I hope you all had a wonderful Thanksgiving! We had a great time with Casey in San Francisco, and will be sharing more of our holiday later this week. For now, I’d like to spotlight a new addition to our Turkey Day Menu: Tofu!
A few weeks ago I received an email about “Tofu Holidays,” encouraging me to include a tofu dish in my holiday meal plans, and offering an EZ Tofu Press Giveaway for our blog readers. Since I’ve been on a bit of a tofu kick lately, I was certainly intrigued. Then I saw Lindsay’s recipe for cornmeal crusted tofu, and I knew that this dish would join our Thanksgiving meal plan–especially becasue we were cooking for vegetarians this year.
Like Lindsay, I included nutmeg in my cornmeal mix, and also added fresh sage and thyme to give the tofu a truly “Thanksgiving” spin.
- 1 pound firm or extra firm tofu steak, pressed and cut
- 2/3 cup cornmeal
- fresh sage, chopped
- fresh thyme, chopped
- 1 tbsp olive oil
- 1 egg
Press your tofu to remove the liquid. Once pressed, cut the tofu into strips.
In a small bowl, combine the cornmeal and herbs. In another bowl, whisk together the egg and olive oil. Dip the tofu into the egg mixture, then the cornmeal mixture, and place on a (greased) baking sheet.
Bake at 350 degrees for 10 – 15 minutes per side. If you want to make it super crispy, finish under a broiler for 1 – 3 minutes.
The flavors came through beautifully in this dish, especially the nutmeg, and I loved having something a little different on my Thanksgiving plate.
I also made Sarah’s Vegan Pumpkin Gravy for the non meat eaters. It was delicious on top of the tofu, as well as everything else on my plate. The women in my family agreed with me, but alas, the men were a bit timid to try my “non-traditional” dish… Maybe next year.
I am loving my EZ Tofu press – no more trying to balance a stack of books on top of plates. Best of all, it only takes 15 minutes instead of 45 to get the tofu ready for cooking. It is incredibly easy to use, and to wash.
I have used it with both firm and extra firm tofu, and I found that it works especially well with the extra firm. Simply slide the tofu between the plates and tighten the screws. As the liquid drains out, keep tightening the screws.
If you’re like me and you multi-task in the kitchen, you might not remember to tighten the screws every 2 minutes, but no worries–tend to it at your leisure. The tofu will be ready to go in about 15 minutes. If you cook tofu often, you will love this nifty little gadget.
Would you like to have your own EZ Tofu Press?
Now is your chance! We will be giving away an EZ Tofu Press to one lucky reader.
To enter this amazing giveaway, simply leave a comment telling us your favorite tofu recipe.
[Leave an additional, separate comment for each one.]
- Follow us (@pasdedeuxblog) and EZ Tofu Press on twitter.
- Like Pas de Deux Blog on Facebook.
- Follow us on Instagram: @lindzjane115 and @catherine_grant
We’ll choose a winner over the weekend, and let you know next Monday, December 3.
This giveaway is available for U.S. Residents only.