Balsamic Baked Tofu with Swiss Chard and Tomato Gravy
Part 1: Brown Rice
Get your rice cooking first because it takes 45 minutes to an hour. Cook according to package instructions and then keep warm without drying out.
Part 2: Balsamic Baked Tofu
Drain and press a block of extra firm tofu (I used the fine herb variety from Twin Oaks). Cut the tofu into 1/2? to 1? cubes and toss in a bowl with enough balsamic vinaigrette to coat. Marinate for 20 minutes. Lightly oil a baking sheet and preheat your broiler. Drain the tofu cubes and reserve the leftover marinade for the greens. Spread out the tofu cubes in a single layer on the baking sheet and sprinkle the tops with olive oil. Place under broiler for 4-5 minutes, then turn the tofu over and broil for 4-5 minutes more until the edges are crisp and brown. Keep warm.
Part 3: Sautéed Swiss Chard
Wash and dry the greens in a salad spinner. Stack the leaves and cut them crosswise into strips, chopping perpendicular to the stems. Heat 2 Tbsp olive oil in a large pan and add the greens to the pan, along with 2 cloves of chopped fresh garlic. Saute until wilted, and then toss with the leftover marinade from the tofu. Add salt and pepper to taste.
Part 4: Vegetarian Tomato Gravy
Recipe adapted this from the original from the Vegan Food blog. Feel free to make your own substitutions as you see fit.
Ingredients:
• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup milk
• 1 tsp raw granulated cane sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• pinch ground cayenne
• 15 oz. can diced tomatoes, with juice
Preparation
1. Heat the butter over medium heat in a medium pan. Stir in the flour with a whisk until no lumps remain. Let simmer for half a minute to toast the flour and then remove from heat.
2. Slowly stir in the milk while whisking the mixture.
3. Return pan to heat, stir and bring to a boil. The mixture will thicken over a few minutes. Turn heat down to low.
4. Add the sugar, salt, and pepper. While stirring, add the juice from the tomatoes. Return to a simmer.
5. In a shallow bowl, mash the tomatoes with a fork or potato masher until they are choppy or shredded, in juice. Make sure you keep some tomato lumps and do not over-mash the tomatoes.
6. When the gravy has returned to a simmer, add the tomatoes. Turn the heat up to medium-low and stir while cooking for 3-5 minutes or until the gravy thickens.
Combine parts 1-4 on one plate.
http://vegologyblog.com