"Walnut-Crusted Tofu w/ Spinach & Orange" from Vegan on the Cheap. (Go buy this book. You will not regret it.)
1 lb extra-firm tofu, drained and cut into 1/2 inch slices
2/3 c dry bread crumbs or panko
1/3 c ground walnuts
2 T soy sauce
1 & 1/2 T Dijon mustard
1 & 1/2 T pure maple syrup
1 T mayo (vegan mayo if you’d like, but you might also use some of your family’s homemade yoghurt, so long as it’s not too sweet)
1/3 c all-purp flour
3 T olive oil
9 ounces spinach, trimmed
2 navel oranges, peeled and sectioned (supremed)
1/2 t ground sage, or 6 fresh, chopped sage leaves
2 T of capers
Salt & pepper
This recipe was modified to suit my preferences, and winds up adding sodium via the marinade, but I think it makes for a better dish. As many chefs say: season at every stage.
- Marinate the sliced tofu with drops of soy sauce (Control your sodium by a modicum!) and rub with garlic that has been minced and mashed into a rough paste; salt and pepper as desired.
- Set up your dredge station. First, add the bread crumbs & ground walnuts a bowl. Second, put the flour in a shallow bowl and stir in some extra ground sage (i.e. not including the 1/2 teaspoon of the original recipe) and pepper. Third, blend the soy sauce, mustard, mayo, and maple syrup.
- Have your spinach, orange slices, capers, and sage already prepared and measured, standing by in a dish.
- Heat two tablespoons of oil over medium-high heat. While waiting, begin dredging your tofu slices in flour, adhesive, then crumbs. The slices cook for 2 to 4 minutes on each side.
- Heat the remaining tablespoon of oil. Sautee the spinach just until wilted, thereafter quickly adding the orange sections, sage, and capers, then S&P to taste.
Pair it with some herby, roasted potatoes. Nom!
