Baked marinated tofu with parsnips and carrots
Press the water out of:
• I block extra firm tofu
While the tofu’s doing its thing, slice:
• 3 or 4 carrots
• 3 or 4 parsnips
• 1 sweet onion
Spray some non-GMO non-stick stuff in a baking pan, line the pan with waxed paper and spray again. Layer the sliced vegetables therein.
Toss on some fresh-cracked black pepper and a pinch of salt. Then whisk together a marinade:
• (3 T) tamari
• (2 T) honey
• (1 T) rice vinegar
• (1/2 t) sesame oil
• at least 2 cloves of garlic, put through a press. (Ever since I found a garlic press in a drawer, swearing I’d never seen it before and that I’d never have bought such a thing, I can’t stop using it.)
• decent-sized knob of ginger, minced
• good squish of Sriracha
When tofu is sufficiently squeezed, slice and place in marinade. Let soak for 20-30 minutes, turning occasionally to coat. Heat oven to 375 degrees. When oven is ready and tofu is ready, layer the tofu onto the root vegetables in the baking pan. Roast 20 minutes, flip all the tofu; roast another 20 minutes. Is it crisping and brown and wonderful? If so, it is finished.
Vegan sun-dried tomato/dried mushroom gravy
Have about 3 C of broth ready. Reconstituted dried mushrooms and sun-dried tomatoes, then add their juice to the broth.
Make a roux of extra-virgin olive oil and brown rice flour in these proportions:
½ C +1 T flour
3½ T oil
or for a big batch:
2/3 C flour
½ C oil
Cook this mixture, stirring constantly, until flour is lightly browned, about 5 minutes.
Whisk in the broth, tamari or shoyu to taste (carefully at first, for it will splash), some fresh herbs if you have any around the place, stirring constantly, perhaps some soymilk, until you reach the texture you like. Continue to simmer; throw in the mushrooms and tomatoes, chopped. When the gravy seems perfect, it is ready.
Served here with whole wheat cous cous pilaf and chow chow from the Union Square farmers’ market on romaine