, salt and pepper to a container and marinate for at least a 1/2 hour. (overnight is optimal)

Cook the tofu in a skillet - you can use the marinade, another tablespoon of veggie oil or non-stick spray to cook it in - until it is golden brown on both sides (about 10 minutes). While the tofu is cooking, add the beans, the remaining cilantro, lime juice and zest to a pot and heat through.

Serve the tofu on top of the beans. I like to serve this with an avocado, tomato and corn relish on the side. **This is also tasty wrapped up as a burrito with salsa and soy cheese.

Serves: 2-4 Preparation time: 1 hour hands off, 20 minutes hands on time

Tofu and Veggies One Pot Meal

From: "Vegan Family Meals" by Ann Gentry (Andrews McMeel, 2011)

Yield: 4 servings
Ingredients:
For the vegetables and tofu:
1 medium onion 2 cups bite-size broccoli florets 1/2 butternut squash, peeled and cubed 2 medium carrots, peeled and sliced 1/4 head green cabbage, cored and sliced 1/2 pound sugar snap peas, trimmed 3 ounces fresh shiitake or other mushrooms, stemmed about 1 cup water 1/4 teaspoon fine sea salt 1 (5-inch) piece ginger, peeled 2/3 cup mirin (Japanese cooking wine) or dry sherry or sweet marsala 1/4 cup plus 2 tablespoons tamari or soy sauce 1 (14-ounce) container firm tofu, drained and cut into 3/4-inch cubes 1/2 bunch watercress, stems removed

For the rice:
1 tablespoon Asian sesame oil 4 cloves garlic, peeled and minced 4 cups cooked short-grain brown rice 1/4 cup toasted sesame seeds For garnish: 2 scallions, thinly sliced 1 sheet nori (seaweed) cut into thin strips (optional)

Procedure:
Quarter the onion through the stem end, leaving the quarters connected. Remove the peel. Place in the middle of a large skillet.
Arrange the broccoli, squash, carrots, cabbage, sugar snap peas and mushrooms in clusters around the onion, keeping each vegetable separate from the other and arranging so that the colors are balanced and attractive.
Add just enough water to cover the bottom of the skillet. Sprinkle the salt evenly over the pan. Cover and turn heat to high.
Bring to a boil, decrease the heat to medium-low, and simmer until the squash is crisp-tender, about 12 minutes

Meanwhile, finely grate the ginger over a paper towel or sheet of cheesecloth, and then squeeze the pulp to extract 2 teaspoons of ginger juice.
Place in a bowl with the mirin and tamari. Add the tofu, and toss to coat. Spoon the tofu mixture over the vegetables, and simmer uncovered until the tofu is hot, about 5 minutes.
Add the watercress and simmer until it wilts, about 2 minutes. Remove the skillet from the heat, and set it on a trivet in the middle of the table.

Meanwhile, prepare the rice:
Heat the oil in a large, heavy saucepan over medium heat. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in the rice and sesame seeds, and cook just until heated through, about three minutes. Divide the rice among four bowls or plates, and invite diners to select vegetables.
Spoon some of the cooking liquid over each serving. Pass the scallions and nori strips for garnish.

Mrs Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.