Tuesday, April 17, 2012
Tofu with adobe paste
When I ordered the TofuXpress I was only expecting to receive a pressing tool, so it was a pleasant surprise to find that the accompanying instruction booklet also contained a few recipes. There was one recipe that immediately stood out from the rest but I had so many other things lined up to try with my new tool that it was forgotten for a while.
The man and I decided it was time to have refried beans this week as it's something we love, the trouble is the young man is not so much a fan. Viva Vegan contains a few sections which gives you ideas for matching different elements and when I repeatedly saw tofu paired with beans, it sounded like a great idea to get the young man enthused. I still hadn't tried the Tofu with adobe paste recipe from the TofuXpress booklet which seemed like the perfect match to complete our meal.
I made a few alterations to the marinade, reducing the quantities of ingredients down a smidgen due to the size difference in my block of tofu. Another minor tweak I made was to cut back on some of the sweet paprika and add a bit of smoked paprika. The lime, garlic and chilli flavours really stood out in the marinade and my initial thought was that it would be slightly too spicy. If the tofu was eaten on it's own that could have been the case. After it was wrapped in a tortilla with refried beans, lettuce, tomato, guacamole and cashew cream we found ourselves reaching for the hot sauce for some extra kick.
The young man hasn't been that enthused about Mexican food previously because he really isn't a lover of beans. This meal was requested by everyone to be repeated regularly so I'm happy to have found a way that we can all enjoy Mexican food.
Tofu with adobe paste (Adapted from the TofuXpress recipe booklet)
350g firm tofu
1 1/2 tablespoons olive oil
2 tablespoons lime juice
zest of 1 lime
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
Drain the tofu and press it using paper towels and heavy weights or a tofu press for at least 30 minutes.
Mix the remaining ingredients together in a bowl/shallow dish. Cut the tofu into small cubes and toss them well in the marinade. Refrigerate for at least 30 minutes.
Heat a non-stick frying pan and spray lightly with olive oil. Add the tofu and cook in batches over medium heat for about 8 minutes, stirring often until the tofu is browned on all sides.
Enjoy in tortillas with refried beans, guacamole, cashew cream, hot sauce and salad toppings of your choice.