Well I'm proud to report that I manned up and completed #66: make a dish with tofu. The reason I included this on my
101 list is because tofu grosses me out. It looks like a white block of mush sitting in a pool of murky water. Ick. But as I'm not eating any animal products or gluten for 21 days as part of the
Quantum Wellness Cleanse, tofu is kind of a must.
So I tried tofu and what do you know!? I liked it. Well I liked it because it doesn't taste like anything. Below find the first dish I've ever made with tofu, which came right out of The Quantum Wellness Cleanse and was created by Tal Ronnen.
Mushroom and Garlic Greens over Broiled Polenta, Tofu, and Tomatoes (makes 4 entrees)
For the mushrooms and greens:
- 1/4 cup of olive oil
- 2 1/2 cups sliced mushrooms (any varietal will work; cremini, button, shiitake, trumpet, blue foot, etc.) (I used cremini)
- 1/2 lb. braising greens (turnip, collards, mustard, Swiss chard, spinach, etc.)(I used spinach), stems removed, washed thoroughly, and roughly chopped into large squares
- 1 1/2 Tbsp. chopped garlic
- 2 tsp. salt
- 1 tsp. black pepper
Heat the oil in a large, flat-bottomed skillet and saute the mushrooms for 7 to 8 minutes, or until softened. Add the greens and garlic and quickly wilt over high heat for about 3 minutes, or until greens begin to weep their liquid and soften.
Season with salt and pepper and set aside.
For the polenta, tofu, and tomatoes:
- 1 (1 1/2-lb.) package of prepared polenta
- 1 lb. extra-firm tofu
- 2 large ripe tomatoes
- 4 Tbsp. extra-virgin olive oil
- 1 1/2 Tbsp. chopped rosemary
- Salt and pepper to taste
Slice the polenta into eight even slices, about 1/2 inch think. Drain the tofu, slice lengthwise into 4 thin blocks, and press lightly between two clean cloths to drain excess water.
Cut the tomatoes into eight slices roughly equal to the polenta (this may require more than 2 tomatoes, depending on their size).
Brush the polenta, tofu, and tomato slices with the oil, sprinkle with the rosemary, and season lightly with salt and pepper on both sides.
Place the tofu and polenta slices on a baking sheet. Place the tomatoes on another baking sheet (using two baking sheets is a good idea because the tomatoes will probably be done before the tofu and polenta). Broil for about 7 to 8 minutes, turning once, or until browned and heated through.
Remove from the oven. Place two polenta slices on a plate, followed by one tofu slice and two tomato slices. Top with a generous portion of the mushroom and greens to finish the plate.
Song of the Day
I haven't played an Whitney in a while. Please enjoy Whitney Houston's I Get So Emotional.
