This is an interesting recipe I have for today, sorry Ramona, no soup. I was reading through cookbooks (The World In Bitesize) the other day and and I ran across a recipe called Chicken Brochettes. Brochettes are basically grilled foods that are typically placed on a skewer. Now as you all know this is a vegetarian cooking site so chicken is a no, no. The ingredients in this recipe really piqued my taste buds so guess what, TOFU to the rescue. Don’t go getting all whiney, that dreaded tofu is a versatile meat replacement, loaded with protein but luckily lacking in the animal fats and cholesterol that tend to clog the arteries and cause heart disease. Plus tofu when marinated becomes tastewise (is that a word) herbs and spices that you use. I recommend marinating tofu for about 4 hours but to get the ultimate effect of flavors, overnight is ideal. Truth be told I only marinated these about 40 minutes and that worked.
This recipe called for cardamom and cinnamon. Cardamom is not a spice that I use very often but I did have some in my spice cubboard and the expiration date was still valid. The other ingredient in this recipe that really got my attention was the use of preserved lemons. I had that too because I had made some a little while back after reading MJ’s recipe. You can find her preserved lemon recipe at MJ’s Kitchen. Thanks MJ.
I pretty much followed the recipe as written only adding to the marinade the cayenne for a bit of a kick and some honey for a little sweetness. This was very tasty with just a hint of the cinnamon but the real winner was the preserved lemon cilantro sauce. Turns out it makes a fantastic dipping sauce as well. Next time I will try preserved lemons with cilantro and Sriracha.
Adapted from The World In Bite Size
2 clove garlic minced
3 tablespoons olive oil
1/4 teaspoon ground cardamom
1/4 taspoon ground cimmamon
1 inch piece of ginger minced
pinch cayenne (optional)
1 teaspoon honey, sugar or agave (for vegans)
In a large bowl conbine the above ingredient and mix well. Set aside.
For the tofu and press as much water out as you can. I used my trusty little tofu press, I love that thing. Cut the tofu into 6 equal pieces or smaller if you prefer. Put the cut tofu in the marinade and allow enough time to soak up the flavors.
To cook the tofu, add about a taplespoon of olive oil into a large fry pan and heat to medium high, drain the tofu and add to the hot pan. Sautee until golden brown on all sides about 7-10 minutes. You might be tempted to add salt but I really wouldn’t as the preserved lemons are quite salty. Remove the tofu and place on paper towels, add the bay leaves and olives to the pan and give them a quick stir. Remove from pan and thread the olives then a bay leaf and then the tofu onto a skewer. Ladle the sauce over the tofu and serve.
Only one of my bay leaves was I actually able to skewer all the others pretty much broke apart. They are really only for show anyway, please don’t eat them.
12 oz tofu drained cut into 6 pieces
6 bay leaves
6 large pitted green olives
2 talespoon olive oil
1 0z lemon preserves I used MJ’s recipe from MJ’s Kitchen
2 tablespoon fresh cilantro chopped
Mix the cilantro, olive oil and preserved lemons together in a small bowl to be ladled over the brochettes before serving.