p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Vegan Mofo Day 6: Salt and Pepper Tofu!

with 2 comments


Inspired by this post on Chow Vegan, last night I decided to use the leftover half-pound of tofu from the Florentine Ricotta Pie in trying to make Roasted Salt and Pepper Tofu. I love the recipe for Roasted Rosemary Tofu Cubes in Vegan Soul Kitchen, too, and I’ve always had fond memories of this little bowl of sesame seeds/pepper/salt in equal parts that I sprinkled on my meal at a Korean BBQ restaurant in New York eight summers ago. The tofu I had was Medium, rather than Extrafirm, but it made no difference– it was almost better, I think. I cut it into cubes and tossed (extremely gently) with a teaspoon or two of sesame oil, then placed it on a sesame-oiled pan covered in foil. I sprinkled on sesame seeds and cracked pepper, then dredged the cubes around a bit to get the bottoms to pick up the errant pepper and sesame. Then a pinch of extremely coarse sea salt on each cube (well, fancy Utah Lake pink salt to be exact), and after I took the first photo, a bit of Palm Island black lava salt (okay, so I have a fancy Salts of the World sampler tin). Roasted at 450F for 15 minutes, carefully turned each cube on its side and roasted 15 more minutes. Served atop a stirfry of parsnips, celery, red pepper, ginger, red pepper, green onions– sauce of tamari, sesame oil, mirin, rice vinegar, cornstarch. Fantastic! The cubes were sooo flavourful– very peppery and sesame-y and salty, just like the bowl of seasoning I remember.




Written by phdelicious

October 6, 2009 at 8:45 pm

Posted in Meals

Tagged with , , ,

2 Responses

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  1. Yours came out great! 🙂

    chow vegan

    October 9, 2009 at 3:48 am

    • Thanks for the idea!! Yours looked really tasty– was it just not flavourful enough or something?


      October 9, 2009 at 2:46 pm

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