Tofu with braised carrots

In recipe on September 10, 2010 at 5:37 pm

Fancy tofu

Some foods come with baggage. I’ll never be able to eat fava beans (even if they are growing like weeds in my garden) because of THIS.

Although not associated with a psychopathic murderer, tofu comes with its own baggage. If I were to anthropomorphize tofu, the words “self-righteous,” “earnest,” and “bland” come to mind. Tofu tries hard but always comes off a bit judge-y.

Here are things that tofu is not (usually): edgy, sophisticated, flavorful. It’s not a show-off dish, it’s a trusty sidekick that can’t help but being the straight guy.

Then Vegetarian Times goes and proves me wrong! This tofu dish, with braised carrots and tomatoes, is tasty and, dare I say, quite refined. Serve it to impress and do away with all those nasty tofu misconceptions.

Tofu with braised carrots

  • 3 tsp. olive oil
  • 12 oz. extra-firm tofu, pressed and cut into 2-inch strips
  • 1 cup peeled baby carrots, sliced lengthwise
  • ½ pint cherry tomatoes, halved (2/3 cup)
  • 2 tbl. balsamic vinegar
  • Juice of half a lemon
  • 2 tbl. chopped parsley, plus more for garnish
  • 3 cloves garlic, minced
  • ½  tsp. fennel seeds
  1. Heat 1 tsp. oil in large nonstick pan over medium-high heat. Add tofu, and cook 5 minutes each side, until golden brown. Take off heat and put on plate lined with paper towels to absorb excess oil.
  2. In the same pan, add remaining 2 tsp. oil over medium heat. Add carrots and cook 10 minutes, stirring occasionally, until carrots soften and begin to brown. Stir in tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds. Simmer 4 minutes, or until liquid is thickened and reduced.
  3. Add cooked tofu and cook 1 minute.
  4. Season with salt and pepper, if desired, and garnish with parsley.
  5. Serve with white or brown rice or pearl couscous.
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